Frederic Melton
Cheese is a staple in many households, but it can go bad due to microbes, bacteria, and molds that end up living on or inside it. The shelf life of cheese depends on various factors, including storage practices, moisture content, and preservatives. Generally, soft cheeses like mozzarella, cream cheese, and ricotta go bad faster than hard cheeses like cheddar and parmesan. Proper storage methods, such as maintaining a safe fridge temperature and using appropriate wrapping materials, can help extend the shelf life of cheese.
| Characteristics | Values |
|---|---|
| Reason for cheese going bad | Microbes, including bacteria and moulds |
| Factors affecting shelf life | Storage practices, moisture content, preservatives, and temperature |
| Temperature for refrigeration | Below 40°F (4°C) |
| Storage method | Wrap in wax, parchment, or cheese paper; avoid tight, non-porous material |
| Freezing cheese | Possible, but may affect texture; soft cheeses don't freeze well |
| Shelf life in the fridge | 2 weeks to 6 months, depending on type and other factors |
| Shelf life at room temperature | Hard cheeses last longer than soft cheeses |
| Signs of spoilage | Bad smell, slimy surface, dark spots, dryness, cracks, or mould |
| Mould | Cut off at least 1 inch (2.5 cm) around and below affected spots; avoid red/black mould |
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What You'll Learn
Soft cheeses go bad faster than hard cheeses
Soft cheeses typically have a shorter shelf life than hard cheeses. Soft cheeses, such as cottage cheese, cream cheese, brie, and mozzarella, have a higher moisture content and are more perishable, making them susceptible to spoilage and bacterial growth. Hard cheeses like cheddar, parmesan, and gouda, on the other hand, have a lower moisture content, which inhibits bacterial growth and extends their shelf life.
The aging process plays a crucial role in the hardening of cheese. Soft cheeses like mozzarella are aged for a few weeks, while hard cheeses like Parmigiano-Reggiano are aged for a minimum of two years. This aging process breaks down lactose, resulting in lower lactose levels in hard cheeses. Additionally, the dryness associated with hard cheese creates an environment less conducive to bacterial growth, further contributing to their longer shelf life.
Storage practices also impact how long cheese remains edible. Soft cheeses, when stored in the fridge, can last for about a week, while hard cheeses can be safely consumed even after a month. Freezing is generally easier and safer for hard cheeses, whereas soft cheeses like ricotta, cottage cheese, and cream cheese do not freeze well.
When it comes to food safety, soft cheeses left unrefrigerated for more than two hours should be discarded, according to the U.S. Department of Health. Hard cheeses can be left unrefrigerated for up to four hours, after which it is essential to check for signs of spoilage before consuming them.
In summary, soft cheeses have a shorter shelf life due to their higher moisture content, shorter aging process, and increased susceptibility to bacterial growth. Hard cheeses, with their lower moisture content, longer aging process, and reduced bacterial growth, offer a longer-lasting option for cheese enthusiasts.
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Bacteria and mould are the main causes of cheese going bad
Cheese is a food that contains extraordinarily high numbers of living, metabolizing microbes. The broad groups of cheese-making microbes include bacteria, yeast, and filamentous fungi (moulds). The microorganisms interact with each other and the environment, and it is the combination of these bacteria, yeast, and moulds that makes the magic happen.
Bacteria are an integral part of the cheesemaking process. Bacterial species such as Streptococcus thermophiles, Lactobacillus helveticus, and Lactobacillus delbrueckii ssp. are associated with Swiss- and Italian-type cheeses. Lactococcus lactis and Leuconostoc mesenteroides are both used in the production of Cheddar and Gouda. The identity of most cheese types is based on the microbial communities that make the cheese.
Moulds are also essential to the flavour and texture of the finished cheese. The two main moulds found in or on cheese are blue and white. While cheesemakers add specific moulds to get the desired cheese, many moulds grow naturally on the surfaces of cheese during affinage. Penicillium camemberti is the most popular mould species responsible for the white surface of cheeses like Camembert and Brie. The metabolism of this mould is responsible for the characteristic aromas associated with white mould cheeses (mushroom, ammonia, etc.) as well as the texture.
Bacteria and moulds are the main causes of cheese going bad. Cheese goes bad when the outer layer comes in contact with opportunistic environmental microbes. If the outer layers are not sliced off as the cheese is consumed, the exposed layers can grow a funky colony of microbes. However, if you have a healthy immune system, you will likely be fine if you accidentally eat a mouldy spot, but you should monitor for symptoms of food poisoning like vomiting, stomach pain, or diarrhoea.
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Proper storage can extend shelf life
Proper storage can extend the shelf life of cheese. Cheese is susceptible to spoilage by bacteria and moulds, which can leave behind toxins that can make you sick. The main reason any food goes bad is due to bacteria contaminating the food and leaving behind waste products that have varying toxic effects.
The number-one, most influential factor in extending a cheese’s shelf life is the temperature it is stored at. Unrefrigerated, cheeses can spoil in just days, sometimes even quicker. At temperatures above 40ºF, bacteria can actively grow and reproduce exponentially, severely limiting the viable life of whatever food it is growing on. When storing cheese, it is best to keep your fridge below 40°F (4°C). Any temperature below 40ºF is enough to drastically slow bacterial growth, but freezing temperatures can stop bacterial growth altogether.
The type of cheese also matters. Hard cheeses, such as cheddar and Parmesan, can last longer at room temperature than soft cheeses, such as mozzarella or cream cheese. This is because hard cheeses have a lower moisture content. The more water left in the cheese, the more perishable it will be. Harder cheeses also tend to be aged for longer and have a higher salt content, which helps to preserve them.
To extend the shelf life of cheese, it is important to wrap blocks of cheese (or other types that don’t come in resealable packaging) in wax, parchment, or cheese paper. This helps to maintain the cheese's moisture. Cheese should be stored on the top or middle shelf, or in a drawer, and kept above raw meats, poultry, and fish to avoid contamination. It is also important to not wrap cheese in tight, non-porous material like plastic wrap, as this can dry it out and harden it.
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Freezing cheese is possible but not recommended
Freezing cheese is possible, but not recommended. While freezing can extend the shelf life of cheese, it can also negatively impact its texture and flavour. The formation of ice crystals during freezing can damage the protein structure of the cheese, making it more crumbly, mealy, and difficult to slice. This is especially true for softer cheeses with higher moisture content, such as Brie and Camembert, which can become damaged and leave a pool of liquid when thawed.
Hard and semi-hard cheeses, such as cheddar, Gouda, Emmental, and Parmesan, can be frozen and maintain their flavour, but the texture may be compromised. These types of cheese are better suited for freezing due to their lower moisture content, which results in fewer ice crystals forming. However, even these cheeses may become crumbly and challenging to slice after freezing.
To freeze cheese, it is recommended to grate it or cut it into smaller cubes first. This helps to prevent the cheese from becoming too dry and crumbly and makes it easier to use in cooking. It is also important to wrap the cheese properly to avoid cross-contamination of flavours and to maintain its moisture. Parchment paper and wax or cheese paper are good options, followed by a layer of aluminium foil to keep everything in place.
While freezing can extend the shelf life of cheese, it is important to consider the potential impact on texture and flavour. Frozen cheese is often better suited for cooking rather than serving as a table cheese due to these changes. Therefore, freezing cheese may not be the best option unless necessary to prevent waste or to extend the shelf life of harder cheeses.
Additionally, it is important to inspect your cheese before consumption, regardless of its best-by date. If you notice mould on hard cheese, you can cut off at least 1 inch (2.5 cm) around and below the affected area. However, it is recommended to discard soft cheeses with mould, as they can cause food poisoning.
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Fresh cheeses are more perishable
The speed at which cheese goes bad depends on a variety of factors, including the type of cheese, how it is stored, and its manufacturing and expiry dates. Fresh cheeses are more perishable than aged cheeses. Soft cheeses, such as Brie, Camembert, mozzarella, cream cheese, cottage cheese, and ricotta, have a higher moisture content, creating more opportunities for bacteria to grow. Therefore, they are more susceptible to spoilage and should be consumed within 3-4 days of opening the package.
Hard cheeses, like Cheddar and Parmesan, have a lower moisture content, making it difficult for bacteria to grow, and can be kept in the fridge for 3-4 weeks. They can also be left out of the fridge for longer than soft cheeses without becoming unsafe, but the quality and taste may differ, and it is still recommended to refrigerate them to maintain freshness.
To extend the shelf life of cheese, it is important to store it properly. Cheese should be wrapped in wax, parchment, or cheese paper to help maintain its moisture and stored in the refrigerator at a temperature below 40°F (4°C). While freezing cheese is an option, it is important to note that the texture may be compromised, and certain types of cheese, such as soft cheeses and processed cheese slices, do not freeze well.
It is always important to inspect your cheese before consumption, regardless of the type or recommended storage time. Look for signs of spoilage, such as mold, drying out, or changes in texture, colour, or scent. If you notice surface mold on hard cheese, cut off at least 1 inch (2.5 cm) around and below those spots. While consuming small amounts of mold on cheese is usually not harmful to those with healthy immune systems, it is important to monitor for potential symptoms of food poisoning.
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Frequently asked questions
Unrefrigerated, cheeses can spoil in just days, sometimes even quicker. The main reason any food goes bad is due to bacteria contaminating it and leaving behind waste products that have varying toxic effects.
Cheese will usually become unpalatable far before it becomes dangerous. Most soft cheeses can be safely stored in the fridge for at least 7 days and most hard cheeses for 3–4 weeks. A typical cheese can last in your fridge anywhere from two weeks to six months.
Your senses will be the best red flag when a cheese goes bad. If you notice any specks of blue, gray, or green mold on hard cheese, simply cut off at least 1 inch (2.5 cm) around and below those spots. If you see red or black mold, throw the cheese away.
Wrap blocks of cheese in wax, parchment, or cheese paper and store them on the top or middle shelf, or in a drawer. Keep the fridge temperature below 40°F (4°C) to prevent cheese from drying out.
