The Lifespan Of Brick Cheese: How Long Does It Last?

Brick cheese is a type of cheese that is sold in wrapped blocks and, when stored correctly, can last for quite some time. In this article, we will explore the shelf life of brick cheese, the best storage practices, and signs that it has gone bad. We will also discuss the proper way to handle and store cheese to maximize its freshness and flavor. So, how long does brick cheese last? Let's find out!

How to store brick cheese

Brick cheese is a type of semi-soft cheese. To maximise its shelf life, it should be wrapped tightly in plastic wrap or aluminium foil. For even better results, wrap the cheese first in wax or parchment paper and then cover with plastic wrap before refrigerating.

Properly stored, brick cheese will last for 2 to 3 weeks in the refrigerator. If you want to extend its shelf life, you can freeze it. Cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Frozen in this way, brick cheese will maintain its best quality for about 2 months but will remain safe beyond that time.

A safe fridge temperature is below 40°F (4°C). Higher temperatures significantly increase the rate at which bacteria multiply, which raises the risk of spoilage.

When storing cheese, it's important to let it breathe. Wrap blocks of cheese (or other types that don't come in resealable packaging) in wax, parchment, or cheese paper and store the cheese on the top or middle shelf, or in a drawer. Keep it above raw meats, poultry, and fish to avoid contamination. Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can dry it out and harden it.

How long does brick cheese last in the freezer?

Brick cheese can be stored in the freezer to extend its shelf life. When stored in the refrigerator, an opened package of shredded brick cheese will last about 5 to 7 days. To extend its shelf life, you can freeze shredded brick cheese, but it may lose some of its texture and flavour. It is best to use frozen shredded brick cheese within 2 to 3 months of freezing. However, it will remain safe to consume beyond this time frame.

To freeze shredded brick cheese, you can use its original packaging or place it in a resealable plastic bag. If you plan to freeze it for longer than 2 months, it is recommended to use a heavy-duty freezer bag to prevent freezer burn.

When it comes to freezing brick cheese, it is important to note that not all cheeses are created equal. Hard and semi-hard cheeses tend to freeze better due to their lower moisture and higher fat content. Soft cheeses, such as Camembert and Brie, can be frozen but may experience a more significant change in texture.

The quality of brick cheese can change after being frozen and thawed, with some types of cheese being more susceptible to these changes than others. When cheese is frozen, tiny ice crystals form, and when it is thawed, the water is released, resulting in a drier and crumbly texture. Therefore, brick cheese that has been frozen is best suited for cooked dishes such as sauces, soups, and casseroles.

It is also worth noting that freezing brick cheese is not just about the taste and texture but also about its intended use. Cheeses that are meant to be used in cooked dishes, such as shredded cheeses or cheese slices for grilling, tend to freeze better than those meant to be eaten fresh.

Signs of spoilage

Brick cheese, when stored properly, will last for 2 to 3 weeks in the refrigerator. To maximise its shelf life, wrap the original packaging tightly in plastic wrap or aluminium foil. For even better results, wrap the cheese first in wax or parchment paper and then cover it with plastic wrap before refrigerating.

• Hard texture: If your brick cheese has gone bad, it will typically develop a very hard texture.
• Darkened colour: Spoilage may also cause the cheese to darken in colour.
• Strong smell: Brick cheese that has spoiled will often have a strong smell.
• Mould: Mould may appear on the surface of the cheese. If you notice mould, cut away at least 1 inch (2.5 cm) around and below the mouldy area. Do not touch the mould with the knife. Recovered cheese should be rewraped and consumed immediately.
• Drastic changes in texture: In addition to hardness, spoilage may cause other changes in the texture of the cheese, such as disintegration or drying out.
• Yeasty smell: Some types of cheese, such as feta and blue cheese, may develop an unpleasant fermented or yeasty smell when they spoil.
• Ammonia smell: Brie, in particular, may develop an ammonia smell if left too long in the fridge. This is not a sign of spoilage but rather the cheese breathing. However, if the ammonia builds up, it will affect the taste of the cheese.
• Off smell: If your cheese smells off, it may be past its prime.

Please note that the appearance of mould in shredded, sliced, or crumbled brick cheese indicates that the entire package should be discarded.

How to know when brick cheese is safe to eat

Brick cheese is a hard cheese, and therefore will last longer than soft cheeses. Unopened, it can be stored in the fridge for up to six months. Once opened, it should be wrapped in wax, parchment, or cheese paper, then covered in plastic wrap or aluminium foil, and stored in the fridge. Stored like this, brick cheese will last for two to three weeks.

To further extend the shelf life, you can freeze brick cheese. Cut the cheese into half-pound portions and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Frozen brick cheese will maintain its best quality for about two months, but will remain safe to eat beyond that time.

There are several ways to tell if your brick cheese is safe to eat. Firstly, check the "best-by" date on the packaging. This is not an expiration date, but rather an indication of how long the cheese will be of optimal quality in terms of flavour and texture. Cheese can go bad before this date, however, due to quality control issues or improper storage.

You can also inspect your cheese for signs of spoilage. Brick cheese that is going bad will typically develop a very hard texture, darken in colour, and develop a strong smell. If there is mould on your brick cheese, it is still safe to eat as long as you cut off at least one inch around and below the mouldy area. Be sure to not touch the mould with the knife. However, if you see red or black mould on your cheese, it is no longer safe to eat and should be discarded.

Another way to tell if your brick cheese is safe to eat is to smell it. Although some types of cheese have a strong odour, it shouldn't smell sweaty, like chlorine, or like ammonia.

How to wrap brick cheese

To maximise the shelf life of brick cheese, it is important to wrap it properly. Firstly, wrap the cheese in wax, parchment, or cheese paper. Then, cover it with plastic wrap or aluminium foil before refrigerating. Make sure the cheese is wrapped tightly, with no air getting to the cheese's surface. You can also buy cheese bags, which keep in humidity to prevent dryness while allowing the cheese to breathe.

If you want to freeze your brick cheese, cut the cheese into portions no larger than half a pound each. Then, wrap the portions tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag.

When handling the cheese, do not touch it with your bare hands and use a clean knife when cutting, as bacteria can promote mould growth.

Frequently asked questions