Frederic Melton
Cheese is a beloved food, whether enjoyed on its own or as part of a dish. However, it is a perishable food item, and determining whether it has gone bad can be challenging. Each type of cheese ages and spoils differently, and factors such as storage conditions and the presence of mould can affect its longevity. To ascertain if cheese has spoiled, one must consider its smell, appearance, and taste. Unpleasant odours, discolouration, and a sour taste are indicators that cheese has gone bad and should be discarded. Proper storage, such as keeping cheese in a dry place with good air circulation, can help extend its shelf life.
| Characteristics | Values |
|---|---|
| Mould | Mould can be desirable or undesirable. Desirable mould is intentionally added to achieve a specific flavour or texture and is safe to eat. Undesirable mould can produce spores and toxins that make the cheese unsafe to eat. |
| Colour | A change in colour can indicate that something has changed in the milk. |
| Texture | Changes in texture may be normal for certain types of cheese. However, any sudden or unusual changes can indicate spoilage. Hard cheeses can become brittle and prone to cracking, while soft cheeses can become slimy. |
| Smell | Spoiled cheese may develop an unpleasant odour due to bacterial growth or the breakdown of proteins and fats. Ammonia is a common chemical found in spoiled cheese, with a pungent smell similar to cleaning products or urine. |
| Taste | Spoiled cheese may taste sour or have an unpleasant aftertaste. |
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What You'll Learn
How to store cheese to extend its shelf life
Cheese is a living food, which means it needs to breathe. The best way to store cheese depends on its variety.
For hard cheeses like Parmigiano-Reggiano and aged Gouda, wrap them in wax or parchment paper, then add a layer of plastic wrap and place them in the fridge. You can also cut off the dried parts of hard cheeses, and the rest is still good to eat.
For semi-hard cheeses like cheddar, Swiss, and Gruyere, wrap them in plastic wrap or specialty cheese paper, then place them in the fridge.
For soft and semi-soft cheeses like goat, Camembert, and Brie, place them in a resealable plastic container and store them in the fridge.
For fresh cheeses like mozzarella, chevre, or feta, store them in a clear plastic tub or as airtight as possible.
For blue cheese, wrap it in plastic wrap or specialty paper and then place it in the fridge.
Other tips for storing cheese include:
- Using reusable containers instead of plastic wrap to store cheese in the fridge.
- Vacuum sealing cheese and storing it in the fridge.
- Freezing cheese, especially those with a high fat content.
- Storing cheese in a sealed bag with a damp cloth over it to prevent it from hardening.
- Storing cheese in the vegetable crisper of the refrigerator, where the temperature is cold and stable.
- Checking the dates on cheese stored in plastic wrap by retailers and removing the wrap as soon as you get home.
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How to identify signs of spoilage
When it comes to identifying signs of spoilage in cheese, there are several key indicators to look out for. Firstly, always trust your senses of smell, sight, and touch. If the cheese has developed an ammonia-like or pungent odour, it is likely past its prime. A healthy cheese should have a mild, pleasant aroma, so any sharp or unpleasant smells are a red flag.
Visually, a spoiled cheese may exhibit changes in texture, colour, or the presence of mould. Keep an eye out for discolouration, such as dark or brown spots, slimy surfaces, or dry and cracked areas. Mould can appear in various colours, including white, blue, green, or black. While some mould cheeses are edible, it's generally safer to discard any mouldy cheese, as some moulds can produce toxic compounds.
The texture of the cheese can also provide clues about its freshness. Fresh cheese should feel moist but not slippery or sticky. If it feels dry and crumbly, or excessively greasy, it has probably aged beyond its prime. Any signs of shrinkage or hardening around the edges are also indicators of spoilage.
Another telltale sign is an off-taste or bitter flavour. If you notice a sour, bitter, or soapy taste when you eat the cheese, it has likely gone bad. This is often accompanied by an unpleasant aftertaste that lingers in your mouth. It's important to trust your instincts and refrain from consuming cheese that doesn't taste right, even if the other indicators are not present.
Additionally, pay attention to the best-before or expiration dates on the packaging. While these dates are not definitive indicators of spoilage, they provide a general timeframe for optimal consumption. If the cheese has passed this date and exhibits any of the aforementioned signs, it's best to discard it.
Remember, when in doubt, it's always safer to discard the cheese rather than risk potential foodborne illnesses. Proper storage practices, such as correct wrapping and maintaining the appropriate temperature, can help extend the shelf life of cheese and reduce the likelihood of premature spoilage.
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Differences in spoilage across cheese types
Cheese is a perishable food, and as it is an ever-changing ingredient, it can be hard to distinguish between the maturing process and spoilage. Generally, mould growth, discolouration, and changes in texture and smell are indicators that cheese has gone bad. However, these indicators can vary across different types of cheese.
Soft Cheeses
Soft cheeses, such as cottage cheese and mozzarella, have a high moisture content, creating an environment where a variety of microorganisms can thrive. This makes soft cheeses more susceptible to spoilage. For example, mould can develop more easily in moist environments, so soft cheeses like Camembert, Brie, and blue cheese can quickly become slimy and unsafe to eat.
Hard Cheeses
On the other hand, hard cheeses like Cheddar have lower moisture content and higher salt levels, which can inhibit the growth of some microorganisms. However, as hard cheeses age, they can lose moisture, leading to changes in texture. Hard cheeses may start to crack or become brittle, which can be a sign of spoilage.
Controlled Mould Cheeses
Some cheeses, like Brie, Blue Cheese, and Camembert, are intentionally inoculated with controlled moulds like Penicillium to achieve specific flavours and textures. In these cases, the mould is desirable and safe to eat. However, if uncontrolled mould growth occurs, it can produce spores and toxins that make the cheese unsafe for consumption.
Artisan Cheeses
Artisan cheesemakers in the United States have reported unique spoilage problems, with issues like undesirable surface moulds (71%) and incorrect colours or pigments on rinds (54%). The diversity of microbes and their impact on cheese quality may vary between regions, such as Europe and the United States, due to differences in production practices and the distribution of beneficial and spoilage cheese microbes.
In summary, the spoilage of cheese can differ depending on factors such as moisture content, salt levels, pH levels, and the presence of controlled moulds. Soft cheeses with high moisture content are more prone to spoilage, while hard cheeses may have a longer shelf life but can still spoil due to changes in texture and the growth of unwanted bacteria. Controlled mould cheeses can be safe to eat, but uncontrolled mould growth can make them unsafe. Additionally, regional differences in production practices and microbes can impact the spoilage characteristics of artisan cheeses.
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What to do if you've eaten spoiled cheese
If you suspect that you've eaten spoiled cheese, the first thing to do is to remain calm. While consuming spoiled cheese can potentially lead to foodborne illnesses, the severity of symptoms varies and most cases are mild and resolve on their own. Common symptoms of food poisoning from spoiled cheese include nausea, vomiting, diarrhoea, stomach cramps, and sometimes fever. These symptoms can differ depending on the type and amount of spoiled cheese consumed, as well as the individual's susceptibility to foodborne illnesses.
If you experience any of the mentioned symptoms, it is important to take the following steps:
- Hydrate: Drink plenty of fluids to stay hydrated, especially if you are experiencing diarrhoea and vomiting. Dehydration is a common concern with food poisoning.
- Rest: Allow your body to recover by resting. Avoid eating solid foods until your stomach settles.
- Seek Medical Advice: Consult a healthcare professional if your symptoms are severe, persist for more than a day or two, or if you develop a high fever. In extreme cases, such as if there is blood in your vomit or stool, green or yellow-coloured vomit, severe dehydration, fever above 101 degrees, or if diarrhoea lasts more than three days, seek medical attention at the nearest hospital.
To reduce the risk of consuming spoiled cheese in the future, consider the following precautions:
- Check Expiration Dates: Always verify the expiration or best-by date on the packaging and avoid consuming cheese that has expired.
- Examine for Spoilage: Look for signs of spoilage, such as mould, unusual odours, or odd textures. If it looks or smells off, discard it.
- Proper Storage: Store cheese at the appropriate temperature in a dry place with good air circulation. Different cheeses may have specific storage requirements, so follow the packaging instructions.
- Food Safety: Practice good food safety habits, including proper handwashing, to reduce the risk of contamination.
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How to identify spoilage in vacuum-sealed cheese
Vacuum sealing is an effective method for preserving cheese and extending its shelf life. It offers a formidable barrier against oxygen and moisture, two of the biggest culprits of cheese spoilage. However, even vacuum-sealed cheese can go bad, and it's important to know how to identify spoilage to avoid foodborne illnesses. Here are some ways to identify spoilage in vacuum-sealed cheese:
Check for mould growth
While vacuum sealing significantly reduces the risk of mould, it is not entirely foolproof. Mould growth can still occur, especially if excess moisture is present. Mould can appear in different colours and patterns, such as blue, red, or white spots. If you spot mould on a soft cheese, it is recommended to discard the entire cheese to stay safe.
Observe any changes in texture
Changes in texture can be a good indicator of spoilage in cheese. Hard cheeses like Cheddar may start to crack due to changes in moisture content and bacterial growth. Soft cheeses like Camembert can become slimy due to the growth of unwanted bacteria.
Pay attention to unusual smells
The smell of cheese can also indicate spoilage. When cheese spoils, it can develop unpleasant odours due to bacterial growth or the breakdown of proteins and fats. Ammonia is one of the most common chemicals found in spoiled cheese, with a pungent smell similar to cleaning products or urine. Any significant change in the smell of cheese from its normal odour is a sign that it should be discarded.
Look for discolouration
A change in the colour of cheese can indicate that something has changed in the milk. If the cheese has developed discolouration, it is best to avoid consuming it.
Store and monitor cheese properly
To prevent spoilage, it is essential to store and monitor your vacuum-sealed cheese properly. Keep the cheese in a cool, dry place with good air circulation and proper humidity levels. Regularly check the packaging for any damage and ensure that the seal is intact. Label and date your cheese to keep track of its shelf life. Once opened, wrap any remaining cheese in cheese paper or wax paper before storing it in a resealable bag.
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Frequently asked questions
Cheese is a living thing, so it can get sick and spoil. To determine if your cheese has gone bad, use your senses to check its smell, appearance, and taste. If your cheese has an off smell, like that of spoiled milk, ammonia, or even of a refrigerator, it has likely gone bad. Similarly, if it has an off or sour flavor, it has probably spoiled and should not be consumed. However, note that some cheeses are supposed to be stinky and have a strong flavor.
Cheese often remains safe to eat beyond 'best before' dates if it's stored properly. The shelf life varies depending on the type of cheese. For example, unopened blue cheeses like Stilton, Roquefort, and Gorgonzola can last several months when refrigerated, while unopened soft cheeses like Brie and Camembert typically last a few weeks to a couple of months. Fresh cheeses like cream cheese, ricotta, and cottage cheese are highly perishable and usually last only a few weeks.
Many types of cheese, such as Camembert, Gorgonzola, and Brie, are supposed to have mold. For other types of cheese, if there is mold on a hard cheese, you can cut off the moldy part and use the rest. However, if there is mold on a soft cheese, it should be thrown away.
Yes, in addition to smell and taste, the appearance of the cheese can indicate spoilage. If there are weird spots or fuzzy patches on the cheese, it has likely gone bad. Trust your senses and if something seems off, it is better to be safe than sorry.
