Cheese Lifespan: How Long Does It Last?

How long does cheese last? It's a question that's likely crossed the mind of anyone who's ever had a block of cheddar at the back of the fridge. The answer depends on a few factors, including the type of cheese, how it's stored, and how fresh it is.

How long does soft cheese last?

Soft cheeses, such as ricotta, feta, mozzarella, cottage cheese, cream cheese, Brie, Neufchâtel, Gorgonzola, and Camembert, have a shorter shelf life than harder cheeses due to their higher moisture content, which provides an ideal environment for bacteria to thrive.

Soft cheeses will typically last for about one to two weeks in the fridge, but it is recommended to consume them before the end of this timeframe, as their quality and taste will deteriorate. Proper storage is essential to maximise their shelf life. For instance, soft cheeses sold in brine, like feta or fresh mozzarella, should be kept in the liquid with a secure lid. Blue cheese can be wrapped in foil, while Brie, a soft-ripened cheese with a delicate rind, is best wrapped in cheese paper or parchment paper and kept in an airtight container.

To further extend the shelf life of soft cheeses, it is important to maintain a safe refrigerator temperature of below 40°F (4°C). At higher temperatures, bacteria multiply more rapidly, increasing the risk of spoilage. Soft cheeses should also be wrapped in porous materials like wax, parchment, or cheese paper, which allow the cheese to "breathe" and release moisture while protecting it from low humidity in the fridge.

It is important to note that soft cheeses are more susceptible to spoilage and should be carefully inspected for mould. If mould is present, it is recommended to discard the entire product, rather than attempting to cut off the mouldy parts, as mould can spread quickly in high-moisture environments.

How long does hard cheese last?

Hard cheeses, such as cheddar, parmesan, and gouda, have a longer shelf life than soft cheeses. This is because they contain less moisture, which makes them less prone to spoilage from bacteria. Generally, 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 up to six months in the fridge and eight months in the freezer. Once opened, hard cheese can be safely consumed for about four weeks in the refrigerator, according to cheese experts.

Hard cheeses are low in moisture, which makes it difficult for bacteria to flourish. This means that once opened, a package of hard cheese can last a long time. The aging process also plays a role in the shelf life of hard cheeses. Harder cheeses are aged for longer periods, typically between two and 36 months, and sometimes even longer. This longer aging process results in more complex flavors and a crumbly texture.

When it comes to storing hard cheese, it's important to allow the cheese to "breathe" and release moisture. Proper storage involves 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 an airtight container and store it in the refrigerator.

It's worth noting that the shelf life of hard cheese can be influenced by factors such as the quality of the cheese, how it's made, and how fresh it is. Additionally, while hard cheese can be left out at room temperature for up to four hours, it's recommended to check for signs of spoilage, such as an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mold.

How to store cheese

The length of time cheese lasts depends on the type of cheese. Soft cheeses tend to spoil more quickly than hard cheeses. For example, soft cheeses like cottage cheese and cream cheese last 1-2 weeks in the fridge after opening, whereas hard cheeses like cheddar and Gruyère can last 3-4 weeks.

• Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can dry it out and cause unwanted bacteria to grow. Instead, use wax, parchment, or specialty cheese paper, which provides airflow and humidity.
• Store cheese in the vegetable drawer of your refrigerator, where the temperature is cold and stable, with consistent humidity.
• If you are storing cheese in a plastic bag, do not seal it completely. Instead, leave it open 85-90% of the way, and squeeze out the excess air.
• If you are storing cheese in a Ziploc bag, leave some air in the bag so that the cheese has plenty of oxygen and humidity.
• If you are storing blue cheese, wrap it in foil, then place it in a Ziploc bag.
• If you are storing soft and semi-soft cheeses like mozzarella, ricotta, cream cheese, or cottage cheese, store them in their natural liquid in a plastic container.
• If you see a small amount of mold on your cheese, scrape it off. However, if you see mold on soft, fresh cheeses, throw them away.
• If you are storing cheese in the freezer, take it out a little early to let it defrost before use.

How to know if cheese has gone bad

It's important to know how to tell if your cheese has gone bad, as eating spoiled cheese can cause gastrointestinal discomfort, loose stools, and even fever and chills in severe cases. While the length of time cheese can be left out depends on the type of cheese, it's generally recommended that perishable foods aren't left out of the fridge for more than two hours. Here are some signs to look out for to determine if your cheese has gone bad:

Appearance

Before purchasing cheese, it's a good idea to check its appearance for any signs of spoilage. This will also help you familiarise yourself with how the cheese should look. If you've just bought an aged cheese, it can be helpful to research photos and videos online to get a sense of what it should look like. Once the cheese starts changing too much from its original appearance, it might be time to discard it. For example, if you start noticing patches of fuzz in different colours or textures on a French soft cheese that's usually safe to eat, that's a sign that it's gone bad.

Smell

Smelling your cheese is another way to determine if it has gone bad. If a mild cheese like Monterey Jack or American cheese smells strong like blue cheese or Limburger, it's time to throw it away. Naturally pungent cheeses like blue cheese or Camembert will have a strong ammonia smell when they go bad, similar to cat urine. If the cheese smells like a much more concentrated version of what you're used to, it's probably no longer safe to eat.

Taste

Many cheeses have strong flavours, and even the stinkiest cheeses have been cultured and aged in very controlled conditions. When cheese has gone bad, it will taste overly bitter or sour, or have a musty quality. If a usually mild cheese has developed some character, it's best to throw it away.

Texture

The texture of the cheese can also be an indicator of spoilage. If a hard cheese has gone soft or separated, it's likely to be off. Fresh cheese can start to become oily as the fat leeches out of it. For a cheese like fresh mozzarella, while it's packaged in liquid, it should still be firm. If it's become slimy, it has gone bad.

How to revive dried-out cheese

The shelf life of cheese depends on the type of cheese. Soft cheeses tend to spoil more quickly than hard cheeses, as they have a higher moisture content and are more prone to bacterial growth.

Hard cheeses, such as Parmesan and Cheddar, can be left out of the fridge for longer periods than soft cheeses, such as mozzarella or cream cheese. However, hard cheeses can also dry out and become difficult to grate.

• If your cheese is hard and dried out, you can try to grate it and use it as a topping or ingredient in another dish, such as a dip or pesto.
• Another option is to blend or process the dried-out cheese into a fine shred, which can then be used in dishes such as refried beans or salsa.
• If your dried-out cheese is difficult to grate, try wrapping it in a damp paper towel, placing it in a resealable plastic bag, and chilling it for a day. Then, remove the towel and store the cheese in the bag. This should make it easier to grate.
• For dried-out Parmesan, Martha Stewart suggests wrapping it in a wet cheesecloth and then in plastic wrap before placing it in the refrigerator overnight. This will help the cheese absorb water and restore some moisture.

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