Cheese Longevity: Aging Techniques For Extended Deliciousness

Aged cheese is a living product that continues to ripen and change over time. Its shelf life depends on factors such as moisture content, storage practices, and preservatives. Generally, hard cheeses with lower moisture content last longer than soft cheeses. Unopened blocks of hard cheese can last up to six months in the fridge, while soft cheeses usually last about one to two weeks. Proper storage is crucial to prolonging the shelf life of cheese. It is recommended to wrap cheese in breathable materials like parchment or cheese paper and store it in the refrigerator.

How to store aged cheese

Aged cheese is a delicacy, and storing it correctly will ensure that it stays in top condition. Here are some tips to help you store your aged cheese properly:

• Avoid Plastic Wrap: Do not store cheese in direct contact with plastic. Cheese, being mostly oil and fat, can absorb flavours and chemicals from plastic, which will affect its taste. Plastic wrap also promotes the growth of bacteria, including those not native to the cheese, and prevents the dissipation of natural off-odours like ammonia.
• Use Waxed or Parchment Paper: Cheese should be wrapped in waxed paper, parchment paper, or foil. Waxed paper is ideal, as it protects the cheese and prevents it from drying out. If using parchment paper, it is advisable to first wrap the cheese in paper and then place it in plastic wrap or a plastic bag, leaving it partially open to allow for the release of ammonia and other chemicals.
• Maintain Humidity: Hard, dense cheeses can last for weeks or even months with proper storage. A balance of humidity, airflow, and breathability is essential. The cheese should be stored in a humid, breathable climate to prevent it from drying out and to slow down the rate of oxidation.
• Use Airtight Containers: When storing cheese in the refrigerator, place it in an airtight container. The container should be about 60% empty to allow for airflow and prevent the cheese from drying out. You can add humidity to the container by using a wet paper towel, ensuring it does not touch the cheese.
• Store at Room Temperature for Best Flavour: Cheese is best served at room temperature. While storing cheese in the refrigerator will extend its shelf life, it is recommended to take the cheese out of the fridge about an hour before serving to allow it to come to room temperature and for the flavours to fully develop.
• Regularly Clean and Monitor: Keep your cheese clean and monitor it for any changes. All mould on the surface of the cheese is technically edible, and it is safe to cut off any mould that develops and continue enjoying the cheese. However, if the mould is black or blue and the cheese has an unpleasant taste or fizzy sensation, it should be discarded.

By following these guidelines, you can ensure that your aged cheese stays fresh and flavourful for as long as possible.

How long does aged cheese last in the fridge?

Aged cheese can last a long time in the fridge—from two weeks to six months or even more. The exact duration depends on several factors, including the type of cheese, moisture content, storage practices, and preservatives.

Hard, aged cheeses like Asiago, Parmesan, Beaufort, pecorino Romano, and Cheddar have a longer shelf life than soft cheeses. This is because they contain less internal moisture, which slows down bacterial growth. Unopened blocks of hard cheese can last for about six months in the fridge, while opened packages will last about four weeks. If you notice mold on hard cheese, simply cut off at least one inch around and below the affected spots. White specks or crystallized patches on aged hard cheeses are usually safe and edible.

On the other hand, soft cheeses like cottage cheese, cream cheese, ricotta, Brie, mozzarella, Neufchâtel, feta, Gorgonzola, and Camembert have a shorter shelf life due to their high moisture content. They typically last for about one to two weeks in the fridge. Unlike hard cheeses, soft cheeses should be discarded if mold is noticed, as it can spread quickly.

To maximize the shelf life of cheese, it's important to store it properly. Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can dry it out. Instead, use porous materials like wax paper, parchment paper, or cheese paper, which allow the cheese to breathe. Place the wrapped cheese in an airtight container and store it in the refrigerator, preferably in the top or middle shelf or in a drawer.

What are the signs that aged cheese has gone bad?

There are several signs that can indicate aged cheese has gone bad. Firstly, trust your senses of smell and taste. If the cheese smells like spoiled milk, ammonia, or a refrigerator, it has likely gone bad. Similarly, if the cheese has a sour taste or an unpleasant aftertaste, it has probably spoiled.

Secondly, examine the appearance of the cheese. If the entire piece is covered in thick mold, it may not be worth saving. Other appearance indicators include changes in colour, texture, sliminess, oil, or bloated packaging. If the cheese has started to change colour, such as fading or darkening, it may be a sign that something has changed in the milk, and it should be discarded.

It is important to note that not all mold on cheese is a sign of spoilage. Most blue cheeses and flowery-rind cheeses are impregnated with Penicillium, a type of controlled mold. It is normal to find mold in blue cheese and on the rinds of Camembert and Brie. However, if you spot mold that is different in colour or texture from the rest of the cheese, it may be a sign of spoilage. In the case of soft cheeses, it is recommended to discard the entire cheese, while in hard cheeses, you can cut out the moldy portion and the surrounding area if the rest of the cheese appears unaffected.

Can you eat mouldy aged cheese?

It depends on the type of cheese. Soft cheeses like ricotta, mascarpone, chèvre, Brie, or Port Salut should be discarded if mould appears, as the damp environment means that the mould has likely penetrated deep into the cheese. Harder, aged cheeses like aged Cheddar or Parmesan can have the mould scraped or cut away.

Mould is a sign of spoilage in most foods. However, some types of mould are used in cheesemaking to develop flavour and texture, and these kinds are safe to consume. For example, the most common types of mould used to grow cheese are Penicillium (P.) roqueforti, P. glaucum, and P. candidum. These moulds help develop unique flavours and textures by eating the proteins and sugars in the milk, resulting in chemical changes.

Blue and soft-ripened cheeses are grown with specific moulds and are safe to eat. However, if mould appears on soft, shredded, sliced, or crumbled varieties, you should discard them immediately. Meanwhile, hard cheeses like Parmesan, Swiss, and Cheddar can be salvaged by cutting away the moulded area.

It's important to note that mould can carry harmful bacteria, including E. coli, Listeria, Salmonella, and Brucella, all of which can cause food poisoning. Therefore, it's always best to exercise caution and inspect your cheese thoroughly before eating it.

What factors affect the shelf life of aged cheese?

The shelf life of aged cheese is influenced by a variety of factors. Here are some of the key factors that can affect how long aged cheese will keep:

Storage Practices

The way cheese is stored can have a significant impact on its shelf life. Proper storage helps to maintain the quality and safety of the cheese. It is recommended to store cheese in the refrigerator when not being served, as colder temperatures stabilize the cheese and prevent it from ripening too quickly. Freezing cheese is generally not advised, as it can alter its flavour and texture.

Moisture Content

Moisture plays a crucial role in the shelf life of cheese. Bacteria and mould thrive in environments with higher moisture content, causing the cheese to spoil more rapidly. Soft and semi-soft cheeses, such as ricotta, feta, and mozzarella, have higher moisture levels and are therefore more perishable, with a shelf life of about one week in the fridge. On the other hand, hard cheeses like aged cheddar, aged Gouda, and Parmigiano Reggiano have lower moisture content, making it difficult for bacteria to flourish. These cheeses can last about four weeks in the refrigerator once opened.

Type of Cheese

The specific type of cheese also affects its shelf life. Different cheeses have varying moisture levels, processing methods, and packaging dates, all of which influence how long they will keep. For example, semi-hard cheeses like cheddar, Swiss, Gouda, and Provolone have been cooked and pressed but not aged, so they contain more moisture and have a shorter shelf life compared to hard cheeses.

Packaging and Exposure to Oxygen

The way cheese is packaged and its exposure to oxygen can also impact its shelf life. Vacuum-packed cheese, for instance, is not exposed to oxygen and will last for a very long time. On the other hand, cheese that is not properly wrapped and stored is more susceptible to mould and spoilage.

Temperature

Temperature is a critical factor in determining the shelf life of aged cheese. Unrefrigerated cheese can spoil within days or even quicker due to bacterial growth. Maintaining temperatures below 40°F (4°C) helps to slow down bacterial growth, while freezing temperatures can stop it altogether.

Preservatives

The use of preservatives can also prolong the shelf life of cheese. For example, salt is a common preservative in cheese, acting as both a preservative and a flavour enhancer. Additionally, a mould-inhibiting natural biopreservative called natamycin is often used in shredded cheese to prevent premature spoilage.

Frequently asked questions