Andy Montoya
Goat cheese, or chevre, is a soft goat milk cheese with a distinctive goaty smell and flavour that some may find unappealing. This goatyness is due to the milk's natural homogenization, which causes it to age faster and develop a stronger flavour. Fresh goat cheese usually lasts up to a week in the refrigerator and can remain safe to consume for up to two weeks, depending on sealing and storage conditions. To determine if goat cheese has spoiled, one should look for signs of undesirable mould, an unpleasant pungent smell, or changes in taste and texture.
Characteristics of Goat Cheese Gone Bad
| Characteristics | Values |
|---|---|
| Expiry Date | Not a reliable indicator, but fresh soft goat cheese is usually good for up to a week |
| Mold | Blue or green mold is safe on blue cheese, but random dark-colored molds are a sign of spoilage. Pink, yellow, grey, or blue mold spots are fine on goat cheese, but cut them off |
| Smell | Fresh goat cheese has a mildly funky, musky, and milky smell. If it has an unpleasant pungency, it has gone bad |
| Texture | If it is slimy, it has gone bad |
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What You'll Learn
- Goat cheese can be kept for up to two weeks if properly sealed
- Goat cheese can be identified as bad if there is mould, except for the white mould found on Brie
- Goat cheese has a distinctive funk or goatyness that can be stronger depending on the age of the milk
- Goat cheese should have a fresh, milky aroma with a mild, musky goaty smell
- Goat cheese that has gone bad will have a sharp, unpleasant pungency
Goat cheese can be kept for up to two weeks if properly sealed
Goat cheese, or Chevre, is a delicious treat, but it can be tricky to know when it has gone bad. Unlike some other cheeses, goat cheese is not meant to be kept for long periods, and it is best to eat it within a week of opening. However, if properly sealed, goat cheese can be kept for up to two weeks in the refrigerator.
Goat cheese is a versatile product, and it comes in many varieties, from soft and young to aged and pungent. Fresh goat cheese is soft, while aged goat cheese is ripened over a longer period and has a firmer texture. The aging process can be controlled to an extent by the temperature at which the cheese is stored, with the ideal temperature for aging cheese being between 50º and 60º F (10º and 15.5º C). Room temperature is usually higher than this and will speed up the aging process.
Proper storage is critical to extending the shelf life of goat cheese. If you have purchased a vacuum-sealed log of goat cheese, it will likely remain fresh for at least two months if unopened. However, once opened, the cheese should be removed from its original packaging and stored in a lidded glass or plastic container in the refrigerator. To ensure the cheese lasts as long as possible, it is recommended to first wrap the cheese in wax or parchment paper and then cover it with plastic wrap before placing it in the refrigerator. This creates a layer of breathability that the cheese needs to stay fresh.
How do you know if your goat cheese has gone bad? The first signs of spoilage are usually changes in taste and texture. The cheese may become less fluffy, and its texture may change from creamy to crumbly. However, as long as the cheese does not have any obvious mold (except for green, blue, or grey spots, which are okay to cut off) or a funny smell, it is probably still safe to eat. If there is mold, interior mold is a sign that the entire piece of cheese should be discarded, while surface mold can be cut off, and the cheese can be consumed.
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Goat cheese can be identified as bad if there is mould, except for the white mould found on Brie
Goat cheese, or chevre, is a soft goat cheese that can be identified as bad by the presence of mould. If you see any mould on your goat cheese, it is best to discard it, unless it is a blue cheese or a Montgomery English cheddar, where interior mould is normal and safe to eat. However, it is important to note that if the cheese is vacuum-sealed, it is likely safe to consume, although the taste may be affected.
When it comes to identifying bad goat cheese, the type of mould present is crucial. While most moulds indicate that the cheese should be thrown out, there is an exception for the white mould found on Brie, a soft-ripened cow's milk cheese. This white mould, often identified by its fuzzy texture and white colour, is completely harmless to consume and is even recommended to enhance the flavour of the cheese. The mould on Brie is typically Penicillium candidum, a "good" mould that is sprayed onto the cheese during production.
It is important to distinguish between the harmless white mould of Brie and other types of mould that can be dangerous. Other species of mould may produce mycotoxins, which can be harmful and cause illness. Therefore, if you see any mould on your goat cheese that is not the characteristic white mould of Brie, it is best to discard it.
Additionally, other indicators of bad goat cheese include an off taste or texture, a funny smell, or the presence of pink mould spots. If the cheese has been exposed to air and forgotten about for several weeks, it is best to discard it, as the taste and texture will be significantly affected, even if no mould is present. Trust your senses and if something seems off, it is better to be safe than sorry.
In summary, goat cheese can typically last a couple of weeks if properly stored and is generally safe to consume if it looks and smells okay. However, if you spot any mould (except for the harmless white mould on Brie), it's best to throw it out to avoid the risk of consuming potentially dangerous mycotoxins.
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Goat cheese has a distinctive funk or goatyness that can be stronger depending on the age of the milk
Goat cheese is known for its distinctive "funk" or "goatyness", which can be stronger depending on the age of the milk used. This "goatyness" is a result of the milk ageing and getting stronger and "goaty-er". The longer it takes to process the milk, the more pronounced this flavour will be in the cheese.
Goat's milk ages faster than cow's milk due to being naturally homogenized. This means that goat cheese makers must be mindful of the age of the milk when they begin the cheese-making process. Lively Run Dairy's head cheesemaker, Pete Messmer, explains that he never uses milk that is more than four days old, ensuring a fresh-flavoured cheese.
The "goatyness" of goat cheese is a polarising flavour that has given goat's milk a bad reputation in the American cheese industry. Some people enjoy the tanginess of goat cheese, while others find it unappealing. This strong flavour can be influenced by a couple of factors. Firstly, the age of the milk, as previously mentioned, and secondly, whether male goats, or "bucks", are kept in the same pen as female goats, or "does". During breeding season, bucks produce pheromones that can result in a stronger "goaty" smell.
It is important to note that the funkiness of goat cheese can make it difficult to determine whether it has gone bad. However, there are some telltale signs to look out for. Fresh, soft goat cheese should last about a week in the refrigerator and might be safe for up to two weeks if properly sealed and stored at the correct temperature. After this time, the taste and texture may change, and mould may begin to appear. Dark-coloured moulds, other than blue or green, are generally a sign that the cheese should be discarded, as they may produce toxins. A change in the mild, musky aroma of fresh goat cheese can also indicate spoilage due to mould or bacterial activity.
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Goat cheese should have a fresh, milky aroma with a mild, musky goaty smell
Goat cheese is known for its distinctive aroma, which can be challenging to distinguish from the smell of spoilage. However, when fresh, goat cheese should have a mild, musky, and faintly goaty smell, reminiscent of the pleasant odour your hands carry after petting a dog. This "goatyness" is characteristic of goat cheese and is influenced by factors such as the age of the milk used and the living conditions of the goats.
The aroma of fresh goat cheese should be milky and pleasant, without any sharp or unpleasant pungency. If the cheese has developed a strong, unpleasant odour, it has likely gone bad due to mould or bacterial activity. Additionally, the presence of certain types of mould indicates spoilage. Dark-coloured moulds, other than the specific blue or green moulds found in blue cheese, are a sign that the cheese should be discarded. Less common moulds, such as those in shades of yellow or pink, are also unsafe and should be avoided.
It is important to note that goat cheese should be properly sealed and stored in the refrigerator to maintain its freshness and prolong its shelf life. Even then, fresh, soft goat cheese typically lasts for about a week in the refrigerator, and some sources suggest it may last up to two weeks. However, the longer it is left at ambient temperature, the higher the risk of bacterial growth, which can cause spoilage.
To summarise, when determining if goat cheese has gone bad, rely on your senses, especially your sense of smell. If the cheese has lost its fresh, milky aroma and developed an unpleasant, pungent odour, or if it exhibits signs of mould (other than the specific types found in blue cheese), it is best to discard it. Proper storage and timely consumption are crucial to ensure the cheese remains safe and enjoyable.
Lastly, it is worth mentioning that the "goatyness" of goat cheese is a unique characteristic that varies in intensity depending on the milk's age and the goats' living conditions. This tanginess is not necessarily an indication of spoilage but rather a natural aspect of goat cheese that some may find unappealing.
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Goat cheese that has gone bad will have a sharp, unpleasant pungency
Goat cheese, or chevre, is a soft goat milk cheese with a distinctive "goaty" smell and a tangy, strong flavor. Goat cheese that has gone bad will have a sharp, unpleasant pungency. This is caused by mold or bacterial activity, and the entire product should be discarded as invisible filaments of mold will have likely traveled throughout the cheese.
Goat's milk naturally ages much quicker than cow's milk as it is naturally homogenized. As a result, goat's milk and goat cheese made from it will get stronger and "goaty-er" the longer it is left. The "goatyness" of goat cheese is determined by two key factors: the age of the milk when it is processed, and whether male goats, or bucks, are kept in the same pen as female goats, or does, as they emit a very distinct odor.
Fresh, soft goat cheese is usually good for up to a week in the refrigerator, and some sources say it may last up to 2 weeks. However, these recommendations assume the cheese has been properly sealed and kept at a food-safe refrigerator temperature. The longer the cheese is left out at room temperature, the greater the risk of bacterial growth.
To know if your goat cheese has spoiled, you can rely on your senses. Fresh goat cheese should have a milky, mildly musky, and faintly animal-like aroma. If the cheese has any obvious mold or a funny smell, it should be discarded. While blue or green mold is safe on blue cheese, random dark-colored molds on goat cheese are a sign of spoilage. Some molds produce nasty toxins, so it is best to discard the entire product if mold is present.
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Frequently asked questions
Fresh, soft goat cheese is usually good for up to a week in the refrigerator, and some sources say it may last up to 2 weeks.
To know for sure whether your goat cheese has spoiled, you'll need to rely on your senses. Check for any unpleasant smells, changes in texture, or the presence of mold.
Dark-colored molds, other than blue or green, are an automatic sign that the cheese should be discarded. A few less common molds can also show up in oddball shades like yellow and pink, and they are also bad news.
Goat cheese has a signature funk, but when it goes off due to mold or bacterial activity, the pleasantly mild funk will change noticeably to a sharp, unpleasant pungency.
The "goatyness" of goat cheese is influenced by two key factors: how old the milk is when it is processed and whether the bucks, which emit a distinct odor, live in the same pen as the does.
