Cheese Storage: How Long Does It Last?

How long does cheese keep? It's a question that's troubled cheese lovers for centuries. The answer depends on a few factors, including the type of cheese, how it's stored, and its moisture content. In general, harder cheeses with lower moisture content will last longer than softer cheeses, which are more perishable. Proper storage is key to extending the shelf life of cheese—it should be wrapped in a breathable material and stored in an airtight container in the fridge. When properly stored, hard cheeses can last up to four weeks in the refrigerator, while soft cheeses will typically last about one week. Semi-hard cheeses, such as cheddar and gouda, fall somewhere in the middle with a fridge life of about two to four weeks.

How long does soft cheese keep?

Soft cheeses, such as brie, feta, camembert, cream cheese, mozzarella, and gorgonzola, have a shorter shelf life than hard cheeses. This is because they contain more moisture, creating an environment where bacteria can thrive and cause food poisoning. Therefore, soft cheeses should be consumed within one to two weeks of opening.

Soft cheeses can be stored in the fridge, unopened, for up to two weeks. However, it is important to note that once opened, soft cheeses should be consumed within the specified timeframe, even if this is before the printed date. This is because mould can spread much faster on soft cheeses, increasing the risk of food poisoning.

To extend the shelf life of soft cheeses, they should be stored in a refrigerator at or below 40°F, in a tightly closed container or wrapped in plastic to keep out moisture and other contaminants. Soft cheeses should not be kept at room temperature for extended periods, as the cheese will quickly degrade as its temperature increases.

For a long-term storage option, soft cheeses can be frozen for up to six months. However, freezing will alter the texture and consistency of soft cheeses, and is therefore not recommended.

How long does hard cheese keep?

Hard cheeses, such as aged cheddar, aged gouda, and Parmigiano Reggiano, are low in moisture, which makes it difficult for bacteria to flourish. This means that, once opened, a package of hard cheese can last a long time. According to Gordon Edgar, a cheesemonger at Rainbow Grocery Cooperative in San Francisco, an opened package of hard cheese can last about four weeks in the refrigerator. Unopened packages of hard cheese will last about six months, according to the experts at the USDA.

Storing hard cheese in the refrigerator requires the same steps as storing semi-hard varieties. First, remove the cheese from its plastic packaging. Then, wrap it loosely in cheese paper or wax paper. Finally, put the cheese in a container with an airtight lid.

When it comes to determining if hard cheese has gone bad, the most obvious sign of spoilage is visible, unintentional mold, according to Edgar. For semi-soft to hard cheese, you can simply cut underneath the mold and use it as usual. However, it is important to pay attention to the type of mold present. According to cheesemonger Rachel Freier, if the mold is white, or blue/green, it is natural, and the cheese can still be consumed after removing the moldy part. On the other hand, if you see red or black mold, it is best to throw the cheese out.

Other signs that indicate it is time to toss your hard cheese include an unintentional bitter flavor, a fermented fruit taste, and a fizzy sensation on the tongue.

How to store soft cheese

Soft cheeses, such as feta, brie, gorgonzola, and camembert, are highly perishable and should be eaten within one to two weeks of their expiration date. To store soft cheese, avoid wrapping it in cling wrap or plastic wrap as this can cause mould to form and trap ammonia, which will spoil the cheese. Instead, wrap soft cheese in cheese paper, parchment paper, or butcher paper to allow the cheese to breathe, then place it in an airtight container at the bottom of the fridge. Soft cheese should be eaten within a fortnight of opening and any mould that develops should not be cut off—the whole thing should be thrown out.

Soft cheeses are best stored in clean, airtight containers in the refrigerator and should be enjoyed soon after buying. Soft cheeses can be left out at room temperature for a maximum of two hours. If left out for longer, they should be discarded rather than put back in the fridge.

If you want to store soft cheese in the freezer, which is not recommended, it should be intended for cooking rather than snacking. It will be edible for a few months but may lose its flavour and have a rubbery texture.

How to store hard cheese

Hard cheeses are a very broad category, ranging from dry, crystalline aged pecorino or parmigiano-reggiano to an alpine style cheese like Pleasant Ridge Reserve. These cheeses are usually aged for two months or more and have a denser curd structure with less water content, meaning they can be aged for months to years.

Hard cheeses can last for weeks or even months with the proper storage. Here are some tips on how to store them:

Humidity, Airflow, and Breathability

The key to keeping hard cheese fresh is maintaining the right balance of humidity, airflow, and breathability. Hard cheese can dry out if humidity conditions are not met, so it's important to provide a nice humid and breathable climate. This will help retain its freshness and slow down the rate of oxidation.

Storage Location

Hard cheese will last longer when stored in the fridge. However, it is best eaten at room temperature. If you plan to enjoy your hard cheese within a week, you can store it in a cheese grotto on your kitchen counter. A cheese grotto is a centuries-old device that protects cheese and stores it at 75% humidity, with an adjustable airflow system.

Wrapping and Containers

When storing hard cheese, you can wrap it in cheese paper, wax paper, or parchment paper, then seal it with tape. Alternatively, you can use a sealed plastic bag or a sealed glass container. Avoid using plastic wrap, as it can impart plasticky flavors to your cheese. If you're a serious cheese lover, you can invest in cheese bags, which maintain humidity to prevent dryness while allowing the cheese to breathe.

Storage Temperature

Cheese doesn't like to be too cold, and the perfect temperature can range between 40 and 53 degrees Fahrenheit, which is slightly warmer than most home refrigerators. You can store hard cheese in the produce drawer of your refrigerator, which is usually warmer. If you keep your cheese on the counter, make sure to cover it to prevent pests and exposure to too much air.

Signs cheese has gone bad

While cheese is simply the less perishable form of milk, it can still go bad. Here are some signs to look out for:

Mould

Mould growth on cheese can be both desirable and undesirable. Some types of cheese, such as Stilton or Brie, are intentionally inoculated with moulds to achieve a specific flavour or texture. However, if mould grows on cheese unintentionally or if it is not properly controlled, 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. If you see red or black mould, it's time to throw the cheese out.

Discolouration

The colour of cheese can change if it goes bad due to a variety of factors, including oxidation and browning during ageing. In general, any significant colour change in cheese can be a sign that the cheese has spoiled. While this may not necessarily mean that the cheese is unsafe to eat, its flavour and texture will be sub-optimal.

Texture

The texture of the cheese can be a good indicator of whether or not it has gone bad. Hard cheeses like Cheddar can start to crack when they spoil due to changes in the cheese’s moisture content and the growth of unwanted bacteria. Soft white mould cheeses like Camembert can become slimy when they spoil due to the growth of unwanted bacteria. If cheese starts to develop a gritty or grainy texture, this can also be a sign of spoilage.

Smell

When cheese spoils, it can develop a range of unpleasant odours. In most cases, this is due to the growth of bacteria or the breakdown of proteins and fats in the cheese. Ammonia is one of the most common chemicals that can be present in off cheese, with a strong, pungent smell similar to cleaning products or urine. Butyric acid is another chemical that can be present in cheese when it goes bad, with a pungent, rancid smell and an unpleasant taste. A subtle earthy smell is normal in most soft white mould cheeses, but improper storage can lead to excessive geosmin production, and the musty smell can quickly become overwhelming.

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