Cheese Storage: How Long Does Open Cheese Stay Fresh?

Cheese is a versatile and tasty dairy product with a relatively long shelf life. However, it's important to know how long your cheese will last in the fridge, especially once it's been opened, to avoid food waste and potential health risks. The shelf life of cheese depends on various factors, including the type of cheese, moisture content, and storage method.

Soft cheeses, such as Brie, Camembert, cream cheese, mozzarella, feta, and ricotta, have a shorter shelf life and should be consumed within one to two weeks of opening. On the other hand, hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which helps extend their shelf life. These cheeses can last for three to four weeks in the fridge after opening.

Proper storage is crucial to maintaining the quality and safety of your cheese. Soft cheeses should be wrapped in foil or cheese paper and stored in an airtight container. Hard cheeses should be removed from their plastic packaging and wrapped loosely in breathable material like wax or parchment paper before placing them in an airtight container.

Additionally, it's important to regularly inspect your cheese for any signs of spoilage, such as mould, dryness, or unusual odours. If you notice any of these issues, it's best to discard the cheese to avoid potential health hazards.

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. This moisture is necessary for bacterial growth, so soft cheeses are more susceptible to spoilage from bacteria.

As such, it is important to store soft cheese properly to ensure it lasts as long as possible. Soft cheese should be consumed within 1-2 weeks of being opened and stored in the fridge. To store soft cheese, it is best to wrap it in cheese paper, or alternatively, parchment paper. It should then be kept in an airtight container or sealed bag, ensuring it is stored in the coldest part of the fridge. This will help to maintain its moisture and keep it fresh.

It is also important to note that the quality and taste of soft cheese will start to decline before the end of its shelf life. Therefore, it is recommended to buy cheese for consumption within the week ahead. Additionally, always inspect soft cheese for mould before eating, and discard it if mould is present.

By following these storage guidelines and consumption recommendations, you can maximise the shelf life and quality of your soft cheese, ensuring an optimal experience when enjoying this delicious and versatile dairy product.

Hard cheese lasts 3-4 weeks

Hard cheese, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, can last about 3–4 weeks in the refrigerator. This is because hard cheeses are low in moisture, making it difficult for bacteria to flourish.

To ensure your hard cheese lasts for up to 4 weeks, follow these steps:

• Remove the cheese from its plastic packaging.
• Wrap it loosely in a breathable material, such as wax paper or cheese paper.
• Put the cheese in an airtight container.

It's important to note that hard cheeses that haven't been opened can last for several months and even up to a year when stored in the fridge.

Additionally, if you want to save hard cheese for a longer period, you can pop it in the freezer, where it will be okay for up to 6 months. However, keep in mind that cheese that's been frozen will have a slightly different taste and texture than fresh cheese.

How to identify spoilage

The length of time cheese lasts in the fridge depends on its moisture content and type. Soft cheeses tend to spoil more quickly than hard cheeses. However, it's important to inspect your cheese for spoilage, regardless of its best-by date.

• Smell: Cheese should have a characteristic smell related to its type. If it smells sour, rancid, or like ammonia, it has likely gone bad.
• Mould: Visible mould on cheese is a sign of spoilage. Blue mould on blue cheeses is intentional and safe to eat. However, mould on other types of cheese, such as Cheddar or Swiss, is not safe and should be cut off, disposing of at least 1 inch (2.5 cm) around and below the affected area.
• Texture: Spoiled cheese may exhibit changes in texture, becoming overly dry, crumbly, or slimy.
• Discolouration: Significant changes in colour, such as yellowing or browning, can indicate spoilage.
• Taste: If you're unsure, try a small amount of the cheese. If it has an off or sour flavour, it has likely spoiled and should not be consumed.

Additionally, white specks or crystallised patches on certain aged hard cheeses, such as Cheddar, Parmesan, and Gouda, are normal and safe to eat. These are likely calcium lactate crystals, which form when the lactic acid in the cheese combines with calcium.

Freezing cheese

Freezing is a great way to preserve cheese and prevent waste. It is an ancient food preservation method that has been used for over 3,000 years. While any cheese can technically be frozen, some varieties respond to freezing better than others.

Best Cheeses to Freeze

Hard and semi-hard cheeses like cheddar, Swiss, brick cheese, and blue cheese can be frozen, but their texture will often become crumbly and mealy, and they will be harder to slice. Mozzarella and pizza cheese are generally suitable for freezing as well, particularly shredded pizza cheese. However, its texture and melting properties may be negatively affected.

Some semi-soft cheeses like Stilton or soft goat cheese are well-suited to freezing, too. Cream cheese can be frozen but may separate upon thawing. However, you can then whip it to improve its texture.

Worst Cheeses to Freeze

Grated hard cheeses like Parmesan and Romano can be frozen, but it is more sensible to keep them in the refrigerator, where they will keep for up to 12 months. Freezing will cause a loss in quality.

In general, handcrafted cheeses with delicate flavors and aromas don't freeze well and are best bought in smaller portions and eaten fresh. Freezing is also not recommended for fresh curd cheeses like cottage cheese, ricotta, and quark due to their high moisture content.

Similarly, soft, ripened cheeses, such as brie, Camembert, fontina, or Muenster, are best eaten fresh and can be ripened in the refrigerator. While blue cheese can be frozen, low temperatures can damage the molds that are essential to the ripening process. Therefore, these cheeses are better enjoyed fresh. Lastly, processed cheeses and cheese spreads are unsuitable for freezing.

How to Freeze Cheese

If you decide to freeze your cheese, there are several steps you can take to ensure the least loss of quality:

• Portion it into quantities you’re likely to use in one go. For large block cheese like cheddar, don’t freeze more than 1 pound (500 grams) per portion. Cheese can also be grated or sliced before freezing.
• Store the cheese in its original packaging or wrap it in foil or cheese paper. Sliced cheese should be separated with parchment paper.
• Place the wrapped cheese in an airtight ziplock bag or container to prevent dry air from getting into the cheese and causing freezer burn.
• Freeze the cheese as rapidly as possible to at least -9 °F (-23 °C) to prevent the formation of large, disruptive ice crystals.
• Cheese can be kept frozen indefinitely, but for the best quality, use the cheese within 6–9 months.

How to Thaw Frozen Cheese

Frozen cheese should be thawed slowly in the refrigerator at 32–34 °F (0–1°C) for 7–8 hours per 1 pound (500 grams) of cheese. Shredded cheese for pizza toppings or cooking can be added straight out of the bag without thawing.

The quality can be improved by tempering the cheese in the refrigerator after thawing. This means leaving it in the refrigerator for a few days to several weeks, depending on the type, to let it ripen a little.

Like any food, cheese that has been frozen and thawed should not be re-frozen. Cheese that has been frozen is best suited for cooked dishes in which changes to texture are less noticeable, such as in sauces or on pizza and grilled cheese sandwiches.

Best storage methods

The best storage method for cheese depends on its type, moisture content, and whether it has been opened.

Hard Cheeses

Hard cheeses such as aged cheddar, aged gouda, and parmesan have low moisture content, making it difficult for bacteria to flourish. This means they can last a long time—about four weeks in the refrigerator for opened packages, and about six months for unopened packages.

To store hard cheese in the refrigerator, remove the cheese from its plastic packaging and wrap it loosely in cheese paper or wax paper. Then, put the cheese in a container with an airtight lid.

Semi-Hard Cheeses

Semi-hard cheeses like Swiss cheese, cheddar, Gruyère, Comté, aged Manchego, and Monterey Jack contain less moisture than soft cheese, giving them a slightly longer shelf life of two to three weeks in the fridge.

To ensure your semi-hard cheese lasts the full two to three weeks, store it in the refrigerator by removing the cheese from its plastic packaging, wrapping it loosely in pliable yet breathable material, such as wax paper or cheese paper, and placing it in a container with an airtight lid.

Soft Cheeses

Soft cheeses like ricotta, feta, mozzarella, brie, and cottage cheese have a high moisture content, making them more perishable than harder cheeses. In general, soft cheese will last about one week in the fridge, but its quality and taste will start to decline before then.

For soft cheese sold in brine, like feta or fresh mozzarella, keep it in the liquid and ensure the container's lid is secure. For blue cheese, wrap it in foil. Soft-ripened cheese like Brie has a delicate rind, so it is best to wrap it in cheese paper, or you can use parchment paper and keep it in an airtight container.

Freezing Cheese

You can freeze cheese, but it is not usually recommended, especially for soft cheeses. A block of cheese intended for cooking will be fine in the freezer for a few months, but soft cheeses like mozzarella or gouda will have a strange texture after freezing. Aged cheeses, like parmesan or cheddar, freeze a little better, but good-quality cheese will keep for months in the fridge if stored properly.

Frequently asked questions