Randy Chandler
Whether or not cheese has gone bad depends on a few factors, including its moisture content, how it's stored, and how strong it smells and tastes. Strong-smelling cheeses like blue cheese or Limburger will have a strong ammonia smell when they've gone bad, similar to cat urine. Harder cheeses with less moisture, such as Cheddar, Parmesan, and Gouda, are less likely to promote bacterial growth and can be kept longer without refrigeration. Soft cheeses with higher moisture content, like Brie or Camembert, are more perishable and should be consumed within one to two weeks of opening. If you're unsure whether your cheese has gone bad, it's best to trust your senses of smell and taste—if it smells or tastes sour or off, it's probably best to throw it away.
| Characteristics | Values |
|---|---|
| Strong cheese going bad | Strong cheese can go bad, but it is more resistant to harmful organisms than other foods due to its bacterial processing |
| Factors affecting shelf life | Storage conditions, such as refrigeration and unopened packaging, are crucial to preserving strong cheese |
| Expiry | Strong cheese can be safely consumed beyond its expiry date until it shows signs of spoilage, such as mould, unpleasant taste or smell |
| Freezing | Freezing unopened strong cheese can extend its shelf life beyond the recommended refrigerator storage period |
Explore related products
What You'll Learn
How to store strong cheese
Strong cheese can go bad, but its longevity depends on how it's stored.
To store strong cheese, wrap it in wax or parchment paper, then add a layer of plastic wrap and place it in the crisper drawer of your refrigerator. Make sure the cheese is completely covered, and don't store it in a tightly wrapped package. This will allow the cheese to breathe without drying it out. You can also buy specialty cheese paper, which is formulated to let the cheese breathe and prevent it from drying out. Label the cheese with the type and date it was purchased.
Hard, aged cheeses like Parmigiano-Reggiano and aged Gouda can last three to four weeks when stored in this way. Once opened, shredded hard cheeses can last up to a month in the fridge. Blue cheeses like Gorgonzola and Roquefort should be wrapped in plastic wrap or specialty paper and placed in the crisper drawer. They can last between one to two months. Semi-hard cheeses like Cheddar, Swiss, and Gruyere should be wrapped in plastic wrap or specialty cheese paper and placed in the crisper drawer. They're best enjoyed within 7 to 10 days.
Soft and semi-soft cheeses like goat cheese, Camembert, Brie, and Limburger have a high moisture content and a shorter shelf life. They should be placed in a resealable plastic container and stored in the crisper drawer. They should be used up within one week. Fresh cheeses like mozzarella or Feta should be left in their original packaging and the water should be changed every couple of days. They should last between 7 to 10 days in the fridge.
To determine if a cheese has spoiled, examine it for an off odor, texture, or taste. If the surface texture has become slimy, wet, or soft, discard it immediately. Spoiled cheese may also show signs of mold that weren't part of the manufacturing process. However, some cheeses are created by food-safe mold spores, so you may be able to remove the moldy part and still consume the cheese.
Port Wine Cheese: Does It Go Bad?
You may want to see also
How to tell if strong cheese has gone bad
Strong-smelling cheese can be safe to eat even if it's past its expiration date, as long as it doesn't have mould, liquids, or a foul smell. That said, there are a few things to keep in mind when determining if strong cheese has gone bad. Firstly, always check the "Best Before" or "Sell By" date on the package, as unopened string cheese typically lasts about a week past this date if stored properly in the refrigerator. If the cheese is past this date, inspect it for any signs of mould or swelling packages, which could indicate spoilage.
Additionally, strong cheese can sometimes develop a stronger taste or a crayon-like flavour if it's very aged, but this doesn't necessarily mean it will make you sick. If the cheese has a foul smell or taste, it's best to discard it. If the cheese is hard, you can cut off the mouldy part and a bit extra, but if it's soft cheese, it should be thrown away immediately.
Freezing is an effective way to extend the shelf life of string cheese. When freezing, ensure the original packaging is tightly sealed, and for long-term storage over two months, place the package inside a heavy-duty freezer bag to prevent freezer burn. Properly stored, string cheese will maintain its best quality for about eight months in the freezer but remains safe beyond that time.
It's important to note that cheese is processed by cultures, making it more challenging for harmful organisms to take hold. However, use your best judgement and refrain from consuming cheese that exhibits signs of spoilage, such as mould, an unpleasant smell, or changes in texture or appearance. Always prioritise your health and safety when dealing with potentially expired or spoiled food items.
Eggs and Cheese: A Healthy Pairing?
You may want to see also
How long does strong cheese last?
The longevity of strong cheese depends on several factors, including the type of cheese, storage conditions, and individual preferences regarding taste and quality. While some cheeses have a specified "Best By" or "Sell By" date, these labels are not indicative of food safety but rather optimal quality. Here is a detailed breakdown of the factors affecting the longevity of strong cheese:
Type of Cheese
The type of cheese significantly influences its longevity. Hard cheeses, such as cheddar, tend to have a longer shelf life compared to soft cheeses. This is because hard cheeses have a lower moisture content, creating an environment less conducive to bacterial growth and spoilage.
Storage Conditions
Proper storage is crucial to extending the lifespan of strong cheese. Refrigeration is essential, as it significantly slows down the growth of bacteria and the deterioration of cheese. An unopened package of string cheese, for example, can last for about one week beyond its "Sell By" or "Best By" date when continuously refrigerated. Freezing is another preservation method that can prolong the shelf life of cheese. Properly stored frozen cheese will maintain its best quality for about eight months but remains safe beyond that timeframe.
Taste and Quality
Even when stored properly, strong cheese can undergo changes in taste and quality over time. Some cheeses, particularly hard cheeses, may develop a stronger taste or a drier texture but remain safe to consume. However, it is essential to exercise caution and discard cheese that exhibits signs of spoilage, such as mould growth, an off-putting smell, or a noticeable change in appearance or texture.
In summary, the longevity of strong cheese varies depending on the type of cheese, storage conditions, and individual tolerance for changes in taste and quality. Proper refrigeration and freezing can significantly extend the shelf life of strong cheese, and consuming before the "Best By" or "Sell By" date is not mandatory as long as the cheese is stored and handled appropriately.
Cheese and Heart Health: What's the Truth?
You may want to see also
Explore related products
What are the signs that strong cheese has gone bad?
Strong cheese, like any other cheese, can go bad. While maturing, cheese changes texture and colour. However, a change in colour, such as browning or a loss of the yellow colour, indicates that something has changed in the milk and could be a sign that the cheese has gone bad.
Another indicator of spoilage is mould growth. Mould growth on cheese can be both desirable and undesirable. Some types of cheese, such as Stilton or Brie, are intentionally inoculated with moulds to achieve a specific flavour or texture. The cheesemaker carefully controls and monitors the mould to ensure that they do not overgrow and cause the cheese to spoil. In these cases, the mould is desirable and safe to eat. However, if mould grows on cheese unintentionally, or if it is not properly controlled, it may produce spores and toxins that can make the cheese unsafe to eat. It's important to distinguish between voluntary and involuntary mould. Most blue cheeses and flowery-rind cheeses are impregnated with Penicillium, a type of controlled mould. It is normal to find mould inside a blue cheese and on the rinds of Camembert and Brie. However, if you spot mould that shouldn't be there, especially on a soft cheese, it's best to throw the entire cheese away.
Other signs that strong cheese has gone bad include a strong ammonia smell, similar to cat urine, or a rancid milk smell. If a mild cheese smells strong, like blue cheese or Limburger, then it's time to throw it away. Hard cheeses like Cheddar can start to crack when they spoil due to changes in the cheese's moisture content and the growth of unwanted bacteria. As hard cheeses age, they lose moisture, which can cause them to become brittle and prone to cracking.
Spoiled cheese can have a range of visual indicators, including discolouration and a slimy or greasy texture. It can also cause foodborne illnesses, with symptoms such as vomiting and diarrhoea.
Mozzarella Cheese: Healthy or Unhealthy?
You may want to see also
What to do with strong cheese that has gone bad
Strong cheese can go bad, but it's important to note that some cheeses get better with age due to bacterial processing. Some signs that cheese has gone bad include mould growth, discolouration, and a slimy or greasy texture. If the cheese has developed furry black or grey mould, or pink or yellow spots, it should be discarded. Other signs of spoilage include unpleasant odours and significant changes in texture, such as cracking in hard cheeses.
If you have strong cheese that has gone bad, there are several things you can do with it instead of throwing it away:
- Composting: You can compost cheese, but it is important to note that not everyone agrees on whether it is effective or if it disrupts the compost pile.
- Cooking: Hard, dried-out cheese can be grated and added to sauces, soups, or braises. It can also be used to make stock, similar to how Parmesan rinds are utilised. Freezing cheese meant for cooking can prolong its shelf life by up to six months. However, freezing is not recommended for cheese intended for cheeseboards as it negatively impacts flavour and texture.
- Baking: Strong cheese can be added to biscuit dough or used to make cheese crackers. Combining different types of cheese, such as mild and strong, or adding sweet pairings like figs, jam, or balsamic vinegar, can create interesting flavour profiles.
- Storage: To prolong the shelf life of strong cheese, proper storage is essential. Designating a "cheese cabinet" in the refrigerator helps maintain humidity and freshness while containing strong aromas.
Cheese Crackers: A Healthy Diabetic Snack Option?
You may want to see also
Frequently asked questions
Trust your senses, especially sight, smell and taste. If the cheese has an unpleasant odour or texture, it has probably gone bad. If the cheese smells like ammonia, don't eat it. If the cheese has mould on it, you should throw it away, although some mould can be scraped off the surface of harder cheeses.
Soft cheeses should be eaten within 1-2 weeks of opening. Harder cheeses can last 3-4 weeks when stored properly.
Wrap the cheese in wax paper, cheese paper or parchment paper, then place it in a plastic bag or airtight container. This will prevent it from drying out while allowing it to breathe. Harder cheeses can be frozen.
Yes, all cheeses can go bad, although harder cheeses with less moisture are more resistant to decay.
If you're not sure, it's better to throw the cheese away than to risk getting sick.
