Cheese Storage: How Long Does It Last?

Cheese is a delicious and versatile food, but how long does it last in the fridge? The answer depends on the type of cheese and how it's stored. Soft cheeses like mozzarella, feta, and ricotta have a high moisture content, making them more perishable, and typically last for about one to two weeks in the fridge. Harder cheeses, such as cheddar, Gruyère, and Parmigiano Reggiano, have lower moisture levels, which means they can last for up to four weeks in the refrigerator. Proper storage is also key to extending the shelf life of cheese. Wrapping cheese in porous materials like wax, parchment, or cheese paper helps maintain its moisture and is preferable to plastic wrap, which can impart unwanted flavours.

Soft cheeses last 1-2 weeks in the fridge

Soft cheeses, such as ricotta, feta, mozzarella, and brie, have a high moisture content, which makes them more perishable than harder cheeses. Therefore, soft cheeses will only last for about one to two weeks in the fridge.

The quality and taste of soft cheese will start to deteriorate before the two-week mark, so it's best to consume it sooner rather than later. To get the most out of soft cheese, proper storage is essential. For instance, cheese sold in brine, like feta or fresh mozzarella, should be kept in its liquid and secured with a lid. On the other hand, blue cheese can be wrapped in foil.

Soft-ripened or "semi-soft" cheeses like Brie have a delicate rind, so they require extra care. It is recommended to wrap them in cheese paper or parchment paper and store them in an airtight container.

Additionally, it is worth noting that a wedge of cheese starts to decline as soon as it is cut off the wheel, and refrigeration does not improve its quality. Therefore, it is advisable to only buy cheese for the week ahead.

In summary, soft cheeses are best enjoyed within one to two weeks of opening, and proper storage methods can help extend their freshness and flavor.

Hard cheeses can last 6 months unopened

Hard cheeses, such as aged cheddar, aged gouda, and parmesan, are low in moisture, which makes it difficult for bacteria to flourish. This means that unopened hard cheeses can last for up to six months in the fridge.

If you want to make your hard cheese last longer, it's best to store it in the fridge. While unopened hard cheeses don't require refrigeration, they will last much longer if they are refrigerated. To properly store hard cheese 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.

It's important to note that hard cheeses will still eventually spoil, so always check for signs of spoilage before consuming. The most obvious sign of spoilage is visible, unintentional mold. However, white specks or crystallized patches on certain aged hard cheeses are normal and safe to eat. These spots are most likely not mold but calcium lactate crystals, which form when the lactic acid in cheese combines with calcium.

Additionally, always maintain a safe fridge temperature of below 40°F (4°C). Higher temperatures significantly increase the rate at which bacteria multiply, which raises the risk of spoilage.

Freezing cheese is not recommended

While freezing cheese can be a convenient way to keep some cheeses on hand for use in cooking, it is not recommended due to the negative impact on the cheese's texture and quality. Here are several reasons why freezing cheese is not the best option:

Texture and Quality

Freezing and thawing cheese can affect its texture and quality. When cheese is frozen, small ice crystals form on the inside, disrupting its internal structure. As a result, the cheese can become drier, crumbly, and mealy. The higher the water content in the cheese, the more ice crystals will form, which can significantly damage its structure. Softer cheeses with higher moisture content are more susceptible to this type of damage.

Impact on Melting Properties

Freezing cheese can also affect its melting properties. For example, mozzarella that has been frozen for an extended period may not melt as well as fresh mozzarella. Longer freezing times can reduce the meltability of the cheese.

Interference with Ripening Process

Freezing cheese can halt the ripening process in cheeses with beneficial, active mold populations, such as blue cheese and Camembert. The low temperatures can damage the molds essential for the ripening process, potentially decreasing the overall sensory quality of these cheeses.

Development of Unpleasant Flavors

Freezing cheese can also lead to the development of undesirable flavors, especially in cheeses with a natural rind, such as Camembert, cloth-bound cheddar, and St. Nectaire.

Loss of Flavor and Texture

The freezing and thawing process can cause fluctuations in the consistency of the cheese's original fat content, leading to a slight reduction in flavor. While harder cheeses retain their flavor better, softer cheeses with higher moisture content can experience more degradation in texture and flavor.

In summary, while freezing cheese can extend its shelf life and reduce waste, it is not recommended due to the detrimental effects on texture, quality, and flavor. Cheese is best enjoyed fresh to maximize its flavor and texture. However, if freezing is necessary, harder and semi-hard cheeses with lower moisture content are more suitable for freezing.

How to know when cheese is safe to eat

The length of time cheese is safe to eat depends on the type of cheese and how it is stored. Soft cheeses tend to spoil more quickly than hard cheeses. This is because they have a higher moisture content, which provides an ideal environment for bacteria to thrive.

Soft cheeses, such as ricotta, feta, and mozzarella, will last about a week in the fridge. However, their quality and taste will start to decline before then, so it's best to eat them sooner rather than later. To prolong their shelf life, soft cheeses should be stored in their brine, if applicable, with a secure lid. Alternatively, they can be wrapped in parchment paper and kept in an airtight container.

Semi-hard cheeses, such as cheddar, Gruyère, and Monterey Jack, have a slightly longer shelf life of about two to three weeks in the fridge. To store semi-hard cheeses, remove them from their plastic packaging and wrap them loosely in wax paper or cheese paper before placing them in an airtight container.

Hard cheeses, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, have a much longer shelf life due to their low moisture content, which inhibits bacterial growth. An unopened package of hard cheese can last about six months in the fridge, while an opened package can last about four weeks. Hard cheeses should be stored in the same way as semi-hard cheeses.

Regardless of the type of cheese, it's important to inspect it for any signs of spoilage before consuming it. Signs of spoilage include visible mold, a bitter taste, a fermented fruit taste, a fizzy sensation on the tongue, dryness, a yeasty smell, or an ammonia-like odour. If you notice any of these signs, it's best to discard the cheese.

It's worth noting that while mold on hard cheeses can be cut off, soft cheeses with mold should be discarded. Additionally, a safe fridge temperature for storing cheese is below 40°F (4°C).

Proper storage methods to keep cheese fresh

The length of time cheese stays fresh in the fridge depends on the type of cheese and how it is stored. Soft varieties tend to spoil more quickly than hard varieties. This is because they have a higher moisture content, which provides an ideal environment for bacteria to thrive.

Soft cheeses

Soft cheeses, such as ricotta, feta, and mozzarella, will last about a week in the fridge. To extend their shelf life, they should be stored in the liquid they came in, with a secure lid on the container. Blue cheese should be wrapped in foil.

Semi-soft or soft-ripened cheeses

Cheeses like Brie have a delicate rind, so they need more care than other soft cheeses. Wrap them in cheese paper or parchment paper and keep them in an airtight container.

Semi-hard cheeses

Semi-hard cheeses, such as cheddar, Gruyère, Comté, aged Manchego, and Monterey Jack, have a slightly longer shelf life of about two to three weeks in the fridge. To store them properly, remove the cheese from its plastic packaging and wrap it loosely in wax paper or cheese paper. Put the cheese in a container with an airtight lid.

Hard cheeses

Hard cheeses, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, have a very long shelf life. An unopened package can last about six months, while an opened package can last about four weeks in the refrigerator. Store hard cheese in the same way as semi-hard cheese.

General tips

• Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can dry it out and harden it.
• Cheese paper or wax paper will help maintain the cheese's moisture.
• A safe fridge temperature is below 40°F (4°C).
• Cheese will usually become unpalatable far before it becomes dangerous, so your senses will be the best red flag when a cheese goes bad.
• If you notice mould on hard cheese, simply cut off at least 1 inch (2.5 cm) around and below those spots.
• If you notice mould on soft cheese, crumbled cheese, or shredded cheese, discard it.

Frequently asked questions