Edam Cheese: How Long Does It Last Once Opened?

Edam cheese is a versatile and tasty dairy product with a relatively long shelf life. Properly stored, an opened chunk of Edam cheese will last for 3 to 4 weeks in the refrigerator. However, it's important to note that the shelf life of Edam cheese depends on various factors, including storage conditions and the type of packaging used. To maximize its shelf life, it is recommended to wrap the original packaging tightly in plastic wrap or aluminum foil, and for even better results, wrap the cheese first in wax or parchment paper before refrigerating.

Opened Edam cheese will last 3-4 weeks in the fridge

Edam cheese is a hard cheese, and hard cheeses last 3-4 times longer in the fridge than soft cheeses. This is because they contain less moisture and are therefore less prone to spoilage from bacteria. Generally, unopened hard cheeses don't need to be refrigerated but will last much longer if they are. Unopened blocks of hard cheese will last six months in the fridge.

Soft cheeses last 1-2 weeks in the fridge after opening. Soft cheeses should be discarded if left out for more than two hours at room temperature.

Edam ages and travels well, and does not spoil; it only hardens. However, if you notice Edam cheese that is going bad, it will typically develop a very hard texture, will darken in colour, will develop a strong smell and mould may appear. If mould appears, cut away at least one inch around and below the mouldy area and re-cover the cheese in fresh wrap.

It can be frozen to extend its shelf life

Edam cheese is a versatile and tasty dairy product with a relatively long shelf life. An opened chunk of Edam cheese will last for 3 to 4 weeks in the refrigerator. However, if you want to extend its shelf life, freezing is an effective method.

Freezing is a great way to make your Edam cheese last longer. To freeze a chunk or block of Edam cheese, start by cutting the cheese into portions no larger than half a pound each. This ensures that the cheese freezes evenly and can be easily thawed and used in portions. Wrap each portion tightly in heavy-duty aluminum foil or plastic freezer wrap. Alternatively, you can place the portions inside heavy-duty freezer bags. Make sure to label the packages with the date and their contents.

Once properly stored, Edam cheese will maintain its best quality for about 6 months in the freezer. However, it's important to note that even after this period, the cheese will remain safe to consume. The indicated freezer time is only for optimal quality, and Edam cheese that has been kept constantly frozen at 0°F will stay safe indefinitely.

When you're ready to use the frozen Edam cheese, simply thaw it in the refrigerator. A chunk of Edam cheese that has been defrosted in the fridge can be kept for an additional 3 to 4 days before using. If you're in a hurry, you can also thaw the cheese in the microwave or in cold water, but it should be consumed immediately after thawing. Keep in mind that frozen cheese may become crumbly and lose some of its flavor, so it's best suited for cooked dishes like sauces, soups, and casseroles.

It should be wrapped in wax or parchment paper

To maximise the shelf life of a chunk of Edam cheese after opening, it is recommended that you wrap the cheese in wax or parchment paper and then cover it with plastic wrap before refrigerating. This will ensure the cheese lasts for 3 to 4 weeks in the refrigerator.

Wax or parchment paper is the best material to use when wrapping Edam cheese because it is porous and allows the cheese to retain its moisture. In addition, the wax or parchment paper creates a barrier between the cheese and the air, slowing the oxidation process and preventing the cheese from drying out. The paper also provides a physical barrier against contaminants such as mould and bacteria, further extending the cheese's shelf life.

It is important to note that plastic wrap should not be used directly on the cheese, as this can dry it out and harden it. Instead, the plastic wrap is used as an additional layer of protection over the wax or parchment paper to ensure the cheese remains fresh for as long as possible.

By following these simple steps, you can effectively preserve the quality and freshness of your Edam cheese, maximising its shelf life and reducing waste.

It can be eaten if mouldy, but cut off 1 inch around the mould

Edam cheese is a versatile and tasty food product with a relatively long shelf life. However, it's important to know when it's safe to eat, especially when mould is involved.

If you notice mould on your Edam cheese, it is generally safe to cut off at least 1 inch (2.5 cm) around and below the mouldy area. Make sure not to touch the mould with the knife. Recover the remaining cheese with fresh wrap, and it will be safe to eat. This is because Edam cheese is a hard cheese, and hard cheeses can be salvaged if mould appears, unlike soft cheeses such as cottage cheese and cream cheese, which should be discarded if mould appears.

It's important to note that if mould appears in a package of shredded, sliced, or crumbled Edam cheese, the entire package should be thrown away.

Edam cheese has a long shelf life due to its specific production process. It is a cultured cheese, meaning a non-pathogenic starter culture is added to the milk, making it difficult for spoilage microorganisms to grow and reproduce. As a hard cheese, it also has a low moisture content, which further inhibits the growth of spoilage microorganisms. The addition of salt and the pressing and ageing process further contribute to its longevity.

To maximise the shelf life of opened Edam cheese, ensure that it is always refrigerated and properly stored. Wrap the original packaging tightly in plastic wrap or aluminium foil. For better results, wrap the cheese first in wax or parchment paper and then cover it with plastic wrap before refrigerating. Properly stored, opened Edam cheese will last for 3 to 4 weeks in the refrigerator.

Edam cheese ages well and doesn't spoil, it only hardens

Edam cheese is unique in that it ages well and doesn't spoil—it only hardens. This is due to a combination of factors, including its low moisture content and waxy skin.

Firstly, Edam is a cultured cheese, meaning a specific, non-pathogenic, starter culture is added to the milk to colonise, reproduce, and consume nutrients while producing lactic acid and lowering the pH. This makes it difficult for spoilage microorganisms to grow and reproduce.

Secondly, as a hard cheese, the curd is cooked to give a low moisture content in the finished product, which again inhibits spoilage microorganisms.

Thirdly, salt is added, which kills off much of the primary starter and inhibits salt-intolerant bacteria, reducing the bio-availability of water and making it harder for spoilage microorganisms to grow.

Fourthly, the cheese is pressed and aged, removing even more moisture and allowing the cheese to respirate, losing more moisture to the environment and making it harder for spoilage microorganisms to grow.

Finally, Edam typically includes a second, salt-tolerant, anaerobic, gas-forming bacteria culture. This produces carbon dioxide, making it more difficult for spoilage microorganisms to grow and giving Edam its characteristic eyes and flavour.

The result is a product where all the available nutrients and resources necessary for microbial life to colonise have been either depleted or removed. While it will grow mould if it gets wet or is left in a humid room, if properly stored, Edam is basically impossible to spoil.

Of course, this doesn't mean that Edam cheese will taste the same forever. The product flavour and texture may change over time due to storage and enzymatic activity. But it will not become unsafe to eat.

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