Kamil Perry
Cheese is a tasty, nutritious, and versatile food, but how long does it last in the fridge? The answer depends on the type of cheese and how it's stored. Soft cheeses like ricotta, feta, and mozzarella have a shorter shelf life, lasting about 1-2 weeks in the fridge. Harder cheeses like cheddar and parmesan can last 3-4 weeks or even up to 4 months if unopened. Proper storage is key to extending the life of your cheese. This includes using the right type of wrapping, like parchment or wax paper, and ensuring your fridge is at the right temperature.
| Characteristics | Values |
|---|---|
| How long does cheese last in the fridge? | This depends on the type of cheese. Soft cheeses like ricotta, feta, and mozzarella last about a week in the fridge. Semi-hard cheeses like cheddar, Gruyère, and Monterey Jack can last two to four weeks. Hard cheeses like aged cheddar and Parmigiano Reggiano can last up to four weeks in the fridge, and unopened packages can last about six months. |
| How to store cheese | Wrap blocks of cheese in wax, parchment, or cheese paper and store them in the fridge on the top or middle shelf, or in a drawer. Keep them 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. Instead, use porous material like cheese or wax paper to prevent the cheese from drying out. |
| Signs cheese has gone bad | The most obvious sign of spoilage is visible, unintentional mold. For semi-soft to hard cheese, cut off the moldy parts and use the rest. However, throw out high-moisture cheese with visible mold as it can spread quickly. Other signs include an unintentional bitter flavor, fermented fruit taste, and a fizzy sensation on the tongue. |
What You'll Learn
Soft cheeses like mozzarella, feta, and ricotta last 1-2 weeks
Soft cheeses like mozzarella, feta, and ricotta have a high moisture content, which makes them more perishable than harder cheeses. This means that they will only last for 1-2 weeks in the fridge, and their quality and taste will be best before this time is up.
Because the shelf life of soft cheese is so short, proper storage is key to getting the most out of the product. For cheese sold in brine, like feta or fresh mozzarella, keep it in the liquid and make sure the container's lid is secure. For blue cheese, you can wrap it in foil. Soft-ripened cheese, or "semi-soft" cheese, like Brie, has a delicate rind, so it needs more care than other soft cheeses. It is best to wrap it in cheese paper, but you can also use parchment paper and keep it in an airtight container.
A wedge of cheese starts to decline the moment it's cut off the wheel, and no cheese will get better in the fridge. So, it is recommended to only buy cheese for the week ahead of you.
It is important to note that cheese will usually become unpalatable far before it becomes dangerous, so there is no need to stress. Your senses will be the best red flag when a cheese goes bad – far better than expiration dates, in fact, which are often off when it comes to cheese.
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Hard cheeses like cheddar and parmesan can last 3-4 weeks
Hard cheeses, such as cheddar and parmesan, can be kept in the refrigerator for about four weeks, according to Gordon Edgar, a cheesemonger and author. Unopened, they can even last up to six months. This is because hard cheeses have low moisture content, which makes it difficult for bacteria to flourish and spoil the cheese.
To ensure your hard cheese lasts as long as possible, it's important to store it correctly. Firstly, remove the cheese from its plastic packaging. Then, wrap it loosely in a breathable material like cheese paper or wax paper. Finally, place the wrapped cheese in an airtight container and store it in the refrigerator.
When it comes to determining if your hard cheese has gone bad, the most obvious sign is visible, unintentional mould. However, with hard cheeses, you can simply cut off the mouldy part and use the rest of the cheese as usual. Just be sure to cut off at least 1 inch (2.5 cm) around and below the mouldy spots. It's important to note that if you see red or black mould, the entire cheese should be discarded as these moulds can be dangerous.
In addition to mould, other signs that your hard cheese has spoiled include an unintentional bitter flavour, a fermented fruit taste, and a fizzy sensation on the tongue. Your senses of taste and smell are very useful in determining if your cheese is still safe to eat.
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Semi-hard cheeses like Gruyère and Monterey Jack last 2-3 weeks
Semi-hard cheeses, such as Gruyère and Monterey Jack, have a longer shelf life than soft cheeses because they contain less moisture. This lower moisture content makes it more difficult for bacteria to flourish, so semi-hard cheeses will typically last two to three weeks in the fridge. To ensure your semi-hard cheese reaches its full shelf life, follow these steps for proper storage:
- Remove the cheese from its plastic packaging.
- Wrap it loosely in a pliable yet breathable material, such as wax paper or cheese paper.
- Put the cheese in a container with an airtight lid.
It's worth noting that the shelf life of cheese depends on various factors, such as the quality of the cheese, the packaging, and the temperature of the fridge. Additionally, cheese is highly perishable, and even before the expiration date, its quality and taste may decline. Therefore, it is recommended to buy cheese for consumption within the week.
When it comes to identifying spoilage, the most obvious sign is visible, unintentional mould. For semi-hard cheeses, simply cut at least 1 inch (2.5 cm) below and around the mouldy spots and use the rest as usual. However, monitor yourself for symptoms of food poisoning, such as vomiting, stomach pain, or diarrhoea, as some moulds are more dangerous than others. Other signs that your cheese has gone bad include an unintentional bitter flavour, a fermented fruit taste, and a fizzy sensation on the tongue.
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Blue cheese is best stored in aluminium foil
Blue cheese is a soft cheese with a high moisture content, which makes it more perishable than harder cheeses. It also has a unique mould, Penicillium roqueforti, which gives it its distinctive blue veins. To keep blue cheese fresh, it is best to wrap it in aluminium foil.
Blue cheese is often wrapped in foil by the cheese maker, and this is continued for home storage. The foil limits the oxygen supply to the cheese, controlling the growth of the mould and preserving the cheese's moisture content. This also allows the complex flavours and texture to continue to develop.
How to Store Blue Cheese
To store blue cheese at home, wrap it loosely in foil and place it in the vegetable drawer of your fridge. This creates a microclimate with a controlled temperature and humidity, keeping the cheese fresh and moist for longer.
Blue cheese is best consumed within a week of opening. However, it is important to inspect the cheese for any signs of spoilage, as it can go bad before or after this time. Signs of spoilage include mould, dryness, or an ammonia smell. If the texture seems to be disintegrating or drying up, it is best to discard the cheese.
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Freezing cheese is not recommended, especially for soft cheeses
Freezing is an ancient food preservation method that has been used for over 3,000 years. While any cheese can technically be frozen, it is not recommended, especially for soft cheeses. Freezing and thawing cheese affects its texture and quality. When cheese is frozen, small ice crystals form on the inside, disrupting the internal structure of the cheese. When it’s thawed, water is released, causing the product to dry out, become crumbly, and potentially develop a mealy texture.
Soft cheeses, such as ricotta, feta, mozzarella, cottage cheese, and cream cheese, have a high moisture content, making them more perishable than harder cheeses. They can still be frozen but their texture will suffer. Their higher moisture content means more water to form ice crystals, which can significantly damage their structure. This leaves you with a pool of previously delicious cheese when thawed.
Hard and semi-hard cheeses with lower moisture and higher fat contents are best suited for freezing. However, even these cheeses will become crumbly and mealy and will be harder to slice. Freezing is also not recommended for delicate, handcrafted cheeses, processed varieties, and most soft cheeses.
In conclusion, while it is possible to freeze cheese, it is not recommended, especially for soft cheeses. Freezing will affect the texture and quality of the cheese, and soft cheeses with their higher moisture content are particularly susceptible to damage.
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Frequently asked questions
Hard cheeses can last 3-4 times longer in the fridge than soft cheeses, as they contain less moisture and are therefore less prone to spoilage from bacteria. Unopened, they can last up to six months in the fridge, while opened hard cheese can be safely eaten for up to six weeks.
Soft cheeses usually last for 1-2 weeks in the fridge. They have a shorter shelf life than hard cheeses due to their higher moisture content, which provides an ideal environment for bacteria to thrive.
Signs of spoilage include mould, dryness, and an ammonia or chlorine-like odour. If you see specks of blue or green mould on hard cheese, cut off at least 1 inch (2.5 cm) around and below those spots. If you see red or black mould, it's best to discard the cheese.
Wrap blocks of cheese in wax, parchment, or cheese paper and store them in the middle or top shelf of the fridge, or in a drawer. Avoid using tight, non-porous materials like plastic wrap, as this can dry out the cheese. Instead, use a breathable material that allows the cheese to "breathe" and release moisture.
