Bushra Griffith
Cheese is a perishable food, meaning it can spoil and harbour harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses, so it's important to know how to tell if cheese slices are bad. The signs of spoilage depend on the type of cheese, how it was stored, and what you're seeing or smelling. Soft cheeses, like cottage cheese, cream cheese, and queso blanco, spoil more quickly than hard cheeses, as they have a higher moisture content and are more susceptible to bacterial growth. Harder cheeses, like cheddar, Parmesan, or Gouda, have a lower moisture content, so they last longer.
| Characteristics | Values |
|---|---|
| Type of cheese | Soft cheeses spoil faster than hard cheeses. |
| Storage | Cheese should be stored in the refrigerator at a temperature below 40°F (4°C). |
| Expiry date | An unopened package of cheese can last in the refrigerator for quite some time, especially if it's vacuum-sealed. |
| Appearance | Signs of spoilage include mould growth, discolouration, dark spots, dryness, cracks, and a slimy surface. |
| Smell | Spoiled cheese can develop an ammonia-like odour. |
| Texture | Spoiled cheese can feel crumbly, mushy, or very dry. |
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What You'll Learn
How long cheese lasts in the fridge
The shelf life of cheese depends on its moisture content and storage method. Soft cheeses with higher moisture levels have a shorter shelf life, lasting about 1-2 weeks in the fridge. This includes cheeses like mozzarella, feta, cottage cheese, cream cheese, and brie. To store soft cheeses, keep them in an airtight container, with the cheese wrapped in foil or cheese paper.
Semi-hard cheeses like cheddar and Swiss have a slightly longer shelf life of about two to three weeks. To store semi-hard cheeses, remove the plastic packaging and wrap the cheese loosely in a breathable material like wax paper. Then, place the cheese in an airtight container and store it in the fridge.
Hard cheeses like aged cheddar, aged gouda, and parmesan have a much longer shelf life, lasting about 3-4 weeks in the fridge once opened. Unopened packages can last about six months. Hard cheeses should be stored in the same way as semi-hard cheeses.
Regardless of the type of cheese, it's important to store cheese at a safe fridge temperature below 40°F (4°C). It's also crucial to inspect your cheese before consuming it, as it can develop mould or a bad smell, indicating that it has gone bad.
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How to identify spoilage
Cheese is a perishable food, meaning it can spoil and harbour harmful bacteria. Consuming spoiled cheese can lead to food poisoning, with symptoms such as stomach pain, diarrhoea, vomiting, and fever. Therefore, it is important to be able to identify spoilage.
Firstly, it is important to note that the spoilage of cheese slices depends on the type of cheese, how it was stored, and what you're seeing or smelling. Soft cheeses, like cottage or cream cheese, brie, or fresh mozzarella, have a higher moisture content and are not aged, making them much more perishable and susceptible to bacteria or spoilage. Harder cheeses, on the other hand, like cheddar, Parmesan, or Gouda, will last longer as they have a lower moisture content, making them less prone to bacterial growth.
Secondly, note that any significant change in the smell of cheese from its normal odour can be a sign of spoilage. For example, if a mild cheese like Monterey Jack or American cheese smells strong like blue cheese or Limburger, it should be discarded. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell once they go bad, similar to cat urine.
Thirdly, spoilage can also be identified through changes in the appearance of cheese. This includes mould growth, discolouration, and a slimy or greasy texture. If mould is present, cut off at least 1 inch (2.5 cm) around and below the areas with mould and enjoy the rest. However, if mould grows unintentionally and is not properly controlled, it may produce spores and toxins that can make the cheese unsafe to eat. Different types of mould can cause different colours and patterns on the cheese, such as blue, red, or white spots. While some moulds on cheese are harmless, others can be toxic and potentially dangerous if consumed in large amounts.
Lastly, changes in the texture of the cheese can indicate spoilage. If the cheese feels different when sliced, for example, if it feels crumbly, mushy, or very dry, it has likely gone bad.
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The impact of cheese type on spoilage
Soft cheeses, such as cottage cheese, cream cheese, brie, and fresh mozzarella, have a high moisture content, typically ranging from 50% to 80%. This high moisture content makes soft cheeses highly perishable and susceptible to bacterial growth and spoilage. The U.S. Department of Health recommends that perishable foods, including soft cheeses, should not be left unrefrigerated for more than two hours.
On the other hand, hard cheeses like cheddar, Parmesan, and Gouda have a lower moisture content, making them less prone to bacterial growth. They can be left unrefrigerated for up to four hours, according to the Dairy Farmers of Wisconsin. Hard cheeses are also less likely to be affected by spoilage organisms and can be safely stored for longer periods when properly refrigerated.
Semi-hard cheeses, such as cheddar and Swiss, fall between soft and hard cheeses in terms of moisture content. They are aged similarly to hard cheeses, which helps reduce their moisture content and makes them less susceptible to spoilage compared to soft cheeses.
The texture and moisture content of semi-soft cheeses are slightly higher than those of semi-hard cheeses. They have a shorter aging process, which contributes to their higher moisture content and wider range of flavour profiles. While they may have a more diverse flavour profile, their higher moisture content can make them more susceptible to spoilage.
Additionally, the processing and ripening of cheese can introduce contamination, leading to spoilage. Retail packs of cheese, especially when shredded or cubed, are vulnerable to spoilage due to their large surface area, which may come into contact with contaminated equipment during processing.
Furthermore, the presence of specific bacteria and fungi can impact the spoilage of cheese. Yeasts and yeast-like fungi are commonly found in cheese, and while they contribute to the development of texture and flavour, they can also cause spoilage, resulting in taints and off-flavours. Lactic acid bacteria (LAB) can be used as adjunct cultures to inhibit undesirable bacteria and extend the shelf life of fresh cheeses.
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How to store cheese
Cheese is a delicate food that requires careful storage to maintain its freshness and flavour. The proper storage of cheese can have a significant impact on its shelf life.
Firstly, it is important to note that different types of cheeses require different storage methods. Soft cheeses, such as feta, Brie, Gorgonzola, and fresh mozzarella, have a high moisture content and are highly perishable. These cheeses should be stored in a resealable plastic container in the refrigerator crisper drawer. Fresh cheese should be left in its original packaging and the water should be changed every couple of days. It will last between 7 to 10 days in the fridge.
Semi-hard cheeses, such as cheddar, Gouda, Swiss, and provolone, are aged similarly to hard cheeses but have a slightly softer texture. These cheeses can be wrapped loosely in paper and then loosely in plastic wrap. They can be stored in the refrigerator for up to a month.
Hard cheeses, such as Parmesan, aged cheddar, and Manchego, have been aged longer than soft cheeses and have a lower moisture content. These cheeses should be tightly wrapped in paper and then loosely wrapped in plastic. They can be stored in the refrigerator crisper drawer and will last for three to four weeks.
Additionally, it is important to note that cheese should not be tightly wrapped in plastic as it needs air to breathe. Instead, reusable containers or specialty cheese paper are recommended. Cheese paper is a two-ply paper that ensures the cheese can breathe and prevents unwanted air from entering.
Furthermore, the refrigerator temperature plays a crucial role in cheese storage. The ideal temperature range for cheese is between 34°F and 38°F. Temperatures below 40°F are recommended for food safety.
By following these storage guidelines, you can help maintain the freshness and flavour of your cheese while preventing spoilage and waste.
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What to do if you eat spoiled cheese
Eating spoiled cheese can lead to foodborne illnesses, with symptoms including nausea, vomiting, diarrhoea, stomach cramps, and sometimes fever. The severity of these symptoms will depend on the type and amount of spoiled cheese consumed, as well as an individual's susceptibility to foodborne illnesses. If you suspect you have eaten spoiled cheese and are experiencing any of these 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
Give your body time to recover by resting. Avoid eating solid foods until your stomach settles.
Seek Medical Advice
If your symptoms are severe, persist for more than a day or two, or if you develop a high fever, it is recommended that you consult a healthcare professional.
Preventing Spoiled Cheese
To prevent accidentally consuming spoiled cheese, it is important to check for signs of spoilage before eating. This includes checking for changes in appearance, smell, and texture. If the cheese has a bad smell, slimy surface, dark spots, dryness, cracks, or mould, it is best to discard it. Additionally, note that different types of cheese have different shelf lives and storage requirements, so be sure to follow the packaging instructions.
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Frequently asked questions
There are a few ways to tell if cheese slices have gone bad. Firstly, check the cheese for any signs of mould. If you see any, cut off at least an inch around and below the mouldy spot. Secondly, smell the cheese. If it smells funky or like ammonia, it has probably gone bad. Thirdly, inspect the texture. If it's slimy, rock-hard, or gritty, it's best to discard it. Finally, taste. If it tastes sour or strange, spit it out and discard the cheese.
Cheese slices last in the fridge for quite a while if they are stored correctly. Keep them sealed up tight so they don't dry out or soak up other fridge smells. Wrap each slice with wax or parchment paper, then put the wrapped slices in an airtight container or a resealable plastic bag.
Soft cheeses tend to spoil more quickly than hard cheeses. The U.S. Department of Health doesn't recommend keeping soft cheeses out of the fridge for more than two hours. Signs of spoilage in soft cheese include mould growth, discolouration, and a slimy or greasy texture. If in doubt, discard the cheese.
Hard cheeses can last up to six months in the refrigerator. Inspect hard cheeses for signs of spoilage such as a bad smell, slimy surface, dark spots, dryness, cracks, or mould. If you see any of these signs, wrap the cheese back up and put it in the refrigerator. If there are no obvious signs of spoilage, you can taste a small amount of the cheese. If it tastes strange, discard it.
