Frederic Melton
Cheese is a beloved staple in many kitchens, but it can be tricky to tell if it has gone bad. The answer depends on the type of cheese, how it was stored, and what you're seeing or smelling. Some cheeses are meant to be stinky, but if it smells like rotting trash, ammonia, or sour milk, it's probably time to toss it. If you see spots of mould, cut off at least 1 inch (2.5 cm) around and below the spots, but if it's a soft cheese, it's best to just throw it out. Changes in texture, like dry, crumbly, or slimy cheese, are also signs that it has gone bad. If you're still unsure, taste a small piece—if it tastes sour, it's time to say goodbye.
| Characteristics | Values |
|---|---|
| Smell | A "ripe" or "off" smell, like rotting trash, spoiled milk, ammonia, or refrigerator |
| Appearance | Mould, discolouration, dry, crumbly, or slimy |
| Taste | Sour or unpleasant aftertaste |
| Texture | Dry, crumbly, or slimy |
| Date | Best-by or sell-by dates are guidelines for quality, not safety |
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What You'll Learn
- Smell: if it smells sour, rancid, or like ammonia, it's spoilt
- Appearance: check for mould, discolouration, or changes in texture
- Taste: if it tastes sour or unpleasant, it's likely bad
- Storage: refrigeration and proper wrapping can extend cheese's life
- Type: different cheeses age and spoil differently, so check for common signs
Smell: if it smells sour, rancid, or like ammonia, it's spoilt
One of the most important ways to determine whether your cheese has gone bad is by its smell. Cheese is a dairy product, and one sign of spoiled cheese is an "off" smell. Depending on the type of cheese, this scent can be of spoiled milk, ammonia, or even of a refrigerator or freezer.
If your cheese smells sour, rancid, or like ammonia, it has likely gone bad. Mild cheeses like Monterey Jack or American will smell strong and unpleasant when they have gone bad, almost like blue cheese or Limburger. If you are familiar with the smell of a favourite cheese, and the cheese you have smells like a much more concentrated version, it is probably no longer safe to eat.
Some cheeses are naturally pungent, like blue cheese or Camembert, and will have a strong ammonia smell to them once they go bad, similar to cat urine. If you are unsure, it is always a good idea to smell your cheese when you first purchase it, so you have a good understanding of how it is supposed to smell. This way, you will be able to notice when something is off.
However, it is important to note that sometimes, it can be tricky to determine if cheese has gone bad based on smell alone, as cheese is already a stinky food. Significant changes in colour, such as yellowing or browning, can indicate spoilage, as can changes in texture, such as the cheese becoming overly dry, crumbly, or slimy. Taste can also be an indicator, but it is not recommended unless there is no other option, as eating spoiled food can be dangerous.
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Appearance: check for mould, discolouration, or changes in texture
When it comes to cheese, appearance can often indicate whether it has gone bad. While checking for mould, discolouration, or changes in texture, there are a few things to keep in mind. Firstly, mould on cheese is not always a reason to discard it. Hard cheeses, such as Parmiggiano-Reggiano and Pecorino Romano, may develop mould on the rind, but since the rind is typically not consumed, it can be safely removed with a paring knife. For blue cheeses, the presence of blue mould is intentional and safe to eat. However, other types of mould on cheeses like Cheddar or Swiss are not safe for consumption. In such cases, the affected portion should be cut off with at least 1 inch (2.5 cm) of clearance, and the rest of the cheese can be consumed. It is important to note that mould can be tricky to spot in shredded or coloured cheeses. Therefore, if the cheese smells off or has an unpleasant odour, it is best to discard it.
Discolouration can also indicate that cheese has gone bad. Significant changes in colour, such as yellowing or browning, could mean that the cheese has spoiled. However, white specks or crystallised patches on certain aged hard cheeses like Cheddar, Parmesan, and Gouda are typically normal and safe to eat. These spots are usually calcium lactate crystals, which form when the lactic acid in cheese combines with calcium.
Changes in texture can also signify that cheese has gone bad. Cheese that has spoiled may exhibit alterations in texture, becoming overly dry, crumbly, or slimy. Therefore, it is crucial to inspect the cheese closely and be aware of the typical texture of the specific type of cheese you are examining.
While appearance is a crucial factor in determining whether cheese has gone bad, it is important to consider other indicators as well, such as smell and taste. Sometimes, a combination of these factors is necessary to make an accurate judgement.
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Taste: if it tastes sour or unpleasant, it's likely bad
Taste is a good indicator of whether cheese has gone bad. If you're unsure about the quality of your cheese, you could try a small piece to test if it's edible. If the cheese tastes sour or has an otherwise unpleasant flavour, it's likely gone bad and should not be consumed.
It's worth noting that different cheeses have different tastes, and some cheeses are naturally pungent. Therefore, it can be tricky to determine if a cheese has gone bad based on taste alone. Other factors, such as smell and appearance, should also be considered when assessing the quality of cheese. For example, if a mild cheese like Monterey Jack or American smells strong, like blue cheese or Limburger, it has likely gone bad. On the other hand, if a cheese that is usually pungent, like blue cheese or Camembert, has an even stronger ammonia smell, similar to cat urine, it's probably no longer safe to eat.
In addition to smell, you can also look for changes in the appearance of the cheese. Signs of spoilage include mould (except in the case of blue cheese, where the presence of blue mould is intentional and safe to eat), discolouration, and changes in texture, such as the cheese becoming overly dry, crumbly, or slimy.
It's also important to consider the storage conditions and the type of cheese. Hard cheeses generally have a longer shelf life and can be safely consumed beyond their "best-by" date if stored correctly. If you notice mould on hard cheeses, you can cut off at least one inch around and below the affected areas and consume the rest. However, soft cheeses and shredded, crumbled, or sliced cheeses should be discarded if mould is present.
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Storage: refrigeration and proper wrapping can extend cheese's life
Properly storing cheese is essential to prolonging its life. Cheese is a living, breathing thing, and as such, it needs oxygen and humidity to stay fresh and tasty.
Firstly, refrigeration is key. The colder the temperature, the longer cheese can last. Store cheese in the vegetable crisper of the refrigerator, where the temperature is coldest and most stable.
Secondly, the right wrapping is important. Cheese should not be stored in plastic wrap, as this cuts off the air supply, essentially suffocating the cheese. Plastic wrap can also let in too much light, which can oxidise aged cheeses, destroying their flavour and leading to a nasty, crayon-like taste. Instead, cheese should be wrapped in wax, parchment paper, or specialty cheese paper, which is specially formulated to let the cheese breathe. This prevents the cheese from drying out. Reusable containers are also a good option, as they provide stable humidity while still allowing the cheese to vent.
However, fresh cheeses such as mozzarella and ricotta should be stored as airtight as possible. Vacuum-sealed plastic can prolong the life of fresh cheese. Once the seal is broken, however, oxygen is invited in, which can lead to spoilage.
By following these storage guidelines, cheese lovers can keep their wedges fresh and tasty for longer.
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Type: different cheeses age and spoil differently, so check for common signs
Different cheeses age and spoil differently, so it's important to check for common signs. Firstly, it's worth noting that an unopened package of cheese can last in the refrigerator for quite some time, especially if it's vacuum-sealed. Vacuum-sealed cheeses have a best-by date, which is the date through which the cheesemaker has determined the cheese will remain good to eat. This is not the same as an expiration date. Hard cheeses generally don't require refrigeration but keep longer in the fridge. Most packaged cheeses have a best-by date, which is an indicator of quality, not safety. Cheese can go bad before this date due to quality control issues or improper storage.
The three main attributes to look for when determining if your cheese has gone bad are smell, appearance, and taste. A healthy cheese should have a characteristic smell related to its type, but if it smells sour, rancid, or like ammonia, it's a sign of spoilage. If a mild cheese like Monterey Jack or American starts to smell strong, like blue cheese or Limburger, it's time to throw it away. Naturally pungent cheeses like blue cheese or Camembert will have a strong ammonia smell when they go bad, similar to cat urine. A good tip is to smell your cheese when you first purchase it, so you know how it should smell in the future.
Visible mould on cheese is a sign that it has spoiled. For blue cheeses, the presence of blue mould is intentional and safe to eat. However, mould on other types of cheese like Cheddar or Swiss is not safe. If you see mould on hard cheeses, cut off at least one inch around and below the mouldy spots and enjoy the rest. On the other hand, discard soft cheeses and crumbled, shredded, or sliced cheeses (whether hard or soft) if you see mould. Significant changes in colour, such as yellowing or browning, can also indicate spoilage. Cheese that has gone bad may also exhibit changes in texture, becoming overly dry, crumbly, or slimy.
Finally, if all else fails, you might have to try a small piece of the cheese to determine if it has gone bad. If it has an off or sour flavour, it's likely spoiled and should not be consumed.
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Frequently asked questions
There are three main attributes to look out for: smell, appearance, and taste. If your cheese smells sour, rancid, or like ammonia, it's likely gone bad. Visible mould on the cheese is also a sign that it has spoiled, but be aware that some types of cheese, like blue cheese, are supposed to have mould. If you're unsure, it's best to throw it out.
If you see mould on hard cheese, cut off at least one inch around and below the mouldy spots. It's best to throw away soft cheeses if you see any mould.
Cheese can last in the fridge for several months to a year or more, depending on the type of cheese and whether it's unopened or opened. Soft cheeses like Brie and Camembert have a shorter shelf life, lasting a few weeks to a couple of months past their "best by" date when refrigerated. Hard cheeses like Cheddar, Parmesan, and Gouda can be safe to eat past their expiration date if properly stored and show no signs of spoilage.
Spoiled cheese will likely have an off or sour flavour. It may also have an unpleasant aftertaste.
