Cheese Storage: How Long Does It Actually Last?

Cheese is a beloved food item, but it can be tricky to know how long it will last in the fridge. The shelf life of cheese depends on various factors, including moisture content, storage practices, and preservatives. Soft cheeses like feta, mozzarella, and ricotta have a high moisture content, making them more perishable, with a fridge life of around one to two weeks. On the other hand, semi-hard and hard cheeses, such as cheddar, Gruyère, and Parmesan, can last much longer—up to four weeks in the refrigerator. Proper storage methods, like using specific types of wrapping and airtight containers, can also extend the life of your cheese. Additionally, freezing cheese is not recommended, as it can alter its flavour and texture.

Soft cheese: lasts one week in the fridge

Soft cheeses, such as ricotta, feta, mozzarella, brie, and camembert, are highly perishable due to their high moisture content. Therefore, it is important to store them properly to maximise their shelf life. For example, cheese sold in brine, like feta or fresh mozzarella, should be kept in the liquid with a secure lid on the container. For blue cheese, you can wrap it in foil. Soft-ripened cheese, like Brie, has a delicate rind, so it needs more care than other soft cheeses. It is best to wrap it in cheese paper, or parchment paper, and keep it in an airtight container.

Soft cheese will generally last for about one week in the fridge, but its quality and taste will deteriorate before the week is up. Therefore, it is important to buy cheese for the week ahead of you, and to store it properly to get the most out of the product.

To maximise the shelf life of soft cheese, it is important to protect it from low humidity in the fridge. This can be done by storing the cheese in a way that allows it to "breathe" and release moisture.

Semi-hard cheese: two to three weeks in the fridge

Semi-hard cheeses, such as cheddar, Gruyère, Comté, aged Manchego, and Monterey Jack, can be stored in the fridge for two to three weeks. This is because they contain less moisture than soft cheeses, which makes them less perishable.

To ensure your semi-hard cheese lasts the full two to three weeks, follow these steps for proper storage:

• Remove the cheese from its plastic packaging.
• Wrap it loosely in a pliable yet breathable material, such as wax paper or cheese paper.
• Put the cheese in a container with an airtight lid.

It is important to note that the shelf life of cheese will depend on factors such as storage practices, moisture content, and preservatives. Additionally, cheese is a living product that continues to ripen, so it is best to consume it within a few days of purchasing if possible.

Hard cheese: four weeks in the fridge

Hard cheeses, such as aged cheddar, aged gouda, and parmesan, can be stored in the refrigerator for about four weeks once opened. Unopened, they can last up to six months.

Hard cheeses have a low moisture content, which makes it difficult for bacteria to flourish. This gives them a longer shelf life than soft cheeses. To further extend their lifespan, hard cheeses should be removed from their original plastic packaging and wrapped in cheese paper or wax paper before being placed in an airtight container in the fridge.

When it comes to knowing if your hard cheese has gone bad, trust your senses. If you can see mold, cut at least one inch around the affected area and discard it. If the cheese has developed an unintentional bitter flavour, a fermented fruit taste, or a fizzy sensation on the tongue, it should be thrown out.

To get the most out of your hard cheese, only buy what you need for the week ahead and follow proper storage procedures.

Freezing cheese: can alter the flavour and texture

Freezing cheese is an option if you want to extend its shelf life, but it can negatively affect the texture and flavour.

When cheese is frozen, small ice crystals form on the inside, disrupting the internal structure of the cheese. When it’s thawed, water is released, causing the product to dry out and become crumbly. This can also lead to a mealy texture.

Freezing also inactivates microbes in cheese, such as bacteria, yeasts, and mould. This helps extend the shelf life, preventing it from going bad. However, freezing doesn't kill these microbes, it only damages them. So, they may become active again when the cheese thaws.

In the case of ripened cheeses like blue cheese and Camembert, live mould and bacteria populations are added to give these varieties distinctive textures and flavours. As freezing damages these microbes, it can stop these cheeses from ripening properly when thawed, potentially decreasing their overall sensory quality.

Freezing cheese is, therefore, best suited for cooked dishes in which changes to texture are less noticeable, such as sauces, pizza, or grilled cheese sandwiches.

Spotting spoilage: mould, bitter flavour, fermented fruit taste, fizzy sensation on the tongue

Spotting spoilage

Mould

Mould is one of the most obvious signs of cheese spoilage. While some types of cheese, such as blue cheese and brie, are meant to have certain kinds of mould on them, unintentional mould is a sign that your cheese has gone bad.

Bitter flavour

An unintentional bitter flavour is another sign that your cheese has spoiled. Cheese that is cured for shorter periods may have a more pronounced bitter taste due to higher levels of propionic acid and butyric acid. Additionally, cheese made from goat's or sheep's milk tends to be bitter due to their higher concentration of fatty acids.

Fermented fruit taste

A fermented fruit taste is an indication that your cheese has gone bad. This is more common in high-moisture cheeses, as they provide an ideal environment for bacteria to thrive and cause spoilage.

Fizzy sensation on the tongue

If you experience a fizzy sensation on your tongue after eating cheese, it is likely that the cheese has gone bad. This could be due to the production of carbon dioxide gas by bacteria or other microorganisms in the cheese.

To summarise, spotting spoilage in cheese involves looking out for mould, tasting for bitter flavours or fermented fruit tastes, and paying attention to any unusual sensations on the tongue, such as fizziness. Proper storage methods and consuming cheese within recommended time frames can help prevent spoilage and ensure a pleasant cheese-tasting experience.

Frequently asked questions