Cheese Left Out: How Long Is Too Long?

Whether it matters how long cheese is left out depends on several factors, including the type of cheese, the temperature of the room, and how the cheese was made. Soft cheeses with high moisture content, such as mozzarella, cream cheese, and cottage cheese, are more perishable and should be discarded if left unrefrigerated for more than two hours. Harder cheeses with lower moisture content, such as cheddar, Parmesan, and Gouda, can be left out for up to four hours and will last longer at room temperature. However, the quality and taste of cheese can deteriorate when left out for extended periods, as the fat separates from the cheese and it starts to dry out.

How long can cheese sit out before it becomes unsafe to eat?

It's important to note that the safety of cheese depends not only on the type of cheese but also on how it's made and how fresh it is. Pasteurized processed cheeses like American cheese are less perishable due to their blend of ingredients and heat treatment. Additionally, the temperature of the room also plays a role. Cheese will dry out faster in a warmer room, and higher temperatures increase the rate of bacterial growth.

While soft cheeses may become unsafe to eat after two hours, harder cheeses can maintain their safety for longer. However, it's important to consider the quality and taste, which may start to deteriorate after being left out for extended periods. For the best quality, cheese should be consumed within a few hours of being left out, and it should be stored properly to maintain its freshness.

In summary, soft cheeses should be discarded after two hours at room temperature, while harder cheeses can be safe for up to four hours. Proper storage and temperature control are crucial for maintaining the safety and quality of cheese.

What is hard cheese?

Hard cheese is primarily a cheese that has been left to mature (age) for longer than soft cheeses. This longer aging process means hard cheeses are lower in moisture and higher in fat content. They are denser and more durable, and the longer aging time also results in more complex and concentrated flavours.

Hard cheeses are made by cutting the curd very finely and then cooking it at temperatures as high as 55°C. This maximises the amount of moisture (whey) removed before the curd is placed in hoops, soaked in brine, turned regularly, and left to mature for six to 36 months. The longer a hard cheese is aged, the more depth and complexity of flavour it will generally develop.

Hard cheeses are often used in pasta, salads, soups, and other culinary dishes. They are also safe to be left out at room temperature for longer than soft cheeses.

Examples of hard cheeses include:

• Parmigiano-Reggiano
• Parmesan
• Asiago D'allevo
• Grana Padano
• Pecorino Romano
• Manchego
• Gruyere
• Cheddar
• Gouda
• Comte

How long can hard cheese sit out at room temperature?

Hard cheeses, such as cheddar, Gruyere, and Parmesan, can be left out at room temperature for longer than soft cheeses. This is because they have a lower moisture content, which makes them less susceptible to bacterial growth. The U.S. Department of Health advises that perishable food should not be left out of the fridge for more than two hours. However, hard cheeses can be left out for up to four hours without becoming unsafe to eat, although this may vary depending on the type of cheese and how it was made. For example, a young cheddar is more vulnerable than a mature cheddar or other hard cheeses. After four hours, the quality and taste of hard cheese may begin to deteriorate, and there is a risk of spoilage. To avoid this, it is important to check for signs of spoilage, such as a bad smell, a slimy surface, dark spots, dryness, cracks, or mould. If none of these signs are present, the cheese can be rewrapped and put back in the fridge.

Hard cheeses are made by removing most of the whey from the curds during the cheesemaking process, which results in a lower moisture content. They are then either brined to create a hard rind or waxed and aged for between two and 36 months, or even longer. This longer aging process gives hard cheeses a more complex flavour and a crumbly texture that is best for grating or crumbling.

While leaving hard cheese out at room temperature for longer than four hours may not always be a health risk, it is still not recommended, as it can negatively affect the quality, taste, flavour, and texture of the cheese.

What is soft cheese?

Soft cheese is a versatile category of cheese with a creamy texture and rich flavour. It is characterised by its soft texture, as the name suggests, and is usually fresher than hard cheeses, with a higher moisture content. This makes soft cheese ideal for spreading, melting, or enjoying on crackers.

Soft cheese is made from cow, goat, or sheep's milk and is produced all over the world. Common types of soft cheese include feta, brie, ricotta, cream cheese, Camembert, Chevre, Roquefort, gorgonzola, and cottage cheese. These cheeses are known for their tangy creaminess.

Soft cheese is made by coagulating casein (milk proteins) with acid. It is not ripened or aged like hard cheeses, which are made by coagulating milk proteins with rennet and culture acids. The ripening process of hard cheeses is aided by bacteria or mould, and the ageing process reduces the moisture level in the cheese, making it drier and harder than soft cheese.

Soft cheese is typically made through the following steps:

• Acidification: The milk is heated and inoculated with starter cultures to promote acidification.
• Coagulation: Rennet is added to the milk, causing it to curdle and form curds.
• Draining: The curds are separated from the whey and left to drain, creating the desired creamy texture.
• Salting: Salt may be added for flavour and preservation.

Soft cheese is a good source of essential nutrients like calcium and protein, but it is also relatively high in fat and calories. Therefore, it should be consumed in moderation. Some health benefits of soft cheese include:

• Calcium-rich: Soft cheeses contribute to bone health.
• Protein source: They provide a boost of protein.
• Probiotics: Some soft cheeses contain beneficial bacteria that support gut health.

However, there are also health risks associated with soft cheese:

• High-fat content: Excessive consumption can lead to weight gain.
• Sodium: Some soft cheeses are high in salt, which can be a concern for individuals with hypertension.
• Listeria risk: Pregnant individuals and those with compromised immune systems should be cautious due to the risk of Listeria contamination.

How long can soft cheese sit out at room temperature?

Soft cheeses, such as mozzarella, cream cheese, cottage cheese, brie, Camembert, and fresh mozzarella, are more perishable than hard cheeses. This is because they have a higher moisture content and are not aged, making them more susceptible to bacteria and spoilage.

The U.S. Department of Health advises against keeping perishable food out of the fridge for more than two hours. This applies to soft cheeses. After two hours, soft cheeses should be discarded. However, some sources suggest that soft cheeses can be left out for up to four hours.

Hard cheeses, such as cheddar, Parmesan, and Gouda, can be left out for longer—up to four or even eight hours. This is because they have a lower moisture content, making them less susceptible to bacterial growth. If left out for longer than four hours, check for signs of spoilage before consuming.

It's important to note that the quality of cheese can deteriorate even if it is safe to eat. Cheese that has been left out may lose its optimal flavour, aroma, and texture.

Frequently asked questions