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

Plastic cheese, or processed cheese, is a convenient and popular food product with a relatively long shelf life. After opening, plastic cheese can be safely stored in the refrigerator for a certain period, depending on the type of cheese. Soft plastic cheeses will typically last for about one to two weeks, while harder varieties can be kept for three to four weeks. Proper storage is crucial to maximise the shelf life of plastic cheese, and it is recommended to wrap the cheese in wax, parchment, or cheese paper, and store it in the upper or middle shelves of the refrigerator. Freezing plastic cheese is generally not advised, as it can alter the texture and taste.

Plastic wrap can impart a plasticky flavour to cheese

Cheese should be wrapped in a breathable material, such as wax, parchment, or cheese paper. These materials allow the cheese to breathe and release moisture while protecting it from low humidity in the fridge. Plastic wrap is not recommended as it can dry out the cheese and impart an unpleasant flavour. The fats in the cheese interact with the plastic, resulting in a stale, plasticky taste.

To avoid the plasticky flavour, it is best to use alternative wrapping methods. Foil is an effective option, as it protects the cheese and prevents drying. Parchment paper can also be used, but it should be combined with another layer of wrapping, such as paper or a ziplock bag, to prevent air permeation.

Additionally, cheese storage containers or bags designed specifically for cheese storage can be purchased. These containers maintain humidity to prevent dryness while allowing the cheese to breathe. Proper storage not only preserves the quality and taste of the cheese but also ensures food safety.

By using appropriate wrapping materials and storage methods, cheese lovers can enjoy their favourite varieties without the unwanted plasticky flavour that plastic wrap can impart.

Soft cheeses should be eaten within two weeks

Soft cheeses will last for about one week in the fridge, but their quality and taste will be at their prime before that time is up. To get the most out of your soft cheese, it's important to store it properly. For soft cheese sold in brine, like feta or fresh mozzarella, keep it in the liquid and make sure the container's lid is secure. For blue cheese, you can wrap it in foil. Soft-ripened cheese, like Brie, has a delicate rind, so it needs more care than other soft cheeses. It's best to wrap it in cheese paper, but you can also use parchment paper and keep it in an airtight container.

If you're storing cheese in the fridge, it's important to let it breathe and release moisture, while also protecting it from low humidity. Don't wrap your cheese directly in plastic or cling film, as the fats in the cheese can interact with the plastic and cause a stale, plastic-like flavour to develop. Instead, wrap blocks of cheese (or other types that don't come in resealable packaging) in wax, parchment, or cheese paper. You can also freeze cheese, but soft cheeses like ricotta, cottage, and cream cheese don't freeze well.

It's worth noting that cheese is a living product that continues to ripen. Soft cheeses will get runnier and stronger in flavour, and firm cheeses might start to sweat out butterfat. If you plan to consume your cheese within 3-4 days, you can store it on the countertop under a glass cloche.

Hard cheeses can last up to six months unopened

Hard cheeses, such as Cheddar, Parmesan, and Gouda, have a lower moisture content, which helps extend their shelf life. Generally, unopened hard cheeses don't need to be refrigerated, but they will last much longer if they are. Hard cheeses can last up to six months unopened in the fridge. In fact, unopened Cheddar cheese can last for several months to even a year or more past its 'best by' date when stored in the fridge.

Hard cheeses are low in moisture, making it difficult for bacteria to flourish. This means that once opened, a package of hard cheese can last a long time—about four weeks in the refrigerator. To ensure your hard cheese lasts as long as possible, it's important to store it correctly. First, remove the cheese from its plastic packaging. Then, wrap it loosely in a breathable material, such as wax paper or cheese paper. Finally, put the cheese in a container with an airtight lid and store it in the coldest part of the fridge.

It's worth noting that hard cheeses are pretty indestructible. If you notice any mould on the outside, simply trim it off, and the flavour will not be compromised. White specks or crystallized patches on certain aged hard cheeses are likely not mould but calcium lactate crystals, which are safe to eat.

Cheese is a living product that continues to ripen

On the other hand, hard cheeses like aged cheddar, aged gouda, and parmesan have lower moisture levels, making it difficult for bacteria to flourish. As a result, they have a much longer shelf life, often lasting about four weeks in the refrigerator once opened. Hard cheeses should also be removed from their plastic packaging and wrapped in cheese paper or wax paper before being placed in an airtight container.

It's worth noting that cheese is a fermented product, acting as a natural preservative. This means that even if it develops mold, it's usually still safe to eat. Simply cut off at least one inch around and below the moldy spots. However, if you notice red or black mold on any cheese, it's best to discard it. Additionally, soft cheeses with mold, such as cottage cheese and cream cheese, should be discarded as well.

Cheese is at its best when served at room temperature. It's recommended to take it out of the fridge about an hour before serving to let its flavors fully develop. Remember, cheese is alive, and like wine, it continues to evolve, so embrace its changing textures, flavors, and aromas!

Freezing cheese can alter its flavour and texture

Freezing cheese is not recommended if you want to preserve its flavour and texture. While it can extend the shelf life of cheese, freezing can cause textural changes that make the cheese drier, crumbly, and mealy.

Cheese is a complex mixture of proteins, fats, water, minerals, and other compounds, all of which contribute to its unique taste, texture, and structure. When cheese is frozen, ice crystals form and expand, disrupting the internal structure of the cheese. This can cause the cheese to become crumbly when thawed, with the fat clumping together and altering the mouthfeel and creaminess.

Soft cheeses, such as Brie, Camembert, and Ricotta, are particularly susceptible to these changes, becoming grainy or watery upon thawing. Fresh cheeses like Cottage Cheese and Quark, which have a high moisture content, should also not be frozen as they can separate and develop an undesirable texture.

Hard and semi-hard cheeses like Cheddar, Swiss, and Blue Cheese can be frozen but will often become crumbly and mealy, and more difficult to slice. Freezing can also affect the melting properties of some cheeses, such as Mozzarella.

Additionally, freezing can alter the flavour of cheese. The formation of ice crystals can affect the volatile compounds responsible for the cheese's aroma and flavour, leading to a less intense or nuanced taste upon thawing. Freezing can also damage the microbes in ripened cheeses like Blue Cheese and Camembert, which are added to give these varieties their distinctive textures and flavours. As a result, freezing can stop these cheeses from ripening properly and decrease their overall sensory quality.

In summary, while freezing cheese can be a convenient way to extend its shelf life, it is important to note that it can significantly alter both the texture and flavour. Therefore, cheese is best enjoyed fresh to maximise its flavour and texture.

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