Kamil Perry
The shelf life of unopened cheese after the expiration date depends on the type of cheese and how it's stored. For naturally-aged cheddar cheese, it can be stored for up to 6 months past the expiration date if kept in an unopened package below 40°F. However, for soft cheeses like cottage cheese and stirred curd cheeses such as Monterey Jack, it is not recommended to consume them after the expiration date due to their higher moisture content and potential for quicker spoilage. It's important to inspect the cheese for any signs of spoilage, such as mold, odd odors, or a slimy texture, before consuming it past its expiration date.
| Characteristics | Values |
|---|---|
| Expiry Dates | In the US, there are no regulations on date marking when it comes to cheese. |
| Safe to Consume | If it's been sealed and smells right when you open it, it's probably fine. |
| Best-By Dates | Best-by dates are arbitrary with aged cheese. |
| Safe Fridge Temperature | Below 40°F (4°C). Higher temperatures significantly increase the rate at which bacteria multiply, which raises the risk of spoilage. |
| Storage | Wrap blocks of cheese (or other types that don’t come in resealable packaging) in wax, parchment, or cheese paper. |
| Mould | If there is mould on hard cheese, cut off at least 1 inch (2.5 cm) around and below those spots. If mould appears in shredded, sliced, or crumbled cheese, the entire package should be discarded. |
| Freezing | To further extend the shelf life of cheese, freeze it. Cut the cheese into portions no larger than 1/2 pound each, and wrap tightly in heavy-duty aluminum foil or plastic freezer wrap. |
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What You'll Learn
- Unopened cheese can be good for up to 6 months past the expiration date
- Freezing unopened cheese can extend its shelf life
- Proper storage is key: below 40°F (4°C) and wrapped in wax, parchment, or cheese paper
- Inspect cheese for signs of spoilage like mould, odd odours, slimy texture, or sour flavour
- If mould is present, cut off at least 1 inch around and below the mouldy area
Unopened cheese can be good for up to 6 months past the expiration date
The shelf life of unopened cheese depends on various factors, such as the type of cheese, how it's stored, and individual expiration dates set by the producer. In the US, there are no regulations on date marking for cheese, so expiration dates are often arbitrary.
However, as a general rule, unopened cheese can be good for up to 6 months past the expiration date. This is specifically the case for naturally-aged cheddar cheese, which can continue to age and sharpen in your fridge if stored properly. To ensure the cheese stays fresh, it should be kept in an unopened package below 40°F (4°C). At temperatures higher than 40°F, bacteria multiply at a faster rate, increasing the risk of spoilage.
It's important to note that not all cheeses are created equal when it comes to shelf life. Stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack, for example, are not recommended for consumption after the expiration date due to their higher moisture content.
When it comes to determining whether unopened cheese is still safe to eat, it's important to use your senses. Inspect the cheese for any signs of spoilage, such as mold, odd odors, a slimy texture, or a sour flavor. If you notice surface mold on hard cheese, you can cut off at least 1 inch (2.5 cm) around and below the affected spots and safely consume the rest. However, if mold is present in soft cheeses or shredded, sliced, or crumbled forms of cheese, it's best to discard the entire package.
Additionally, freezing is an effective way to extend the shelf life of unopened cheese. By cutting the cheese into portions and wrapping them tightly in heavy-duty aluminum foil or plastic freezer wrap, you can store it in the freezer for an extended period. Once thawed, an unopened chunk of frozen cheese can be kept in the refrigerator for an additional 3 to 4 days before use.
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Freezing unopened cheese can extend its shelf life
Cheese is expensive, and it can be frustrating when it goes bad before you've had a chance to use it. Freezing unopened cheese is one way to extend its shelf life and save it from the garbage bin. However, there are some things to keep in mind before you start moving all your cheese into the freezer.
Firstly, not all cheeses are suited to freezing. Semi-firm to firm blocks of cheese with no rind around them are the best options for freezing. This includes commonly purchased blocks and loaves of cheddar, Jack, Colby, mozzarella, muenster, and provolone. Softer cheeses with higher moisture content are not ideal for freezing as their structure can be significantly damaged during the freezing process, resulting in an undesirable texture and appearance when thawed.
Secondly, while freezing can extend the shelf life of cheese, it is important to note that it does not reset the clock on spoilage but merely pauses it. Therefore, it is crucial to only freeze cheese that is still within its sell-by date and shows no signs of spoilage, such as mould, odd odours, slimy texture, or sour flavour.
Lastly, freezing can affect the texture and performance of the cheese. Frozen cheese tends to become more crumbly and mealy, making it difficult to slice. However, it will still melt just fine, so it can be used in dishes where the cheese is intended to be melted, such as grilled cheese sandwiches.
Overall, freezing unopened cheese can be a useful way to extend its shelf life, but it is important to choose the right types of cheese and be aware of the potential changes in texture and appearance. When in doubt, use your best judgment and common sense to determine if the cheese is still safe to consume.
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Proper storage is key: below 40°F (4°C) and wrapped in wax, parchment, or cheese paper
Proper storage is the key to prolonging the lifespan of unopened cheese. When storing cheese, it is crucial to maintain a temperature of below 40°F (4°C). This cooler temperature helps to preserve the cheese and prevent spoilage. To achieve this, the bottom of the refrigerator, such as the vegetable compartment, is the ideal location.
Additionally, the type of wrapping used plays a significant role in maintaining the quality of the cheese. Plastic wrap should be avoided, as it can cause the cheese to spoil faster and negatively impact its texture and taste. Instead, opt for breathable wrapping options such as wax paper, parchment paper, or cheese paper. These materials allow the cheese to breathe and prevent the buildup of excess moisture.
To wrap the cheese, start by placing the wax or parchment paper flat on a counter or clean surface. Then, place the cheese in the centre of the paper and bring the edges of the paper up and around the cheese, creating neat and tight folds as you go. You can secure the wrapping with tape if desired.
It is also a good practice to label the wrapped cheese. Write the name of the cheese and the date of purchase on a label or directly on the wrapping. This helps you keep track of how long you've had the cheese and ensures you consume it within its recommended timeframe.
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Inspect cheese for signs of spoilage like mould, odd odours, slimy texture, or sour flavour
The expiration date on cheese is somewhat arbitrary, especially for aged cheese. Properly stored cheese can be good for years beyond its expiration date. However, it's important to inspect cheese for signs of spoilage to ensure it's still safe to eat.
Mould is a natural part of cheese, and some cheeses are even moulded intentionally. However, if mould appears on a type of cheese that is not supposed to be mouldy, it should be discarded. If the cheese is a type that is supposed to be mouldy, inspect the mould to ensure it's the right type. Mould on cheese should be white, blue, or red. If you see black mould, the cheese is spoiled and could be toxic. If there are only small amounts of surface mould, you can try trimming it off. But if the entire piece is covered in thick mould, it's best to discard it.
Another indicator of spoilage is a change in colour. For example, the exposed part of the cheese may lose its yellow colour and look much whiter due to the loss of beta-carotene. Browning can also be a sign of spoilage, especially in cheeses like Gouda and Parmesan. Any significant colour change in cheese can indicate that it has spoiled.
Cheese can also spoil and become slimy or greasy. If you notice a slimy texture, discard the cheese. A change in consistency or texture can also indicate spoilage. If the cheese has become noticeably squashy with darkening, it's likely spoiled.
Odour is another key indicator of spoilage. Depending on the type of cheese and the stage of spoilage, it may smell rancid, sour, or putrid. If the cheese has an "off" smell, such as spoiled milk or ammonia, it's best to discard it.
Finally, taste is a good indicator of whether cheese has spoiled. If you're unsure, take a small taste—just enough to get the flavour. If the cheese tastes sour or bitter, it has likely spoiled.
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If mould is present, cut off at least 1 inch around and below the mouldy area
When it comes to cheese, mould is a complex issue. While some cheeses are made with mould and are safe to eat, other types of mould can be harmful. If you come across mould on your cheese, it's important to take the necessary precautions to ensure food safety.
Firstly, identify the type of cheese. Hard cheeses like Cheddar, Parmesan, and Pecorino can usually withstand the presence of mould in small amounts. On the other hand, soft cheeses like cottage cheese, cream cheese, and bread or meat products with mould should be discarded entirely.
Now, if you have a hard cheese with mould, it's crucial to inspect the extent of the mould growth. If the mould is widespread and covers the entire surface, it's best to discard the cheese. However, if the mould is localized, you can attempt to salvage the cheese by cutting away the affected areas.
To ensure food safety, it is recommended to cut off at least 1 inch (2.5 cm) around the mouldy area. This includes the area directly below the mould, as mould tends to grow in roots and filaments that may spread beneath the surface. By cutting a generous portion around and below the mould, you reduce the risk of consuming any harmful toxins produced by the mould.
After cutting away the mouldy sections, carefully dispose of them to prevent cross-contamination. Wrap the remaining cheese tightly to inhibit further mould growth. It is important to note that while cutting away mould can remove the visible signs, it may not eliminate all potential toxins. Always use your best judgment and, if in doubt, discard the cheese entirely.
In conclusion, while it may be tempting to salvage your cheese by cutting away mould, it is important to prioritize food safety. Hard cheeses can sometimes be rescued, but soft cheeses should always be discarded. By following these guidelines, you can make informed decisions about mouldy cheese and reduce the risk of any adverse health effects.
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Frequently asked questions
Unopened cheese can be good for several months to a year or more after the expiration date, depending on the type of cheese and how it's stored. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which gives them a longer shelf life.
Unopened cheese may have gone bad if it exhibits certain signs of spoilage, such as mould, off colours, odd odours, or unusual textures. If the cheese has a sweaty, chlorine-like, or ammonia-like odour, it has likely spoiled.
If you find mould on hard, unopened cheese, you can cut off at least 1 inch (2.5 cm) around and below the mouldy spots and safely eat the rest. However, if mould is found on soft, unopened cheese, the entire package should be discarded.
