Patrick Oconnell
Mozzarella cheese is a soft cheese made from cow's milk that is used in a variety of dishes, including pizza, calzone, and baked ziti. Due to its high moisture content, it is more prone to spoilage than harder cheeses. To determine if mozzarella cheese has gone bad, it is important to inspect its appearance, smell, and taste. Signs of spoilage include hardness, visible mold, a sour or yeasty smell, and an unpleasant taste. While tasting a small amount of old mozzarella is unlikely to cause illness, consuming spoiled cheese may result in food poisoning. Therefore, when in doubt, it is best to discard the cheese. Proper storage practices can help extend the shelf life of mozzarella cheese, but even when stored optimally, it will eventually deteriorate beyond the best before date printed on the package.
| Characteristics | Values |
|---|---|
| Sight | Look for signs of mould, hardening, or dryness around the edges of the cheese |
| Smell | If you detect the odour of sour milk, the mozzarella is no longer good to eat |
| Taste | If there is a sharpness, sourness, or unfamiliar taste to the cheese, it is bad |
| Other | If the cheese is past its "Best By" date, it may be unsafe to eat. Large chunks of mozzarella cheese keep longer than small pieces or slices, which generally begin to lose quality after a month or less. |
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What You'll Learn
Check the use-by date
When it comes to mozzarella cheese, it's important to be vigilant about food safety. While mozzarella is a delicious and versatile ingredient, it is also a moist cheese that can harbour harmful bacteria such as Listeria, E. coli, brucella, and salmonella. Therefore, checking the use-by date on the packaging is a crucial first step in determining whether your mozzarella cheese has gone bad.
Use-by dates are typically affixed to fresh cheeses, such as mozzarella, to ensure food safety. Unlike "best before" dates, which indicate the end of the period during which the food is expected to remain in peak condition, use-by dates signify that the product should not be consumed after this date for health and safety reasons. While some people may choose to ignore these dates for certain types of food, it is generally not advisable to do so with cheeses like mozzarella, which are more susceptible to bacterial growth.
However, it's important to note that use-by dates are not always a perfect indicator of a food's safety. In some cases, cheese may still be safe to consume after its use-by date if it has been properly stored and handled. Proper storage methods, such as refrigeration and regular replacement of brine for brined cheeses, can help extend the shelf life of mozzarella.
Additionally, it's worth mentioning that use-by dates are not always mandatory or regulated for cheese products. In some places, such as the United States, there are no specific regulations requiring date marking on cheese products. Therefore, it is essential to use your best judgment and combine information from the use-by date with other sensory indicators to assess the safety of your mozzarella cheese.
If the use-by date has passed, it's crucial to inspect the cheese closely before consumption. Look for signs of spoilage, such as mould growth, noticeable squashy spots with darkening, or ballooning of the packaging. Additionally, use your senses of smell and taste, but be cautious, as some harmful bacteria may not be detectable through these methods alone. If you have any doubts about the cheese's quality, it's always better to discard it and purchase fresh mozzarella to ensure food safety for yourself and others.
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Inspect for mould
Inspecting mozzarella cheese for mould is an important step in determining whether it has gone bad. As a fresh, soft cheese, mozzarella is highly perishable and susceptible to mould growth. While mould on some cheeses can be cut off, consuming mouldy mozzarella may not be advisable.
When inspecting mozzarella for mould, look for any visible signs of growth on the surface of the cheese. Mould on mozzarella can appear as fuzzy, coloured spots, or a thick coating. The colour of the mould can vary, but common colours include white, green, and black. If you see any mould on the surface of the mozzarella, it is recommended to discard the cheese entirely.
Mozzarella is a soft cheese with a high moisture content, providing an ideal environment for mould to thrive and penetrate deep into the cheese. Even if the mould is only visible on the surface, it is likely that mould roots have extended throughout the cheese. Therefore, it is generally recommended to discard the entire block of mozzarella if mould is present, rather than attempting to cut off the mouldy portions.
However, some people may choose to cut away the mouldy sections and consume the remaining cheese. If you decide to do this, it is important to cut away at least a quarter to half an inch of cheese around the mouldy area to reduce the risk of consuming mould spores. Keep in mind that even with this approach, there is still a possibility of ingesting mould and altering the flavour of the cheese.
To prevent mould from growing on mozzarella, proper storage is essential. Store mozzarella in a container with a paper towel soaked in white vinegar, which can help inhibit mould growth. Alternatively, freezing mozzarella can extend its shelf life and prevent mould from developing. Properly wrapping and storing mozzarella in the refrigerator can also help maintain its freshness and delay mould formation.
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Smell the cheese
Smelling the cheese is a good way to determine whether it has gone bad. While all cheeses have a distinct smell, any strong deviation from its usual aroma could be a sign that it has gone off and should be avoided.
Mozzarella, for example, has a light and mild aroma. If it has an off smell, or smells like sour milk, it is a sign that the cheese has gone bad. Aged or drier varieties of mozzarella may also have visible mould on the exterior, which can be cut off and the remaining cheese used if it doesn't smell bad. Pre-grated mozzarella may also exhibit a sour or yeasty smell. Brined varieties may have a musty, sour, or smelly-foot odour, or an excessively cloudy brine. If you plan on cooking or melting the cheese, it would likely still be safe to eat, but may not taste normal.
In general, spoiled cheese can develop a range of unpleasant odours, often due to the growth of bacteria or the breakdown of proteins and fats in the cheese. Ammonia, for example, is one of the most common chemicals found in spoiled cheese. It is produced by bacteria breaking down the protein in cheese and has a strong, pungent smell similar to cleaning products or urine. Excessive amounts of ammonia can indicate spoilage. Butyric acid (or butanoic acid) is another chemical that may be present in spoiled cheese. It is a short-chain fatty acid produced by bacteria breaking down fats in the cheese and has a pungent, rancid smell.
It is important to note that mouldy cheese should not be smelled, as you may inhale the spores.
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Taste a small amount
If you're unsure whether your mozzarella cheese has gone bad, you can taste a small amount to determine its freshness. However, this should be a last resort after performing a visual inspection and smelling the cheese.
Mozzarella is a soft cheese, and soft cheeses tend to spoil more quickly than hard cheeses. If your mozzarella has been stored incorrectly or for too long, it may start to dry out, harden, or develop mould. Most cheese mould is green or blue and will be clearly visible against the off-white colour of the mozzarella. If you see any mould, the cheese is no longer edible and should be discarded.
If there are no signs of spoilage, you can proceed with tasting a small amount. Cut off a tiny piece with a sharp knife and sample it. If the cheese tastes sharp, sour, or otherwise unusual, it has likely gone bad and should be discarded. While tasting old mozzarella is unpleasant, it is unlikely to make you sick.
It's important to note that moist cheeses like mozzarella can harbour harmful bacteria such as Listeria, E. coli, Brucella, and Salmonella. To prevent food poisoning, it's always best to err on the side of caution and throw away any cheese you suspect may be spoiled.
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Check for hardness
Fresh mozzarella should be soft and slightly springy to the touch. If it feels hard, it has likely gone bad. Harder cheeses, such as Parmesan and pecorino, freeze and thaw better than softer cheeses. Mozzarella is considered a semi-soft cheese, and freezing it will change its texture, causing it to become grainy and crumbly.
Mozzarella is a moist cheese, and if it is past its prime, it may show signs of dryness or hardness on its surface. Aged mozzarella may naturally exhibit some hardness, but if it feels overly hard, crumbly, or rubbery, it has likely gone bad.
To check the texture of your mozzarella, start by examining its surface. Fresh mozzarella should have a smooth and shiny appearance. If you notice any slimy or moldy patches, it is a sign of spoilage.
Next, gently squeeze the cheese between your fingers to assess its texture. If the cheese breaks apart easily or lacks stretchiness, it is best to discard it as it has likely deteriorated in quality and taste.
In general, soft cheeses will last in the fridge for about a week once opened, while harder cheeses can last up to a month after opening.
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Frequently asked questions
Fresh mozzarella should have a mild, milky scent. If it has a sour or ammonia-like odour, it is likely spoiled. Fresh mozzarella is usually white or light cream in colour, so if you notice any yellowing, blue, or green spots, it indicates mould growth and spoilage. Fresh mozzarella should be soft and slightly stretchy, so if it feels slimy, sticky, or excessively hard, it is a sign of spoilage. If your mozzarella tastes sour or bitter, it is best to discard it.
Opened fresh mozzarella has a short shelf life and is best consumed within a few days to a few weeks to ensure the best taste and texture. Unopened fresh mozzarella can last for a considerable period when stored correctly in the refrigerator. If stored properly, it can last up to a week past the "sell-by" date.
For optimal results, keep unopened fresh mozzarella in its original packaging and store it in the coldest part of your fridge. Once opened, fresh mozzarella's shelf life reduces significantly. To store opened fresh mozzarella, submerge it in fresh brine or water, cover the container tightly, or wrap the cheese tightly in plastic wrap or aluminium foil.
Moist cheeses like mozzarella can harbour Listeria, E. coli, Brucella, and Salmonella, which can cause food poisoning.
Keep mozzarella refrigerated and never leave it out at room temperature for more than two hours. Consume the cheese within a few days to a few weeks, depending on whether it is opened or unopened, to ensure optimal taste and texture.
