Cheese Storage: How Long Does Dry Cheese Stay Fresh?

How long does dry cheese last? Well, it depends on the type of cheese, how it's stored, and whether it's been opened. Hard cheeses like Cheddar, Parmesan, and Gouda have a longer shelf life, often several months past their 'best by' date when unopened and stored in the refrigerator. On the other hand, soft cheeses like Brie and Camembert have a shorter shelf life, typically lasting just a few weeks past their 'best by' date. Once opened, hard cheeses can last a few weeks to a couple of months, while soft cheeses should be consumed within a week to a few weeks.

How to store dry cheese

Dried cheese can be stored in an airtight container in the refrigerator for several years and may even last up to 10 years. However, it is important to note that dried cheese will eventually go bad, so it should be discarded if mould starts to grow or it develops a rancid smell.

• Use an airtight container: Store the dried cheese in an airtight container, such as a glass jar or seal bags, mylar bags, or mason jars. This will help to keep out moisture and other contaminants and prolong the shelf life of the cheese.
• Keep it cold: Store the airtight container in the refrigerator or another cold storage area. A colder temperature will help to extend the shelf life of the cheese.
• Use oxygen absorbers: Consider adding oxygen absorbers to the airtight container to remove any extra oxygen. This will help to further prolong the shelf life of the cheese.
• Monitor for signs of spoilage: Even with proper storage, dried cheese can eventually spoil. Keep an eye out for signs of mould or a rancid smell, and discard the cheese if these appear.
• Rehydrate with boiling water: If you plan to rehydrate the dried cheese, it is best to use boiling water. Spritzing the cheese with cold water or wrapping it in a moist paper towel can also work, but this may not be practical for larger quantities.

How long does dry soft cheese last?

Soft cheeses are more perishable than hard cheeses, as they have a higher moisture content, which makes them more susceptible to bacterial growth. Therefore, soft cheeses should be consumed within one to two weeks of being opened.

The shelf life of soft cheese is influenced by a variety of factors, such as the type of cheese, the processing method, the packaging date, its exposure to heat, and how the cheese is stored. Proper storage is key to extending the shelf life of soft cheese. It should be stored in the refrigerator at 40°F or lower immediately after each use, in a tightly closed container or wrapped in plastic to keep out moisture and other contaminants.

Soft cheese should not be kept at room temperature for extended periods, as the cheese will quickly degrade as its temperature increases. For a long-term option, soft cheeses can be frozen for up to six months, although this is not recommended as the texture and consistency will change.

Some signs that soft cheese has gone bad include the growth of blue or green mould, darkening or hardening around the edges, and changes in texture, such as becoming overly dry, crumbly, or slimy. If you notice mould on soft cheese, the entire product should be discarded, as many moulds can produce dangerous toxins.

How long does dry hard cheese last?

Hard cheese is defined as cheese with a moisture content below 50%. The harder the cheese, the longer it keeps, as bacteria find it harder to grow in a dry environment.

Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which helps extend their shelf life. Unopened hard cheeses can last for several months and even up to a year when stored in the fridge. Once opened, hard cheeses can last between one and six weeks. If you have a very hard cheese like Parmesan or Pecorino, it will last a lot longer than a less firm hard cheese like Cheddar or Gouda.

To store hard cheese, wrap it in wax paper to prevent the cheese from drying out. Do not wrap the cheese in plastic wrap as this may cause the cheese to sweat inside the packaging and alter the flavor. Keep the cheese in the fridge between 40-53°F (4-11°C).

Hard cheese is very susceptible to bacteria and therefore it is easy to tell if it has gone bad. The first sign is the expiry date—if the cheese has passed this date, discard it. The second sign is mold. Hard cheeses are not inoculated with mold, so if you see any, cut it off and use the cheese as soon as possible. If the mold covers a large area, throw the cheese away. Other signs that hard cheese has gone bad include discoloration, a change in texture, and a sour or rancid smell.

How to dry cheese at home

Drying your own cheese at home is a great way to make cheese last longer and it's a simple process. You can use a food dehydrator, an oven, or even a microwave.

Using a Food Dehydrator

First, cut or shred the cheese into small pieces. Blocks of cheese won't dry all the way through, so it's important to cut them up. Pat the pieces with a paper towel to remove any excess moisture, then shred the cheese into small pieces with a cheese grater. If you don't have a cheese grater, cut the cheese into tiny cubes no larger than about 1/2 inch (1.3 cm) on any side. You can also dry wet cheese like cottage or ricotta by straining out as much liquid as possible with a fine strainer or cheesecloth.

Set your food dehydrator below 140 °F (60 °C). The ideal temperature for drying cheese is between 125–135 °F (52–57 °C). Don't dry cheese at a temperature higher than 140 °F (60 °C), or it will cook instead of drying out. Spread the cheese out on the dehydrator tray, trying not to overlap the pieces so they dry evenly. If your dehydrator doesn’t have a sheet to absorb moisture, line the tray with paper towels to catch any grease drips.

Leave the cheese in the dehydrator for 6-10 hours. Softer cheeses like mozzarella or brie will take longer to dry than harder cheeses like Parmesan or hard provolone. Very wet cheeses like ricotta might need up to 12 hours. Check on the cheese after a few hours—if it's crunchy and hard, it's ready.

Using an Oven

As with the food dehydrator method, start by cutting or shredding the cheese into small pieces and patting them dry with a paper towel. Set your oven to a low temperature, between 110–170 °F (43–77 °C) if possible, so the cheese will dehydrate slowly. Spread the cheese out in a single layer on an oven-safe baking sheet, avoiding any overlap. If you’re working with a wetter cheese, line the baking sheet with parchment paper or paper towels to soak up grease.

Bake the cheese for 8-12 hours. The baking time will depend on the type of cheese you're using—dry cheeses will take less time, while wet cheeses will need more. If the cheese looks very greasy, take it out after 3-4 hours and wipe it down with paper towels to remove excess moisture.

Using a Microwave

Grate the cheese into small pieces, or cut it into tiny cubes if you don't have a cheese grater. Spread the cheese out in a single layer on a microwave-safe tray lined with parchment paper. Microwave the cheese in 30-second intervals for 2 minutes, until it starts to melt and the fat is drawn out. Place the cheese on a paper towel to cool and harden, then break it into pieces or grind it into a powder using a coffee grinder or food processor.

Storage

Dried cheese can be stored in an airtight container in the refrigerator for several years and may even last up to 10 years.

How to spot signs of spoilage

Dry cheese can be stored for a long time, but it's important to know how to spot signs of spoilage to ensure you don't eat cheese that has gone bad. Here are some detailed instructions on how to identify spoiled dry cheese:

Changes in Appearance

Look for any signs of mold on the surface of the cheese. If you see any blue, green, or white specks that weren't there before, it's likely mold. For hard cheeses, you can cut off at least 1 inch (2.5 cm) around and below the moldy spots and consume the rest. However, for soft cheeses, it's best to discard the entire product if mold is present.

Discoloration is another sign of spoilage. If you notice darker yellow spots or any other significant changes in color, it's best to throw out the cheese.

Changes in Texture

A slimy or watery texture is a sign of microbial growth and spoilage. If your dry cheese feels sticky or slimy to the touch, or if it has become watery, it's best to discard it.

Changes in Smell

Trust your nose! A sour or off odor is a telltale sign of spoilage. Dry cheese should have a mild, slightly tangy scent. If it has developed a strong, pungent, or sour smell, it's time to get rid of it.

Changes in Taste

If you notice any bitterness or a soapy taste, this could be a sign that your dry cheese has gone bad. Freshly grated dry cheese should have a pleasant, tangy flavor. If it tastes unpleasant, discard it.

Bloating or Swelling

If you store your dry cheese in a container and notice that the container has become bloated or swollen, this could be a sign of gas production by spoilage microorganisms.

Expiration Date

Always check the expiration date on the cheese package. Consuming cheese after its expiration date increases the risk of spoilage and foodborne illness.

In summary, when in doubt, it's always better to err on the side of caution and discard the cheese. Consuming spoiled cheese can lead to unpleasant taste and texture, as well as potential health risks.

Frequently asked questions