Cheese Lifespan: How Long Does It Last Once Opened?

How long does cheese last once opened? Well, it depends on the type of cheese and how you store it. Hard cheeses like cheddar and parmesan can last up to four months in the fridge if unopened, and about six weeks once opened. Semi-hard to semi-soft cheeses like gouda and gruyere can be kept in the fridge for about two to three weeks after opening, while soft cheeses like brie, feta, and camembert should be consumed within one to two weeks of being opened. Proper storage is key to extending the shelf life of cheese, and factors such as moisture content and mould can also affect how long cheese lasts.

Hard cheeses like cheddar and parmesan last 6 weeks once opened

Hard cheeses like cheddar and parmesan can be kept in the fridge for up to six weeks once opened. This is because hard cheeses have lower moisture levels, which means they lack the ideal environment for bacteria to thrive. As a result, they last longer than soft cheeses, which have a shorter shelf life due to their higher moisture content.

To maximise the shelf life of hard cheeses like cheddar and parmesan, proper storage is key. When storing these cheeses in the fridge, follow these steps:

• Remove the cheese from its plastic packaging.
• Wrap it loosely in cheese paper or wax paper.
• Put the cheese in a container with an airtight lid.

Additionally, it is safe to cut off any mould that forms on hard cheeses like cheddar and parmesan. Due to their low moisture content, mould does not spread quickly and these cheeses can be safely consumed after removing at least 1 inch (2.5 cm) around and below the mouldy area.

It is worth noting that the shelf life of hard cheeses like cheddar and parmesan can be further extended by freezing them. When freezing, 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 cheddar and parmesan cheeses can maintain their best quality for about eight months but will remain safe to consume beyond that time.

Semi-soft cheeses like gouda and gruyere last 2-3 weeks

Semi-soft cheeses, such as gouda and gruyere, can be kept in the fridge for about two to three weeks after opening. To ensure the best storage, keep the cheese in its original packaging and put any leftovers wrapped loosely in a piece of parchment inside a Ziploc bag so air can circulate without the cheese drying out. You can also store gouda and gruyere in the freezer for up to two months if the packet is still intact.

Gouda comes in a range of options, from mild, creamy young wheels to crystallized, caramelly older ones. As with all cheeses, the younger versions won't last in your fridge as long as the older ones. Gruyere is brothy and complex, and melts like a dream. It can be purchased at various age profiles, and while the more aged stuff will last better in your fridge, all options will be rather sturdy.

It's important to note that the shelf life of cheese may vary depending on factors such as where it's from and how it's stored. Additionally, cheese will usually become unpalatable far before it becomes dangerous, so your senses of taste and smell will be the best indicators when a cheese goes bad.

Soft cheeses like brie, feta, and camembert must be eaten within 2 weeks

Soft cheeses like brie, feta, and camembert are highly perishable and must be eaten within a fortnight of being opened. These types of cheese contain the most moisture, which means they are prone to spoilage and won't last as long as harder cheeses.

Soft cheeses are also at a higher risk of mould growth due to their moisture content. While it is safe to cut off mould from hard cheeses, mould spreads much faster in softer varieties, making them riskier if consumed past their prime. Therefore, if a soft cheese is past its best-before date, it's best to discard it.

To maximise the shelf life of soft cheeses like brie, feta, and camembert, it is recommended to keep them in their original unopened packaging until you are ready to use them. Once opened, consume the cheese within two weeks. If you have leftovers, store them in a tightly sealed container in the fridge.

Proper storage is key to extending the life of soft cheeses. It is best to wrap them loosely in parchment paper or a piece of cloth, ensuring the cheese can breathe without drying out. You can also use cheese bags, which maintain humidity to prevent the cheese from drying out while still allowing it to breathe. Plastic wrap can be used temporarily but may impart an unpleasant flavour to the cheese over time.

Freezing cheese is not recommended, but can be done for cooking

Freezing cheese is not generally recommended, as it can negatively affect the texture and quality. However, if you do wish to freeze cheese, it is best to use it for cooking rather than eating it as is.

Freezing cheese can cause small ice crystals to form inside, disrupting the internal structure of the cheese. When the cheese is thawed, water is released, leading to a drier, crumbly, and mealy texture. The cheese may also become less meltable, especially if stored for a longer period. Additionally, freezing can inactivate microbes in the cheese, such as bacteria, yeasts, and mould, which can affect the ripening process and decrease the overall sensory quality.

Hard and semi-hard cheeses, such as cheddar, Swiss, and blue cheese, can be frozen but will have a crumbly and mealy texture and be harder to slice. Mozzarella and pizza cheese can also be frozen but may have reduced melting properties. Some semi-soft cheeses like Stilton or soft goat cheese are also suitable for freezing.

On the other hand, freezing is not recommended for soft, ripened cheeses like brie, Camembert, fontina, or Muenster, as their flavour and structure may be compromised. Fresh curd cheeses like cottage cheese, ricotta, and quark should also not be frozen due to their high moisture content. Grated hard cheeses like Parmesan and Romano can be frozen but are better kept in the refrigerator, as freezing will result in a loss of quality.

If you do decide to freeze cheese for cooking, it is important to prepare and package it properly. Portion the cheese into quantities that you are likely to use at one time, as cheese should not be refrozen after thawing. Wrap the cheese or place it in its original packaging, then put it in an airtight ziplock bag or container to prevent freezer burn. Freeze the cheese as quickly as possible to at least -9 °F (-23 °C) to prevent large ice crystals from forming.

Frozen cheese can be stored indefinitely but is best used within 6-9 months for optimal quality. Thaw the cheese in the refrigerator for 7-8 hours per pound of cheese. Shredded cheese can be added directly to dishes without thawing. Frozen cheese is best suited for cooked dishes where changes in texture are less noticeable, such as sauces, pizzas, or grilled cheese sandwiches.

Cheese is simply less perishable milk, so it won't suddenly go bad

Cheese is a beloved food for many, and it's good to know that it won't suddenly spoil and turn into a block of poison overnight. Cheese is simply a less perishable form of milk, and it takes quite a while for it to go bad.

The reason cheese has a longer shelf life than milk is that most of the moisture is removed from milk during the cheesemaking process, and the fat and protein are preserved by fermentation, salt, and acidity. The drier and harder the cheese, the longer it will last. So, a block of hard cheese like Cheddar or Parmesan can last in your fridge for up to four months if it's unopened, and about six weeks once opened. These harder cheeses are also the safest when it comes to mould. If you spot any blue, grey, or green mould, you can simply cut it off, and a few centimetres around it, and the rest of the cheese is still good to eat.

For semi-hard to semi-soft cheeses, like Gouda and Gruyère, you're looking at a shorter window of two to three weeks in the fridge once opened. These cheeses can also be frozen for up to two months, but their texture and flavour may be affected.

Soft cheeses, like Brie, Feta, and Camembert, are the most perishable because they contain the most moisture. These should be eaten within one to two weeks of being opened. Freezing is not recommended for these cheeses as they will lose their texture.

While cheese won't suddenly go bad, it's important to know what to look out for when it does start to spoil. The most common signs of spoilage are mould, dryness, and unpleasant smells. If you see red or black mould on any type of cheese, it's time to throw it out and clean your fridge. But don't worry too much about wasting cheese, as it will usually become unappetising far before it becomes dangerous.

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