Cheese Storage: How Long After Sell-By Can You Keep Cheese?

It's a common dilemma: you're about to make a cheese toastie, but the sell-by date on the cheddar is a distant memory. So, how long is too long? Well, it depends on a few factors. Firstly, the type of cheese matters: hard cheeses like cheddar and parmesan tend to have a longer shelf life than softer varieties like brie and camembert due to their lower moisture content. Then, there's storage: cheese should be kept in cool temperatures, ideally between 35°F and 45°F (1.7°C and 7.2°C), and away from strong-smelling foods, as it can absorb their odours.

In general, hard cheeses can last 1-2 months beyond their sell-by date when stored correctly in the refrigerator. Softer cheeses, on the other hand, tend to have a shelf life of around 1-2 weeks past this date. However, it's important to note that these are guidelines, and cheese can often remain safe to eat beyond these dates if stored properly. To maximise the shelf life of cheese, wrap it tightly and store it in the coldest part of the fridge.

Hard cheeses can be kept for 1-2 months beyond the sell-by date

Hard cheeses, such as Cheddar, Parmesan, and Swiss, tend to have a longer shelf life than softer cheeses. This is due to their lower moisture content, which makes them less prone to spoilage from bacteria. When properly stored in the refrigerator, hard cheeses can be kept for 1-2 months beyond the sell-by date.

To ensure the longest possible shelf life for hard cheeses, it is important to store them in cool temperatures, ideally between 35°F and 45°F (1.7°C and 7.2°C). Additionally, it is crucial to keep them away from strong-smelling foods, as they can absorb their odors.

Once a package of hard cheese is opened, its shelf life decreases due to exposure to air and potential contamination. To minimize air exposure and preserve freshness, it is recommended to practice good hygiene and wrap opened cheese tightly in plastic wrap or aluminum foil.

Even after the sell-by date has passed, hard cheeses can still be safely consumed if they are properly stored and show no signs of spoilage. However, it is important to inspect the cheese for any signs of mold growth, changes in texture, or a sour or ammonia-like smell before consuming. If mold is present, it is recommended to cut off at least 1 inch (2.5 cm) around and below the affected spots.

Hard cheeses can also be frozen to extend their shelf life. To freeze hard cheeses, wrap them tightly in plastic wrap or aluminum foil and place them in a freezer bag to prevent freezer burn. When needed, thaw the frozen cheese in the refrigerator before using.

Soft cheeses have a shorter shelf life of 1-2 weeks

Soft cheeses, such as Brie, Camembert, goat's cheese, mozzarella, feta, cream cheese, ricotta, and cottage cheese, have a shorter shelf life than hard cheeses. Opened soft cheeses should be consumed within 1 to 2 weeks, or 7 to 14 days, of opening. This is because they have a higher moisture content, providing an environment that is more conducive to bacterial growth and, therefore, spoilage.

Soft cheeses are also more perishable and susceptible to contamination and spoilage once opened, due to their exposure to air. To preserve the freshness of soft cheeses, it is important to practice good hygiene and wrap them tightly in plastic wrap or aluminium foil.

Additionally, soft cheeses are more likely to spoil if not consumed before their "best-by" or "sell-by" dates, even if they have been stored properly. These dates are not expiration dates but rather guidelines for peak quality. If soft cheeses exhibit any signs of spoilage, such as changes in texture, appearance, or smell, they should not be consumed.

Therefore, it is essential to monitor soft cheeses closely and adhere to their recommended shelf life to ensure food safety and maintain their optimal flavour and texture.

Proper storage conditions are crucial for extending shelf life

Proper storage conditions are of utmost importance when it comes to extending the shelf life of cheese. Cheese is a perishable product with specific storage requirements to prevent spoilage and maintain its freshness, flavour, and texture. Here are some crucial factors to consider:

Temperature and Humidity Control:

The ideal storage temperature for cheese is between 35°F and 45°F (1.7°C to 7.2°C). This range helps slow down bacterial growth without freezing the cheese. Most cheeses prefer a cool environment, and consistent temperatures are essential to maintaining cheese quality. Aim for a relative humidity level between 70% and 80% to prevent the cheese from drying out. The vegetable drawer in your refrigerator often provides the ideal balance of temperature and humidity.

Airflow Management:

Cheese needs to breathe, but excessive airflow can dry out the cheese, causing hardening and loss of flavour. On the other hand, insufficient airflow can lead to moisture buildup, making the cheese damp and susceptible to mould growth. Different types of cheese require varying airflow levels, so it's crucial to store them accordingly.

Protection from Light:

Exposure to light, especially UV rays, can cause cheese to age prematurely, resulting in undesirable changes in texture, flavour, and colour. Store cheese away from direct sunlight and artificial light sources like fluorescent or LED bulbs.

Optimal Wrapping and Packaging:

Use breathable materials like cheese paper, parchment paper, or wax paper for wrapping cheese. These materials allow the cheese to breathe while maintaining the right humidity level. Avoid using plastic wrap as the primary wrapper, as it can trap moisture and lead to off-flavours. Instead, use plastic wrap in conjunction with wax paper to control humidity. Additionally, ensure that the cheese is tightly wrapped to prevent exposure to air, which can cause drying and mould growth.

Separation and Cross-Contamination Prevention:

Store different types of cheese separately to prevent flavour transfer and maintain optimal conditions for each variety. Keep strong-smelling cheeses away from other foods to prevent flavour contamination. Use separate containers or wrappings for each type of cheese.

Hygiene and Handling:

Always use clean utensils and wear gloves or use a clean cheesecloth when handling cheese to prevent the introduction of harmful bacteria. Avoid touching the cheese with bare hands, as the natural oils on your skin can cause spoilage and off-flavours. Keep cheese away from contaminants and strong-smelling foods like onions and garlic.

Regular Monitoring and Inspection:

Regularly check your cheese for any signs of spoilage, such as mould, unusual colours, textures, or odours. If you notice any issues, follow the appropriate guidelines for handling mouldy cheese, and discard the cheese if necessary.

By following these proper storage conditions, you can effectively extend the shelf life of your cheese and enjoy its full flavour and texture.

Signs of spoilage include an abnormal texture, a sour or ammonia-like smell, and mould

It's important to be vigilant for signs of spoilage when it comes to cheese, as consuming spoiled cheese can lead to food poisoning. So, what are the tell-tale signs that your cheese has gone bad?

Firstly, keep an eye out for any abnormal texture. Spoiled cheese may exhibit changes in texture, becoming overly dry, crumbly, or slimy. If your cheese has developed an unusual texture, it's best to discard it.

Secondly, trust your nose. A sour or ammonia-like smell is a sign of spoilage. While some cheeses have a naturally strong aroma, an overpowering or rancid smell indicates that your cheese has gone bad.

Lastly, look out for mould. Visible mould on cheese is a sign of spoilage. For blue cheeses, the presence of blue mould is normal and safe to consume. However, if you spot mould on other types of cheese, such as Cheddar or Swiss, it's best to cut off the affected portion and discard it.

It's worth noting that some moulds on cheese can be harmless, as in the case of blue cheese. However, other moulds can produce dangerous toxins, so it's better to be safe than sorry. If you're unsure, it's best to discard the cheese.

In addition to these signs of spoilage, keep an eye out for discolouration and changes in taste. Significant changes in colour, such as yellowing or browning, can indicate that your cheese has gone bad. If you notice any off or sour flavours, it's likely that your cheese has spoiled and should not be consumed.

Freezing cheese affects its texture and flavour

Freezing is an effective way to preserve cheese and prevent waste. However, it is important to note that freezing cheese affects its texture and flavour.

When cheese is frozen, small ice crystals form inside, disrupting its internal structure. As a result, when the cheese is thawed, water is released, causing the cheese to dry out, become crumbly, and potentially develop a mealy texture. The higher the water content in the cheese, the more noticeable these changes will be. Therefore, freezing is more likely to affect softer cheeses than harder varieties.

Freezing can also impact the melting ability of cheese. For example, mozzarella that has been frozen for four weeks will not melt to the same extent as mozzarella that has been frozen for only one week.

In addition to textural changes, freezing can also alter the flavour and aroma of cheese. This is because freezing affects the volatile compounds responsible for the cheese's organoleptic profile, leading to a less intense or nuanced flavour upon thawing.

Freezing cheese is most successful with hard and semi-hard cheeses, such as cheddar, Swiss, and gouda. These cheeses tend to retain their texture and flavour relatively well when properly frozen and thawed. However, they may become harder to slice and will have a crumbly texture.

On the other hand, soft and creamy cheeses like brie, camembert, and ricotta have high moisture content and delicate textures, causing them to lose their creaminess and become grainy or watery upon thawing. Fresh cheeses like cottage cheese and quark are also not suitable for freezing, as they have a very high moisture content and are best consumed fresh.

While freezing cheese can extend its shelf life, it is important to note that it will affect the texture and flavour, especially for softer varieties. Therefore, it is recommended to consume frozen cheese in cooked dishes where changes in texture are less noticeable, such as casseroles, lasagne, soups, sauces, or on pizza.

Frequently asked questions