Randy Chandler
Cheese is a versatile and nutritious food item with a long shelf life. However, it's important to know how long your cheese will last to avoid food wastage and health risks. The shelf life of cheese cold cuts varies depending on the type of cheese, storage method, and other factors. For example, soft cheeses like mozzarella and feta have a shorter shelf life than harder varieties like aged cheddar or Parmigiano Reggiano. Proper storage methods, such as wrapping the cheese in breathable material and storing it in an airtight container, can also extend the shelf life of cheese cold cuts. Additionally, factors like moisture content and storage temperature play a role in how long cheese will last.
| Characteristics | Values |
|---|---|
| How long does cheese last in the fridge? | Depends on the type of cheese. Soft cheese will last 1-2 weeks, while semi-hard cheese will last 2-3 weeks, and hard cheese will last 4 weeks. |
| How to store cheese | Store in the middle of the refrigerator at temperatures between 35°-40°F. Wrap the cheese in wax, parchment, or cheese paper, and place it in an airtight container. |
| How to prevent mould | Use clean utensils and work surfaces. Seal plastic wrap tightly around the cheese or store in a resealable plastic bag, ensuring that all air is removed. |
| How to know if cheese has gone bad | The most obvious sign is visible mould, but other signs include an unintentional bitter flavour, a fermented fruit taste, and a fizzy sensation on the tongue. |
| Can you freeze cheese? | Yes, but it may become crumbly and lose flavour. Processed cheese slices and soft cheeses like ricotta, cottage cheese, and cream cheese do not freeze well. |
What You'll Learn
Hard cheeses last 3-4 times longer than soft cheeses
The shelf life of cheese depends on its moisture content. Moisture is necessary for bacterial growth, so cheeses with higher moisture levels have a shorter shelf life. In contrast, cheeses with lower moisture levels last longer, as they lack the ideal environment for bacteria to thrive.
Hard cheeses last 3-4 times longer in the fridge than soft cheeses. This is because hard cheeses contain less moisture and are therefore less prone to spoilage from bacteria.
Soft cheeses like ricotta, feta, and mozzarella have a high moisture content, making them more perishable than harder cheeses. In general, soft cheese will last for about a week in the fridge, but its quality and taste will start to decline before then.
Hard cheeses, such as aged cheddar, aged gouda, and Parmigiano Reggiano, are low in moisture, making it difficult for bacteria to flourish. Once opened, a package of hard cheese can last about four weeks in the refrigerator. Unopened packages will last about six months.
It's 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, and storage conditions. Proper storage can also extend the shelf life of cheese. Soft cheeses should be consumed within a week of opening, while hard cheeses can last 3-4 weeks in the fridge.
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Soft cheeses last 1-2 weeks in the fridge
Soft cheeses, such as ricotta, feta, mozzarella, cottage cheese, and cream cheese, have a shorter shelf life than harder cheeses because they have a higher moisture content, which provides an environment for bacteria to thrive. Therefore, soft cheeses should be consumed within 1-2 weeks of opening and stored in the fridge to maximise their shelf life.
To further extend the shelf life of soft cheeses, they can be frozen. However, soft cheeses do not freeze well and may become crumbly and lose some of their flavour. If you do choose to freeze soft cheeses, it is recommended to use them in cooked dishes, such as sauces, soups, and casseroles.
When storing soft cheeses in the fridge, it is important to ensure they are wrapped or stored in airtight containers to maintain the correct humidity levels and prevent them from drying out. The ideal temperature for storing cheese in the fridge is between 34°F and 38°F (1°C and 3°C). It is also important to avoid cross-contamination by storing cheese separately from other foods, especially raw meats, poultry, and seafood. Additionally, always use clean utensils and wash your hands before handling cheese to prevent the spread of bacteria.
It is important to note that even before the expiration date, soft cheeses may develop mould or spoilage, so it is essential to inspect the cheese before consumption. If you notice any mould on soft cheeses, discard them immediately, as consuming mouldy soft cheeses can be dangerous.
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Hard cheeses can last up to six months unopened
Hard cheeses, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, can be safely stored unopened for up to six months in the refrigerator. These cheeses have a low moisture content, which creates an environment that inhibits bacterial growth, thus prolonging their shelf life.
While refrigeration is not necessary for preserving unopened hard cheeses, it is recommended to maximise their longevity. To ensure optimal preservation, hard cheeses should be removed from their original plastic packaging and wrapped in cheese paper or wax paper. They should then be placed in an airtight container and stored in the refrigerator, preferably in the centre, where temperatures are more stable.
The recommended storage temperature for hard cheeses is between 35° to 40°F. At temperatures above 40°F, the rate of bacterial growth increases significantly, elevating the risk of spoilage. Therefore, it is essential to maintain a safe refrigerator temperature to maximise the shelf life of hard cheeses.
Additionally, when storing hard cheeses, it is important to avoid using tight, non-porous materials like plastic wrap. Instead, opt for porous materials like cheese paper or wax paper, which help maintain moisture levels. By following these storage guidelines, you can safely enjoy your hard cheeses for up to six months while unopened.
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Wrapping cheese in plastic can make it crumbly
Deli cheese typically lasts for 2-3 weeks in the refrigerator, and 6-8 months in the freezer. However, wrapping cheese in plastic can make it crumbly and affect its texture.
When cheese is wrapped in plastic, it can cause the cheese to become crumbly due to the limited exposure to air and the retention of moisture near the surface. This can result in poor moulding and affect the texture of the cheese. To prevent this, it is recommended to use alternative wrapping materials such as parchment paper, wax paper, foil, or waxed paper. These materials allow moisture to escape while protecting the cheese from external elements.
Additionally, plastic wrap can also contribute to the growth of microbes on the cheese surface. When cheese is wrapped in plastic at home, it is exposed to various microbes in the environment, which can affect the quality of the cheese. By using alternative wrapping methods, you can inhibit the growth of undesirable microbes and promote the natural biological activity of the cheese.
Furthermore, cheese wrapped in plastic may be exposed to harmful chemicals. Chemicals used in plastic manufacturing, such as carcinogens and endocrine disruptors, can migrate from the plastic into the cheese, especially at higher temperatures. This "chemical migration" is of particular concern for cheese due to its high fat content, which readily absorbs these chemicals.
To summarise, wrapping cheese in plastic can impact its texture, making it crumbly, and can also lead to microbe growth and potential exposure to harmful chemicals. It is advisable to use alternative wrapping materials, such as paper or foil, to maintain the quality and safety of the cheese.
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Freezing cheese is not recommended
Cheese can be frozen, but it is not recommended due to the impact on the cheese's texture and quality. When cheese is frozen, small ice crystals form on the inside, disrupting its internal structure. Once the cheese is thawed, water is released, causing the cheese to dry out and become crumbly and mealy. This change in texture can affect how the cheese slices and may be undesirable for certain dishes.
Freezing cheese can also negatively affect its melting properties. For example, mozzarella that has been frozen for four weeks melts to a lesser extent than mozzarella that has been frozen for one week. Freezing can also halt the ripening process of cheeses with beneficial active mould populations, such as blue cheese and Camembert.
The change in texture and quality is more noticeable in softer cheeses with higher moisture content, such as brie, Camembert, and Muenster. These varieties are best eaten fresh. Harder and semi-hard cheeses with lower moisture content, like cheddar, Swiss, and blue cheese, can be frozen but will still become crumbly and difficult to slice.
Additionally, freezing does not kill microbes like bacteria, yeasts, and moulds; it only damages them. When the cheese thaws, these microbes may become active again. Therefore, freezing cheese is not a reliable method of preventing cheese from going bad.
Overall, while freezing can extend the shelf life of cheese, it is not recommended due to the negative impact on texture, quality, and melting properties. Cheese is best enjoyed fresh to maximise its flavour and texture.
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Frequently asked questions
The shelf life of cheese cold cuts depends on the type of cheese and the storage conditions. Soft cheeses like mozzarella, feta, and ricotta have a shorter shelf life, lasting about 1-2 weeks in the fridge. Hard cheeses like aged cheddar, gouda, and parmesan have a longer shelf life, lasting about 3-4 weeks in the fridge. Proper storage is important, and cheese should be wrapped and stored in the center of the refrigerator.
To extend the shelf life of cheese cold cuts, it is important to store them properly. Cheese should be wrapped in a breathable material like wax paper or cheese paper and stored in an airtight container. It should be kept in the center of the refrigerator, where temperatures are cooler, and not in the door.
Yes, cheese cold cuts can be frozen to extend their shelf life. However, some types of cheese, like soft cheeses and processed cheese slices, don't freeze well and may become crumbly. Hard cheeses can be frozen for up to 6 months at a temperature of 0°F or below.
Cheese can go bad before its best-by date, so it's important to inspect it regularly. Signs that cheese has gone bad include mold, a bitter taste, a fermented fruit taste, or a fizzy sensation on the tongue. If you notice mold on hard cheese, you can cut off at least 1 inch around and below the moldy spots.
Soft cheeses tend to spoil more quickly than hard cheeses because they have a higher moisture content, which provides an ideal environment for bacteria to thrive. Hard cheeses have lower moisture levels, making it more difficult for bacteria to flourish, resulting in a longer shelf life.
