Frederic Melton
Whether or not unopened cheese goes bad depends on several factors, including the type of cheese, how it's packaged, and how it's stored. Properly packaged and stored unopened cheese can last for about 6 months in the refrigerator, and even longer in the freezer. However, some types of cheese, such as stirred curd cheeses, are not recommended to be consumed after their best-by date due to their higher moisture content. Additionally, even if the cheese is unopened, it can still be susceptible to moisture loss, mould growth, and other forms of spoilage, especially if it is not stored properly. Therefore, it is important to check for signs of spoilage, such as mould, odd odours, slimy texture, or sour flavour, before consuming any cheese, regardless of its packaging or storage conditions.
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What You'll Learn
Cheddar cheese can last up to 6 months unopened in the fridge
Cheddar cheese is a hard, aged cheese, and as such, it has a longer shelf life than soft cheeses. Hard cheeses like cheddar have less moisture, so they are less prone to spoilage from bacterial growth. Unopened, they will last much longer—up to 6 months in the fridge.
To maximise the shelf life of an unopened block of cheddar, it should be kept in its original packaging and stored in the refrigerator at all times. The fridge temperature should be maintained at below 40°F (4°C).
Even if the "sell-by" or "best-by" date on the package expires, an unopened block of cheddar will typically remain safe to use for about 6 months. If there is any mould on the cheese, cut away at least 1 inch (2.5 cm) around and below the mouldy area, being careful not to touch the mould with the knife, and re-cover the cheese in fresh wrap.
To extend the shelf life even further, cheddar cheese can be frozen. To do this, cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil, plastic freezer wrap, or place them inside a heavy-duty freezer bag. Frozen cheddar cheese will maintain its best quality for about 6 to 8 months but will remain safe to eat beyond that time.
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Freezing cheddar cheese can extend its shelf life
Cheddar cheese is a hard cheese with a low moisture content, which helps extend its shelf life. An unopened block of cheddar cheese can last for several months, or even a year, when stored correctly in the fridge.
When freezing cheddar cheese, it is best to cut it into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Frozen cheddar cheese will maintain its best quality for about six to eight months but can be safely consumed beyond this timeframe. Cheddar cheese that has been kept constantly frozen at 0°F will keep safe indefinitely.
An unopened chunk of cheddar cheese that has been defrosted in the fridge can be kept for an additional three to four days in the refrigerator before using.
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Signs of spoilage include mould, odd odours, slimy texture, and sour flavour
Unopened cheese can go bad, and there are several signs to look out for when checking if it has spoiled. Firstly, mould is a clear indication that cheese has gone bad. Mould may grow on the surface of the cheese, and if this is the case, it should be discarded. It is important to note that the mould that grows on spoiled cheese is not the same as the mould used in the cheese-making process, which is typically some variety of penicillium and is safe to consume.
Another sign of spoilage is an odd or sour odour. If the cheese smells sour, it should not be eaten. This sour smell is caused by a chemical process that results in the formation of peroxides and free radicals, which are not safe to consume.
A slimy texture is also an indication that unopened cheese has gone bad. This can happen when cheese is exposed to temperature changes, causing it to "sweat". While this is not necessarily a sign of spoilage, it can affect the texture and flavour of the cheese, making it less pleasant to consume.
Lastly, a sour flavour is a sign that unopened cheese has spoiled and should not be eaten. This sour taste is likely caused by the same chemical processes that create peroxides and free radicals, which can be harmful to consume.
It is important to note that the type of cheese and storage conditions can also impact whether unopened cheese has gone bad. For example, naturally-aged cheddar cheese can continue to age and sharpen in the fridge if stored properly in an unopened package below 40°F. On the other hand, stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended to be consumed after their "best-by" date due to their higher moisture content.
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Soft cheeses are more susceptible to moisture loss
The shelf life of unopened cheese depends on its storage conditions and type. For instance, an unopened chunk of cheddar cheese can be stored in its original packaging and kept refrigerated for up to 6 months. However, soft cheeses like Brie have a high moisture content, making them more susceptible to moisture loss and microbial spoilage.
Soft cheeses, such as Brie, are known for their creamy and spreadable texture, which is a result of their high moisture content. This high moisture content also contributes to a more pronounced flavor in these cheeses. While consumers enjoy the taste and texture of these cheeses, the high moisture levels present challenges in terms of preservation and shelf life.
Soft cheeses with higher moisture levels are more prone to microbial growth, which can lead to spoilage and foodborne illnesses. This is due to the available water in the product that supports the growth of unwanted microorganisms. Additionally, excess moisture in soft cheeses can cause bacterial growth, texture issues, flavor dilution, reduced shelf life, and mold development.
To combat these issues, cheese makers employ various techniques during the aging process. Regular turning and wiping of the cheese help prevent moisture from accumulating unevenly, while the use of aging mats or wooden boards promotes optimal moisture distribution. Maintaining ideal humidity and temperature conditions is crucial for managing moisture loss in cheese. Higher temperatures increase evaporation rates, accelerating moisture loss, while cooler temperatures help maintain stable humidity.
Furthermore, proper wrapping with cheese paper or wax paper allows the cheese to breathe while preventing excessive moisture loss. Regular monitoring for unwanted mold and other issues is essential, and tools like hygrometers help measure and control humidity levels during the aging process. By following these practices, cheese makers can produce quality soft cheeses while minimizing the risks associated with high moisture content.
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Proper packaging and wax paper slow down oxidation
Proper packaging and wax paper play a crucial role in preserving the quality and freshness of cheese, especially when it comes to slowing down oxidation.
Firstly, let's discuss the role of proper packaging. The type of packaging used for cheese can vary depending on its texture. Hard cheeses like cheddar and parmesan can be wrapped in wax paper or sealed in a vacuum bag, while soft cheeses like brie and camembert require breathable packaging to prevent mould from growing. Fresh cheeses like ricotta, cottage cheese, and cream cheese need packaging that controls moisture levels, such as thermoforming films or vacuum pouches.
Now, let's delve into the benefits of wax paper in slowing down oxidation. Wax paper, also known as cheese paper, is a composite material that provides a moisture barrier while allowing the cheese to breathe. It is typically made with an outer layer of wax-coated paper and an inner layer of porous material. This design maintains proper humidity, wicks away excess moisture, and protects the cheese from oxidation. Additionally, wax paper helps maintain cheese freshness by preventing moisture loss, which can lead to drying out and negatively impacting the taste and texture of the cheese.
The use of wax paper is particularly important when cheese is originally packaged in plastic or cling film. Removing the cheese from such packaging and wrapping it in wax paper prevents "suffocation" and the negative effects of plastic wrap on taste and texture. This is because plastic wrap can stifle the microflora of the cheese and degrade its flavours and aromas over time.
In summary, proper packaging and wax paper are essential in slowing down oxidation and preserving the quality of cheese. By providing a moisture barrier, allowing breathability, and protecting against moisture loss, wax paper helps maintain the freshness and flavour of cheese while also extending its shelf life.
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Frequently asked questions
An unopened chunk of cheddar cheese will typically last for about 6 months in the refrigerator. To extend its shelf life, you can freeze it.
Signs of spoilage in cheese include mould, odd odours, a slimy texture, or a sour flavour.
If there is mould on an unopened package of cheese, you should cut away at least 1 inch around and below the mouldy area and re-cover the cheese in fresh wrap. However, if the cheese is soft, there may be roots deeper inside, and you should throw the whole thing out.
