Randy Chandler
Packaged cheese can go bad, but it depends on a variety of factors. Firstly, the type of cheese matters—soft cheeses like cottage cheese and cream cheese are more susceptible to spoilage, whereas hard cheeses like cheddar or Gouda can last longer. Proper storage is crucial; cheese should be kept in a dark, cool place, preferably in the refrigerator, and wrapped in porous material like wax or cheese paper to prevent moisture loss and drying out. Even with proper storage, cheese can still go bad due to quality control issues or improper storage during manufacturing or transportation. Signs of spoilage include mould, a sweaty package, a sour smell, discolouration, and a rancid taste. If mould is present, it is recommended to cut off at least 1 inch (2.5 cm) around and below the affected areas. Ultimately, using one's senses to inspect the cheese is the best way to determine if it has gone bad, as best-by dates are often conservative estimates.
| Characteristics | Values |
|---|---|
| Best-by date | It is not an expiration date but indicates the date until which the food is of the best quality. |
| Expiry | Cheese can go bad before the best-by date due to quality control issues during manufacturing or improper storage. |
| Inspection | Inspect the cheese to ensure it is safe to eat, regardless of the best-by date. |
| Mould | If there is mould on hard cheese, cut off at least 1 inch (2.5 cm) around and below the spots. |
| Mould | If there is mould on soft cheese, discard the entire package. |
| Smell | If the cheese smells off, it may need to be thrown out. |
| Refrigeration | Keep the refrigerator below 40°F (4°C). |
| Packaging | Store cheese in a dark place. |
| Packaging | Proper packaging slows oxidation, and wax paper, in particular, is an oxidation inhibitor. |
| Sweating | If the cheese is in a sealed package, it will "sweat" due to water evaporating and then condensing on the packaging. |
| Sweating | Wipe away the sweat, and the cheese will be fine. |
| Texture | The cheese may have a slightly flat flavour and might not have as pleasant a texture. |
| Rancidity | Oxidation leads to rancidity, discolouration, and a sour smell/taste. |
| Freezing | All cheese types, except processed cheese slices and soft cheeses, may be frozen for 6 months at a safe temperature of 0°F (-18°C) or below. |
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What You'll Learn
How to store packaged cheese
Properly storing packaged cheese can help prolong its shelf life and preserve its quality. Here are some tips on how to store packaged cheese:
Wrapping
Wrapping cheese properly is essential to maintaining its freshness. For blocks of cheese or those without resealable packaging, use wax paper, parchment paper, or cheese paper. Then, add a layer of plastic wrap to prevent the cheese from drying out. The paper layer allows the cheese to breathe and minimises the growth of new bacteria. Avoid using tight, non-porous materials like plastic wrap as the sole wrapping, as it can dry out and harden the cheese.
Storage Location
Store all types of cheese in the vegetable crisper of the refrigerator, where the temperature is cold and stable. Keep the cheese above raw meats, poultry, and fish to avoid contamination. The ideal refrigerator temperature is below 40°F (4°C).
Storage Duration
The shelf life of cheese varies depending on the type. Hard cheeses, such as Parmigiano-Reggiano and aged Gouda, generally last longer than softer varieties. Once opened, hard cheeses can be stored in the fridge for three to four weeks, while soft cheeses can be safely stored for at least seven days. Shredded hard cheeses can last up to a month, and semi-hard cheeses like Cheddar, Swiss, and Gruyere should be used within 7 to 10 days.
Freezing
Some types of cheese, like blue cheese crumbles and pre-shredded cheese, can be frozen. Freeze cheese at a safe temperature of 0°F (-18°C) or below. Frozen cheese can last for up to six months. However, soft cheeses like ricotta, cottage cheese, and cream cheese do not freeze well.
Inspecting for Spoilage
Before consuming packaged cheese, inspect it for any signs of spoilage. Look for mould, an off odour, or changes in texture. If there is surface mould, cut off at least 1 inch (2.5 cm) around and below the affected areas. Some aged hard cheeses may develop white specks or crystallised patches, which are typically safe and indicate the presence of calcium lactate crystals.
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Signs of spoiled cheese
Cheese is a perishable food, and if not stored correctly, it can go bad and harbour harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses and other health issues. Here are some signs that your cheese has gone bad:
Appearance
Changes in colour are a noticeable sign of spoiled cheese. The original yellow or orange hue may fade, and the exposed part of the cheese will lose its yellow colour and look much whiter. In extreme cases, spoiled cheese can even turn black or blue. Browning can also be a sign of spoilage, especially in cheeses like Gouda and Parmesan. This defect is caused by a complex reaction between reducing sugars and amino acids from the protein breakdown in the cheese. Any significant colour change in cheese can indicate spoilage.
Texture
Any sudden or unusual changes in texture can be a sign of spoilage. Hard cheeses like Cheddar can start to crack due to changes in moisture content and the growth of unwanted bacteria. As hard cheeses age, they lose moisture, becoming brittle and prone to cracking. Soft white mould cheeses like Camembert can become slimy when they spoil due to the growth of unwanted bacteria. A cheese with a mushy texture or that appears to be separated could be spoiled.
Smell
An unpleasant, rancid odour is one of the primary indicators of spoiled cheese. This off-putting smell results from the release of free fatty acids and specific volatile compounds during spoilage. If the cheese has a pungent, sour, or ammonia-like odour, it may be spoiled. Fresh cheese should have a mild and pleasant aroma.
Taste
Spoiled cheese may exhibit a highly acidic taste. The overgrowth of bacteria in cheese leads to excessive fermentation, resulting in a strong, sour taste. This sourness is another characteristic of spoiled cheese. If the cheese has a bitter or sharp, overly tangy taste, it may be spoiled or over-aged.
Mould
The presence of mould spots on the cheese's surface is a clear indication that it has gone bad. Mould, such as mildew, can grow on cheese if it becomes contaminated and the conditions support mould growth. This mould is typically white, green, or black. Different types of mould can cause different colours and patterns on the cheese, such as blue, red, or white spots. While some moulds on cheese are harmless, others can be toxic and dangerous if consumed in large amounts.
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Best-by dates
The "best before" or "best if used by" date on a package of cheese is more of a quality indicator than a safety indicator. This date refers to the peak quality of the cheese in terms of texture,
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Freezing packaged cheese
Yes, you can freeze packaged cheese to extend its shelf life. Freezing cheese is an effective way to prevent it from going bad and reduce waste. However, it is important to note that freezing cheese will likely change its texture, making it drier and crumblier. High-fat, industrial cheeses like cheddar are better suited for freezing than softer or artisanal varieties.
When freezing packaged cheese, it is recommended to portion it into quantities that you are likely to use at one time. For large blocks of cheese, it is suggested to freeze no more than one pound (500 grams) per portion. The cheese can be grated or sliced before freezing and stored in its original packaging or wrapped in foil or cheese paper. If the package has been opened, it is advisable to place it in an airtight ziplock bag or container to prevent dry air from causing freezer burn.
To further protect the cheese from freezer burn and odour absorption, it is recommended to wrap the cheese in parchment paper before placing it in a freezer bag or container. Ensure that sliced cheese is separated with parchment paper. For shredded cheese, use a freezer bag to store the original packaging before placing it in the freezer.
When freezing cheese, it is crucial to freeze it as rapidly as possible to at least -9 °F (-23 °C) to prevent the formation of large ice crystals, which can affect the cheese's structure and texture. Cheese can be safely stored in the freezer indefinitely, but for optimal quality, it is recommended to consume it within 6 to 9 months.
When thawing frozen cheese, place it in the refrigerator at 32–34 °F (0–1 °C) for 7–8 hours per pound (500 grams) of cheese. It is generally advised to cook with thawed cheese as the texture change becomes less noticeable once it's melted.
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Health risks of spoiled cheese
Spoiled cheese can pose health risks, and the severity of food poisoning from consuming it can vary. While most cases are mild and resolve on their own, some can be severe, especially in vulnerable populations such as the elderly, young children, pregnant individuals, and those with weakened immune systems. Therefore, it is essential to be vigilant about the signs of cheese going bad and take necessary precautions.
Cheese can be spoiled due to quality control issues during manufacturing, improper storage, or exposure to contaminants. It is important to inspect your cheese before consumption, regardless of the best-by date. Signs of spoilage include mould, off odours, or unusual textures. If mould is visible, discard soft cheeses and crumbled, shredded, or sliced cheeses, whether soft or hard. For hard cheeses, cut off at least one inch around and below the mouldy spots; the rest is likely safe to consume. However, some moulds are more dangerous than others, so monitor yourself for symptoms of food poisoning, such as vomiting, stomach pain, or diarrhoea.
To prevent cheese spoilage, proper storage is crucial. Store cheese in the refrigerator at the appropriate temperature, which is ideally below 4°C (40°F). Keep it on the top or middle shelf or in a drawer, ensuring it is above raw meats, poultry, and fish to avoid contamination. Wrap blocks of cheese in porous materials like cheese or wax paper to prevent drying out and maintain optimal freshness. Additionally, practice good food safety habits, including proper handwashing, to minimise the risk of contamination.
While humans have a relatively reliable ability to smell and taste food that has gone bad, some circumstances can hinder this ability, such as allergies or a compromised sense of smell. In such cases, relying solely on sensory perception may not be sufficient to determine whether cheese has spoiled. Therefore, it is essential to consider other factors, such as the appearance and texture of the cheese, and to exercise caution when in doubt.
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Frequently asked questions
Packaged cheese can last for about 6 months in the refrigerator if it is unopened and properly stored. Once opened, soft cheeses will last at least 7 days and hard cheeses will last 3-4 weeks.
There are a few signs that indicate packaged cheese has gone bad. One is if there is mould on the cheese—if this is the case, cut off at least 1 inch (2.5 cm) around and below the mouldy area and wrap the cheese in fresh packaging. Another sign is if the cheese has a sweaty, chlorine-like, or ammonia-like odour, or a ranc
To maximise the shelf life of packaged cheese, do not open the package until you are ready to use it. Store it in a dark place, such as a drawer or the middle shelf of the fridge, and keep it above raw meats, poultry, and fish to avoid contamination. Keep the fridge below 40°F (4°C).
