Cheese Metabolism: How Long Does It Stay In Your Body?

Cheese is a beloved staple in many households, but it's important to know how long it lasts and how to store it properly to avoid waste and health risks. The shelf life of cheese depends on its moisture content, with softer cheeses like ricotta, feta, and mozzarella having a shorter shelf life due to their higher moisture content, which facilitates bacterial growth. Harder cheeses like cheddar, parmesan, and gouda have a lower moisture content, making them less susceptible to bacterial growth and giving them a longer shelf life.

How long does soft cheese stay in your body?

Soft cheeses, such as ricotta, feta, mozzarella, and Camembert, have a high moisture content, making them more perishable than harder cheeses. This means that they are more susceptible to spoilage from bacteria.

Soft cheeses typically last for about one week in the fridge, but their quality and taste will be at their prime before that time is up. Proper storage is key to extending the shelf life of soft cheese. For example, cheese sold in brine, like feta or fresh mozzarella, should be kept in the liquid with a secure lid. Soft-ripened or semi-soft cheeses like Brie have a delicate rind, so they need extra care and should be wrapped in cheese paper or parchment paper and kept in an airtight container.

Opened soft cheeses should be consumed within one to two weeks. Fresh cheeses like cottage cheese, cream cheese, and ricotta are highly perishable and should be consumed within one to two weeks of opening. If you see any signs of mould on soft cheeses, discard them.

How long does hard cheese stay in your body?

Hard cheeses, such as Cheddar, Parmesan, and Gouda, have a longer shelf life than soft cheeses. This is because they have a lower moisture content, which makes it more difficult for bacteria to grow and spoil the cheese.

Hard cheeses can be stored in the refrigerator for up to four weeks after opening, according to cheese experts. Unopened packages of hard cheese can last for about six months, according to the USDA. If you don't refrigerate them, they can last for several months and even up to a year.

If you're storing hard cheese in the refrigerator, it's best to remove it from its plastic packaging and wrap it loosely in cheese paper or wax paper. Then, place it in an airtight container.

It's important to note that hard cheeses can still go bad. Signs of spoilage include mold, dryness, and an ammonia smell. If you see red or black mold on your cheese, it's best to throw it out. However, if you see white specks or crystallized patches on aged hard cheeses like Cheddar, Parmesan, or Gouda, these are likely calcium lactate crystals and safe to eat.

If you're unsure whether your hard cheese is still good to eat, use your senses of smell and taste to check for spoilage. Your senses are often more accurate than expiration dates when it comes to cheese.

What are the signs of cheese going bad?

Cheese is a dairy product, so one sign of spoilage is an "off" smell. Depending on the type of cheese, this scent can be of spoiled milk, ammonia, or even of a refrigerator or freezer. A good tip is to smell your cheese when you first purchase it, so you can more easily identify any changes.

Some cheeses can be pungent and "off" smelling to begin with, so it's important not to rely on smell alone. Mouldy cheese, for example, can be safe to eat. Some types of cheese, such as Stilton or Brie, are intentionally inoculated with moulds to achieve a specific flavour or texture. In these cases, the mould is desirable and safe to eat. However, if mould grows on cheese unintentionally, or if it is not properly controlled, it may produce spores and toxins that can make the cheese unsafe to eat. If your cheese is covered in thick mould, it is probably not worth saving.

Other appearance indicators to look out for are changes in colour, such as fading or darkening, and changes in texture, such as sliminess, oil, or bloated packaging. Hard cheeses like Cheddar can start to crack when they spoil due to changes in the cheese’s moisture content and the growth of unwanted bacteria. As hard cheeses age, they lose moisture, which can cause them to become brittle and prone to cracking.

If all else fails, you might just have to try a piece of the cheese to see if it has gone off. If you do decide to taste it, only eat a small piece. Taste is the one indicator that is a sure sign that your cheese is bad. If your cheese tastes sour or has a plain unpleasant aftertaste, it has likely gone off.

How to store cheese to make it last longer?

Cheese is a living, breathing thing, and storing it correctly is essential to keeping it fresh and tasty for as long as possible. Here are some tips on how to store cheese to prolong its life:

The Right Temperature

The ideal temperature for storing cheese is around 35 °F/4 °C. This temperature can be found in the refrigerator, specifically in the vegetable crisper drawer, which has the humidity that cheese needs.

The Right Wrapping

Avoid storing cheese in plastic wrap or plastic bags. Plastic cuts off the air supply, traps in moisture, and can give the cheese a plastic-like flavour. Instead, use specialty cheese paper, a thick paper coated on one side with wax and polyethylene, or parchment paper, a lighter paper coated on one side with silicone. These papers allow the cheese to breathe and continue maturing while preventing condensation. If using parchment paper, place the cheese in a plastic bag or container with holes poked in it for extra protection. Alternatively, use wax paper followed by a layer of plastic wrap or foil.

Storing Different Types of Cheese

The length of time cheese can be stored differs by variety. Hard cheeses like Parmesan, pecorino, or cheddar can be stored in the refrigerator for up to six months before opening and three to four weeks after opening. Soft cheeses like mozzarella, brie, ricotta, and goat cheese can be stored for one to two weeks. Fresh cheeses like ricotta should be consumed as soon as possible after opening, while feta stored in its brine can last for several months. Blue cheese can be stored for one to two weeks, while aged cheeses like Gruyère can last for three to six weeks.

Other Tips

• Only slice as much cheese as you intend to use each time, as slicing increases the surface area exposed to possible contamination, oxidation, and dehydration.
• Unwrap your cheese every couple of days and run a knife across the cut face of the cheese to help extend its life.
• If you see a bit of mold, scrape it off. For soft cheeses, throw them out if you see mold. For hard cheeses, cut out the moldy part with a one-inch margin.

What are the health repercussions of eating mouldy cheese?

Cheese is a tasty, nutritious, and versatile food, but it can also be a breeding ground for bacteria and mould. While some mouldy cheeses are safe to eat, others can make you very sick or even be fatal. So, what are the health repercussions of eating mouldy cheese?

Firstly, it's important to understand that not all moulds are the same. There are millions of species of mould, and while some are harmless, others can be dangerous or even toxic to humans. The type of mould present, and whether it is harbouring bacteria, will determine the health repercussions of consuming it.

If you accidentally ingest a small amount of mould by eating mouldy cheese, the best-case scenario is likely nothing more than an unpleasant taste or a mild upset stomach. However, it's important to note that mould can be more difficult to remove from soft cheeses, and the potential health risks are significantly higher.

In the in-between scenario, you could experience a moderate allergic reaction, foodborne illness, or respiratory issues. This is because mould can produce something called "mycotoxins," which are poisonous substances that can have adverse health effects, including hospitalisation.

The worst-case scenario is severe illness or even death, especially for individuals who are immunocompromised or have weakened immune systems. This is because mouldy cheese can harbour harmful bacteria such as Listeria, Salmonella, and E. coli, which can cause food poisoning.

To reduce the risk of adverse health repercussions, it is recommended to follow safe cheese storage practices. This includes storing cheese in the refrigerator at a temperature below 40°F (4°C), using breathable materials such as wax or parchment paper for wrapping, and discarding mouldy soft cheeses, shredded cheeses, or sliced cheeses.

In summary, while some mouldy cheeses are safe to consume, it is always better to err on the side of caution. If you're unsure about the type of mould or the potential presence of bacteria, it's best to discard the cheese entirely.

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