Fresh Cheese: How Long Does It Last?

Fresh cheese is highly perishable and has a short shelf life. Soft cheeses like mozzarella, feta, and ricotta have a high moisture content, making them more perishable than harder cheeses. In general, soft cheese will last about a week in the fridge, but the quality and taste will start to deteriorate before then. Proper storage is key to extending the shelf life of fresh cheese. For cheese sold in brine, like feta or fresh mozzarella, it is important to keep it in the liquid and ensure the container's lid is secure.

Soft cheeses like mozzarella, feta, and ricotta have a shorter shelf life than harder cheeses

Soft cheeses, such as mozzarella, feta, and ricotta, have a shorter shelf life than harder cheeses. This is because they have a higher water content, which makes them more perishable.

Fresh mozzarella, for example, will only keep for about a week past its labelled date. Once opened, it should be consumed within two to three days unless stored in brine, which can extend its life to a week or more.

Feta also has a shorter shelf life than harder cheeses. Unopened, it will last for about one to two weeks past its date. However, if stored in brine, feta can last for up to four weeks after opening. If stored in an airtight container, it will only last for about a week.

Ricotta has a similar shelf life to feta. It will last a few days past its labelled date and up to a week once opened, as long as it is stored in a sealed container.

Harder cheeses, on the other hand, can last for several months. For example, unopened blocks of hard cheese, such as Parmesan, Asiago, and Romano, can last for up to six months in the fridge. Once opened, they will retain good quality for one to two months.

Semi-hard and semi-soft cheeses have a shelf life between that of soft and hard cheeses. They typically last for about one to two months and provide a generous two to four weeks of good quality once opened.

It is important to note that the shelf life of cheese can be influenced by various factors, such as the type of cheese, processing method, packaging date, exposure to heat, storage conditions, and the best-by or sell-by date.

Hard cheeses like Parmesan, Pecorino, and Grana Padano can last for 4-6 months unopened

If you're planning to use grated Parmesan, it's best to store it in an airtight container in the fridge, where it will last for about a week. A block of opened Parmesan cheese will last in the fridge for up to two months, and an unopened block can keep for up to nine months. If you want to extend its shelf life even further, you can freeze Parmesan cheese. When stored in an airtight container or freezer bag, shredded Parmesan can last for three to six months, while a wedge will stay in the freezer for over a year.

It's important to note that the shelf life of cheese can vary depending on factors such as the quality of the cheese, how it's stored, and the environment it's stored in. Additionally, always use your senses to determine if the cheese is safe to eat. If it has developed an unusual odour or taste, or if you notice any signs of spoilage, such as mould, it's best to discard the cheese.

Semi-hard and semi-soft cheeses like Emmental, Gouda, and Cheddar last between one and a few months

Semi-hard and semi-soft cheeses, such as Emmental, Gouda, Cheddar, Roquefort, and Gruyère, can last between a month and a few months. This is because they have a higher moisture content than hard cheeses, which have been aged for longer and contain less water. This makes semi-hard and semi-soft cheeses more perishable.

Once opened, these types of cheese will last for a pretty generous 2 to 4 weeks. To make them last as long as possible, it's important to store them correctly. You can either wrap the leftovers in parchment or cheese paper and place them in a food (or freezer) bag, or reuse the original packaging by rolling or wrapping the top of the package. If you're a serious cheese lover, you can also buy cheese bags, which keep in humidity to prevent dryness while allowing the cheese to breathe.

Most semi-hard and semi-soft cheeses freeze well. If you've bought in bulk, divide the cheese into several smaller portions and freeze them in freezer bags. There might be a slight difference in taste after thawing, but the cheese will still be safe to eat.

Throw away your cheese if it's dried up, has developed mold that wasn't there originally, or if it smells or tastes off.

Freezing cheese: not usually recommended, especially for soft cheeses

Freezing cheese is not usually recommended, especially for soft cheeses. Soft cheeses have a high moisture content, and when that moisture freezes, it expands and ruptures the cheese's cell walls. When the cheese thaws, it has little structure left and weeps out the moisture, becoming crumbly or grainy.

Some cheeses with less moisture do freeze well. In the freezer, they can last for up to six months. However, note that hard cheeses do last for a long time in the refrigerator: up to six months before opening and up to four weeks afterward, so you might not need to freeze them at all.

If you do choose to freeze your cheese, there are a few methods you can use to package it. One method is to use a vacuum sealer to eliminate contact with surrounding air. Another method is to tightly wrap the cheese in parchment paper and then in aluminum foil. As a last resort, you can use a freezer bag, but you should try to squeeze out as much excess air from the bag as possible.

When you want to use the cheese, transfer it to the refrigerator to thaw slowly. This might take up to a day, but it is important because it allows the moisture to be reabsorbed into the cheese. Once thawed, it is best to use the cheese in cooked dishes rather than eating it raw, as freezing can compromise the texture.

How to tell if cheese has gone bad: visible mold, bitter taste, fermented fruit taste, and a fizzy tongue sensation

Visible mould, a bitter taste, a fermented fruit taste, and a fizzy tongue sensation can all be signs that cheese has gone bad.

Visible Mould

Mould growth on cheese can be both desirable and undesirable. Some types of cheese, such as Stilton or Brie, are intentionally inoculated with moulds to achieve a specific flavour or texture. However, if mould grows on cheese unintentionally or is not properly controlled, it may produce spores and toxins that can make the cheese unsafe to eat. It's important to always check for signs of unsafe mould growth, such as unusual colours, textures, or odours, and to discard any cheese that appears to be spoiled or contaminated.

Bitter Taste

A bitter taste in cheese can be a sign of spoilage, especially if accompanied by other indicators such as mould growth, discolouration, or a slimy texture. Spoiled cheese can have an unpleasant taste due to the growth of bacteria or the breakdown of proteins and fats.

Fermented Fruit Taste

A fermented fruit taste in cheese could be indicative of spoilage. This taste could be a result of the production of butyric acid, a short-chain fatty acid produced by bacteria breaking down fat in the cheese. While small amounts of butyric acid can be present in some aged cheeses, excessive amounts can indicate that the cheese has gone bad.

Fizzy Tongue Sensation

A fizzy tongue sensation after consuming cheese could be a sign of a high level of bacteria or yeast growth, indicating that the cheese has spoiled. This sensation could also be a result of the production of carbon dioxide gas during the fermentation process. If the cheese has a slimy texture or an unusually sour taste, it has likely gone bad and should be discarded.

In summary, it is important to be vigilant for signs of spoilage when consuming cheese. Visible mould, a bitter taste, a fermented fruit taste, or a fizzy tongue sensation can all indicate that the cheese has gone bad and should be discarded.

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