Patrick Oconnell
Cheese is a versatile and tasty dairy product with a relatively long shelf life. However, once opened, the duration for which it stays good depends on the type of cheese and how it is stored. Soft cheeses like mozzarella, feta, and ricotta have a high moisture content, making them more perishable, typically lasting about 1-2 weeks in the fridge. In contrast, hard cheeses like aged cheddar, gouda, and parmesan have a lower moisture content, making them less prone to bacterial growth, and can last 3-4 weeks or even longer. Proper storage methods, such as wrapping cheese in wax, parchment, or cheese paper, can also extend the refrigerator life of cheese by maintaining moisture levels and protecting it from spoilage.
| Characteristics | Values |
|---|---|
| How long does cheese stay good after opening? | Soft cheeses last 1-2 weeks in the fridge after opening, while most hard cheeses last 3-4 weeks. |
| Safe fridge temperature | Below 40°F (4°C) |
| Storage method | Wrap cheese in wax, parchment, or cheese paper. Avoid using tight, non-porous material like plastic wrap. |
| Freezing cheese | Freezing is not recommended, especially for soft cheeses. However, some people freeze pre-shredded cheese or grate and freeze blocks of cheese intended for cooking. |
| Signs of spoilage | Mold, unpleasant smell, disintegrating or drying texture |
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What You'll Learn
Soft cheeses last 1-2 weeks, hard cheeses last longer
Soft cheeses, such as ricotta, feta, mozzarella, and brie, typically last between one and two weeks after opening. These varieties have a high moisture content, making them more perishable than harder cheeses. To maximise their shelf life, soft cheeses should be stored in a safe fridge temperature, below 40°F (4°C), and wrapped in wax, parchment, or cheese paper to maintain their moisture.
On the other hand, hard cheeses, such as aged cheddar, aged gouda, and parmesan, can last much longer – approximately three to four weeks in the refrigerator. Hard cheeses have a lower moisture content, creating an environment less prone to bacterial growth and spoilage. While refrigeration is not necessary for hard cheeses, it significantly extends their shelf life.
Semi-hard cheeses, which include varieties like cheddar and gouda, occupy the middle ground in terms of shelf life. They can be expected to last for about two to three weeks in the fridge.
It is important to note that proper storage is crucial to maximising the shelf life of any cheese. Cheese should be protected yet allowed to breathe, with some sources recommending specialised cheese bags for this purpose. While freezing is an option for extending the shelf life of some cheeses, it can negatively affect the texture of soft cheeses.
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Proper storage can extend shelf life
Proper storage can extend the shelf life of cheese. Soft cheeses like ricotta, feta, and mozzarella have a high moisture content, making them more perishable than harder cheeses. They typically last for about one to two weeks in the fridge after opening, but their quality and taste will deteriorate before that time is up. To extend their shelf life, soft cheeses should be wrapped in a pliable and breathable material, such as wax, parchment, or cheese paper, which allows them to breathe and release moisture while protecting them from low humidity in the fridge.
Semi-hard cheeses, such as aged cheddar, have a slightly longer shelf life of about two to three weeks in the fridge. To maximize their shelf life, semi-hard cheeses should be removed from their plastic packaging and wrapped in a breathable material like wax paper or cheese paper. They can then be placed in an airtight container and stored in the refrigerator.
Hard cheeses, including aged cheddar, aged Gouda, and Parmigiano Reggiano, have a much longer shelf life due to their low moisture content, which makes it difficult for bacteria to flourish. Opened packages of hard cheese can last for about four weeks in the refrigerator, while unopened packages can last for about six months. Similar to semi-hard cheeses, hard cheeses should be removed from their plastic packaging and wrapped in a breathable material before being stored in the fridge.
Additionally, it is important to maintain a safe fridge temperature of below 40°F (4°C) to prevent the growth of bacteria and reduce the risk of spoilage. It is also recommended to avoid wrapping cheese in tight, non-porous materials like plastic wrap, as this can lead to drying and hardening. Instead, using cheese bags can help maintain humidity and prevent dryness while still allowing the cheese to breathe.
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Fridge temperature should be below 40°F (4°C)
To maximise the lifespan of cheese after opening, it is important to maintain a fridge temperature of below 40°F (4°C). This temperature range is crucial for effective food preservation and safety. At temperatures above 40°F, bacteria and other microorganisms can proliferate rapidly, increasing the risk of foodborne illnesses and spoilage.
By keeping your fridge below this threshold, you create an environment that significantly hinders bacterial growth and extends the shelf life of your cheese. This is because most bacteria and microbes responsible for food spoilage thrive within the temperature range of 40°F to 140°F. Thus, maintaining a temperature below 40°F effectively slows down their growth and activity.
Additionally, fluctuations in temperature can also impact the quality and longevity of your cheese. It is important to ensure that your fridge temperature remains consistently below 40°F. Irregular temperature changes can create conditions favourable for bacterial growth and accelerate the deterioration of your cheese.
To achieve and maintain this optimal temperature, ensure that your fridge is properly maintained and calibrated. Regularly check the temperature using a reliable thermometer and adjust the settings accordingly. Keep the fridge away from heat sources, ensure adequate ventilation, and avoid frequently leaving the door open for prolonged periods.
By adhering to this temperature guideline, you can expect your opened cheese to retain its quality and freshness for a longer duration. However, it's still important to exercise good food safety practices, such as proper handling, prompt refrigeration, and adhering to recommended consumption timelines provided by manufacturers or food safety organisations.
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Freezing cheese: grate first, then freeze
Freezing cheese is a great way to reduce food waste and save money. However, not all cheeses can be frozen. Freezing is suitable for store-bought, hard cheeses and most semi-hard cheeses, such as cheddar, gouda, emmental, and parmesan. These cheeses will maintain their flavour well, but their texture will likely be compromised slightly. Creamier cheeses with a higher water content, such as brie and camembert, should not be frozen as they are susceptible to damage from ice crystal formation.
When freezing cheese, it is recommended to grate the cheese first and then freeze it. Grated cheese is convenient for sprinkling on dishes like pizza or shepherd's pie before cooking. Grating the cheese beforehand also makes it easier to portion and use only what you need. To freeze grated cheese, spread it out on a baking tray and place it in the freezer. Once frozen, transfer the grated cheese to freezer-safe bags. This method helps prevent the cheese from clumping together.
It is important to note that frozen grated cheese is best suited for cooking and may not be ideal for dishes that require sliced cheese, like sandwiches. The quality of the cheese may also be affected, especially if it is a nicer or more expensive variety. Therefore, freezing grated cheese is most suitable for average grocery store cheeses that will be used in cooked dishes.
To extend the shelf life of cheese, proper storage is essential. Soft cheeses, such as ricotta, feta, and mozzarella, have a high moisture content and are more perishable, typically lasting about one to two weeks in the fridge. Semi-hard cheeses have a slightly longer shelf life of two to three weeks when properly stored. Hard cheeses have the longest refrigerator life, lasting about four weeks after opening. To store cheese properly, wrap it in wax, parchment, or cheese paper, which allows the cheese to breathe and release moisture while protecting it from low humidity in the fridge.
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Signs cheese has gone bad: mould, odd smell, texture
The length of time cheese lasts in the fridge after opening depends on the type of cheese and how it is stored. Soft cheeses tend to spoil more quickly than hard varieties. For example, soft cheeses like ricotta, feta, and mozzarella will last about a week in the fridge, while hard cheeses like aged cheddar, aged gouda, and parmesan can last three to four weeks.
Regardless of the type of cheese, it's important to know the signs that cheese has gone bad. Here are some indicators:
Mould
It is natural for cheese to grow mould, and small amounts of surface mould can be trimmed off without affecting the rest of the cheese. However, if the entire piece is covered in thick mould, it may not be worth saving. Some types of cheese, such as blue cheese, are intentionally inoculated with mould to achieve a specific flavour or texture, but it's important to distinguish between desirable and undesirable mould. Unusual colours or textures of mould can indicate spoilage, and it's best to discard any cheese that appears contaminated.
Odd smell
Cheese should be smelled when first purchased to establish a baseline for its normal scent. If it starts to smell like a much more concentrated version or develops an off-putting odour, it's probably no longer safe to eat. However, some cheeses have a subtle earthy smell that is normal and desirable, so it's important to research specific types of cheese.
Texture
Any sudden or unusual changes in texture can indicate that cheese has spoiled. Hard cheeses can become brittle and prone to cracking due to changes in moisture content and the growth of bacteria. Soft cheeses can become slimy due to the growth of unwanted bacteria.
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Frequently asked questions
This depends on the type of cheese. Soft cheeses like mozzarella, feta, and ricotta last 1-2 weeks in the fridge after opening. Semi-hard cheeses like cheddar last 2-3 weeks, and hard cheeses like aged cheddar, aged gouda, and parmesan last about 4 weeks.
Store cheese at a safe fridge temperature — below 40°F (4°C). Wrap blocks of cheese in wax, parchment, or cheese paper, and place them on the top or middle shelf, or in a drawer. Avoid using tight, non-porous materials like plastic wrap, as this can dry out the cheese.
Your senses will be the best indicator. If the cheese smells or looks off, it's best to throw it out. If you notice small spots of mold, you can cut off at least 1 inch (2.5 cm) around and below those spots and enjoy the rest.
Freezing cheese is not recommended, especially for soft cheeses, as they tend to become crumbly or develop a strange texture. However, some people freeze blocks of cheese intended for cooking, grating the cheese before freezing for better results.
Expiration dates on cheese are more like "best-by" dates, indicating the date until which the cheese is of the best quality. Cheese may still be safe to eat past this date, but it may not have the optimal flavor or texture.
