Frederic Melton
Cheese is a beloved food item, but it can be hard to tell when it has gone bad. Each cheese ages differently and therefore spoils differently. There are three main attributes to look out for when determining if your cheese has gone bad: smell, appearance, and taste. The presence of mold spots on the cheese's surface is a clear indication that the cheese has gone bad. However, it's important to distinguish between voluntary and involuntary mold. For example, it is normal to find mold inside a blue cheese and on the rinds of camembert and brie. When it comes to smell, an off scent can indicate spoiled cheese, resembling spoiled milk, ammonia, or even a refrigerator or freezer. Finally, if you must taste the cheese, a small piece should suffice to determine if it has become overly bitter, sour, or musty.
| Characteristics | Values |
|---|---|
| Smell | An "off" smell, like spoiled milk, ammonia, or refrigerator |
| Appearance | Patches of fuzz in different colors or textures, change in color from original yellow or orange hue |
| Taste | Sour or unpleasant aftertaste, bitter, musty, highly acidic |
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What You'll Learn
- Smell: an off scent, like spoiled milk, ammonia, or rancid milk, could mean it's bad
- Appearance: look for fuzz in different colours or textures, or a change in colour
- Taste: if it's bitter, sour, or has an unpleasant aftertaste, it's probably bad
- Touch: if it's sticky, this could be a sign it's gone bad
- Storage: if it hasn't been stored correctly, it's more likely to have gone bad
Smell: an off scent, like spoiled milk, ammonia, or rancid milk, could mean it's bad
Smell is one of the key indicators that your cheese has gone bad. Cheese is a living thing, and like any living organism, it can get sick and smell bad. An off scent could mean that your cheese has undergone bacterial or microbial breakdown, releasing distinct and unpleasant odours.
The type of cheese will determine the type of off scent. For example, a spoiled hard cheese like Parmigiano-Reggiano or Pecorino Romano may smell like spoiled milk, while a soft cheese like Camembert or Brie may smell rancid or ammonia-like. A spoiled cheese may also smell like a refrigerator or freezer.
It is important to note that some cheeses are meant to be stinky, so an off scent may not always indicate spoilage. However, if the cheese smells like rancid milk, it is best to throw it away. To familiarise yourself with the scent of fresh cheese, it is recommended to smell your cheese when you first purchase it. This way, you will be able to notice any deviations from its original scent.
In addition to smell, there are other indicators that your cheese has gone bad. Appearance is one such indicator. A change in colour or texture, such as patches of fuzz in different colours or textures, could mean that your cheese has spoiled. Another indicator is taste. Spoiled cheese may taste overly bitter, sour, or musty. However, it is not recommended to taste cheese to determine if it has gone bad.
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Appearance: look for fuzz in different colours or textures, or a change in colour
When it comes to cheese, appearance can be a key indicator of whether it has gone bad. While some cheeses are intentionally mouldy, if you start noticing patches of fuzz in different colours or textures, it's a sign that your cheese has spoiled. This is because the cheese has been contaminated and the conditions have supported mould growth. Typically, this mould can be white, green, or black. For example, many French soft cheeses have a white, fuzzy exterior that is perfectly safe to eat. However, if you notice patches of fuzz in different colours or textures, it's best to discard the cheese.
It's important to note that each cheese ages and spoils differently, so the appearance of spoilage may vary. A change in colour can also indicate that something has changed in the milk. The original yellow or orange hue of the cheese may start to fade, which is a sign of spoilage.
In addition to changes in colour and texture, you may also notice the growth of mould spots on the cheese's surface. While some cheeses are intentionally mouldy, such as blue cheeses and flowery-rind cheeses, mould can also indicate that the cheese has gone bad. This is especially true if the mould is of a different colour or texture than the cheese's natural rind.
To prevent spoilage, it's important to store cheese properly. Cheese should be tightly wrapped or stored in an airtight container to prevent exposure to air, which can cause it to dry out or become contaminated. It should be stored in the refrigerator at a temperature of around 4-5 degrees Celsius (39-41 degrees Fahrenheit). Lower temperatures help slow down the growth of bacteria and microorganisms.
In summary, when determining if cheese has gone bad based on appearance, look for fuzz in different colours or textures, changes in the cheese's original colour, and the presence of mould spots. Remember that each cheese is unique, so it's important to familiarise yourself with the cheese's typical appearance and research specific types of cheese to make an informed decision.
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Taste: if it's bitter, sour, or has an unpleasant aftertaste, it's probably bad
Knowing when cheese has gone bad can be tricky. Each cheese ages differently and therefore spoils differently. However, there are three main attributes to look out for: smell, appearance, and taste.
Taste is a good indicator that your cheese has gone bad. If it tastes bitter, sour, or has an unpleasant aftertaste, it has likely spoiled. Spoiled cheese can be identified by its highly acidic taste. This sourness is caused by the overgrowth of bacteria in the cheese, leading to excessive fermentation. If a mild cheese suddenly has a strong taste, it is best to discard it.
It is important to note that some cheeses are naturally bitter or sour, so it is essential to familiarize yourself with the cheese you are consuming. Researching aged cheeses or asking a cheesemonger can help you understand how the cheese is supposed to taste. Additionally, smelling the cheese when you first purchase it can give you a baseline to compare to later.
When determining if cheese has gone bad, it is often necessary to consider a combination of factors, including smell, appearance, and taste. For example, spoiled cheese may exhibit changes in colour, with the original yellow or orange hue fading. It may also develop patches of different types of fuzz in various colours or textures, indicating the presence of harmful mold. Trust your senses and use your best judgment when in doubt.
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Touch: if it's sticky, this could be a sign it's gone bad
Cheese is a living food, and like any living organism, it can get sick and spoil. The three main ways to tell if your cheese has gone bad are smell, appearance, and taste. However, one way to identify spoiled cheese without smelling, looking at, or tasting it is by feeling it. If the cheese is sticky, this could be a sign that it has gone bad.
Spoiled cheese can be sticky due to the presence of mold or mildew, which can grow on cheese if it becomes contaminated and is exposed to air. This mold can be white, green, or black. If you notice any patches of fuzz in different colours or textures, this is a sign that the cheese has spoiled.
It is important to note that some cheeses are intentionally moldy, such as blue cheese and flowery-rind cheeses, which are impregnated with a controlled mold called Penicillium. Therefore, the presence of some mold on these types of cheeses does not necessarily indicate spoilage. However, if the cheese becomes sticky or develops patches of different types of fuzz, it has likely gone bad.
To prevent cheese from spoiling, it should be stored correctly. Cheese should be tightly wrapped or stored in an airtight container to protect it from air exposure, which can cause it to dry out or become contaminated. It should be stored in the refrigerator at around 4-5 degrees Celsius (39-41 degrees Fahrenheit). Lower temperatures slow down the growth of bacteria and microorganisms.
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Storage: if it hasn't been stored correctly, it's more likely to have gone bad
Proper storage is critical to preventing cheese spoilage. If cheese hasn't been stored correctly, it is more likely to have gone bad.
Firstly, it is important to note that cheese is a living thing, and like any living organism, it can get sick and spoil. The bacteria and mould cultures that give cheese its distinctive flavour can die and start rotting. Therefore, it is essential to store cheese in the correct conditions.
Temperature and moisture play a significant role in how quickly cheese spoils. All cheeses should be kept cold, with soft cheeses requiring refrigeration for safety. Soft cheeses, such as mozzarella, feta, goat cheese, Camembert, and Brie, must be stored in clean, airtight containers in the refrigerator. They should be consumed within one to five days of opening. Fresh cheese should be left in its original packaging and the water should be changed every couple of days to maintain freshness. Soft cheeses can only be left out at room temperature for a maximum of two hours.
On the other hand, firmer cheeses have more wiggle room due to their lower moisture content and longer ageing process. Hard cheeses like Parmigiano-Reggiano, aged Gouda, and Pecorino Romano can be wrapped in wax or parchment paper, then plastic wrap, and stored in the refrigerator's vegetable crisper. They typically last three to four weeks. Once opened, shredded hard cheeses can last up to a month in the fridge.
Additionally, it is important to note that different types of cheese have varying moisture contents and ripening techniques, which influence their storage requirements. Semi-hard and semi-soft cheeses, such as cheddar, Swiss, Gruyere, Gorgonzola, and provolone, fall between soft and hard cheeses in terms of moisture content. They should be wrapped in plastic wrap or specialty cheese paper and placed in the refrigerator's crisper drawer. These cheeses are best consumed within 7 to 10 days.
Furthermore, blue cheeses, such as Gorgonzola and Roquefort, are made from mould spores and have a longer shelf life of one to two months. They should be wrapped in plastic wrap or specialty paper and stored in the crisper drawer.
In summary, proper storage of cheese involves maintaining optimal temperature and moisture conditions, using appropriate wrapping materials, and considering the specific type of cheese. By following these guidelines, you can help prevent spoilage and extend the shelf life of your cheese.
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Frequently asked questions
There are three main attributes to look out for when determining if your cheese has gone bad: smell, appearance, and taste. If your cheese has an "off" smell, like spoiled milk, ammonia, or even of a refrigerator, it has likely gone bad. If there are fuzzy patches or weird spots, it has probably spoiled. Finally, if you're still unsure, try a small piece of the cheese. If it has an off or sour flavor, it has likely spoiled and should not be consumed.
Many cheeses can't exist without mold. If your cheese has mold, you can usually remove the outside and it will be fine underneath. However, if it smells or tastes funky, it has likely gone bad.
The "best before" date is a guideline for quality, not safety. Cheese often remains safe to eat beyond these dates if it's stored correctly. However, it's best to consume your cheese by the date on the label or within a few days of purchasing it.
This depends on the type of cheese. Unopened, vacuum-sealed cheeses can last in the refrigerator for quite some time. Blue cheeses like Stilton, Roquefort, and Gorgonzola can last several months when unopened and refrigerated. Semi-hard cheeses like Swiss cheese also have a relatively long shelf life, often several months past their "best by" date when kept in the refrigerator before opening. Soft cheeses like Brie and Camembert have a shorter shelf life. Fresh cheeses like cream cheese, ricotta, and cottage cheese are highly perishable and usually last only a few weeks past their "best by" date when refrigerated.
