The Longevity Of Pasteurized Cheese: How Long Does It Last?

Pasteurized cheese, such as American cheese, is meant to have a longer shelf life than other cheeses. The preservatives in Kraft cheese, for example, prevent the growth of bacteria and mould, which are the main reasons why cheese goes bad. While unopened slices of American cheese can last up to two months beyond their printed expiration date, once opened, they should be consumed within a week. At room temperature, pasteurized cheese can be left out for about two hours.

How long does pasteurized cheese last in the fridge?

The shelf life of pasteurized cheese depends on various factors, such as the type of cheese, the processing method, packaging date, exposure to heat, and how it is stored.

Harder, aged cheeses like Asiago, Parmesan, Beaufort, pecorino Romano, and Cheddar will last the longest in the fridge—most can last four to six months if stored correctly. These cheeses have less internal moisture, so they are the least affected by changes over time.

Semi-hard to semi-soft cheeses like Emmental, Gruyère, havarti, Muenster, Port Salut, Gouda, Edam, Jarlsberg, Cantal, and cașcaval have a fridge life of about two to four weeks after the expiration date. There is more moisture present in these cheeses, so they won't keep as long.

Soft, less mature cheeses like cottage cheese, cream cheese, ricotta, Brie, mozzarella, Neufchâtel, feta, Gorgonzola, and Camembert will go bad much more quickly. They should be consumed within one to two weeks of their expiration date. These cheeses have a high moisture content, making them highly perishable.

Processed cheese slices, like Kraft American Singles, are designed to be shelf-stable and may not show signs of mold even after extended periods. However, the recommended fridge life is about two months beyond the printed date, and they should be consumed within a week of opening.

To maximize the shelf life of pasteurized cheese, it should be stored in the refrigerator at 40°F or lower and wrapped in breathable paper like parchment or cheesecloth, followed by a layer of Ziploc or airtight containers to prevent excessive drying and limit odor transfer.

How to store pasteurized cheese

The best way to store pasteurized cheese depends on the type of cheese. Harder, aged cheeses like Asiago, Parmesan, Beaufort, pecorino Romano, and Cheddar will last the longest in the fridge—up to four to six months if stored correctly. These cheeses can be wrapped in cheesecloth, parchment paper, or butcher paper and placed in the fridge. It's important to give them some breathability, so avoid wrapping them tightly in cellophane.

Semi-hard to semi-soft cheeses, such as Emmental, Gruyère, havarti, Muenster, Gouda, and Edam, will keep for a slightly shorter time frame of around two to four weeks after their expiration date. These cheeses can be wrapped in breathable parchment paper and then placed inside a Ziploc bag to limit airflow and keep the cheesy smell from affecting other foods in the fridge.

Soft, less mature cheeses like cottage cheese, cream cheese, ricotta, Brie, mozzarella, and Camembert will go bad much more quickly, even when stored correctly. These cheeses can be stored in a Tupperware container or plastic jar to limit airflow.

Regardless of the type of cheese, it's important to follow general food safety guidelines. Perishable foods, including cheese, should not be left out at room temperature for more than two hours. Additionally, cheese should be stored in the refrigerator at 40°F or lower and should be kept in its original wrapper or a tightly closed container to prevent moisture and other contaminants from affecting it.

How to tell if pasteurized cheese has gone bad

Pasteurized cheese is less perishable than other types of cheese. However, it can still go bad, and there are several ways to tell if this has happened.

Firstly, the shelf life of pasteurized cheese is influenced by factors such as the type of cheese, its moisture content, the processing method, and how it is stored. Properly stored cheese should be kept in its original wrapper or a tightly closed container in the refrigerator at 40°F or lower. Harder, aged cheeses like Parmesan, Cheddar, Swiss, and Gouda will generally last longer (approximately four to six months) than softer, less mature cheeses like Brie, Camembert, and mozzarella, which tend to go bad within one to two weeks.

Secondly, use your senses to determine if pasteurized cheese has gone bad. Changes in texture, such as a harder or slimier feel, and a stronger or sour smell, can indicate spoilage. Visible mold can also be a sign of deterioration, but the type of mold matters. White, blue, or green mold can be cut off from harder cheeses, leaving a margin of at least one inch around the affected area. However, red or black mold indicates a more serious issue, and the entire cheese should be discarded. For soft cheeses, any sign of mold means it's time to toss the whole thing.

Lastly, be aware of the expiration dates on cheese packaging, although these are not always precise. Unopened pasteurized cheese can often be safely consumed beyond its "best-by" or "sell-by" date, and it may still be edible for up to two months past the printed date. Once opened, it's best to consume the cheese within a week. At room temperature, even pasteurized cheese should not be left out for more than two hours.

Pasteurized cheese safety tips

When stored correctly, hard, pasteurized cheeses like Cheddar, Swiss, and Parmesan can last for four to six months in the fridge. However, it's important to note that even pasteurized cheese can go bad, so here are some safety tips to ensure you're consuming it safely:

• Storage : Proper storage is key to extending the shelf life of pasteurized cheese. Always store it in the refrigerator at 40°F or lower. Use the \"egg drawer\" or a dedicated cheese drawer if your fridge has one, and wrap the cheese in cheesecloth, parchment paper, or butcher paper. Avoid using plastic wrap or cellophane, as the cheese needs to breathe.
• Expiration Dates : While pasteurized cheese can last for several months, it's important to pay attention to the expiration date on the package. The expiration date is generally about five to six months after the cheese is produced, and you should use it as a guideline. Unopened slices of pasteurized cheese can sometimes last a little longer, but it's not advisable to rely solely on expiration dates to determine safety.
• Mold : If you spot mold on your hard pasteurized cheese, don't panic. You can cut off the moldy part and an inch of the surrounding cheese, and the rest should still be safe to consume. However, pay attention to the type of mold. White, blue, or green mold is generally safe and natural, but if you see red or black mold, throw the cheese out. For soft cheeses, it's best to discard the entire product if mold is present.
• Sense Check : Use your senses to determine if your pasteurized cheese has gone bad. Changes in texture, such as a drier or harder surface, or a stronger smell, can indicate spoilage. If the cheese has a slimy texture or a sour odor, it's best to discard it.
• Leftovers : If you have leftover cheese that has been left out at room temperature, it's generally safe to wrap it well and refrigerate it if it hasn't been out for more than two hours. However, soft, fresh cheeses like Brie or Camembert should be discarded, while hard cheeses can be stored for later use.
• Freezing : While you can freeze pasteurized cheese, it's not recommended as it can alter the flavor and texture. Freezing and thawing can make the cheese grainy, and it may not melt as easily. If you do choose to freeze your cheese, use a freezer-safe container to prevent oxygen from entering, and consume it within six to nine months for the best quality.

Pasteurized cheese shelf life

The shelf life of pasteurized cheese depends on several factors, including the type of cheese, the processing method, packaging date, exposure to heat, storage method, and the "best by" or "sell by" date.

Harder, aged cheeses such as Asiago, Parmesan, Beaufort, Pecorino Romano, and Cheddar will last the longest in the fridge, with a shelf life of approximately four to six months if stored correctly. These cheeses have less internal moisture, which slows the growth of bacteria and makes them less susceptible to bacterial growth.

Semi-hard to semi-soft cheeses, such as Emmental, Gruyère, Havarti, Muenster, Gouda, and Edam, have a shorter fridge life of about two to four weeks after the expiration date. These cheeses have more moisture, providing a suitable environment for bacterial growth.

Soft, less mature cheeses like cottage cheese, cream cheese, ricotta, Brie, mozzarella, and Camembert are more perishable and have the shortest shelf life. They should be consumed within one to two weeks of the expiration date. These cheeses have a high moisture content, providing an ideal environment for bacterial growth.

It is important to note that the shelf life of pasteurized cheese can be extended by proper storage. Cheese should be stored in the refrigerator at or below 40°F and wrapped in breathable paper or stored in a container that allows limited airflow. Additionally, cheese should be kept out of the refrigerator for no longer than two hours to prevent rapid degradation.

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