Randy Chandler
Mozzarella cheese is typically characterised by its light, mild aroma. However, when it goes bad, it emits a distinct off-putting odour. This smell is often likened to that of sour milk. In addition to its unpleasant smell, spoiled mozzarella may exhibit other signs of deterioration, such as visible mould or a change in taste. It is important to be cautious when consuming mozzarella cheese that smells or appears suspicious, as it can harbour harmful bacteria, including Listeria, E. coli, Brucella, and Salmonella.
| Characteristics | Values |
|---|---|
| Smell | Mozzarella has a light, mild aroma. If it has an off smell, or smells like sour milk, it has gone bad. |
| Taste | If it tastes bad, discard it. |
| Mold | If mold appears on fresh mozzarella, discard it entirely. |
| Packaging | The freshest cheese will be vacuum-sealed with the least amount of air inside the package. |
| Expiry | Properly stored, fresh mozzarella will maintain the best quality for about 6 months but will remain safe beyond that time. |
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What You'll Learn
Why does mozzarella smell bad?
Mozzarella is a soft cheese with a high moisture content, which makes it susceptible to bacterial growth and spoilage. While mozzarella typically has a light and mild aroma, it can develop an off-putting smell when it goes bad.
One of the most common reasons for mozzarella to smell bad is when it is past its prime. Fresh mozzarella has a shorter shelf life and can start to spoil within a few weeks, even when stored in the refrigerator. The cheese will develop an increasingly strong and unpleasant odour as it continues to age and spoil.
Another reason for the bad smell could be improper storage. Mozzarella should be tightly wrapped and stored in the refrigerator to prevent it from absorbing flavours and odours from other foods. If not sealed properly, it can pick up unpleasant aromas from surrounding items, causing it to smell bad.
Additionally, cross-contamination with meat or other sources of bacteria can also cause mozzarella to smell bad. It is important to keep mozzarella away from raw meat to prevent the transfer of harmful bacteria, which can cause the cheese to spoil and produce a foul odour.
Furthermore, mould growth can contribute to the unpleasant smell of mozzarella. While mould may not always be visible, it can affect the cheese's aroma and indicate spoilage. In some cases, mould can produce volatile compounds that contribute to a strong, unpleasant odour.
Finally, some varieties of mozzarella, such as pre-grated or brined mozzarella, may naturally have a stronger smell due to the presence of yeast or other bacteria. However, if the smell is extremely strong or resembles sour milk, it is likely an indication that the cheese has gone bad.
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How to tell if mozzarella has gone bad
Fresh mozzarella should have a mild, milky scent. If it has a sour or ammonia-like odour, it is likely spoiled. If you notice any yellowing, blue, or green spots, it indicates mould growth and spoilage. Fresh mozzarella is usually white or light cream in colour.
Mozzarella comes in different variations. Aged or drier varieties may have visible mould on the exterior. Pre-grated mozzarella may also exhibit visible mould as well as a sour or yeasty smell. Brined varieties may have a musty, sour, or smelly-foot odour or an excessively cloudy brine. If you see mould on a drier variety, you can cut it off and use the remaining cheese as long as it doesn't smell. If you plan on cooking or melting the cheese, it would likely be safe to eat, but may not taste normal.
To ensure the quality and safety of your mozzarella cheese, it is important to store it properly. Fresh mozzarella should be stored in its brine or water solution to maintain moisture. Once opened, wrap it tightly in plastic wrap or place it in an airtight container. Minimise exposure to air and contaminants by using clean utensils and handling the cheese as little as possible.
The best way to check for fresh mozzarella is to seek out a wrinkly package (if it's vacuum-sealed). As the cheese ages, the package will puff up with air. The freshest cheese will have the least amount of air inside the package. An unopened block of mozzarella cheese can last in the refrigerator for a considerable period—generally up to 2-3 weeks past the "best by" date if stored properly in the fridge. Once opened, an airtight container will help prevent the cheese from drying out, and it will stay fresh for 1-2 weeks in the refrigerator.
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The shelf life of mozzarella
Fresh mozzarella, known for its creamy texture and milky flavor, is typically stored in water and sold in balls or blocks. It has a high moisture content, which means it can spoil faster if not properly stored. Fresh mozzarella should be consumed quickly after purchase, ideally within 3 to 5 days to savor its quality. It can be stored in its own liquid (if packed in water) or submerged in cold water in a container for up to 5 days. Unopened fresh mozzarella can last between 4 to 6 weeks in the refrigerator.
Low-moisture mozzarella, such as block mozzarella, has been dried further to extend its shelf life. It has a firmer texture and is commonly used for shredding and melting. Unopened low-moisture mozzarella can last in the fridge for 2 to 4 weeks, while opened packages can be stored for about 2 to 3 weeks.
Shredded mozzarella, often used for its convenient meltability, falls under the low-moisture category and can last between 5 to 7 days in the fridge after opening. Pre-grated mozzarella in sealed packages may stay fresh for 3 to 6 months.
Smoked mozzarella, with its unique flavor profile, falls under the low-moisture category and can be expected to maintain its quality for a similar duration as shredded mozzarella when refrigerated.
When examining mozzarella for spoilage, look for discoloration (especially yellow or green hues), fuzzy spots of mold (often green, blue, or black), and an unpleasant odor (sour or ammonia-like). The cheese may remain safe to eat beyond its expiration date if properly stored, but it is best to discard it if you are in doubt.
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How to store mozzarella
Mozzarella is a soft cheese with a high moisture content, giving it a short shelf life. It is best consumed fresh and has an optimal flavour when eaten at room temperature on the same day it is purchased. However, if stored properly, you can keep mozzarella for a few days.
When buying mozzarella, it is best to choose vacuum-sealed packaging with wrinkles as it indicates the cheese is fresh. As the cheese ages, the package will puff up with air.
If you make fresh mozzarella or buy pre-packaged mozzarella, you should store it in the refrigerator. It is best to keep it in an airtight container, immersed in cold water or olive oil for up to five days. You can also freeze mozzarella, which will last three to four months, although it may change the texture of the cheese, making it crumbly. To freeze, cut the mozzarella into portions, wrap them in aluminium foil or plastic wrap, and place them in a freezer bag, ensuring it is well-sealed.
Sunlight and refrigerators can spoil buffalo mozzarella, so it is better to store it in a cool, dry place protected from external agents.
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What to do with mouldy mozzarella
While some people are comfortable cutting off mould from harder cheeses, such as Parmesan, mould on softer cheeses like mozzarella is more difficult to manage. This is because mould has roots that spread further than the eye can see, and it is impossible to know how deep these roots have spread throughout the cheese. Therefore, it is generally recommended to throw away mouldy mozzarella.
However, some people choose to cut off the mouldy parts of mozzarella and consume the rest of the cheese. While this may be safe in some cases, it is important to consider the potential risks. Firstly, mould can significantly alter the flavour of the cheese, and not in a pleasant way. More importantly, soft cheeses like mozzarella can harbour harmful bacteria, including Listeria, E. coli, brucella, and salmonella. Consuming mouldy soft cheese could lead to food poisoning, especially for individuals who are immunocompromised.
To determine if mozzarella has gone bad, there are several signs to look out for. Aged or drier varieties may exhibit visible mould on the exterior. Pre-grated mozzarella may also show visible mould, along with a sour or yeasty smell. Brined varieties may have a musty, sour, or unpleasant odour, or the brine may appear excessively cloudy. If you observe any of these signs, it is best to discard the cheese.
If you are unsure whether your mozzarella is still safe to eat, it is always better to err on the side of caution and throw it away. Fresh mozzarella is meant to be consumed shortly after it is made, so it is not worth risking your health by consuming questionable cheese. Additionally, the "best before" date on the package can provide guidance on the cheese's freshness.
To prevent mould and extend the shelf life of mozzarella, proper storage is crucial. Mozzarella should be kept in its original packaging and stored in the refrigerator. Ensure that the cheese is not exposed to air, as this can accelerate spoilage. Additionally, always handle the cheese with clean utensils and hands to avoid introducing bacteria that can promote mould growth.
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Frequently asked questions
Mozzarella has a light, mild aroma. If it has an off smell, or smells like sour milk, it has likely gone bad. Other signs are a strong taste, visible mould, or a puffed-up package (if vacuum-sealed).
It is best to discard the cheese entirely if mould appears on fresh mozzarella. However, if you are sure you want to eat it, cut off at least 1 inch (2.5 cm) around and below the mouldy spot to avoid contamination. Not all moulds pose a risk, and some cheeses are grown with specific moulds and are safe to eat.
If you are generally healthy, foodborne illness may be limited to unpleasant gastrointestinal symptoms. Eating a small amount of bad mozzarella will be unpleasant, but it is not likely to make you sick.
Fresh mozzarella will maintain its best quality for about 6 months when stored in a container of cold water in the refrigerator. Wrap mozzarella tightly as it absorbs flavours and odours from other foods. Store it away from meat. Large chunks of mozzarella keep longer than small pieces.
