Cheddar Cheese: Cooler Storage And Shelf Life

Cheddar cheese is a semi-hard cheese with a long shelf life. When unopened, it can last for several months to even a year or more past its 'best by' date when stored in the fridge. However, when placed in a cooler, the temperature is not as stable as in a refrigerator, and the cheese is more susceptible to spoilage. Therefore, the shelf life of unopened cheddar cheese in a cooler is significantly reduced. While it is challenging to provide an exact duration for how long the cheese will last in a cooler, it is safe to assume that it will be shorter than the shelf life in a refrigerator. Properly stored in a cooler, unopened cheddar cheese may last for several weeks to a few months.

Cheddar cheese's shelf life in a cooler

Cheddar cheese is a semi-hard cheese, which means it has a longer shelf life than soft cheeses. The shelf life of unopened cheddar cheese in a cooler can vary depending on several factors, including the storage conditions and the type of cheddar cheese.

Storage Conditions

Firstly, it is important to note that cheddar cheese should always be stored in a refrigerator or cooler. The ideal temperature for storing cheese is below 40°F (4°C). Storing cheese at a colder temperature will significantly increase its shelf life.

Packaging

Secondly, the packaging of the cheese also plays a role in its shelf life. Unopened cheddar cheese can be kept in its original packaging when stored in a cooler. To maximize the shelf life, do not open the package until you are ready to use the cheese. If you have already opened the package, it is recommended to remove the cheese from its plastic packaging and wrap it loosely in a breathable material, such as wax paper or cheese paper, before placing it back in the cooler.

Duration

Properly stored, an unopened chunk of cheddar cheese will typically last for about 6 months in a refrigerator or cooler. Some sources suggest that unopened hard cheeses, such as cheddar, can last for up to a year when stored in a cooler. However, it is important to note that the quality of the cheese may start to decline after a few months, and it is always recommended to inspect the cheese for any signs of spoilage before consumption.

Signs of Spoilage

Some signs of spoilage in cheddar cheese include the development of a very hard texture, darkening in color, the presence of mold, and a strong smell. If mold appears on the cheese, it is important to cut away at least 1 inch (2.5 cm) around and below the moldy area and to use a different knife or tool to avoid contact with the mold.

Cheddar cheese's moisture content

Cheddar cheese is a hard cheese that undergoes a specific process known as 'cheddaring' to achieve its dense, layered texture. This process involves cutting the curds into smaller pieces to expel whey, and the more they are cut, the more liquid will drain from them, resulting in a harder cheese. The curds are then pressed together into slabs, and the slabs are stacked on top of each other. This process is repeated, with the slabs being cut, pressed, and stacked multiple times to remove excess moisture.

The moisture content of cheddar cheese is an important factor in determining its quality and texture. Ideally, cheddar cheese should have a moisture content of around 33% to 38%. A higher moisture content can result in a weaker body and pastier texture, while lower moisture levels can lead to a harder, firmer, and corkier body.

The moisture content of cheddar cheese can be influenced by various factors during the cheesemaking process, such as pasteurization temperature, culture selection, and the addition of calcium chloride or water. Controlling the moisture content is crucial to achieving the desired flavour and texture of the final product.

Additionally, the moisture content plays a role in the safety of the cheese. A higher moisture content can lead to increased microbial growth, while lower moisture levels can decrease microbial growth. Therefore, maintaining the proper moisture content is essential for both the quality and safety of cheddar cheese.

How to spot spoilage

Cheddar cheese is a versatile dairy product with a long shelf life. However, it can spoil over time, so it's important to know how to spot spoilage. Here are some detailed signs to look out for:

Appearance

Cheddar cheese typically ranges in colour from pale yellow to deep orange. Discolouration, such as dark spots, streaks, or patches, is a sign of spoilage. Avoid consuming discoloured cheese as it may contain harmful bacteria.

Texture

Fresh cheddar cheese has a firm and smooth texture. As it ages, it may become crumbly or dry. However, if the cheese feels slimy, sticky, or excessively hard, it has spoiled.

Smell

Cheddar cheese should have a pleasant, slightly tangy aroma. An unpleasant, sour, rancid, or ammonia-like smell indicates spoilage. Trust your sense of smell; if the cheese smells off, it's best to discard it.

Taste

While it's not advisable to taste cheese that shows signs of spoilage, if you're unsure, take a small bite. A highly acidic or sour taste is a sign of spoilage.

Mould

Mould is a tell-tale sign of cheese spoilage. Look for fuzzy or discoloured patches on the surface. Common mould colours include white, green, blue, or black. Even a small amount of mould indicates that the entire block of cheese is contaminated and should be discarded.

Expiration Date

Always check the expiration date on the cheese packaging. While this date may not always be accurate, it provides a general guideline for freshness. Consuming cheese past its expiration date increases the risk of foodborne illness.

Storage Conditions

Improper storage can accelerate cheese spoilage. Cheddar cheese should be stored in the refrigerator at temperatures between 35°F and 40°F (4°C and 5°C). Avoid leaving it out at room temperature for extended periods, as this can promote bacterial growth.

Best wrapping methods

The best way to store cheese is to let it breathe without drying out. While plastic wrap creates a full barrier, suffocating the cheese and causing it to lose shelf life, plain paper will cause the cheese to dry out.

Specialty cheese paper is the best option for storing cheese. It is a two-ply product that allows cheese to breathe while maintaining humidity. One brand, Formaticum, uses a wax-coated paper lined with thin, porous polyethylene plastic, which lets moisture wick off the cheese but not escape entirely.

If specialty cheese paper is not available, you can use parchment or wax paper, which still protects the cheese from drying while keeping it exposed to the air and humidity it needs. Wrap the cheese in the paper, then loosely with plastic wrap.

For soft cheeses with delicate rinds, like Brie and Camembert, unwrap them and place them in a glass container lined with a paper towel to absorb any condensation, leaving the lid slightly open for air circulation.

For firm cheeses, a DIY method is to double-wrap the cheese, first with parchment, and then with aluminium foil. The parchment paper allows the cheese to breathe, and the aluminium foil prevents the moisture from escaping.

Freezing cheddar cheese

Cheddar cheese can be frozen, but it's important to note that freezing will likely affect its texture and quality. Frozen cheddar tends to become drier, crumbly, and mealy. Its melting properties may also be impacted. Therefore, frozen cheddar is best suited for cooked dishes such as sauces, soups, casseroles, or grilled cheese sandwiches, where changes to its texture are less noticeable.

To freeze cheddar cheese, follow these steps:

Portioning:

Cut the cheese into portions no larger than 1 pound (500 grams) each. Freezing in smaller pieces will make it easier to thaw and use, as less cheese will go to waste.

Wrapping:

Wrap the cheese tightly in heavy-duty plastic wrap, aluminium foil, or wax paper. This will help prevent freezer burn and odours from affecting the flavour. You can also place the wrapped cheese in a freezer bag or airtight container for extra protection.

Storage:

Store the wrapped cheese in the freezer, ensuring the temperature is set to at least -9 °F (-23 °C). The quicker the cheese freezes, the smaller the ice crystals that form, resulting in less impact on the cheese's texture. Aim to use the cheese within 6 to 9 months for the best quality.

Thawing:

Thaw frozen cheddar cheese slowly in the refrigerator, allowing 7 to 8 hours per pound (500 grams) of cheese. Do not thaw cheese at room temperature, as this can cause further changes in texture. Once thawed, the cheese is best used within 3 to 4 days.

For shredded cheddar cheese, you can add it directly to dishes without thawing. Alternatively, you can temper the cheese by leaving it in the refrigerator for a few days to several weeks after thawing, allowing it to ripen and improve its quality.

Frequently asked questions