Cheese And Cold Cuts: How Long Do They Last?

The shelf life of cheese depends on a variety of factors, including the type of cheese, how it is stored, and the environment it is stored in. Soft cheeses, such as ricotta, feta, and mozzarella, have a shorter shelf life than harder cheeses, typically lasting 1-2 weeks in the fridge. Semi-hard cheeses like cheddar, Gruyère, and Monterey Jack can last 2-3 weeks, while hard cheeses such as aged cheddar and Gouda can last up to 4 weeks in the refrigerator. Proper storage is key to extending the shelf life of cheese, with experts recommending the use of breathable materials like wax paper or cheese paper, as well as airtight containers. Additionally, maintaining a refrigerator temperature below 40°F can help prevent spoilage.

Soft cheese lasts 1-2 weeks in the fridge

Soft cheese typically lasts 1-2 weeks in the fridge. This is because soft cheeses have a higher moisture content, which makes them more perishable than harder cheeses. Their higher moisture content also provides an ideal environment for bacteria to thrive, so they tend to spoil more quickly.

The shelf life of soft cheese is so short that proper storage is key for 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's best to wrap it in cheese paper, but you can also use parchment paper and keep it in an airtight container.

To ensure your cheese lasts as long as possible, it's important to store it in the right place in your fridge. Soft cheese should be kept in the centre part of the refrigerator, at temperatures between 35° to 40°F (or 4°C). It should be wrapped securely in airtight plastic wrap, aluminium foil, or a resealable plastic food bag.

You can also freeze soft cheese to extend its shelf life. However, some types of soft cheese, such as ricotta, cottage, and cream cheese, don't freeze well.

Hard cheese lasts 3-4 weeks in the fridge

Hard cheese, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, can last for a long time in the fridge—around three to four weeks, according to cheese experts. This is because hard cheeses have a low moisture content, which makes it difficult for bacteria to flourish and spoil the cheese.

Unopened hard cheeses don't need to be refrigerated, but they will last much longer if they are. Unopened blocks of hard cheese can last for six months in the fridge. If you do choose to keep your hard cheese in the fridge, it's important to store it correctly. Remove the cheese from its plastic packaging and wrap it loosely in cheese paper or wax paper. Then, place it in an airtight container and store it in the fridge.

It's worth noting that the shelf life of hard cheese may vary depending on the brand and the quality of the cheese. Additionally, while hard cheese can last a long time in the fridge, it's always a good idea to inspect it for any signs of spoilage before consuming it. If you notice any mould on hard cheese, simply cut off at least 1 inch (2.5 cm) around and below the affected spots. Other signs of spoilage include an unintentional bitter flavour, a fermented fruit taste, and a fizzy sensation on the tongue.

If you're looking to extend the shelf life of hard cheese even further, you can freeze it. However, freezing may affect the texture and taste of the cheese, making it crumbly. When freezing hard cheese, wrap it tightly in heavy-duty aluminium foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Properly stored, hard cheese will maintain its best quality for about six months in the freezer but will remain safe beyond that time.

Cheese can be frozen to extend its shelf life

Freezing is a good way to preserve cheese beyond its use-by date, but it's important to note that it will change the cheese's texture and may affect its flavour. Freezing is best suited for harder, industrial cheeses like cheddar, which have lower moisture and higher fat contents. These cheeses are less likely to be adversely affected by the formation of ice crystals.

Some of the best cheeses to freeze include:

• Cheddar
• Swiss
• Brick cheese
• Blue cheese
• Mozzarella
• Pizza cheese
• Colby
• Edam
• Gouda
• Monterrey Jack
• Limburger
• Provolone

Softer cheeses, such as cottage cheese, ricotta, and quark, are not well-suited for freezing due to their high moisture content. Similarly, soft, ripened cheeses like brie, Camembert, fontina, or Muenster are best eaten fresh. Freezing is also not recommended for processed cheeses or cheese spreads.

If you decide to freeze your cheese, it's important to prepare it properly for storage. Portion the cheese into quantities that you're likely to use at one time, as cheese should not be refrozen after thawing. For large blocks of cheese, don't freeze more than 1 pound (500 grams) per portion. Cheese can also be grated or sliced before freezing.

To store the cheese, wrap it in its original packaging or foil/cheese paper. Slices should be separated with parchment paper. Then, place the wrapped cheese in an airtight ziplock bag or container to prevent dry air from causing freezer burn. Freeze the cheese as rapidly as possible to at least -9 °F (-23 °C) to prevent large ice crystals from forming.

Frozen cheese can be stored indefinitely, but for the best quality, it should be used within 6 to 9 months. Thaw the cheese in the refrigerator for 7 to 8 hours per pound, and use within 2 to 3 days of thawing.

Proper storage is key to extending the shelf life of cheese

According to Janet Fletcher, founder of Planet Cheese and author of Cheese & Wine and Cheese & Beer, good cheese is expensive, and you don't want to waste a crumb. Fletcher says that proper storage should allow the cheese to "breathe" and release moisture while protecting it from low humidity in the fridge.

Fletcher recommends removing the cheese from its plastic packaging and wrapping it loosely in a pliable yet breathable material, such as wax paper or cheese paper. Then, place the cheese in a container with an airtight lid and store it in the refrigerator. Land O'Lakes also recommends storing cheese in the center of the refrigerator, as opposed to the door, to maintain a more consistent temperature.

To further extend the shelf life of cheese, it can be frozen. However, processed cheese slices and soft cheeses like ricotta, cottage cheese, and cream cheese don't freeze well. All other types may be frozen for up to six months at a safe temperature of 0°F (-18°C) or below.

Signs that cheese has gone bad

Cheese is a perishable food, and consuming spoiled cheese can lead to foodborne illnesses. The best tools to determine whether cheese has gone bad are your senses, especially sight, smell, and taste. Here are the signs to look out for:

Appearance

Spoiled cheese can have several visual indicators, including mould growth, discolouration, and a slimy or greasy texture. The colour of cheese can change due to factors such as undesirable mould growth, oxidation, and browning during ageing. Mould growth on cheese can be both desirable and undesirable. Some types of cheese, such as Stilton or Brie, are intentionally inoculated with mould to achieve a specific flavour or texture. However, if mould grows on cheese unintentionally or 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. While some moulds on cheese are harmless, others can be toxic and potentially dangerous if consumed in large amounts. It is important to always check for signs of unsafe mould growth, such as unusual colours, textures, or odours, and discard any cheese that appears spoiled or contaminated.

Texture

The texture of the cheese can also indicate spoilage. Any sudden or unusual changes in texture can be a sign that the cheese has gone bad. Hard cheeses like Cheddar can start to crack when they spoil due to changes in moisture content and the growth of unwanted bacteria. To prevent cracking, store your cheese in a cool place with good air circulation and the right humidity conditions. Soft white mould cheeses like Camembert can become slimy when they spoil due to the growth of unwanted bacteria. If the cheese is not properly stored, other types of bacteria can grow and cause spoilage. When this happens, the cheese can develop an off-putting odour. 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.

Smell

The smell of cheese can be a good indicator of whether or not it has gone bad. When cheese spoils, it can develop a range of unpleasant odours, typically described as rancid, sour, or putrid. In most cases, this is due to the growth of bacteria or the breakdown of proteins and fats in the cheese. Any significant change in the smell of cheese from its normal odour can be a sign that the cheese has gone off and should be avoided. Pungent and acrid (ammonia) smells are common in spoiled cheese. Ammonia is produced by bacteria that break down the protein in cheese, and excessive amounts can indicate spoilage. Rancid and vomit-like (butyric acid) smells are another indicator of spoilage. Butyric acid is produced by bacteria when they break down the fat in cheese, and it can give cheese a sour or unpleasant taste. Musty and mouldy (geosmin) smells are often associated with soft, creamy cheeses like Brie, which have a higher moisture content and are more prone to spoilage.

Taste

Spoiled cheese can taste bitter, acidic, or unpleasantly sour. Even the stinkiest of cheeses have been cultured and aged in very controlled conditions, and your home refrigerator does not offer the same conditions as a cheesemaker's ageing room. A pungent cheese will still taste pleasant to a connoisseur, but when it has gone bad, it will taste overly bitter or sour or have a musty quality.

Other indicators

Trust your senses. If a mild cheese, like Monterey Jack or American, smells strong, like blue cheese, then it's time to throw it away. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell, similar to cat urine, when they go bad. If you are familiar with the smell of a particular cheese and the cheese you have smells like a much more concentrated version, it's probably no longer safe to eat. Additionally, if you notice any significant changes in the appearance of the cheese from when you purchased it, it might be time to discard it. For example, if you start noticing patches of different types of fuzz in different colours or textures, that's a sign that the cheese has gone bad.

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