Cheese Storage: How Long Does Cut Cheese Last?

How long does cut cheese last? Well, that depends on the type of cheese and how it's stored. Generally, hard cheeses last longer than soft cheeses due to their lower moisture content, which makes them less susceptible to bacterial spoilage. Proper storage can also help extend the shelf life of cheese. For example, wrapping cheese in breathable material like parchment paper or storing it in a Ziploc bag can help maintain freshness. While freezing is not recommended for soft cheeses, harder cheeses can be frozen for up to several months. It's also important to note that mould on hard cheeses can be cut off, but mouldy soft cheeses should be discarded entirely.

Hard cheeses like cheddar and parmesan can last up to four months in the fridge

Hard cheeses, such as cheddar and parmesan, can be kept in the fridge for a surprisingly long time. In fact, they can last up to four months in your refrigerator, if stored correctly. This is because hard cheeses have a lower moisture content than softer cheeses, which means they are less perishable and less prone to spoilage from bacteria.

When storing hard cheeses, it is important that they are wrapped in a breathable material such as parchment paper or cheesecloth, and kept in a drawer in the fridge. This is because the cheese needs to breathe, and this will help it last longer. It is best to avoid wrapping hard cheeses in cellophane or plastic wrap, as this can cause the cheese to dry out and harden.

Even after four months, it is possible that your hard cheese is still safe to eat. If there is any mould on the cheese, simply cut off at least one inch around and below the mouldy area, and the rest should be fine to consume. However, it is important to note that if you see red or black mould on your cheese, it should be discarded immediately.

Hard cheeses can also be frozen and will last for up to eight months in the freezer if unopened. Once opened, hard cheeses are safe to eat for six weeks. Freezing cheese can alter its taste and texture, so it is best to use frozen cheese for cooking rather than snacking.

Soft cheeses like mozzarella and feta will only last one to two weeks

Soft cheeses, such as mozzarella and feta, are highly perishable and will only last for one to two weeks in the fridge. These cheeses have a high moisture content, which makes them more susceptible to spoilage from bacteria. In fact, soft cheeses tend to spoil much more quickly than hard cheeses.

To maximise the shelf life of soft cheeses like mozzarella and feta, it is important to store them correctly. They should be kept in the fridge, with a temperature set below 40°F (4°C). Storing them in the freezer is not recommended, especially for soft cheeses like mozzarella. Instead, wrap the cheese in parchment paper or cheese paper, ensuring that it is not tightly wrapped, as this can dry out the cheese. Alternatively, you can place the cheese in a Tupperware container or plastic jar, allowing for a limited amount of airflow.

It is important to inspect soft cheeses like mozzarella and feta for any signs of spoilage before consuming them. The main indicators of spoilage are mould, dryness, and an unpleasant fermented or ammonia smell. With soft cheeses, it is best to discard the entire product if any mould is detected, rather than cutting off the affected area as you would with hard cheeses.

Additionally, it is worth noting that the shelf life of soft cheeses may vary depending on the specific type of cheese, the quality of the cheese, and how it is stored. For example, feta cheese stored in brine may have a longer shelf life due to the salt content of the brine, which can prevent mould growth.

Semi-hard to semi-soft cheeses like gouda and havarti will last two to four weeks

Semi-hard to semi-soft cheeses like gouda and havarti will typically last two to four weeks in the fridge after opening. This is because they contain more moisture than harder cheeses, so they won't keep as long.

To get the most out of your cheese, it's important to know how to store it properly. One method is to wrap the cheese in breathable parchment-type paper and then place it inside a Ziploc bag. This allows for limited airflow, keeping the cheese fresh, and also prevents the cheesy smell from affecting the rest of the food in your fridge.

It's also important to know when your cheese has gone bad. When you first buy your cheese, make sure you get to know it by tasting and smelling it. If you're trying to see if it's gone bad, your senses will be your best tool. You can cut off any mould and still eat the cheese, as long as it's not completely covered and it tastes the same as when you bought it. However, if you see any weird moulds, it's best to toss the whole thing.

Additionally, it's worth noting that cheese will usually become unpalatable far before it becomes dangerous. So, if your cheese tastes bad, it's probably best to throw it out.

Freezing cheese is not recommended, but blocks of cheese for cooking will be fine in the freezer for a few months

Freezing cheese is generally not recommended, especially for soft cheeses. Freezing can alter the taste and texture of the cheese, and soft cheeses in particular do not defrost well. However, if you intend to use the cheese for cooking, freezing can be an option. Blocks of cheese intended for cooking can be frozen and will last for a few months.

Freezing cheese is not a common practice due to the potential impact on the cheese's quality. When frozen, cheese can develop a crumbly texture and may become drier, affecting its taste and mouthfeel. Additionally, some cheeses are more susceptible to freezing damage than others. Soft cheeses, such as ricotta, cottage cheese, and cream cheese, tend to freeze poorly and should be avoided.

For long-term storage, it is advisable to opt for other methods, such as proper refrigeration and wrapping techniques. By storing cheese in the fridge at a temperature below 40°F (4°C), you can significantly extend its shelf life. Additionally, wrapping cheese in porous materials like parchment paper, cheese paper, or wax paper can help maintain its moisture and freshness.

However, if you have blocks of cheese that you intend to use for cooking, freezing can be a viable option. Hard cheeses, such as cheddar or parmesan, can be frozen for up to eight months if unopened, and for about two months if the packet is intact. Even though freezing may alter the texture and taste slightly, it can still be suitable for cooking purposes, where it will be melted and incorporated into dishes.

In summary, while freezing cheese is not recommended for the best quality and taste, blocks of cheese intended for cooking can be successfully frozen for a few months. This can be a practical solution for those who want to stock up on cheese for cooking purposes, ensuring they have a supply on hand for their culinary creations.

Cheese will become unpalatable before it becomes dangerous

Cheese is a much-loved food, but it can go off. The good news is that cheese will become unpalatable before it becomes dangerous. This means that even if it's a little past its best, it's unlikely to make you ill.

Firstly, it's important to know that hard cheeses last three to four times longer in the fridge than soft cheeses. This is because they contain less moisture, so they are less prone to spoilage from bacteria. Soft cheeses tend to spoil more quickly than hard varieties. So, soft cheeses like cottage cheese, cream cheese, ricotta, Brie, mozzarella, Neufchâtel, feta, Gorgonzola, and Camembert will go off much more quickly than hard or semi-hard cheeses. You should be very careful eating these even one to two weeks after their expiration date. These cheeses have so much moisture inside them, they are kind of like ticking time bombs. So, eat them quickly!

Hard cheeses like Asiago, Parmesan, Beaufort, pecorino Romano, and Cheddar will last the longest in the fridge out of any cheese. Most can last four to six months in your fridge if you store them correctly. All cheese will lose moisture and change over time, though harder cheeses have less internal moisture than most, so they will be the least affected. Once opened, hard cheese is safe to eat for about six weeks.

Semi-hard to semi-soft cheeses like Emmental, Gruyère, havarti, Muenster, Port Salut, Gouda, Edam, Jarlsberg, Cantal, and cașcaval have more moisture present, so they won't keep as long. You're looking at two to four weeks after the expiration date for these cheeses.

When it comes to storing cheese, it's best to wrap blocks of cheese (or other types that don’t come in resealable packaging) in wax, parchment, or cheese paper and store the cheese on the top or middle shelf, or in a drawer. Keep it 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 and harden it.

You can also freeze cheese, but processed cheese slices, such as American, and soft cheeses like ricotta, cottage, and cream cheeses don’t freeze well. All other types may be frozen for six months at a safe temperature of 0°F (-18°C) or below.

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