The Lifespan Of Roquefort Cheese: How Long Does It Last?

Blue cheese is a pungent, salty cheese with a unique appearance and strong flavour. It's not to everyone's taste, but it's perfectly safe to eat. As with all cheeses, blue cheese will eventually spoil, and knowing how long it lasts is an important part of enjoying it safely. The shelf life of blue cheese varies depending on the type of packaging and storage conditions. Unopened blue cheese can last for one to six months, while an opened package or wedge should be consumed within three to four weeks. Proper storage is key to maximising the shelf life of blue cheese, and it's important to note that freezing blue cheese will affect its texture and flavour.

Roquefort cheese's shelf life

The shelf life of Roquefort cheese depends on several factors, including the storage conditions, the type of packaging, and the cheese's moisture content. Here is a detailed guide to help you maximise the shelf life of your Roquefort cheese:

Unopened Roquefort Cheese:

An unopened package of Roquefort cheese can last anywhere from one month to six months, depending on its packaging. If it is wrapped in cheese paper and inside a carton package, it will likely have a shorter shelf life. On the other hand, if it is sealed airtight, it will stay fresh for a more extended period. The cheese should be safe to consume even a week or two after the "sell-by" date, but its quality may deteriorate.

Opened/Unwrapped Roquefort Cheese:

Once the package is opened or the cheese wedge is started, it is recommended to finish the cheese within three to four weeks. To maximise the shelf life, ensure that the cheese is always refrigerated and properly wrapped. First, wrap the cheese in wax or parchment paper, then cover it with plastic wrap or aluminium foil before placing it in the refrigerator. This will help maintain its freshness and prevent it from drying out.

Freezing Roquefort Cheese:

If you want to extend the shelf life of Roquefort cheese, you can freeze it. Cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Frozen Roquefort cheese will maintain its best quality for about six months but will remain safe to consume beyond that period. However, the texture and flavour may change slightly upon thawing, as the cheese may become crumbly and lose some of its flavour. Therefore, it is best suited for cooked dishes like sauces, soups, and casseroles.

Signs of Spoilage:

It is important to inspect your Roquefort cheese for any signs of spoilage before consumption. Here are some indicators that your cheese has gone bad:

• Hard texture: Roquefort cheese that has spoilt will develop a very hard texture.
• Discolouration: If the cheese darkens in colour or the creamy part turns pink, brown, green, or yellow, it is likely spoiled.
• Strong ammonia-like smell: Fresh Roquefort cheese has a distinct pungent scent, but if it develops an ammonia-like odour, it is probably spoilt.
• Fuzzy or slimy surface: If the surface of the cheese appears fuzzy, slimy, or covered in mould (other than the blue or green mould native to blue cheese), discard it.
• Taste: If the cheese has become too salty or the taste is too strong and biting, it has likely gone bad.

How to store Roquefort cheese

To store Roquefort cheese, or any blue cheese, the key is to keep it refrigerated and wrapped so that it doesn't dry out, but also so that it can breathe.

The best way to wrap blue cheese is first in wax or parchment paper, and then cover it with plastic wrap or aluminium foil before refrigerating. If you want to be extra cautious, you can then place the wrapped cheese in a plastic bag or airtight container. This will help prevent cross-contamination and stop the cheese from absorbing other food odours.

If you're storing a fresh cut from the wheel, or you need to repackage the blue cheese, wrap it with cheese paper, wax paper, or parchment paper, and then place it in a freezer bag. Don't wrap it too tightly, as the cheese needs to breathe.

The ideal temperature for storing blue cheese is between 46°F–55°F (or 8°C–13°C). This is the temperature range in which the cheese matures, and it will help the cheese last longer. The lower section of the fridge is usually the coldest, so the bottom shelf or drawers are ideal.

To extend the shelf life of blue cheese, you can freeze it. Cut the cheese into portions no larger than 1/2 pound each and wrap tightly in heavy-duty aluminium foil or plastic freezer wrap, or place inside a heavy-duty freezer bag. Frozen blue cheese will maintain its best quality for about six months but will remain safe to eat beyond that. However, the texture and taste may change slightly when it's thawed, as it may become crumbly and lose some of its flavour.

How to spot if Roquefort cheese has gone bad

Roquefort cheese is a type of blue cheese, so the following signs of spoilage apply to it:

• Fuzzy mold: While blue mold is native to blue cheese, if you spot patches of grey or black mold that are fuzzy, discard the cheese.
• Altered colour: The creamy part of the cheese is normally white, beige, or yellow. If it has turned pink, brown, or green, the cheese has likely spoiled.
• Ammonia-like smell: Blue cheese has a distinct, pungent smell. If this gets stronger, or the cheese smells stale, it has likely gone bad.
• Texture: If the cheese looks dry, crumbly, and uneven in colour, it has likely gone bad.
• Saltiness: Blue cheese is expected to become more salty over time. If it becomes too salty, discard it.
• Taste: If the cheese is too strong to enjoy, throw it away.

In addition, always check the expiration date on the packaging. If you are unsure whether the cheese has gone bad, it is better to be cautious and throw it away.

Can you freeze Roquefort cheese?

Yes, you can freeze Roquefort cheese. It is a type of blue cheese, and freezing is an effective way to extend the shelf life of blue cheese. When stored in the freezer, blue cheese can last for up to six months. However, it is recommended to use it within two months, as the cheese may lose its creaminess and develop a crumbly texture after being frozen and thawed.

To freeze Roquefort cheese, cut it into portions no larger than half a pound each. Then, wrap the cheese tightly in plastic freezer wrap or heavy-duty aluminium foil, or place it inside a heavy-duty freezer bag. You can also wrap the cheese in wax or parchment paper before covering it with plastic wrap. Ensure that the cheese is well protected from the air and other foods in the freezer.

When thawing frozen Roquefort cheese, it is best to do so slowly in the refrigerator. A large chunk of cheese may take about two days to thaw, while smaller pieces or grated cheese may take one day or less. Once thawed, the cheese is best suited for cooked dishes, such as sauces, soups, casseroles, and baked goods. The flavour and texture may be less desirable for cheese platters or salads.

How long does Roquefort cheese last after being frozen?

The shelf life of Roquefort cheese depends on its storage conditions. To maximise its shelf life, wrap the cheese tightly in plastic wrap or aluminium foil, or first in wax or parchment paper and then cover with plastic wrap before refrigerating.

Properly stored, Roquefort cheese will last for 3 to 4 weeks in the refrigerator. If you want to extend its shelf life, you can freeze it. To do so, cut the cheese into portions no larger than half a pound each, and wrap tightly in heavy-duty aluminium foil or plastic freezer wrap, or place inside a heavy-duty freezer bag.

When stored in the freezer, Roquefort cheese will maintain its best quality for about 6 months, but will remain safe to eat beyond that time. If the cheese is constantly frozen at 0°F, it will keep safe indefinitely.

After being frozen, a wedge of Roquefort cheese that has been defrosted in the fridge can be kept for an additional 3 to 4 days in the refrigerator before using. If the cheese was thawed in the microwave or in cold water, it should be used immediately.

Frozen Roquefort cheese may become crumbly and lose some of its flavour. It will be best suited to cooked dishes, such as sauces, soups and casseroles.

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