Randy Chandler
Swiss cheese is a semi-hard cheese with a mild, slightly sweet flavour that becomes more pronounced with age. It has a long shelf life and can be stored in the refrigerator for several months. Freezing can further extend its shelf life, but this may affect its texture and flavour. Proper storage is essential to prevent the cheese from spoiling, as Swiss cheese is susceptible to mould and can absorb flavours from other foods.
| Characteristics | Values |
|---|---|
| Shelf life in the refrigerator | About 6 months |
| Shelf life in the freezer | 6-8 months, but remains safe beyond that |
| Signs of spoilage | Mould, changes in texture (dry, crumbly, or slimy), discolouration, sour taste |
| Ways to prevent spoilage | Store in the main body of the refrigerator, wrap in wax or parchment paper, place in a partially sealed plastic bag or container, change the wrapping regularly, avoid exposure to strong odours |
| Effect of ageing | More pronounced flavour, higher nutritional value |
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What You'll Learn
Swiss cheese shelf life
Swiss cheese is a popular choice for cheese lovers due to its distinctive holes and nutty flavour. Young Swiss cheeses are typically aged for 2-4 weeks, while aged varieties can be matured for up to 12 months or more. The aging process affects the cheese's flavour intensity and texture. When stored properly in the refrigerator, Swiss cheese typically lasts for 3 to 4 weeks after opening. This timeframe can be extended by using proper storage techniques.
To maximise the shelf life of Swiss cheese, it is important to maintain a consistent temperature and humidity level. The ideal temperature range is between 35°F and 40°F (2°C to 4°C), with a relative humidity of around 70-80%. Store Swiss cheese in the main body of the refrigerator, as door temperatures fluctuate more, which can affect cheese quality. The vegetable crisper drawer is often a good spot, as it maintains a consistent temperature and humidity.
Swiss cheese should be wrapped in wax paper or parchment paper before refrigerating. This allows the cheese to breathe while protecting it from excess moisture. After wrapping, place it in a partially sealed plastic bag or container. Change the wrapping regularly, especially after cutting the cheese, to prevent moisture buildup and mould growth on the surface. Clean utensils when cutting to avoid introducing bacteria. For larger blocks, cut off portions as needed and rewrap the remainder.
Freezing can extend the shelf life of Swiss cheese by up to 6 months, although this may affect its texture and flavour. To freeze Swiss cheese, cut it into small portions (8 oz or less) and wrap each portion tightly in plastic wrap before placing it in a freezer bag. Remove as much air as possible to prevent freezer burn. To thaw, transfer the cheese to the refrigerator for 24-48 hours and use within 3-4 days. Avoid refreezing as it can lead to quality loss.
It is important to inspect Swiss cheese for freshness before consumption. Look for mould growth, small spots can be cut away but discard the cheese if the mould is widespread. If the cheese develops an off odour, flavour, or appearance, it should be discarded.
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Freezing Swiss cheese
Swiss cheese can be frozen to extend its shelf life by up to 6 months. However, freezing may affect its texture and flavour. To freeze Swiss cheese, cut it into small portions of 8 ounces or less to facilitate easier thawing. Wrap each portion tightly in plastic wrap or aluminium foil, ensuring no moisture gets in, as this can cause ice crystals that affect the cheese. Then, place the wrapped cheese in a freezer bag, removing as much air as possible to prevent freezer burn. Frozen Swiss cheese is best used in cooked dishes, such as sauces or casseroles, rather than on a cheese platter or sandwich, as it tends to become more crumbly and salty after thawing.
When slicing or grating the cheese before freezing, use clear wrap and/or a zipper-seal bag, or a vacuum-sealed, freezer-friendly container. A rolling pin can be useful to remove air from bags containing grated cheese. If you don't have a vacuum sealer, you can use a rolling pin to help remove air from the bag. Frozen Swiss cheese should be defrosted slowly in the refrigerator for 24-48 hours and then consumed within 3-4 days. Avoid refreezing thawed cheese as it can lead to quality loss.
To store Swiss cheese in the refrigerator without freezing, wrap it in wax paper or parchment paper, then place it in a partially sealed plastic bag or container. Change the wrapping regularly, especially after cutting, to prevent moisture buildup and mould growth. Keep the cheese in the main body of the refrigerator, preferably in the vegetable crisper drawer, to maintain consistent temperature and humidity. Avoid exposing Swiss cheese to strong odours, as it can absorb flavours from other foods.
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Signs of spoilage
Swiss cheese can last for several months in the refrigerator if stored properly. However, it can spoil over time, and there are several signs to look out for to determine if Swiss cheese has gone bad.
Firstly, mould is a common sign of spoilage in Swiss cheese. While blue mould is intentional and safe to eat in blue cheeses, the presence of other types of mould indicates spoilage. If mould is spotted on Swiss cheese, it is recommended to cut off at least one inch around and below the mouldy area and re-cover the remaining cheese with fresh wrap. However, if mould appears in a package of shredded, sliced, or crumbled Swiss cheese, the entire package should be discarded.
Changes in texture can also indicate that Swiss cheese has gone bad. Spoiled cheese may become overly dry, crumbly, or slimy to the touch. Discolouration, such as yellowing or browning, can also be a sign of spoilage.
Taste is another important indicator. If the cheese has an off or sour flavour, it has likely spoiled and should not be consumed. However, it is important to note that the flavour of Swiss cheese naturally becomes more pronounced with age, developing a sharper flavour. Additionally, white specks or crystallized patches on aged hard cheeses are typically safe to eat and are formed by the combination of lactic acid and calcium.
Other signs of spoilage may include an oily or puffy appearance, which can occur naturally due to temperature changes. If the cheese has been left unrefrigerated for an extended period, it may exhibit melting-like symptoms, but it can still be consumed once solidified. However, the taste may change, becoming sharper.
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Storing Swiss cheese
To store Swiss cheese, wrap it in wax or parchment paper, then place it in a partially sealed plastic bag or container. This will protect the cheese from excess moisture while allowing it to breathe. You can also use cheese paper, which consists of a thin foil layer to prevent the cheese from drying out and a durable outer protective layer. Avoid storing Swiss cheese in the refrigerator door, as temperature fluctuations can affect cheese quality. Instead, store it in the main body of the refrigerator, such as the vegetable crisper drawer, which maintains a consistent temperature and humidity. Keep Swiss cheese away from strong odours and pungent foods like onions or garlic, as it can absorb flavours from other foods.
Change the wrapping regularly, especially after cutting the cheese, to prevent moisture buildup and mould growth. Clean utensils when cutting the cheese to avoid introducing bacteria. For larger blocks, cut off portions as needed and rewrap the remainder.
Freezing can extend the shelf life of Swiss cheese, but it may affect its texture and flavour. To freeze Swiss cheese, cut it into small portions of 8 ounces or less, wrap each portion tightly in plastic wrap, and place it in a freezer bag with as much air removed as possible to prevent freezer burn. Frozen Swiss cheese can last up to 6 months. To thaw, transfer the cheese to the refrigerator for 24-48 hours, and use the thawed cheese within 3-4 days. Avoid refreezing to prevent quality loss.
Airtight containers can also be used to store Swiss cheese, maintaining humidity and preventing odour transfer. Choose containers slightly larger than the cheese piece to minimise air exposure, and opt for glass or hard plastic containers over soft plastics that can transfer odours. If using a plastic container, wrap the cheese in parchment paper first.
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Flavour and aging
The classic Swiss cheese, Emmental, originates from the Emmental valley and is characterised by large holes and a nutty flavour. Another popular variety, Gruyère, has a more complex taste and smaller or no eyes. The ageing process for Gruyère can take 8-14 months, during which the cheese is kept at a temperature between 55 and 57 °F.
Baby Swiss, an American variation, has a nutty and creamy flavour after maturing for about a month. Traditional Swiss cheese, on the other hand, may be aged from 2 months to several years, with the longer ageing process intensifying the flavour and hardening the texture. Asiago cheese, made from a mixture of skimmed and whole cow's milk, also demonstrates the impact of ageing on flavour. Asiago pressato, or fresh asiago, has a mild taste and soft texture after 1-2 months of maturation, while asiago d’allevo, or aged asiago, develops a fuller flavour and harder texture after 4 months to over 2 years of ageing.
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Frequently asked questions
Swiss cheese doesn't go bad if it has been stored properly. However, refrigeration slows down the aging process, which causes the cheese to develop a sharper flavour, but it does not stop it completely.
An unopened chunk of Swiss cheese will last for about 6 months in the refrigerator. Once opened, it will last for several weeks.
Yes, freezing Swiss cheese can extend its shelf life. Cut the cheese into small portions (8 oz or less) and wrap each portion tightly in plastic wrap before placing it in a freezer bag. Frozen Swiss cheese can last up to 6-8 months.
Visible mould on Swiss cheese is a sign that it has spoiled. Other signs include changes in texture, such as dryness, crumbly or slimy consistency, and discolouration. If the cheese has an off or sour flavour, it has likely spoiled and should not be consumed.
To store Swiss cheese, wrap it in wax paper or parchment paper and place it in a partially sealed plastic bag or container. Store it in the main body of the refrigerator, preferably in the vegetable crisper drawer, to maintain a consistent temperature and humidity.
