The Ultimate Guide To Raw Cheese Shelf Life

Raw cheese is made from raw, unpasteurized milk and is known for its rich flavour and high probiotic content. The shelf life of raw cheese depends on several factors, including temperature, humidity, air circulation, packaging, and the type of cheese. Proper storage is crucial to maintain the quality, flavour, and safety of raw cheese. In this article, we will explore the shelf life of raw cheese and provide tips for optimal storage to ensure its freshness and prevent spoilage.

Raw cheese storage methods

Raw cheese should be stored correctly to maintain its quality, flavour, and safety. Proper storage also extends the cheese's edibility, allowing you to enjoy it for longer. It is important to prevent the growth of harmful bacteria to ensure safe consumption.

• Temperature: Maintain a consistent refrigerator temperature for storing raw cheese. The ideal temperature range is between 35°F (1.7°C) and 40°F (4.4°C). This temperature range slows down microbial growth without freezing the cheese, preserving its texture.
• Humidity: Raw cheese requires a suitable level of humidity to prevent it from drying out. Aim for a relative humidity of around 80% in your cheese storage area. The vegetable drawer in your fridge often provides a more humid environment suitable for cheese storage.
• Air Circulation: Ensure good air circulation to prevent the cheese from becoming too moist or dry. Minimise direct exposure to air to avoid contamination and odour absorption.
• Packaging: Use breathable materials to wrap the cheese and maintain its quality. Avoid using plastic wrap directly on the cheese, as it can cause sweating and promote bacterial growth. Instead, use cheese paper, parchment paper, or wax paper. After each use, rewrap the cheese in fresh paper to minimise exposure to contaminants.
• Separation: Store different types of cheese separately, as they can absorb flavours from each other. Additionally, keep raw cheese away from strong-smelling foods to prevent unwanted flavour transfer.
• Container: Place the wrapped cheese in an airtight container to protect it from low humidity in the fridge and prevent the absorption of strong odours from other foods.
• Freezing: If you have more cheese than you can consume before it spoils, consider freezing it. Hard cheeses like cheddar usually freeze well, while soft cheeses may have altered flavour and texture after freezing.
• Dark Paper: Wrapping raw cheese in dark paper helps protect it from light oxidation, which can affect the cheese's surface.
• Shelf Life: The shelf life of raw cheese depends on the type of cheese, with soft cheeses having a shorter shelf life than hard cheeses due to their higher moisture content. Soft cheeses should be consumed within one to two weeks of opening, while hard cheeses can last up to six months unopened and about a month if opened.

How temperature affects raw cheese shelf life

The shelf life of raw cheese is influenced by several factors, one of the most significant being temperature.

Raw cheese, made from unpasteurized milk, has a rich flavour and a high nutritional profile due to its abundance of probiotics. However, it is more perishable than pasteurized cheese. The FDA has outlawed raw cheese that hasn't been aged at a temperature of 35 degrees F or above for at least 60 days. This is because, over time, the salts and acids in raw milk cheese start to kill harmful bacteria such as listeria, salmonella, and E. coli.

Temperature plays a crucial role in determining how long raw cheese will last. Ideally, raw cheese should be stored in a refrigerator set below 40°F (4°C). At this temperature, most hard cheeses can last up to six months if unopened and about a month if opened. Soft cheeses, on the other hand, typically last one to two weeks in the fridge. Keeping the refrigerator temperature below 40°F inhibits bacterial growth, thus prolonging the shelf life of the cheese. Higher temperatures significantly increase the rate at which bacteria multiply, leading to a higher risk of spoilage.

In addition to temperature, humidity, air circulation, and storage methods also impact the shelf life of raw cheese. For instance, soft cheeses like ricotta, feta, and mozzarella have a shorter shelf life due to their higher moisture content, which provides an ideal environment for bacteria to thrive. On the other hand, hard cheeses like cheddar and Gouda have lower moisture levels, making it challenging for bacteria to flourish, resulting in a longer shelf life.

To maximize the shelf life of raw cheese, it is essential to follow proper storage practices. Soft cheeses should be consumed within a week, while semi-hard cheeses like cheddar and Gruyère can last up to three weeks when properly stored. Hard cheeses, once opened, can be safely consumed for about four weeks. Additionally, wrapping cheese in dark paper and storing it in the refrigerator can extend its shelf life to up to 12 months, as dark paper prevents light oxidation on the cheese surface.

Humidity and raw cheese preservation

The preservation of raw cheese is a complex process that requires careful attention to various factors, including humidity. Humidity plays a crucial role in maintaining the quality, texture, and taste of raw cheese. Here are some insights into the relationship between humidity and raw cheese preservation:

The Importance of Humidity in Cheese Preservation

Cheese is a delicate dairy product that requires specific conditions for optimal preservation. Humidity, in particular, is essential to prevent the cheese from drying out or becoming too moist, which can lead to the growth of undesirable mold. The ideal humidity level for cheese preservation is around 80%, creating an environment that inhibits the growth of harmful bacteria while maintaining the desired texture and flavor of the cheese.

The Impact of Humidity on Different Types of Raw Cheese

It's important to note that different types of raw cheese have varying moisture contents, which means they have distinct humidity requirements. Soft cheeses, such as Brie or Camembert, have a higher moisture content and are more perishable. They require a slightly lower humidity level compared to harder cheeses to prevent excessive moisture buildup. On the other hand, hard cheeses like Parmesan or Pecorino have a much lower moisture content and can tolerate slightly higher humidity levels without the risk of spoilage.

Best Practices for Maintaining Optimal Humidity Levels

To ensure optimal humidity levels for raw cheese preservation, consider the following practices:

• Use specialized storage containers: Invest in a dedicated cheese storage container, such as a cheese grotto, which is designed to maintain the desired humidity levels. These containers often include humidity-regulating features, such as clay bricks, to absorb excess moisture and create a stable environment.
• Monitor humidity levels: It's crucial to regularly monitor the humidity levels in your cheese storage area. Digital hygrometers are useful tools that can be placed inside your cheese storage container to provide real-time data on humidity and temperature. This information will help you make adjustments as needed to maintain optimal conditions.
• Store cheese separately: Avoid storing different types of cheese together, as they can absorb flavors and odors from one another. Separate storage also helps prevent the transfer of moisture between cheeses, ensuring each type maintains its unique characteristics.
• Wrap cheese properly: When wrapping raw cheese, opt for breathable materials like cheese paper, parchment paper, or wax paper. These materials allow the cheese to breathe while maintaining optimal humidity levels. Avoid using plastic wrap, as it can trap moisture and promote bacterial growth.
• Maintain consistent temperature: In addition to humidity, temperature plays a vital role in cheese preservation. Aim to store raw cheese at temperatures between 35°F and 40°F (1.7°C - 4.4°C). This temperature range helps slow down microbial growth without freezing the cheese, preserving its texture and flavor.

Air circulation and raw cheese

Air circulation is a critical factor in preserving the quality and prolonging the shelf life of raw cheese. Good air circulation helps prevent the cheese from becoming too moist or too dry, inhibiting mould growth. However, it is important to minimise direct exposure to air to avoid contamination and odour absorption.

To achieve optimal air circulation, store your raw cheese in a way that allows it to breathe without drying out. The vegetable drawer in your refrigerator often provides a more humid environment suitable for cheese storage. Aim for a humidity level between 80% and 85%. Additionally, ensure proper wrapping and packaging by using cheese paper, parchment paper, or wax paper. Avoid using plastic wrap directly on the cheese, as it can cause sweating and promote bacterial growth. Instead, wrap the cheese loosely and place it in a container with an airtight lid.

It is also crucial to maintain a consistent temperature in your refrigerator, ideally between 35°F and 40°F (1.7°C to 4.4°C). Frequent temperature fluctuations can lead to moisture loss and spoilage. Avoid placing cheese near the door, where temperature variations are most significant.

By following these guidelines for air circulation and proper storage, you can maximise the shelf life of your raw cheese, preserving its unique flavours and textures for as long as possible.

Raw cheese packaging

Temperature

Raw cheese should be stored at a consistent temperature between 35°F and 40°F (1.7°C - 4.4°C). This temperature range helps slow down microbial growth without freezing the cheese, which can alter its texture. Maintaining a consistent temperature is crucial, as frequent fluctuations can lead to moisture loss and spoilage.

Humidity

Raw cheese requires a suitable level of humidity to prevent it from drying out. Aim for a relative humidity of around 80% in the cheese storage area. The fridge's vegetable drawer often provides a more humid environment, which is ideal for cheese. However, too much moisture can lead to mold growth, so it is important to monitor humidity levels.

Air Circulation

Good air circulation is essential to prevent mold growth on the cheese. At the same time, direct exposure to air should be minimised to avoid contamination and odour absorption. Storing cheese in a way that allows it to breathe without drying out is recommended.

Packaging Material

The type of wrapping material used for raw cheese is crucial. Cheese should be wrapped in breathable materials such as cheese paper, parchment paper, or wax paper. These materials help maintain optimal humidity levels and prevent the cheese from drying out. Plastic wrap should be avoided, as it can cause the cheese to sweat and promote bacterial growth.

Container

After wrapping the cheese, it is recommended to place it in a loosely sealed plastic bag or an airtight container. This helps to maintain humidity and prevent the absorption of other odours from the refrigerator.

Storage Location

Raw cheese should be stored in the vegetable crisper or a dedicated cheese drawer in the refrigerator. These locations provide a slightly higher and more consistent temperature than the rest of the fridge, which is ideal for cheese preservation.

Storage Duration

The shelf life of raw cheese varies depending on the type of cheese. Soft raw cheeses, such as Brie or Camembert, have a shorter shelf life due to their higher moisture content. They should be consumed within a week or two to enjoy optimal taste and texture. Semi-hard raw cheeses, such as Gouda or Cheddar, can last a bit longer (about two to three weeks) due to their lower moisture content. Hard raw cheeses, like Parmesan or Pecorino, have the longest shelf life (about four weeks) due to their low moisture content.

Expiration and Spoilage

Even with proper packaging and storage, raw cheese can still spoil. It is important to regularly check for signs of spoilage, such as changes in smell, texture, or appearance. If the cheese develops an off smell, visible mold, or a slimy texture, it should be discarded. However, if the cheese only appears dry or has a harder texture, it may still be safe to consume, especially if it is a hard cheese.

Frequently asked questions