Andy Montoya
Cheddar cheese is a semi-hard cheese with a longer shelf life than soft cheeses due to its lower moisture content. When stored properly in the fridge, an unopened block of cheddar cheese can last for up to six months, while an opened block will typically stay good for three to four weeks. Freezing is also an option to extend the shelf life of cheddar cheese, but it may become crumbly and lose some of its flavor. To prevent mold and maintain freshness, it is important to wrap cheddar cheese in porous materials like wax or cheese paper and store it in the correct location in the fridge.
| Characteristics | Values |
|---|---|
| Shelf Life | 3-6 weeks if stored properly |
| Signs of Spoilage | Hard texture, dark colour, strong smell, mould |
| Storage | Wrap in wax, parchment, or cheese paper, then loosely in foil; avoid plastic wrap |
| Freezing | Can be frozen for up to 6 months; may become crumbly and lose flavour |
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What You'll Learn
Cheddar shelf life: 3-4 weeks in the fridge
Cheddar is a semi-hard cheese with less moisture content than soft cheeses. This means that once opened, a block of cheddar cheese will typically last 3-4 weeks in the fridge. To ensure your cheddar lasts this long, you should follow these steps for proper storage:
Firstly, remove the cheese from its plastic packaging. Instead, wrap it loosely in a pliable yet breathable material, such as wax paper or cheese paper. Then, place the wrapped cheese in a container with an airtight lid and store it in the fridge. The ideal fridge temperature is below 40°F (4°C).
It's important to note that cheddar cheese can go bad before its expected shelf life, depending on quality control issues during manufacturing or improper storage. To determine whether your cheddar cheese is still safe to eat, look out for signs of spoilage. If the cheese has developed a very hard texture, darkened in colour, or has a strong smell, it should be discarded.
If you notice mould on your cheddar cheese, it may be possible to salvage it. Hard cheeses like cheddar are generally safe to consume if you cut away the mouldy area, ensuring to remove at least 1 inch (2.5 cm) around and below the affected area. However, if mould appears on shredded, sliced, or crumbled cheddar cheese, the entire package should be discarded.
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Freezing cheddar: lasts 6 months, but may become crumbly
Cheddar is a hard cheese that can be frozen to extend its shelf life. Freezing cheddar is a good option if you have a large amount of cheese and want to store it for a long time. Freezing can preserve cheddar for up to 6 months, but it may become crumbly due to the formation of ice crystals during thawing.
To freeze cheddar cheese, it is important to follow proper packaging techniques to prevent freezer burn and maintain its quality. Firstly, wrap the cheese tightly in plastic wrap or aluminium foil, ensuring there is no air between the cheese and the wrapping material. Then, place the wrapped cheese in an airtight container or a resealable freezer bag. The key is to prevent air from reaching the cheese, which can cause freezer burn and affect its texture and flavour.
When freezing cheddar cheese, it is best to store it in the coldest part of your freezer, usually the back or bottom. Maintaining a consistent freezer temperature of 0°F (-18°C) is crucial for preserving the cheese. At this temperature, you can expect your cheddar to last for up to 6 months.
Thawing frozen cheddar cheese properly is essential to minimise changes in texture and flavour. The best method is to transfer the cheese from the freezer to the refrigerator and allow it to thaw gradually over 24 to 48 hours, depending on the size of the cheese. This gradual process helps preserve the integrity of the cheese.
While freezing can extend the shelf life of cheddar cheese, it is worth noting that frozen and thawed cheese may not have the same creamy mouthfeel as fresh cheese. Additionally, freezing can affect the texture, making the cheese crumbly. Therefore, it is recommended to use frozen and thawed cheddar cheese for cooking rather than direct consumption.
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Signs cheddar has gone bad: hard texture, dark colour, strong smell
Cheddar is a hard cheese, and hard cheeses can last 3-4 weeks in the fridge after opening. Unopened blocks of hard cheese can last up to 6 months in the fridge. However, it's important to check your cheese for signs of spoilage, as it can be tricky to determine if it has gone bad.
Hard texture
Hard cheeses like Cheddar can start to crack when they spoil due to changes in the cheese's moisture content and the growth of unwanted bacteria. As hard cheeses age, they lose moisture, which can cause them to become brittle and prone to cracking. To prevent cracking, store your cheese in a cool place with good air circulation and the right humidity conditions.
Dark colour
A change in the colour of cheese can indicate spoilage. If your Cheddar has darkened, it may be a sign that it has gone bad. However, white specks or crystallized patches on aged hard cheeses like Cheddar are normal and safe to eat. These spots are most likely not mould but calcium lactate crystals, which form when the lactic acid in cheese combines with calcium.
Strong smell
A significant change in the smell of cheese from its normal odour can indicate that it has gone bad. Ammonia is one of the most common chemicals found in off cheese, produced by bacteria breaking down the protein. It has a strong, pungent smell similar to cleaning products or urine. Excessive amounts of ammonia can indicate spoilage, and the cheese may also have a bitter or sour taste. Butyric acid is another chemical that can be present in cheese when it goes bad, produced by bacteria breaking down the fat in the cheese.
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Storing cheddar: wrap in wax paper, then foil
Cheddar is a hard cheese, and generally, unopened hard cheeses don't need to be refrigerated but will last much longer if they are. An unopened block of hard cheese will last for six months in the fridge. Once opened, hard cheeses will typically last for three to four weeks in the fridge.
To store cheddar, wrap it in wax paper and then foil. This will help to maintain its moisture. Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can dry it out and harden it. Wax paper is porous, so it will prevent the cheese from drying out. You can also wrap the cheese in parchment or cheese paper.
Some people recommend wrapping cheese in plastic wrap, but this should be avoided if the plastic is in contact with the rind or interior of the cheese for more than a week, as the cheese may suffer and become slimy-rinded and discoloured. If you do use plastic wrap, it should be discarded after unwrapping and the cheese should be put in a new wrapping.
One person reported that they stored their cheese in wax paper and then foil, but after six or seven days, the cheese developed hard edges and the taste degraded. However, another person reported that they successfully stored their cheese in a plastic box in the fridge, in addition to regular wrapping, which helped to stabilise the temperature and keep the cheese fresh.
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Mouldy cheddar: cut off 1 inch around and below the mould
Cheddar is a hard cheese, and hard cheeses can be safely cut around mouldy spots. This is because mould roots will barely be able to penetrate the surface of hard, salty cheeses. However, mould on soft cheeses can get deeper into the cheese, so it is not safe to cut around mouldy spots on soft cheeses.
If you find mould on a block of cheddar cheese, you can cut off at least 1 inch (2.5 cm) around and below the mouldy area. This is because, in addition to the visible mould on the surface, there is also mycelium—a network of fungal strands that you can't see—that has permeated into the cheese. You must make sure you're cutting out enough cheese so that all of the fungi's hyphae and any potential toxins are eliminated.
However, if the surface of the cheese is entirely covered in mould, or if the piece of cheese is too small to cut 1 inch below the surface with mould growth, it's best to throw the cheese away.
It's important to note that while cutting around mouldy spots on hard cheeses like cheddar is generally safe, it's still possible that the mould has affected the taste and texture of the cheese. Additionally, if the cheese has an ammonia-like odour, it's best to throw it out.
To prevent mould from growing on cheddar cheese, it's recommended to wrap blocks of cheese in wax, parchment, or cheese paper and store them in the fridge at a temperature below 40°F (4°C). Proper storage can help extend the shelf life of cheddar cheese and prevent mould growth.
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Frequently asked questions
An unopened block of cheddar cheese will last 6 months in the fridge and will have a longer shelf life if unopened.
An opened block of cheddar cheese will typically remain safe to use for 3 to 4 weeks in the fridge if stored properly. Wrap it in wax, parchment, or cheese paper and then loosely in foil to prevent mold.
Yes, you can freeze a block of cheddar cheese. Cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminum foil or plastic freezer wrap, or place them inside a heavy-duty freezer bag. Frozen cheese may become crumbly and lose some of its flavor, so it is best suited for cooked dishes such as sauces, soups, and casseroles.
A block of cheddar cheese that is going bad will typically develop a very hard texture, will darken in color, will develop a strong smell, and mold may appear.
