Cheese Storage: How Long Does An Open Block Last?

Cheese is a tasty, nutritious, and versatile kitchen staple. However, it's important to know how long an open block of cheese lasts to avoid food poisoning and wasting food. The shelf life of an open block of cheese depends on the type of cheese and storage conditions. Soft cheeses tend to spoil faster than hard cheeses due to higher moisture content. For example, soft cheeses like cream cheese, Brie, mozzarella, feta, Gorgonzola, and Camembert should be consumed within one to two weeks of opening. On the other hand, hard cheeses like cheddar, Parmesan, and Asiago can last for about six weeks in the fridge when opened and stored properly.

An opened block of cheese will last for about 3 to 4 weeks in the refrigerator

Firstly, let's talk about the type of cheese. Hard cheeses, such as cheddar, can last longer than soft cheeses due to their lower moisture content, which makes them less prone to spoilage from bacteria. Therefore, if you're working with a hard cheese block, you can expect it to fall within the 3 to 4-week timeframe or even surpass it slightly. On the other hand, soft cheeses like cream cheese, Brie, mozzarella, and feta have higher moisture content, giving them a shorter lifespan of around 1 to 2 weeks in the fridge after opening.

Storage conditions play a crucial role in preserving the quality and longevity of an opened block of cheese. To maximize its shelf life, always keep the cheese refrigerated. Additionally, proper wrapping is essential. Avoid using tight, non-porous materials like plastic wrap, as they can cause the cheese to dry out and harden. Instead, opt for wrapping the cheese in wax paper, parchment paper, or cheese paper. These materials allow the right amount of moisture to escape while maintaining optimal humidity. You can also use aluminum foil or plastic wrap, but make sure to cover the cheese with wax or parchment paper first.

It's worth noting that the aforementioned duration assumes that the cheese is of good quality when it is first opened. If the cheese is already close to spoiling when you open it, it may not last as long. Additionally, always inspect your cheese before consumption to ensure it's safe to eat. Look for signs of spoilage, such as mold, a hard texture, discolouration, or a strong odour. If you notice any of these indicators, it's best to discard the cheese.

Finally, individual preferences come into play. Some people may be comfortable consuming cheese that is slightly past its prime, while others may prefer to err on the side of caution and stick to the recommended timelines. If you fall into the former category, you may find that your opened block of cheese lasts a little longer than the suggested 3 to 4 weeks.

To maximise shelf life, wrap the cheese in wax or parchment paper and then plastic wrap

To maximise the shelf life of an open block of cheese, you should wrap the cheese in wax or parchment paper and then plastic wrap. This method of storage will ensure the cheese lasts for about 3 to 4 weeks in the refrigerator.

Firstly, remove the cheese from its plastic packaging. Then, wrap the cheese in wax or parchment paper. After this, cover the cheese with plastic wrap. Finally, place the cheese in an airtight container and store it in the refrigerator.

It is important to note that cheese needs oxygen and humidity to stay fresh and tasty. Plastic wrap cuts off the air supply, which can suffocate the cheese and lead to off-flavors and odd textures. Additionally, plastic wrap can trap in moisture, causing the cheese to become slimy, moldy, and smelly. Therefore, it is recommended to use wax or parchment paper as the primary wrapping for the cheese, as these materials are more breathable.

However, using plastic wrap in conjunction with wax or parchment paper can help extend the shelf life of the cheese. By following these steps, you can effectively maximise the shelf life of an open block of cheese.

Soft cheeses last 1-2 weeks in the fridge, hard cheeses last 3-4 weeks

Soft and hard cheeses have different shelf lives due to their varying moisture contents. Soft cheeses, such as ricotta, feta, and mozzarella, have a high moisture content, making them more perishable than harder cheeses. As a result, soft cheeses will only last for about one to two weeks in the fridge. To maximise their shelf life, soft cheeses should be stored properly. For instance, cheese sold in brine, like feta or fresh mozzarella, should be kept in the liquid with a secure lid. Blue cheese can be wrapped in foil. Soft-ripened cheese, like Brie, has a delicate rind, so it should be wrapped in cheese paper or parchment paper and kept in an airtight container.

On the other hand, hard cheeses such as aged cheddar, aged Gouda, and Parmigiano Reggiano have a low moisture content, making it difficult for bacteria to flourish. Thus, a package of hard cheese can last about three to four weeks in the refrigerator once opened. Unopened packages of hard cheese will last about six months. The same storage method is recommended for hard and semi-hard varieties: remove the cheese from its plastic packaging and wrap it loosely in cheese paper or wax paper before placing it in an airtight container.

If mould appears, cut off at least 1 inch around and below the mouldy area

If you spot mould on your cheese, it doesn't necessarily mean you have to throw it away. Hard cheeses, such as cheddar, can be salvaged by cutting off at least 1 inch (2.5 cm) around and below the mouldy area. This is because mould typically only affects the surface of hard cheeses, so the rest of the block should be safe to eat.

However, it is important to note that you should not touch the mould with the knife when cutting it off. Additionally, if you have a weakened immune system, it is best to avoid consuming any mouldy cheese.

If you are unsure whether your cheese is hard or soft, it is better to be safe and discard it. Soft cheeses, such as cottage cheese and cream cheese, should be discarded if mould appears, even if it is just on a small part of the cheese.

Furthermore, if you have shredded, sliced, or crumbled cheese, the entire package should be thrown away if mould is spotted, regardless of whether it is a soft or hard variety.

To prevent mould from growing on your cheese, it is important to store it properly. Cheese should be wrapped in breathable material, such as cheesecloth, parchment paper, or wax paper, and kept in an airtight container. It should also be stored in the refrigerator, ideally below 40°F (4°C), to slow down bacterial growth.

Cheese can be frozen, but it may become crumbly and lose flavour

Freezing is a great way to preserve cheese and increase its shelf life. However, it is important to note that freezing can affect the texture and quality of the cheese. When cheese is frozen, small ice crystals form inside, disrupting its internal structure. As a result, frozen cheese may become crumbly, dry, and mealy when thawed, and it may also lose some of its flavour.

Hard and semi-hard cheeses like cheddar, Swiss, and blue cheese can be frozen, but they will become crumbly and difficult to slice. Their texture may change, and they are better suited for cooked dishes like sauces, soups, casseroles, and grilled cheese sandwiches. Freezing is not recommended for soft, artisanal, or handcrafted cheeses as they will become too crumbly and grainy.

To freeze cheese, portion it into blocks no larger than 1 pound (500 grams) each. Wrap the cheese tightly in heavy-duty aluminium foil or plastic freezer wrap, or place it inside a heavy-duty freezer bag. Alternatively, wrap the cheese in parchment paper and then a layer of tinfoil before placing it in a resealable plastic bag. Ensure that the bag is airtight, suck out all the air, and label it with the contents and date. Freeze the cheese as rapidly as possible to at least -9 °F (-23 °C) to prevent the formation of large ice crystals.

Properly stored, frozen cheese will maintain its best quality for about 6 to 8 months but will remain safe beyond that time. Frozen cheese should be thawed slowly in the refrigerator, and it is important to use it up as quickly as possible after thawing. Changes to texture and flavour are less noticeable when frozen cheese is used in cooked dishes.

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