Cheese Preservation: How Long Does It Really Last?

Cheese is a beloved food product with a long shelf life. However, the duration for which cheese lasts depends on the type of cheese and how it is stored. Harder, aged cheeses like cheddar and parmesan can last for up to four months in the fridge and eight months in the freezer if unopened. On the other hand, soft cheeses like feta and brie can last for about one to two weeks in the fridge. Semi-hard and semi-soft cheeses like gouda and gruyere can be stored in the fridge for two to four weeks and up to two months in the freezer.

Hard cheese: unopened, lasts two to four months; opened, lasts six weeks

Hard cheeses, such as Parmesan, Asiago, Romano, and Cheddar, are low in moisture, making it difficult for bacteria to flourish. This means that hard cheese lasts longer than other types of cheese.

When stored properly in the fridge, an unopened package of hard cheese can last between two and four months. This is because hard cheese is aged, cooked, and pressed, making it good for grating. It also has a compacted flavour and a longer shelf life.

Once opened, hard cheese can be stored in the refrigerator for about six weeks. To ensure the cheese lasts this long, it should be removed from its plastic packaging and wrapped loosely in cheese paper or wax paper. It should then be placed in an airtight container.

Hard cheese can also be frozen for a few months. To do this, place the cheese in a freezer-safe container that is void of oxygen. When defrosted, the cheese may be dry and crumbly, but it can still be used for baking.

Semi-hard to semi-soft cheese: unopened, lasts one to two months; opened, lasts two to four weeks

Semi-hard to semi-soft cheeses, such as Emmental, Gouda, Cheddar, Roquefort, and Gruyère, last between a month and a couple of months unopened. Once the package is opened, you can expect a generous timeframe of two to four weeks of good quality.

When it comes to storage, there are a couple of options. The first is to wrap the leftovers in parchment or cheese paper and place them in a food (or freezer) bag. This will help preserve the quality of the cheese for the longest time. The second option is to reuse the original packaging. Usually, you can get away with just rolling or wrapping the top of the package. If it's one of those resealable ones, you can simply reseal it.

Moreover, most cheeses in this category freeze quite well. If you've bought too much, divide it into several smaller portions and freeze it in freezer bags. There might be a slight difference in taste after thawing, but that's about it.

When should you toss your semi-hard to semi-soft cheese? If it's dried up or starts to grow mold that wasn't there originally, it's time to let it go. Or if the smell or taste seems off for whatever reason, it's best to discard it.

Soft cheese: lasts one to two weeks

Soft cheeses, such as cream cheese, feta, mozzarella, and Brie, have a shorter shelf life than harder varieties. This is because they contain more moisture, which makes them more perishable and provides the ideal environment for bacteria to thrive. Soft cheeses should be consumed within one to two weeks of being opened and stored in the fridge.

To extend the shelf life of soft cheeses, it is important to store them properly. Soft cheeses should be kept in the refrigerator and wrapped in a breathable material, such as wax paper or cheese paper, and placed in an airtight container. This will help to regulate moisture and protect the cheese from low humidity in the fridge.

For soft cheeses sold in brine, such as feta or fresh mozzarella, it is important to keep them in the liquid and ensure the container's lid is secure. For blue cheese, wrapping it in foil is recommended. Soft-ripened cheese, like Brie, has a delicate rind, so it needs more care and should be wrapped in cheese paper, parchment paper, or kept in an airtight container.

Even when stored properly, the quality and taste of soft cheese will start to decline after being cut, so it is recommended to only buy cheese for the week ahead. Additionally, soft cheeses should be kept towards the middle or top shelf of the fridge, above raw meats, poultry, and fish, to avoid contamination.

Freezing cheese: changes taste, but can extend life by months

Freezing cheese is a great way to extend its life by several months, but it's important to note that freezing will alter the taste and texture of the cheese. When freezing cheese, it's best to use a freezer-safe container that is void of oxygen. While some cheeses, like semi-soft mozzarella, freeze better than others, it is still possible to freeze most varieties of cheese.

Cheese that has been frozen can be used in baking or cooking, but it may appear dry and crumbly when thawed. For this reason, it is not recommended for use on a cheese platter. Freezing cheese is a good option for those who want to save cheese for later or need to extend its life beyond its expiration date.

When it comes to specific types of cheese, hard cheeses like Parmesan, Asiago, and Romano can last between two and four months in the fridge when unopened. If frozen, they can last up to eight months. Semi-hard to semi-soft cheeses, such as Gouda and Gruyère, can be safely kept in the fridge for about two to three weeks but will last for up to two months in the freezer. Soft cheeses, including cream cheese, Brie, and mozzarella, have a shorter fridge life of one to two weeks but can be frozen for up to six months.

It is important to note that freezing cheese is not the only storage option. Proper storage in the refrigerator can also extend the life of cheese. For example, wrapping hard cheeses in breathable material like cheesecloth, parchment paper, or wax paper can help them retain good quality for up to two months after opening. Similarly, semi-hard to semi-soft cheeses can be wrapped in parchment or cheese paper and placed in a food or freezer bag to last for an extra 2 to 4 weeks.

In conclusion, freezing cheese is a viable option to extend its life by several months. However, it is important to note that freezing will alter the taste and texture of the cheese, making it less suitable for certain applications like cheese platters. Proper storage methods, such as using breathable wrapping and airtight containers, can also help extend the life of cheese in the refrigerator.

How to tell if cheese has gone bad: mould, smell, and taste are indicators

Mould, smell, and taste are all indicators that cheese has gone bad. However, it's important to note that each cheese ages and spoils differently, so you may need to use a combination of these three attributes to determine if your cheese is still good to eat.

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 is growing on your 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 a small amount of surface mould on your cheese, try trimming 1/4 inch off the side that is growing mould. If the cheese below that is clean and exhibits no other signs of spoilage, then it should be safe to eat. However, if the entire piece is covered in thick mould, it may not be worth saving.

Soft cheeses like cottage cheese, cream cheese, crumbled, shredded, or sliced cheeses—whether soft or hard—that contain mould should be discarded.

Smell

Because cheese is a dairy product, one sign of spoiled cheese is an "off" smell. Depending on the type of cheese, this scent can be similar to spoiled milk, ammonia, or even a refrigerator or freezer. It's a good idea to smell your cheese when you first purchase it so that you know what it is supposed to smell like and can more easily notice when something is off. However, keep in mind that some cheeses can be pungent and "off" smelling to begin with, so don't rely on smell alone.

In general, any significant change in the smell of cheese from its normal odour can be a sign that the cheese has gone bad and should be avoided. Some specific examples of unpleasant cheese odours include:

• Pungent and acrid (ammonia): Produced by bacteria that break down the protein in cheese, ammonia has a strong, pungent smell similar to cleaning products or urine.
• Rancid and vomit-like (butyric acid): Produced by bacteria when they break down the fat in cheese, butyric acid has a pungent, rancid smell and can give cheese a sour or unpleasant taste.
• Musty and mouldy (geosmin): The musty smell in some cheeses is caused by a compound called geosmin, which is produced by the bacteria used to ripen the cheese. Geosmin has an earthy aroma that can be described as musty, damp, or mossy.

Taste

When all else fails, you may have to resort to tasting a piece of the cheese to determine if it has gone bad. If you think your cheese may be spoiled, only taste a piece large enough to get the flavour—you don't want to eat a large chunk of spoiled cheese! Taste is the one indicator that will give it away, as spoiled cheese will taste sour or have a plain unpleasant aftertaste.

Other Indicators

In addition to mould, smell, and taste, there are a few other things to look out for that may indicate your cheese has gone bad:

• Discolouration: The colour of cheese can change if it goes bad due to a variety of factors, including oxidation and browning during ageing. Any significant colour change in cheese can be a sign that the cheese has spoiled, and while it may still be safe to eat, its flavour and texture will likely be sub-optimal.
• Texture changes: The texture of the cheese can also be a good indicator of spoilage. Hard cheeses like Cheddar can start to crack when they spoil 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. If cheese starts to develop a gritty or grainy texture, this can also be a sign of spoilage, especially in soft washed rind cheeses like Epoisses and Stinking Bishop.

Frequently asked questions