Cheese Edibility: How Long Does It Last?

Cheese is a beloved staple in many households, but how long does it remain edible? The answer depends on several factors, including the type of cheese, how it's made, and its moisture content. Harder cheeses like Cheddar and Parmesan can last longer at room temperature than softer cheeses like mozzarella or cream cheese. The production process also plays a role, with aged cheeses having a longer shelf life due to their lower moisture content. Additionally, the storage method and presence of preservatives impact how long cheese stays edible. Properly stored cheese in a refrigerator can last from two weeks to six months, while unrefrigerated cheese can spoil within days.

How long can cheese be left out of the fridge?

The length of time cheese can be left out of the fridge depends on several factors, including the type of cheese, the temperature of the room, and how the cheese is made.

Soft Cheeses

Soft cheeses with high moisture content, such as cottage cheese, cream cheese, brie, Camembert, and fresh mozzarella, are more perishable and susceptible to bacterial growth. They should be discarded if left out of the fridge for longer than two hours.

Hard Cheeses

Hard cheeses with lower moisture content, such as cheddar, Parmesan, and Gouda, can be left out of the fridge for longer. They are less likely to have bacterial growth and can be left out for up to four hours. However, it is important to check for signs of spoilage, such as a bad smell, slimy surface, dark spots, dryness, cracks, or mould. If the cheese has been left out for longer than eight hours, it is likely to dry out and start to look crusty and crumbly, affecting its quality and taste.

Best Practices

To ensure food safety and maintain the quality of cheese, it is recommended to follow these guidelines:

• Allow cheese to come to room temperature before serving to enhance its flavour and texture. This generally takes about 20-30 minutes.
• Store cheese in the refrigerator after two hours, or four hours at most for hard cheeses.
• Wrap cheese properly before storing it in the refrigerator. Avoid using tight plastic wrap, as cheese needs to breathe. Instead, use parchment paper, cheesecloth, butcher paper, or cheese storage bags.
• Store cheese in the vegetable drawer of the refrigerator, where the temperature is cold and stable with consistent humidity.
• If mould is present on soft cheese, discard it immediately. For hard cheeses, cut off at least 1 inch (2.5 cm) around the mouldy area before consuming the rest of the cheese.

How long does cheese last in the fridge?

The shelf life of cheese in a fridge depends on several factors, including the type of cheese, moisture content, and storage practices. Harder, aged cheeses like Asiago, Parmesan, Beaufort, pecorino Romano, and Cheddar can last four to six months in the fridge if stored correctly. Harder cheeses have less internal moisture, so they are less affected by spoilage. However, it is important to note that freezing any type of cheese will alter its taste and texture.

When it comes to storing hard cheeses, it is recommended to wrap them in cheesecloth, parchment paper, or butcher paper. Avoid using cellophane or plastic wrap, as cheese needs to breathe. The ideal place to store hard cheeses in the fridge is the egg drawer or the vegetable drawer, as these areas provide a colder and more stable temperature with consistent humidity.

Semi-hard to semi-soft cheeses, such as Emmental, Gruyère, havarti, Muenster, Gouda, and Edam, have a shorter fridge life than harder cheeses due to their higher moisture content. They typically last two to four weeks after the expiration date. To store these cheeses, wrap them in breathable parchment paper and then place them inside a Ziploc bag to limit airflow and prevent odour transfer in the fridge.

Soft, less mature cheeses like cottage cheese, cream cheese, ricotta, Brie, mozzarella, Camembert, and feta are the most perishable and should be consumed within one to two weeks of their expiration date. They have a high moisture content, which makes them susceptible to bacterial growth. To store soft cheeses, use a Tupperware container or plastic jar to limit airflow while still allowing for a small amount of ventilation.

It is important to note that the U.S. Department of Health recommends not leaving perishable foods, including soft cheeses, unrefrigerated for more than two hours. Harder cheeses can be left out for up to four hours before they need to be discarded or rewrapped and refrigerated.

To determine if a cheese has gone bad, look for signs of spoilage such as an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mould. With hard and semi-hard cheeses, you can cut off the mouldy part and consume the rest. However, with soft cheeses, it is recommended to discard the entire product if mould is present.

How to store cheese in the fridge?

To store cheese in the fridge, you'll first want to remove it from its original packaging. Then, wrap the cheese in parchment, cheese, or wax paper and secure the paper with tape. Next, write down the type of cheese and the date of purchase on the paper, so you know when it expires. After that, wrap the cheese again with plastic wrap and place it in the fridge, ideally in a drawer, for up to 1 month.

For soft cheeses like mozzarella, store them in their natural liquid in a plastic container. For semi-hard and semi-soft cheeses, you can wrap them in breathable parchment-type paper and then place them inside a Ziploc bag.

Hard cheeses, such as cheddar and parmesan, can be left out of the fridge for longer than soft cheeses. However, soft cheeses like mozzarella or cream cheese should be refrigerated and only left out for a maximum of two hours.

How do you know if cheese has gone bad?

The best way to determine whether your cheese has gone bad is to use your senses, especially sight, smell, and taste.

Appearance

Check the cheese for any signs of spoilage. This could include a slimy surface, dark spots, dryness, cracks, or mould. If it's a soft cheese, any sign of mould means it's time for the bin. Harder cheeses can be saved by cutting off the mould and the area surrounding it, as long as the mould is white, blue, or green. If you see red or black mould, the whole block should be thrown out.

Smell

If a mild cheese, like Monterey Jack or American, has a strong smell, it's probably gone bad. If a pungent cheese has a strong ammonia smell, similar to cat urine, it's also likely gone off. If the cheese smells like rancid milk, don't take any chances—throw it away.

Taste

If a mild cheese has developed a character, it's probably gone bad. A pungent cheese that's gone bad will taste overly bitter or sour, or have a musty quality.

Texture

When maturing, cheese changes texture. However, a change of colour indicates that something has changed in the milk, so throw it away.

Time

Hard cheese can be kept in the fridge for six to eight weeks. Most soft cheeses need to be eaten within two weeks of buying.

What affects a cheese's shelf life?

The shelf life of cheese depends on a variety of factors, including temperature, moisture content, preservatives, and storage practices.

Temperature

The temperature at which cheese is stored has a significant impact on its shelf life. At temperatures above 40°F, bacteria can grow and multiply rapidly, reducing the shelf life of cheese. Therefore, it is important to maintain a safe refrigerator temperature of below 40°F to slow bacterial growth and preserve the cheese.

Moisture Content

Moisture is crucial for bacterial growth, so cheeses with higher moisture content tend to have a shorter shelf life. Soft and semi-soft cheeses have higher moisture levels, making them more susceptible to spoilage. In contrast, hard cheeses have lower moisture content, creating an unfavourable environment for bacteria, resulting in a longer shelf life.

Preservatives

Preservatives play a vital role in prolonging the shelf life of cheese. Salt, for example, is a common preservative and flavour enhancer found in most cheeses. Additionally, shredded cheese often contains a natural biopreservative called natamycin, which inhibits mould growth.

Storage Practices

Proper storage is essential for maintaining the quality and safety of cheese. Cheese should be wrapped in porous materials like parchment paper, cheesecloth, or wax paper, allowing it to breathe and release moisture. It should be stored in the refrigerator, preferably in the vegetable drawer, where the temperature is cold and stable.

Frequently asked questions