Cheese Storage: How Long Does A Brick Last?

Properly storing cheese is essential to prolonging its shelf life. Generally, hard cheeses last longer than soft cheeses, with the former lasting three to four times longer. Hard cheeses can be kept at room temperature but will last longer when refrigerated. When stored in the fridge, an unopened block of hard cheese can last up to six months, while soft cheeses will only last about one to two weeks. After opening, hard cheeses can be safely stored for three to four weeks, while soft cheeses can be kept for at least seven days. To maximize the shelf life of brick cheese, it should be wrapped tightly in plastic wrap or aluminium foil, or first wrapped in wax or parchment paper and then covered with plastic wrap.

A brick of cheese lasts 2-3 weeks in the fridge

A brick of cheese will last 2-3 weeks in the fridge. This is dependent on the cheese being wrapped in plastic wrap or aluminium foil, and then covered with another layer of wax or parchment paper. This will ensure the cheese is protected from bacteria and the growth of mould.

The brick of cheese should be stored in the fridge at a temperature below 40°F (4°C). This is considered a safe temperature for the fridge overall, and will also help to slow the rate at which bacteria multiplies. A fridge thermometer can be purchased to monitor this.

To further extend the shelf life of a brick of cheese, it can be frozen. To do this, cut the cheese into portions no larger than half a pound, and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap. It can then be placed in a heavy-duty freezer bag. Frozen in this way, the cheese will maintain its best quality for about 2 months, but will remain safe to eat beyond that time.

It is important to note that the shelf life of cheese depends on the type of cheese. Soft cheeses tend to spoil more quickly than hard varieties, as they have a higher moisture content. Harder, aged cheeses will last the longest in the fridge, with some varieties lasting up to 4-6 months.

It can be frozen and will remain safe to eat indefinitely

Freezing a brick of cheese is a great way to make it last longer. While it will maintain its best quality for about 2 months in the freezer, it will remain safe to eat beyond that time. In fact, if kept constantly frozen at 0°F, brick cheese will stay safe to consume indefinitely.

Freezing cheese is a good option if you want to stock up on cheese that is on sale or if you want to ensure you always have some on hand for recipes. However, it is important to note that freezing can alter the texture and taste of the cheese. Frozen cheese may become crumbly and lose some of its flavour, so it is best suited for cooked dishes such as sauces, soups, and casseroles.

To freeze a brick of cheese, cut it into portions no larger than half a pound each. Wrap each portion tightly in heavy-duty aluminium foil or plastic freezer wrap, or place it inside a heavy-duty freezer bag. Make sure to label and date the cheese before placing it in the freezer.

When you are ready to use the frozen cheese, simply thaw it in the refrigerator and use it within 3 to 4 days. Alternatively, you can thaw the cheese in the microwave or in cold water and use it immediately. Keep in mind that the texture and taste may be slightly different from fresh cheese.

By following these steps, you can safely enjoy your brick of cheese for an extended period of time.

It should be wrapped in wax or parchment paper and then plastic wrap

To maximise the shelf life of a brick of cheese, it should be wrapped in wax or parchment paper and then plastic wrap. This is because cheese needs to breathe, and this type of wrapping allows the right amount of moisture to escape while holding optimal humidity. If you can't get your hands on wax paper, parchment paper is the next best thing.

Cheese should not be wrapped in tight, non-porous material like plastic wrap, as this can dry it out and harden it. However, once the cheese has been wrapped in wax or parchment paper, it can then be covered in plastic wrap to protect it further.

To further extend the shelf life of a brick of cheese, it can be frozen. To do this, cut the cheese into portions no larger than half a pound each, and wrap tightly in heavy-duty plastic freezer wrap, or place inside a heavy-duty freezer bag. Frozen in this way, the cheese will maintain its best quality for about two months, but will remain safe to eat beyond that time.

Harder, aged cheeses last the longest

Harder, aged cheeses will last the longest in the fridge out of any cheese. This is because they have less internal moisture than most, so they are less prone to spoilage from bacteria. Most can last four to six months in the fridge if stored correctly. All cheese will lose moisture and change over time, but harder cheeses will be the least affected.

Hard cheeses like cheddar can be trimmed of mould and then the rest of the block can be used. The mould is on the surface, so it's fine to cut it off and keep using. If you see specks of blue or green surface mould on hard cheese, simply cut off at least 1 inch (2.5 cm) around and below those spots. If you have a healthy immune system, you’ll likely be fine if you accidentally eat a mouldy spot, but you should monitor yourself for symptoms of food poisoning like vomiting, stomach pain, or diarrhoea, as some moulds are more dangerous than others.

White specks or crystallized patches on certain aged hard cheeses like cheddar, parmesan, and gouda are normal and safe to eat. These spots are most likely not mould but calcium lactate crystals, which form when the lactic acid in cheese combines with calcium.

To store hard cheeses, wrap the cheese in cheesecloth, parchment paper, or butcher paper. The cheese needs to breathe, so avoid wrapping it skin-tight in cellophane. This will help it last longer than if it's suffocated.

To further extend the shelf life of hard cheese, you can freeze it. Cut the cheese into portions no larger than half a pound each, and wrap tightly in heavy-duty aluminium foil or plastic freezer wrap, or place inside a heavy-duty freezer bag. Frozen cheese may become crumbly and lose some of its flavour, so it will be best suited to cooked dishes like sauces, soups, and casseroles.

Soft cheeses go bad the quickest

Soft cheeses are more perishable than harder cheeses due to their higher moisture content, which provides the perfect environment for harmful bacteria to thrive. This means that soft cheeses will go bad much more quickly, typically lasting only a few weeks in the fridge. Fresh soft cheeses, like cottage cheese, are particularly vulnerable as they are a blank canvas for any kind of bacteria.

Soft cheeses such as brie, cream cheese, and cottage cheese can quickly become slimy and develop an unpleasant odour or a sour taste when they go bad. Visible mould can also appear, which is particularly hazardous due to the higher moisture content that allows bacteria to spread more easily. It is important to discard soft cheeses if they show any signs of spoilage, as consuming spoiled cheese can cause severe food poisoning.

To prolong the shelf life of soft cheeses, proper storage is essential. Soft cheeses should be stored in the refrigerator, with optimal temperatures below 40°F (4°C). They should be wrapped in porous materials like cheese paper, wax paper, or parchment paper, which allow the cheese to breathe and release moisture while protecting it from low humidity. Avoid using plastic wrap or tight, non-porous materials, as these can trap moisture and cause the cheese to dry out or become too moist, encouraging mould growth.

Additionally, it is crucial to handle soft cheeses with care. Avoid touching the cheese with bare hands, and always use clean utensils and work surfaces to prevent contamination. Proper handling and storage practices can help slow down mould growth and maintain the quality and taste of soft cheeses.

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