Cheese Expiration: How Long Does It Really Last?

Cheese is a beloved dairy product with a variety of types and uses. But how long does it last before it goes bad? The shelf life of cheese depends on several factors, including the type of cheese, moisture content, storage practices, and preservatives. Generally, harder cheeses tend to have a longer shelf life than softer, more moist varieties. Proper storage is crucial, as cheese should be kept at a temperature of 40°F or lower to prevent bacterial growth and spoilage. While expiration dates on cheese packaging provide a guideline, using your senses to look, smell, and even taste the cheese can be more reliable indicators of whether it has gone bad.

Hard cheeses can last for four to six months in the fridge

Hard cheeses, such as Asiago, Parmesan, Beaufort, pecorino Romano, and Cheddar, are the longest-lasting cheeses in the fridge. When stored correctly, they can last for four to six months. This is because they have less internal moisture, which slows down the degradation process.

To store hard cheeses, wrap them in cheesecloth, parchment paper, or butcher paper and place them in the fridge. Avoid using cellophane, as the cheese needs to breathe. The egg drawer is a good place to store cheese, as it is colder than the vegetable drawer.

Even after the "best-by" date, hard cheeses can be consumed. If there is some mould, cut it off and an area around it, and the cheese should be good to consume. However, if there is red or black mould, the cheese should be discarded. Other signs that hard cheese has gone bad include a darker colour, harder texture, and a stronger smell.

Freezing hard cheese in a freezer-safe container can extend its shelf life by a few months. However, freezing may alter the taste and texture of the cheese, making it dry and crumbly.

Semi-hard and semi-soft cheeses last for two to four weeks

Semi-hard and semi-soft cheeses are those that have been cooked and pressed but not aged, meaning they contain more moisture. This makes them more perishable than harder cheeses. When stored in the fridge, they will last for two to four weeks after their expiration date.

To extend their shelf life, semi-hard and semi-soft cheeses should be wrapped in breathable parchment-type paper and then placed inside a Ziploc bag. This method will allow limited airflow, keeping the cheese tasting fresh while also preventing the cheesy smell from affecting the rest of the food in the fridge.

When trying to determine if a semi-hard or semi-soft cheese has gone bad, it is important to use your senses. Look for any weird molds and make sure it tastes the same—relatively—as it did when you bought it. If you see mold, you can cut it off and still eat the cheese, as long as it is not completely covered. However, if you see red or black mold, it is best to throw the cheese out.

Soft cheeses should be eaten within one to two weeks

Soft cheeses, such as cottage cheese, cream cheese, ricotta, Brie, mozzarella, Neufchâtel, feta, Gorgonzola, and Camembert, are highly perishable and will go bad much more quickly than hard or semi-hard cheeses. They have a high moisture content, which means they are susceptible to spoilage.

To store soft cheeses, keep them in a little Tupperware container or plastic jar to limit airflow.

Freezing cheese is not recommended

While freezing cheese can be a convenient way to extend its shelf life, it is not recommended due to the negative impact on the cheese's texture and quality. Here's why:

Freezing Affects Texture and Quality

Freezing cheese can alter its texture, causing it to become drier, crumbly, and mealy. This is because when cheese is frozen, small ice crystals form on the inside, disrupting its internal structure. When the cheese is thawed, the ice melts and water is released, resulting in a drier and crumbler product. This effect is more pronounced in softer cheeses with higher water content, such as cottage cheese, ricotta, and Camembert.

Freezing Can Halt the Ripening Process

In the case of ripened cheeses like blue cheese and Camembert, live mold and bacteria populations are added to develop their distinctive textures and flavors. Freezing damages these microbes and can prevent the cheese from ripening properly when thawed, potentially reducing their overall sensory quality.

Freezing May Affect Melting Properties

Frozen cheeses may also become less meltable over time. For example, mozzarella that has been frozen for an extended period may not melt as well as fresh mozzarella. This can impact the functionality of the cheese in recipes that rely on its melting properties, such as grilled cheese sandwiches.

Freezing is Not Necessary for Longevity

Cheese naturally has a long shelf life when stored properly in the refrigerator. Hard cheeses like Parmesan and Romano can last up to 12 months in the refrigerator without freezing. Additionally, freezing does not improve the safety of the cheese, as it can already last for several months without spoiling when properly stored.

Freezing Requires Proper Techniques

To minimize the negative effects of freezing, specific techniques must be employed. This includes portioning the cheese into suitable amounts, using proper wrapping and airtight containers, and freezing rapidly at very low temperatures. These steps can be time-consuming and may not guarantee the desired outcome.

How to tell if cheese has gone bad

Cheese is a dairy product that can spoil and harbour harmful bacteria. Eating spoiled cheese can lead to foodborne illnesses, so it's important to know how to tell if cheese has gone bad. Here are some ways to determine if your cheese is still good:

Smell

One of the signs of spoiled cheese is an "off" smell. Depending on the type of cheese, this could be similar to spoiled milk, ammonia, or even a refrigerator or freezer. A good practice is to smell your cheese when you first purchase it so that you can establish a baseline for its scent and more easily identify any changes. However, some pungent cheeses can be trickier to assess by smell alone.

Appearance

Cheese naturally grows mould, so don't be too quick to discard your cheese at the first sign of surface mould. Try trimming off a small amount from the side that is growing mould. If the rest of the cheese is clean and shows no other signs of spoilage, it is likely still safe to consume. However, if the entire piece is covered in thick mould, it may not be worth saving.

Other appearance indicators include changes in colour (fading or darkening), changes in texture (hardening, cracking, or sliminess), oil, or bloated packaging.

Taste

As a last resort, you may need to taste a small piece of the cheese to determine if it has gone bad. Only taste a small piece, just enough to gauge the flavour. Spoiled cheese may taste sour or have an unpleasant aftertaste.

In summary, knowing how to identify spoiled cheese is crucial for your health and safety. If you notice any changes in appearance, smell, or texture, it's best to err on the side of caution and discard the cheese.

Frequently asked questions