Cheese Expiry: How Long Does It Actually Last?

Cheese is a delicious and versatile food, but how long does it last beyond its packaged date? The answer depends on several factors, including the type of cheese, the moisture content, and how it is stored. Soft cheeses, such as mozzarella and brie, have a shorter shelf life than hard cheeses like cheddar or parmesan. This is because soft cheeses have a higher moisture content, which provides an ideal environment for bacteria to thrive. Proper storage is crucial for extending the shelf life of cheese. It should be stored in the refrigerator, sealed tightly, and wrapped in a breathable material like wax or cheese paper. While cheese can be enjoyed beyond its best-by date, it's important to inspect it for signs of spoilage, such as mold, unpleasant odours, or changes in texture and colour.

Soft cheese lasts 1-2 weeks, while hard cheese can last 3-4 weeks

Soft cheese typically lasts 1-2 weeks in the fridge after opening, while hard cheese can last 3-4 weeks. This is because soft cheeses tend to have a higher moisture content, creating an environment that bacteria can thrive in. On the other hand, hard cheeses are low in moisture, making it difficult for bacteria to flourish.

It's important to note that the shelf life of cheese can vary depending on the type of cheese, the brand, and the storage conditions. For example, unopened hard cheeses can last up to 6 months in the fridge, while soft cheeses like brie should be consumed within 3-4 weeks of the packaging date.

To maximise the shelf life of cheese, it should be stored in the refrigerator at a temperature of 40°F or below and wrapped in wax, parchment, or cheese paper. Alternatively, you can use airtight packaging such as plastic wrap or aluminium foil to prevent air from getting inside, which can cause dryness and mould growth.

It's also important to inspect your cheese for any signs of spoilage, such as mould, an unpleasant odour, or a change in texture or colour. If you notice any of these signs, it's best to discard the cheese to avoid the risk of foodborne illnesses.

Cheese should be stored at a temperature below 40°F (4°C)

Cheese is a delicious and versatile food, but it's perishable and needs to be stored correctly. Soft cheeses tend to spoil more quickly than hard varieties. This is because moisture is needed for bacterial growth, and soft cheeses have higher moisture levels. In contrast, hard cheeses have lower moisture levels, which means they lack the ideal environment for bacteria to thrive.

To keep cheese fresh, it's important to store it at the right temperature. 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. Most home refrigerators are colder than the "perfect" temperature for storing cheese, which is usually considered to be between 40 and 53°F. If your refrigerator is colder than this, store your cheese in the produce drawer, as it tends to be slightly warmer than the rest of the fridge.

If your kitchen has a consistently cool, even temperature, you can store cheese on the counter. However, the temperature in most kitchens fluctuates too much for this to be a safe option. If you do store cheese on the counter, cover it to prevent pests from getting to it and to stop it from being exposed to too much air. You can use a cloth or a cheese box for this. A bell jar is also an option, but it may suffocate the cheese if the temperature gets too warm.

If you're storing cheese in the refrigerator, wrap blocks of cheese (or other types that don't come in resealable packaging) in wax, parchment, or cheese paper. Then, 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.

You can also freeze cheese, although this is not recommended for soft cheeses like ricotta, cottage, and cream cheese. All other types may be frozen for up to 6 months at a safe temperature of 0°F (-18°C) or below.

Hard cheese can be stored at room temperature but should be wrapped in wax paper

When storing hard cheese at room temperature, it's important to note that the ideal temperature for aging cheese is around 13°C. At higher temperatures, above 27°C, the cheese may become "oily" and unappetising. Additionally, hard cheeses stored at room temperature are more susceptible to mould growth, especially if not properly wrapped and stored.

To wrap hard cheese in wax paper for room temperature storage, start by removing the cheese from its original plastic packaging. Then, wrap it loosely in wax paper, followed by an airtight container or cling film. It's important to rewrap the cheese weekly and to store it in a cool, dark place, such as a low cabinet. With proper storage, hard cheeses can last for months at room temperature.

However, it's worth noting that storing hard cheese in the refrigerator can extend its shelf life even further. When stored in the refrigerator, hard cheese can last about four weeks when opened and about six months when unopened. To store hard cheese in the refrigerator, follow the same steps as for room temperature storage, but place the wrapped cheese in an airtight container in the fridge.

Cheese with mould should be discarded, unless it is a soft blue cheese

Cheese is a versatile and tasty food product with a relatively long shelf life. However, it's important to know when to discard cheese, especially when it shows signs of mould.

Soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould is present, as the damp environment allows mould to penetrate deep into the cheese. The mould may not be toxic, but it will negatively impact the flavour. Other soft cheeses like Brie or Port Salut can be salvaged by cutting away about a quarter of an inch from any surface with visible mould.

Hard, aged cheeses like aged Cheddar or Parmesan can simply have the mould scraped away. White, fuzzy mould tinged with green will have a minimal impact on flavour, while black or grey mould may require more extensive trimming to remove affected areas.

Blue cheese is a notable exception to the rule of discarding mouldy cheese. Blue cheese is made using Penicillium, a type of mould that adds to its distinct taste, smell, and appearance. The mould in blue cheese does not produce toxins and is safe to consume. However, blue cheese should be discarded if there are signs of spoilage, such as fuzzy white, green, pink, or grey spots, or a strong ammonia odour.

In general, mouldy cheese can be assessed by sight, smell, and taste. While mouldy cheese is unlikely to make you sick, it is essential to use your common sense and instinct when deciding whether to keep or discard it.

Cheese can be frozen, but soft cheese tends to become crumbly

Freezing is an effective way to preserve cheese and prevent waste. However, it is important to note that freezing affects the texture and quality of cheese. When frozen, small ice crystals form inside the cheese, disrupting its internal structure. As a result, frozen cheese often becomes drier, crumbly, and mealy when thawed.

Soft cheeses, in particular, tend to become crumbly when frozen due to their high moisture content. When that moisture freezes, it expands and ruptures the cheese's cell walls. Consequently, when the cheese thaws, it loses its structure and becomes crumbly or grainy. Examples of soft cheeses that do not freeze well include ricotta, cottage cheese, cream cheese, and mozzarella.

On the other hand, hard and semi-hard cheeses with lower moisture content, such as cheddar, Swiss, and blue cheese, can be frozen but may still become crumbly and mealy. Grating or shredding cheese before freezing can help improve its texture after thawing.

To freeze cheese, portion it into usable amounts, wrap it tightly in parchment paper and foil, place it in an airtight container or bag, and store it in the freezer for up to 6 months. Thaw frozen cheese slowly in the refrigerator before use, and consider using it in cooked dishes where changes in texture are less noticeable.

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