Kamil Perry
Cheese is a beloved staple in many kitchens, but it's important to know how to store it properly to avoid waste. The shelf life of cheese depends on its moisture content, with soft cheeses like ricotta, feta, and mozzarella being more perishable than harder varieties like cheddar, Gruyère, and Parmigiano Reggiano. In general, soft cheeses will last about a week in the fridge, while hard cheeses can last up to four weeks. Proper storage is key, and it's recommended to wrap cheese in parchment or wax paper and store it in an airtight container. Freezing cheese is not usually recommended, especially for soft cheeses, as it can affect the texture and flavour. However, harder cheeses intended for cooking can be frozen for a few months. To avoid food waste, it's best to buy smaller amounts of cheese more frequently and store it properly to maintain its freshness.
| Characteristics | Values |
|---|---|
| Shelf life | Varies depending on the type of cheese. Hard cheeses last 3-4 times longer than soft cheeses. Soft cheeses last 1-2 weeks, while most hard cheeses last 3-4 weeks. |
| Signs of spoilage | Mold, dryness, ammonia, yeasty smell, bitter flavor, fermented fruit taste, fizzy sensation on the tongue |
| Storage method | Wrapping cheese in porous material like parchment or wax paper helps maintain its moisture. Avoid using plastic wrap as it can dry out the cheese. |
| Freezing | Freezing is not recommended for soft cheeses. Hard cheeses can be frozen for up to 6 months at a temperature of 0°F (-18°C) or below. |
What You'll Learn
Soft cheese: lasts 1 week in the fridge
Soft cheese typically lasts about a week in the fridge. This is because soft cheeses have a high moisture content, which makes them more perishable than harder cheeses. The fresher the cheese, the more perishable it is.
Soft cheeses include ricotta, feta, and mozzarella. They are usually spreadable and often gooey. Soft-ripened or "semi-soft" cheeses like Brie have a delicate rind, so they need more care than other soft cheeses.
To get the most out of soft cheese, it's important to store it properly. For cheese sold in brine, like feta or fresh mozzarella, keep it in the liquid and make sure the container's lid is secure. For blue cheese, wrap it in foil. Wrapping soft cheese in parchment paper and keeping it in an airtight container is also an option.
The best way to know if soft cheese has gone bad is to use your senses. If you notice mold, a yeasty smell, or dryness, it's best to throw it out.
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Semi-soft cheese: lasts 2-3 weeks
Semi-soft cheeses, such as cheddar, Gruyère, Comté, aged Manchego, and Monterey Jack, have a longer shelf life than soft cheeses, lasting two to three weeks in the fridge. This is because they contain less moisture than soft cheeses, which is necessary for bacterial growth, so they are less perishable.
To make the most of this shelf life, it is important to store your semi-soft cheese correctly. Firstly, remove the cheese from its plastic packaging. Then, wrap it loosely in a pliable yet breathable material, such as wax paper or cheese paper. Finally, put the cheese in a container with an airtight lid.
If you want to freeze your semi-soft cheese, it is best to trim it into a uniform shape and vacuum seal it. This will preserve the cheese for up to two months. You can also wrap the cheese tightly in parchment paper and then in aluminium foil. This method will keep the cheese for about a month.
When it comes to signs of spoilage, look out for unintentional mould, a bitter flavour, a fermented fruit taste, and a fizzy sensation on the tongue. If you see any of these signs, it's time to toss your cheese!
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Semi-hard cheese: lasts 2-3 weeks
Semi-hard cheeses, such as cheddar, Gruyère, Comté, aged Manchego, and Monterey Jack, have a longer shelf life than soft cheeses because they contain less moisture. This means they'll usually last two to three weeks in the fridge.
To make the most of this two-to-three-week window, it's important to store your semi-hard cheeses correctly. When you get your cheese home, remove it from its plastic packaging and wrap it loosely in a pliable yet breathable material, such as wax paper or cheese paper. Then, place the cheese in an airtight container and store it in the fridge.
If you're unsure about whether your semi-hard cheese has gone bad, your senses will be the best indicator—even better than expiration dates. If you notice any red or black mould, drastic changes in texture, or a yeasty or ammonia smell, it's best to throw the cheese away. However, if you notice any blue, grey, or green mould on hard cheeses, you can simply cut off the affected parts and the rest of the cheese will be safe to eat.
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Hard cheese: lasts 4 weeks
Hard cheeses are low in moisture, making it difficult for bacteria to flourish. This means that, once opened, a package of hard cheese can last a long time—approximately four weeks in the refrigerator. According to the USDA, unopened packages of hard cheese will last about six months.
To store hard cheese in the refrigerator, first, remove the cheese from its plastic packaging. Then, wrap it loosely in cheese paper or wax paper. Finally, put the cheese in a container with an airtight lid.
It's important to note that hard cheeses are more durable than soft cheeses because they contain less moisture and are therefore less prone to spoilage from bacteria. However, cheese will usually become unpalatable far before it becomes dangerous, so there's no need to stress. With many harder cheeses, you can even scrape off any blue, gray, or green mold that's growing. That being said, if you ever notice red or black mold, it's best to discard the cheese as your fridge may need a thorough sanitizing.
To extend the shelf life of hard cheese, it's recommended to wrap it in wax, parchment, or cheese paper, and store it on the top or middle shelf, or in a drawer of your refrigerator. Keep it above raw meats, poultry, and fish to avoid contamination. Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can dry it out and harden it.
Additionally, freezing is an option for hard cheese, although it may affect its texture and taste. It's best suited for cooking rather than snacking. When freezing hard cheese, trim it into a uniform shape and use a vacuum sealer, parchment paper, or freezer bag to reduce oxygen contact.
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Freezing cheese: best for cooking, not snacking
Freezing cheese is a great way to extend its shelf life, but it's important to note that not all cheeses freeze well. The best cheeses for freezing are those that are intended for cooking, rather than snacking, as freezing can affect the texture and consistency of the cheese.
Soft cheeses, for example, don't freeze well due to their high moisture content. When frozen, the moisture expands and ruptures the cheese's cell walls, resulting in a crumbly or grainy texture upon thawing. This makes the cheese less suitable for snacking or eating plain but can still work well for cooking, where it will melt just fine.
Hard cheeses, on the other hand, tend to freeze better because they contain very little moisture. Freezing hard cheeses can alter their consistency, making them more crumbly, but they will still perform well under heat.
If you do decide to freeze your cheese, it's important to wrap it as airtight as possible, ensuring there is no moisture on the cheese before wrapping. A vacuum sealer is a great option for freezing cheese, as it eliminates contact with surrounding air. Parchment paper followed by aluminium foil is another recommended method, although it is not as effective as a vacuum sealer.
When it comes to thawing frozen cheese, it's best to transfer it to the refrigerator and allow it to thaw slowly. This can take up to a day, depending on the size of the cheese, but it's important to give the cheese time to reabsorb moisture. It's also recommended to use thawed cheese as a secondary ingredient in cooked dishes rather than eating it raw, as freezing can affect the texture and flavour.
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Frequently asked questions
The length of time cheese can be stored in the fridge depends on the type of cheese. Soft cheeses tend to spoil more quickly than hard cheeses. Generally, unopened hard cheeses don't need to be refrigerated but will last much longer if they are. Unopened blocks of hard cheese can last up to 6 months in the fridge. Soft cheeses last 1–2 weeks in the fridge after opening, while most hard cheeses last 3–4 weeks.
Cheese that has gone bad will have an off odor, texture, or taste. If the surface texture has become slimy, wet, or soft, discard it immediately. Spoiled cheese may also show signs of mould that aren't part of the manufacturing process.
If you notice mould on hard cheese, simply cut off at least 1 inch (2.5 cm) around and below the mouldy spots. If you have a healthy immune system, you’ll likely be fine if you accidentally eat a mouldy spot, but monitor yourself for symptoms of food poisoning, such as vomiting, stomach pain, or diarrhoea. With soft cheeses, mould can spread much faster, meaning they are riskier if they are past their best-before date than hard cheeses, and should be discarded.
Cheese should be stored in a dark, cool, and airy space, such as the vegetable compartment of a fridge. Cheese should be wrapped in a way that allows it to breathe, but also protects it from drying out or becoming too humid. Wax paper or parchment paper are good options, as they are designed to help cheese breathe. Plastic wrap can be used in a pinch but can impart plasticky flavours to the cheese.
Cheese can be stored in the freezer, but freezing cheese is not usually recommended, especially for soft cheeses. A block of cheese intended for cooking will be fine in the freezer for a few months.
