Cheese Longevity: How Long Does Cheese Really Last?

Cheese is a kitchen staple with a rich flavour and versatile uses. It is a living product that, like fruit and wine, ripens and changes over time. The length of time cheese lasts in the fridge depends on its moisture content and the type of cheese. Soft cheeses, such as ricotta, feta, and mozzarella, have a high moisture content, making them more perishable than harder cheeses. They typically last for about one to two weeks in the fridge. On the other hand, hard cheeses like aged cheddar, aged gouda, and parmesan have low moisture content, making it difficult for bacteria to flourish. Unopened packages of hard cheese can last about six months, while opened packages can last about four weeks in the refrigerator. 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.

How long does cheese last in the fridge?

The shelf life of cheese depends on several factors, including its moisture content, storage practices, and preservatives. Soft cheeses like ricotta, feta, and mozzarella have a high moisture content, making them more perishable than harder cheeses. They typically last for about one to two weeks in the fridge. However, proper storage is crucial to extend their shelf life. For instance, feta or fresh mozzarella sold in brine should be kept in the liquid with a secure lid on the container. Blue cheese can be wrapped in foil, while Brie, a soft-ripened cheese with a delicate rind, is best wrapped in cheese paper, or parchment paper and stored in an airtight container.

Semi-hard cheeses, such as cheddar, Gruyère, Comté, aged Manchego, and Monterey Jack, have a slightly longer shelf life of about two to three weeks in the fridge. To maximise their freshness, remove them from their plastic packaging, wrap them loosely in breathable material like wax or cheese paper, and then place them in an airtight container.

Hard cheeses, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, have a much longer shelf life due to their low moisture content, which makes it difficult for bacteria to flourish. An unopened package of hard cheese can last for about six months, while an opened package can last for about four weeks in the refrigerator. These cheeses should be stored using the same method as semi-hard varieties.

It is important to note that cheese can still go bad before its best-by date due to quality control issues during manufacturing or improper storage. Therefore, it is always recommended to inspect your cheese for signs of spoilage, such as mould, dryness, or an unpleasant odour. If you notice mould on hard cheese, you can cut off at least one inch around and below the affected area. However, soft cheeses with mould should be discarded. Additionally, a safe fridge temperature is crucial to prevent spoilage, and it should be maintained below 40°F (4°C).

How long does it take to make cheese?

The time it takes to make cheese depends on the type of cheese being made.

Soft cheeses like ricotta, feta, and mozzarella have a high moisture content, making them more perishable than harder cheeses. In general, soft cheeses will last about a week in the fridge, but their quality and taste will start to decline before then. Soft cheeses sold in brine, like feta or fresh mozzarella, can be stored in the liquid to help extend their shelf life.

Semi-soft or soft-ripened cheeses like Brie have a delicate rind and require more careful storage than other soft cheeses. These cheeses typically last 2-3 weeks in the fridge. Wrapping them in cheese paper or parchment paper and storing them in an airtight container can help extend their shelf life.

Semi-hard cheeses, such as cheddar, Gruyère, Comté, aged Manchego, and Monterey Jack, have a slightly lower moisture content than soft cheeses, giving them a longer shelf life of about 2-4 weeks in the fridge.

Hard cheeses, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, have a very low moisture content, which makes it difficult for bacteria to grow. Once opened, a package of hard cheese can last about 4 weeks in the refrigerator, while unopened packages can last about 6 months.

So, depending on the type of cheese being made, the time it takes to make cheese can range from a few days to several months. However, it's important to note that the shelf life of cheese can be extended through proper storage methods, such as wrapping the cheese in breathable material and storing it in an airtight container.

How does cheese ageing work?

Cheese ageing is a complex process that involves several factors, and understanding how it works can help you make the most of your favourite cheeses.

Firstly, it's important to know that the ageing process begins as soon as the cheese is cut from the wheel. At this point, the cheese starts to lose moisture, and the ageing process is essentially about controlling that moisture loss. The rate at which a cheese dries out depends on its initial moisture content, and this, in turn, will determine how long it keeps. Soft cheeses, like ricotta, feta, and mozzarella, have a high moisture content, making them more perishable than harder cheeses. In general, soft cheeses will last about a week in the fridge, but their quality and taste will start to deteriorate before then.

On the other hand, hard cheeses, such as aged cheddar, aged gouda, and parmesan, have low moisture content, which makes it difficult for bacteria to grow. This means that hard cheeses can last much longer than soft cheeses – about four weeks in the refrigerator for an opened package, and up to six months for an unopened package.

Semi-hard or medium cheeses, like cheddar, Gruyère, and Monterey Jack, fall somewhere in between. They have less moisture than soft cheese, giving them a slightly longer shelf life of around two to three weeks in the fridge.

Proper storage is also key to extending the life of your cheese. Soft cheeses 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, and soft-ripened cheeses like Brie are best wrapped in cheese paper and kept in an airtight container. For semi-hard and hard cheeses, it's best to remove them from their plastic packaging and wrap them loosely in wax paper or cheese paper before placing them in an airtight container.

Finally, it's worth noting that cheese will usually become unpalatable before it becomes unsafe to eat. With many harder cheeses, you can simply cut off any mould that has formed and still safely eat the rest. However, if you see red or black mould, it's best to discard the cheese. Soft cheeses with mould should also be discarded, as the mould can spread much faster in these varieties.

How to store cheese so it stays fresh for longer?

The shelf life of cheese depends on its moisture content. The more water left in the cheese, the more perishable it is. Therefore, soft cheeses with higher moisture levels have a shorter shelf life than harder cheeses.

To store cheese so that it stays fresh for longer, you should:

• Get to know your cheese. Taste it, smell it. Your senses will be the best indicator when a cheese goes bad.
• Wrap it gently in parchment paper or wax paper before placing it in the fridge. You want it to be protected, but able to breathe.
• If you're a serious cheese lover, you can buy cheese bags, which keep in humidity to prevent dryness but also allow the cheese to breathe.
• Place it in an airtight container.
• Store it on the top or middle shelf, or in a drawer. Keep it above raw meats, poultry, and fish to avoid contamination.
• Keep your fridge below 40°F (4°C). Higher temperatures significantly increase the rate at which bacteria multiply, which raises the risk of spoilage.

Freezing cheese isn't usually recommended, especially for soft cheeses. That said, a block of cheese intended for cooking, rather than snacking, will be fine in the freezer for a few months.

• Unintentional mold. For semi-soft to hard cheese, you can simply cut underneath the mold and use it as usual. However, throw out high-moisture cheese with visible unintended mold because it can spread quickly.
• An unintentional bitter flavor.
• A fermented fruit taste.
• A fizzy sensation on the tongue.

What are the signs cheese has gone bad?

Cheese is a perishable food, and consuming spoiled cheese can lead to foodborne illnesses. Here are the signs that cheese has gone bad:

Mould Growth

Mould growth on cheese can be desirable or undesirable. Some types of cheese, such as Stilton or Brie, are intentionally inoculated with mould to achieve a specific flavour or texture. However, if mould grows on cheese unintentionally, it may produce spores and toxins that can make the cheese unsafe to eat. Different types of mould can cause different colours and patterns on the cheese, such as blue, red, or white spots. While some moulds on cheese are harmless, others can be toxic and potentially dangerous if consumed in large amounts. It's important to check for signs of unsafe mould growth, such as unusual colours, textures, or odours, and discard any cheese that appears spoiled or contaminated.

Discolouration

The colour of cheese can change due to oxidation, which breaks down a compound called beta-carotene found in cow's milk and is responsible for the yellow colour in most cheeses. If cheese is over-exposed to light, it will lose its yellow colour and appear much whiter. Browning is another sign of spoilage that can appear in cheeses like Gouda and Parmesan due to a complex reaction between reducing sugars and amino acids from the breakdown of protein in the cheese. Any significant colour change in cheese can indicate spoilage, and while it may still be safe to eat, its flavour and texture will be sub-optimal.

Changes in Texture

The texture of the cheese can also indicate spoilage. Hard cheeses like Cheddar can start to crack when they spoil due to changes in moisture content and the growth of unwanted bacteria. To prevent cracking, store your cheese in a cool place with good air circulation and the right humidity conditions. Soft white mould cheeses like Camembert can become slimy when they spoil due to the growth of unwanted bacteria, resulting in an off-putting odour. Grittiness on the rind can also indicate spoilage, especially in soft washed rind cheeses like Epoisses and Stinking Bishop, where deacidification caused by bacteria leads to the formation of crystals.

Unpleasant Odour

The smell of cheese can be a good indicator of whether it has gone bad. Pungent and acrid (ammonia) smells are common in aged or washed rind cheeses, but excessive amounts can indicate spoilage. Rancid and vomit-like (butyric acid) smells are produced by bacteria breaking down fat in the cheese and are often associated with soft, creamy cheeses like Brie. Musty and mouldy (geosmin) smells are caused by bacteria and fungi used to ripen the cheese, and while a subtle earthy smell is normal in most soft white mould cheeses, improper storage can lead to excessive geosmin production.

Bitter or Sour Taste

Spoiled cheese can taste overly bitter or sour, or have a musty quality, like drinking water from a mouldy pipe.

In summary, if you notice any of these signs of spoilage, it's best to discard the cheese to avoid potential health risks.

Frequently asked questions