Kamil Perry
Raw cheese is a fascinating food, full of flavour compounds and bacteria unique to where it was made. But does it go bad quicker? Well, it depends on the type of cheese. Hard cheeses like Parmesan or Pecorino have a longer shelf life due to their low moisture content. On the other hand, soft cheeses can go bad very quickly, so much so that they should be consumed within 3-4 days of opening to avoid a tummy ache. The same goes for semi-hard raw cheeses like Gouda or Cheddar, which can last a little longer due to their lower moisture content. However, it's important to note that all cheese can go bad before its expiration date due to quality control issues or improper storage. Therefore, it's always best to inspect your cheese for any signs of spoilage, such as changes in smell, texture, or appearance, before consuming it.
| Characteristics | Values |
|---|---|
| Ideal Fridge Temperature | 35°F (1.7°C) to 40°F (4.4°C) |
| Humidity | 80% to 85% |
| Air Circulation | Good air circulation to prevent mold growth |
| Packaging | Wrap in breathable materials like wax, parchment, or cheese paper |
| Type of Cheese | Hard raw cheeses like Parmesan or Pecorino have the longest shelf life |
| Signs of Spoilage | Sour or ammonia-like smell, slimy or sticky texture, mold |
| Storage Time | Unopened in the refrigerator for 2 to 3 months |
| Opened but inside a resealable bag in the refrigerator for 4-6 weeks | |
| Unopened plus wrapped in dark paper in the refrigerator for 3-12 months | |
| Unopened in the freezer for 3-12 months |
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What You'll Learn
Raw cheese storage methods
The best methods for storing raw cheese depend on the type of cheese and the available resources. Here are some effective storage methods for raw cheese:
Refrigeration
Refrigeration is the most common method for storing raw cheese. It helps to maintain the freshness and flavour of the cheese and extend its shelf life. The ideal temperature for storing raw cheese in a refrigerator is between 35°F (1.7°C) and 40°F (4.4°C). The cheese should be wrapped in breathable materials such as wax, parchment, or cheese paper to maintain its quality and prevent it from drying out. It is also important to ensure good air circulation in the refrigerator to prevent mould growth, while minimizing direct exposure to air to avoid contamination and odour absorption.
Freezing
Freezing is an option for long-term storage of raw cheese, especially for semi-hard and hard cheeses. Frozen cheese can be stored for up to 6 months at a safe temperature of 0°F (-18°C) or below. However, freezing may affect the flavour and texture of soft cheeses. Before freezing, the cheese should be wrapped properly and stored in an airtight container or a resealable bag to maintain humidity and prevent odour absorption.
Waxing and Cellar Aging
Waxing and cellar aging are traditional methods for storing raw cheese. Waxing involves coating the cheese in wax, which helps to preserve it and extend its shelf life. Cellar aging involves storing the cheese in a cool, humid environment, such as a basement or cellar, which can help to develop the flavour and texture of the cheese.
Vacuum Sealing and Freeze-Drying
Vacuum sealing and freeze-drying are modern approaches to raw cheese storage. Vacuum sealing removes oxygen from the package, which can help to extend the shelf life of the cheese. Freeze-drying involves freezing the cheese and then removing the moisture, which can make it last longer and be easier to store.
Storage Containers
Using airtight containers, such as Tupperware or zip-top bags, can help to extend the shelf life of raw cheese by protecting it from contamination, moisture, and odour absorption.
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Humidity and air circulation
Humidity plays a crucial role in maintaining the quality and longevity of raw cheese. Cheese requires a certain level of humidity to prevent it from drying out. Ideally, raw cheese should be stored in an environment with a relative humidity of around 80% to 85%. The vegetable drawer in a refrigerator often provides a suitable humid environment for cheese storage.
However, it is important to note that excessive humidity can be detrimental. If the humidity is too high, the cheese may ripen too quickly, develop undesirable microbes that create off-flavours, or promote the growth of unwanted moulds. Therefore, monitoring humidity levels and adjusting them as needed is essential. A digital hygrometer can be used to measure humidity levels in the fridge accurately.
Air circulation is another critical factor in storing raw cheese. Good air circulation helps prevent the cheese from becoming too moist or too dry, inhibiting mould growth. However, excessive exposure to air can lead to dryness and odour absorption, so it is important to minimise direct exposure while still allowing the cheese to breathe.
To maintain optimal humidity and air circulation, proper wrapping and storage of the cheese are essential. Cheese should be wrapped in breathable materials such as cheese paper, parchment paper, or wax paper. Plastic wrap should be avoided as it can cause the cheese to sweat and promote bacterial growth. After each use, the cheese should be rewrapped in fresh paper to minimise exposure to contaminants. Additionally, placing the wrapped cheese in an airtight container provides added protection from strong odours and maintains humidity levels.
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Soft vs. hard cheese
Soft cheeses like Brie, chèvre, cottage cheese, and cream cheese tend to spoil more quickly than hard cheeses. This is because they have a higher moisture content, which provides an ideal environment for harmful bacteria to grow. Soft cheeses will generally last in the fridge for about a week once opened, while hard cheeses can last up to a month or even several months in the fridge after opening.
Hard cheeses like Parmesan, pecorino, and cheddar have a longer shelf life due to their low moisture content. They can also be stored outside of the fridge without spoiling, although they will last longer if they are refrigerated. Hard cheeses can be frozen and thawed without affecting their texture, unlike soft cheeses which can become grainy and crumbly when frozen.
Semi-hard cheeses like Gouda and cheddar have a longer shelf life than soft cheeses due to their lower moisture content. They can also be frozen to extend their shelf life.
When it comes to determining whether a cheese has gone bad, your senses of sight, smell, and taste are important tools. A strong smell, a slimy or sticky texture, or the presence of mold can indicate that a cheese has spoiled. However, it is important to note that some aged hard cheeses may develop white specks or crystallized patches that are safe to eat and are not mold but calcium lactate crystals.
To extend the shelf life of cheese, it is important to store it properly. Cheese should be stored in a refrigerator that maintains a consistent temperature, ideally between 35°F (1.7°C) and 40°F (4°C). It should be wrapped in breathable materials like wax, parchment, or cheese paper to maintain humidity and prevent it from drying out or absorbing odors. Proper wrapping can also help to maintain the quality of the cheese and enhance its flavor.
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Signs of spoilage
Raw cheese should be stored in a refrigerator that maintains a consistent temperature of between 35°F (1.7°C) and 40°F (4°C). It should be wrapped in wax, parchment, or cheese paper to help maintain its moisture. The cheese should be stored in a drawer or on the top or middle shelf, above raw meats, poultry, and fish to avoid contamination.
Raw cheese can also be frozen and will last for 3-12 months. However, freezing will affect the flavor and texture of soft cheeses.
- Mould: If you spot mould on hard cheese, cut off at least 1 inch (2.5 cm) around and below the mouldy spots. If you have a healthy immune system, consuming a small amount of mould is unlikely to be harmful, but monitor yourself for symptoms of food poisoning. For soft cheeses, it is recommended to discard the entire product if mould is present.
- Drastic changes in texture: Spoiled cheese may exhibit a drastic change in texture. For example, blue cheese should be discarded if its texture seems to be disintegrating or drying up.
- Colour: A change in colour can indicate spoilage. A yellowed colour or dark spots may suggest that the cheese has gone bad.
- Smell: An ammonia-like or fermented smell can indicate spoilage. While raw cheeses naturally have robust and distinct odors, any off-putting or unusually strong smells can be a sign of spoilage.
- Taste: A bitter or fizzy taste may indicate that the cheese has gone bad.
It's important to regularly check your cheese for any signs of spoilage and to trust your senses. If you're unsure, it's always safer to discard it rather than risk consuming spoiled food.
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Raw cheese safety
Raw cheese can be contaminated with harmful bacteria, and the US Centers for Disease Control and Prevention has long warned against drinking raw milk, calling it one of the riskiest foods to consume. Raw milk can cause illnesses from campylobacter, listeria, E. coli, and other foodborne bacteria.
However, the risk of getting sick from raw-milk cheese is low, and the Food and Drug Administration (FDA) requires that raw-milk cheese, domestic or imported, be aged for at least 60 days before it's sold. This aging process lowers the pH to a point where pathogens can't grow, and it gives an equivalent level of safety to cheese made from pasteurized milk. In 2016, the FDA tested 1,600 samples of raw-milk cheeses, and less than 1% of the samples were contaminated.
Some farms that produce raw milk cheese have strict food safety protocols to catch and minimize the pathogens that naturally form in raw milk. They bathe and test cows at least once a week, and quarantine them for further evaluation if harmful bacteria are detected. They also ensure that the cows' udders are not exposed to bacteria and faecal matter.
When stored properly, raw cheese can be kept in the fridge for 2 to 3 months if unopened, or 4 to 6 weeks if opened but kept inside a resealable bag. It can also be stored in the freezer for 3 to 12 months, although freezing will affect the flavour and texture of soft cheeses. To preserve the living probiotics and enzymes found in raw milk cheeses, it's important to wrap the cheese in breathable materials and maintain a consistent temperature in the fridge of between 35°F (1.7°C) and 40°F (4.4°C).
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Frequently asked questions
Raw cheese can be stored in the refrigerator for 2 to 3 months if it is unopened, and for 4-6 weeks if it is opened but kept inside a resealable bag.
Raw cheese can go bad before its best-before date, so it's important to inspect your cheese before consuming it. Signs that raw cheese has gone bad include a sour or ammonia-like smell, and a slimy or sticky texture.
Raw cheese should be stored in a refrigerator that maintains a consistent temperature, ideally between 35°F (1.7°C) and 40°F (4.4°C). It should be wrapped in breathable materials such as wax, parchment, or cheese paper, and stored in an area with good air circulation and a humidity level of around 80% to prevent it from drying out.
Yes, raw cheese can be frozen for long-term storage. However, freezing may affect the flavor and texture of the cheese. Hard raw cheeses like Parmesan or Pecorino have a longer shelf life and can be frozen for up to 12 months without affecting their distinctive flavors.
