Bushra Griffith
Whether cheese is good to eat after its use-by date depends on a few factors, including the type of cheese, how it's been stored, and how it looks, smells, and tastes. Hard cheeses like Parmesan and Cheddar can last longer than soft cheeses like Brie or Camembert. If stored properly in an unopened package below 40°F, naturally-aged cheddar cheese can continue to age and sharpen in your fridge. However, stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended to be eaten after the use-by date due to their higher moisture content. While mould on hard cheese can be cut off, soft cheeses with mould should be discarded. Trust your senses and use common sense when deciding whether to eat cheese past its use-by date, and be aware that the flavour of cheese will intensify over time.
| Characteristics | Values |
|---|---|
| Use by dates | Signify the end of the period after which the food should not be consumed due to health and safety reasons. |
| Best before dates | Indicate the end of the period during which the food, if stored in accordance with stated storage conditions, will retain its specific qualities as promised by the retailer. |
| Best if used by dates | Are about food quality, not safety. These dates indicate how long the product will be at its peak flavor and texture. |
| Sell-by or display until date | Only for use by the retailer to inform their own stock management and is not relevant to the consumer. |
| Expiry date | Cheese can be consumed past its expiry date if it has been stored properly and shows no signs of spoilage. |
| Proper storage | Store cheese at a safe fridge temperature below 40°F (4°C) and wrap it using wax, parchment, or cheese paper after opening to maintain its moisture. |
| Type of cheese | Hard cheeses like Parmesan and Cheddar can last longer than soft cheeses like Brie or Camembert. |
| Mould | If there is mould on the surface of hard cheese, cut off the mouldy part and about an inch around and below the mould spot. For soft cheeses, it is better to discard them. |
| Taste and texture | Cheese continues to ripen after purchase, and its taste and texture will change over time. |
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What You'll Learn
- Hard cheeses like Parmesan and Cheddar can be consumed after the use-by date if properly stored
- Soft cheeses like Brie and Camembert are more prone to spoilage and should be consumed within 1-2 weeks of opening
- Trust your senses: if the cheese looks, smells, and tastes fine, it's probably safe to eat
- If there's mould on hard cheese, cut off at least 1 inch around and below the spot; soft cheeses with mould should be discarded
- Cheese continues to ripen and intensify in flavour as it ages, so long as you like the taste, it's fine to eat
Hard cheeses like Parmesan and Cheddar can be consumed after the use-by date if properly stored
Hard cheeses, such as Parmesan and Cheddar, can often be consumed after their use-by date, provided they have been stored properly. This is because hard cheeses have a lower moisture content, which makes them less prone to spoilage from bacteria. In contrast, soft cheeses tend to spoil more quickly due to their higher moisture content.
When it comes to cheese, the ""Best if Used By" date is primarily about food quality rather than safety. These dates indicate how long the product will be at its peak flavour and texture. Therefore, hard cheeses like Parmesan and Cheddar can last longer than soft cheeses like Brie or Camembert if stored properly.
To extend the shelf life of hard cheeses, it is recommended to store them in the refrigerator, properly wrapped, at a temperature below 40°F (4°C). Wax, parchment, or cheese paper can be used to wrap the cheese and maintain its moisture. Proper storage can help hard cheeses last 3-4 times longer than soft cheeses.
Additionally, hard cheeses are more resilient to mould. If mould is found on the surface of a hard cheese, it can often be cut off, and the rest of the cheese is still safe to eat. However, it is important to inspect the cheese and ensure it shows no other signs of spoilage, such as odd odours, slimy texture, or a sour flavour. If there is any doubt about the cheese's safety, it is better to discard it.
While hard cheeses can be consumed past their use-by date with proper storage, it is important to use common sense and trust your senses. If the cheese has an unpleasant smell or taste, it is best to discard it, as consuming spoiled food can pose health risks.
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Soft cheeses like Brie and Camembert are more prone to spoilage and should be consumed within 1-2 weeks of opening
Soft cheeses, such as Brie and Camembert, are more susceptible to spoilage than hard cheeses. This is because they have a higher moisture content, creating an environment in which bacteria can thrive and cause decay. Therefore, soft cheeses should be consumed within 1-2 weeks of opening, whereas hard cheeses can last 3-4 weeks.
It is important to note that the shelf life of cheese depends on various factors, including the type of cheese, how it is stored, and the environment it is stored in. For example, hard cheeses like Parmesan and Cheddar can last much longer than soft cheeses when stored properly due to their lower moisture content. Proper storage involves wrapping the cheese using wax, parchment, or cheese paper to maintain its moisture and storing it in a refrigerator at a temperature below 40°F (4°C).
Additionally, it is crucial to inspect the cheese for any signs of spoilage, such as mould, odd odours, slimy texture, or a sour flavour, before consuming it. If mould is present on hard cheeses, it can be cut off, and the rest of the cheese is typically safe to eat. However, for soft cheeses, it is recommended to discard the entire product if mould is detected.
Furthermore, it is worth noting that some cheeses, like Stilton, can be stored wrapped in the fridge beyond their "Use By" date, and their flavour can improve with age. On the other hand, fresh cheeses like Ricotta and Bocconcini, which are typically given a "Use By" date, should not be consumed past this date for health and safety reasons.
While expiration dates on cheese packaging provide a guideline, it is also important to use common sense and instinct when deciding whether to keep or discard cheese that has exceeded its use-by date. If the cheese has an unpleasant smell, taste, or texture, it is best to err on the side of caution and throw it away.
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Trust your senses: if the cheese looks, smells, and tastes fine, it's probably safe to eat
Trust your senses when it comes to cheese that has passed its use-by date. If the cheese looks, smells, and tastes fine, it's probably safe to eat.
Use-by dates on cheese are not a definitive indicator of food safety. Instead, they are a freshness indicator, suggesting the period during which the food will be at its peak flavour and texture. Cheese is a living, breathing organism, and its taste and texture will change while it lives in your fridge. For example, goat cheese may become much firmer and develop a stronger flavour over time. So long as you still like the taste, the cheese is fine.
However, it's important to note that some cheeses are more prone to spoilage than others. Soft cheeses tend to spoil more quickly than hard cheeses due to their higher moisture content. Hard cheeses, such as Cheddar and Parmesan, can last for up to or more than 12 months, while soft cheeses like Brie or Camembert have shorter shelf lives.
If you notice mould on your cheese, the course of action depends on the type of cheese. For hard cheeses, simply cut off the mouldy part, about an inch around and below the mould spot, and the rest is safe to eat. For soft cheeses, it's better to discard them if you see mould. Additionally, if the cheese has an ammoniated smell, similar to livestock urine, it's best to throw it out.
In summary, while use-by dates are helpful guidelines, they don't always dictate whether cheese is safe to eat. By trusting your senses and inspecting the cheese for signs of spoilage, you can often extend the life of your cheese and reduce food waste.
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If there's mould on hard cheese, cut off at least 1 inch around and below the spot; soft cheeses with mould should be discarded
Cheese is a food that can often last beyond its use-by date, especially if it is sealed. However, it is important to check for signs of spoilage, such as mould, odd odours, slimy texture, or a sour flavour.
Mould is an integral part of the cheesemaking process. Most cheeses owe their distinct flavour and texture to the microbiological alchemy that occurs when mould, bacteria, and other microorganisms feed on the proteins and sugars present in milk. However, moulds generally need oxygen to thrive, so smart storage can prevent mould growth. Wrapping cheese in wax paper or foil, or vacuum sealing it, can help to prevent mould from growing.
When it comes to mould on hard cheeses, it is generally safe to cut off the mouldy part and consume the rest of the cheese. This is because mould roots are usually unable to penetrate the surface of hard, salty cheeses like Parmesan or a crumbly, long-aged cheddar. However, mould roots can penetrate deeper into semi-soft cheeses like Havarti or mild cheddar, so it is important to be cautious when consuming these cheeses after cutting off the mould. It is recommended to only cut the mould off very hard cheeses.
On the other hand, soft cheeses with mould should be discarded entirely. Soft cheeses can be quickly contaminated by mould, and consuming them could pose potential health risks. Therefore, if mould is present on soft cheeses, it is best to throw them away.
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Cheese continues to ripen and intensify in flavour as it ages, so long as you like the taste, it's fine to eat
Cheese is a living, breathing organism that continues to ripen and age even after you buy it. This means that its taste and texture will change over time, and it's up to you whether you like the taste or not. If you do, then it's fine to eat!
The safety of eating cheese past its best-by date depends on the type of cheese and how it has been stored. Hard cheeses, such as Cheddar and Parmesan, tend to have a longer shelf life than soft cheeses, which spoil more quickly due to their higher moisture content. Hard cheeses can also be preserved for longer periods, even if mould develops on the surface, by cutting off the mouldy part and the area surrounding it. Soft cheeses with mould should be discarded entirely.
To prolong the life of your cheese, it should be stored at a safe fridge temperature of below 40°F (4°C) and wrapped using wax, parchment, or cheese paper after opening to maintain its moisture. Properly stored cheese can last years past its best-by date, and you can use your senses to determine if it is still good to eat. If the cheese has an odd odour, slimy texture, or sour flavour, it should be discarded.
It's important to note that some cheeses are better when aged. For example, Stilton can be stored wrapped in the fridge for a couple of months past its use-by date, and the flavour will grow exponentially. Naturally-aged Cheddar cheese can also continue to age and sharpen in your fridge if stored properly in an unopened package below 40°F.
In summary, as long as you like the taste and texture of the cheese, and it passes the smell and sight tests, it's fine to eat even after its best-by date. Just be aware that the flavour will intensify, and the texture will change over time as the cheese continues to ripen and age.
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Frequently asked questions
Soft cheeses last 1-2 weeks in the fridge after opening, while most hard cheeses last 3-4 weeks. Hard cheeses generally don't require refrigeration but keep longer when stored in the fridge.
Cheese can be eaten after its best-by date, as long as it has been stored properly. Hard cheeses like Parmesan and Cheddar can last longer than soft cheeses like Brie or Camembert. Always check for signs of spoilage such as mould, odd odours, slimy texture, or sour flavour before consuming cheese past its best-by date.
If a small bite of cheese makes your tongue, lips, or cheek tingle or burn, the cheese is bad, even if it passes the look and smell tests. Throw it out immediately and do not swallow it.
