Cheese Storage: How Long Does Original Packaging Last?

Cheese is a versatile and tasty dairy product with a relatively long shelf life. The length of time cheese keeps for depends on the type of cheese and how it's stored. Soft cheeses, such as ricotta, feta, and mozzarella, have a high moisture content, making them more perishable than harder varieties. In general, soft cheeses will last for up to a week in the fridge, while hard cheeses, such as aged cheddar, gouda, and parmesan, can last for a few weeks to a couple of months. Unopened hard cheeses don't need to be refrigerated but will last much longer if they are, with a shelf life of around six months.

How long does unopened cheese keep in its original packaging?

The length of time that cheese can be kept unopened in its original packaging depends on several factors, such as the type of cheese, the storage conditions, and the overall quality.

Hard cheeses, such as Cheddar, Parmesan, and Gouda, have a longer shelf life than soft cheeses due to their lower moisture content, which inhibits bacterial growth. Unopened packages of hard cheese can be stored in the refrigerator for about six months, according to experts at the USDA. On the other hand, soft cheeses like Brie or Camembert have a shorter shelf life, typically lasting one to two weeks beyond their expiration date.

To maximize the shelf life of unopened cheese, it is important to store it in the refrigerator at all times and ensure proper packaging. The ideal temperature for a refrigerator is below 40°F (4°C), as higher temperatures increase the rate of bacterial growth and spoilage. Additionally, it is recommended to remove the cheese from its plastic packaging and wrap it loosely in breathable material like wax paper or cheese paper before placing it in an airtight container.

While the expiration date on a package of cheese is only a guideline, it is still important to inspect the cheese for any signs of spoilage, such as mold, a slimy texture, an unpleasant odour, or an off-putting taste. If you notice mold on hard cheese, cut off at least 1 inch (2.5 cm) around and below the affected area. For soft cheeses, it is recommended to discard them entirely if mold is present.

How long does opened cheese keep in its original packaging?

The shelf life of cheese depends on several factors, such as the type of cheese, its moisture content, the processing method, packaging date, exposure to heat, how it is stored, and its best-before or sell-by date.

Soft cheeses, such as ricotta, feta, mozzarella, and cottage cheese, have a high moisture content, making them more perishable than harder cheeses. They typically last for about a week in the fridge after opening. However, feta cheese stored in brine can last a little longer, up to two weeks, thanks to the salt in the water that inhibits mold growth.

Semi-soft or semi-hard cheeses, such as Brie, Camembert, cheddar, Gruyère, and Monterey Jack, have a slightly longer shelf life. They can last anywhere from two to three weeks in the fridge after opening.

Hard cheeses, such as aged cheddar, aged Gouda, Parmesan, Asiago, and Romano, have a much longer shelf life due to their low moisture content, which makes it difficult for bacteria to flourish. Once opened, hard cheeses can last for about three to four weeks in the refrigerator. Unopened packages can last for several months to even up to a year, depending on the type of cheese and storage conditions.

To extend the shelf life of cheese, proper storage is crucial. Cheese should be stored in the refrigerator at a temperature of 40°F (4°C) or lower. It should be wrapped in a porous material like wax paper, parchment paper, or cheese paper, which allows the cheese to breathe and release moisture while protecting it from low humidity in the fridge. Alternatively, you can use a container with an airtight lid. Avoid using tight, non-porous materials like plastic wrap, as they can dry out the cheese.

Additionally, it is important to inspect the cheese for any signs of spoilage before consuming it. Some common signs of spoiled cheese include visible mold (except for blue cheese, where the blue mold is intentional and safe to eat), a darker color, a harder texture, a strong smell, dryness, a fermented fruit taste, and a fizzy sensation on the tongue. If you notice any of these signs, it is best to discard the cheese, especially in the case of soft cheeses. For hard cheeses, you can cut off the moldy part and the surrounding area and consume the rest.

What are the signs that cheese has gone bad?

Cheese is a perishable food, and consuming spoiled cheese can lead to foodborne illnesses. Signs that cheese has gone bad include:

• Mould growth: It's important to distinguish between desirable and undesirable mould. Some cheeses, 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.
• Discolouration: The colour of cheese can change due to oxidation, which is the breakdown of a compound called beta-carotene found in cow's milk. This results in a loss of the yellow colour typically associated with cheese. Another sign of spoilage is browning, which can appear in cheeses like Gouda and Parmesan. It is caused by a complex reaction between reducing sugars and amino acids from the breakdown of protein in the cheese.
• Changes in texture: Spoiled cheese may exhibit hardening or cracking, especially in hard cheeses like Cheddar, due to changes in 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. Grittiness on the rind, which is more obvious in soft washed rind cheeses, can also indicate spoilage.
• Unpleasant odour: Spoiled cheese can develop a range of unpleasant odours, often described as rancid, sour, or putrid. Ammonia is one of the most common chemicals found in spoiled cheese, produced by bacteria breaking down protein. Butyric acid is another chemical that can be present, giving off a pungent, rancid smell. A musty or mouldy smell can also indicate spoilage, caused by the bacteria used to ripen the cheese.
• Changes in taste: Spoiled cheese can taste bitter, acidic, or unpleasantly sour.

What is the best way to store cheese?

Cheese is a living, breathing food, so it needs oxygen and humidity to stay fresh and tasty. The best way to store cheese depends on the type of cheese, but there are some general rules to follow.

Firstly, do not store cheese in plastic wrap or tight, non-porous material. Plastic wrap cuts off the air supply, essentially suffocating the cheese, and can also trap in too much moisture, leading to a slimy, mouldy rind and off-flavours. Plastic wrap also lets in a lot of light, which can oxidise aged cheeses and destroy their complexity, leading to a nasty, crayon-like flavour.

Instead, store cheese in an environment that allows for gas exchange. The best way to wrap cheese is to use specialty cheese paper, or else parchment paper and a Ziploc bag. Make sure not to leave any parts exposed, as the fridge will dry them out and make them crusty. Alternatively, wrap the cheese in parchment or butcher paper, then loosely wrap it in a Ziploc bag, leaving some air in the bag so the cheese has plenty of oxygen and humidity.

For blue cheeses, separate them from softer cheeses by re-wrapping them in tin foil and placing them in a ziplock bag. The bag acts as a cave, helping to prevent the cheese from drying out.

For soft cheeses like mozzarella, feta, and ricotta, which have a high moisture content, keep them in the brine they are packaged in, making sure the container's lid is secure. Soft cheeses will last around one week in the fridge.

For semi-soft or soft-ripened cheeses like brie, wrap them in cheese paper or parchment paper and keep them in an airtight container. Soft-ripened cheeses will last around 5-10 days in the fridge.

For semi-hard cheeses, such as cheddar, Gruyère, and Monterey Jack, remove the cheese from its plastic packaging and wrap it loosely in a pliable yet breathable material, such as wax paper or cheese paper. Then, put the cheese in a container with an airtight lid. Semi-hard cheeses will last around two to three weeks in the fridge.

For hard cheeses like aged cheddar, aged Gouda, and Parmigiano Reggiano, follow the same steps as for semi-hard varieties. Hard cheeses will last about four weeks in the refrigerator. Unopened packages will last about six months.

To prolong the life of cheese, unwrap it every couple of days and run the back of a knife across the face of the cheese on the part that was cut. This will help extend its life. If you see a bit of mould, scrape it off. Putting a small amount of vinegar onto cheesecloth or a paper towel before storing your cheese will also help save it from mould.

Finally, cheese can be frozen. 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 is best suited to cooked dishes.

How long does hard cheese keep in its original packaging?

Hard cheese has a longer shelf life than soft cheese because it contains less moisture, creating an environment that is not ideal for bacteria to thrive. Hard cheese that hasn't been opened can last for several months and even up to a year when stored in the fridge.

Hard cheese will last about four weeks in the refrigerator once opened, according to cheese experts. To ensure your hard cheese lasts as long as possible, follow these steps:

• Remove the cheese from its plastic packaging.
• Wrap it loosely in cheese paper or wax paper.
• Put the cheese in a container with an airtight lid.

It's important to note that the shelf life of hard cheese is influenced by factors such as the type of cheese, the processing method, packaging date, exposure to heat, storage method, and the best-by or sell-by date.

Some common traits of cheese going bad are a darker colour, harder texture, and a stronger smell. Your cheese has likely gone bad when you see or smell mould growth. Once mould is visible, softer cheeses should be thrown away. For firmer cheeses, cut away the mould and an inch of the cheese surrounding it without touching the mould with your knife. Although some moulds on cheese are harmless, some produce dangerous toxins.

White specks or crystallised patches on certain aged hard cheeses, such as 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.

Frequently asked questions