Cheese Rinds: How Long Does Freshness Last?

Cheese is a versatile and tasty dairy product with a long shelf life. However, it's important to know how long cheese will last to avoid food poisoning. The shelf life of cheese depends on its moisture content and storage method. Soft cheeses, such as ricotta, feta, and mozzarella, have a high moisture content and are more perishable, lasting about a week in the fridge. In contrast, hard cheeses like aged cheddar, aged Gouda, and Parmigiano Reggiano have low moisture levels, making it difficult for bacteria to flourish. As a result, they can last up to four weeks in the refrigerator. Semi-hard cheeses like cheddar, Gruyère, and Monterey Jack fall in between, with a shelf life of about two to three weeks. Proper storage methods, such as wrapping cheese in breathable materials and storing it in airtight containers, can also extend the shelf life. Additionally, while most cheese rinds are edible and safe to eat, some are not, such as those made from wax, bark, or paper.

Soft cheese in rinds will last 1-2 weeks in the fridge

To get the most out of your soft cheese, it's important to store it properly. For soft-ripened cheese, or "semi-soft" cheese, like Brie, it's best to wrap it in cheese paper. If you don't have that, you can use parchment paper and keep it in an airtight container. For blue cheese, you can wrap it in foil.

When it comes to the rind, it's generally safe to eat. It can add texture and flavour to the cheese, but whether you choose to eat it or not is a personal decision. Some rinds are not meant to be eaten, such as those made from wax, bark, cheesecloth, or paper. However, if the rind is edible, it can help you appreciate the cheese and understand what the cheesemaker was trying to accomplish with the final product.

Some types of cheese rinds include:

• Bloomy rind: found on cheeses like Brie or Camembert. It is generally snowy white and adds mushroomy, woodsy flavours.
• Washed rind: usually sticky, reddish-orange, and found on "stinky" cheeses. It is created by a secondary culture introduced by the cheesemaker and can be flavoured with cider, cognac, beer, or wine.
• Natural rind: forms naturally on cheese during the aging process and is typically found on cheddar and Parmesan cheeses. It tends to have a more bitter taste, imparting woodsy, smoky, or meaty flavours.

Remember, the key to extending the life of your soft cheese is proper storage, and even then, it's best to consume it within the first week for optimal quality and taste.

Hard cheese in rinds can last 6 months unopened, 3-4 weeks opened

Hard cheeses, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, last longer than soft cheeses because they have lower moisture levels, creating an environment less conducive to bacterial growth. Unopened hard cheeses don't need to be refrigerated, but they will last much longer if they are. Hard cheese in rinds can last 6 months unopened and 3-4 weeks opened in the refrigerator.

To store hard cheese, remove it from its plastic packaging and wrap it loosely in cheese paper or wax paper. Then, place it in an airtight container in the fridge. This will allow the cheese to breathe and release moisture while protecting it from low humidity.

It's important to note that while most rinds are safe to eat, some are not. Non-edible rinds are usually made from wax, bark, or paper. If you're unsure whether to eat the rind, it's best to taste a small amount and see if you like it. Some rinds can be very hard, like those on Parmigiano Reggiano, and may be difficult to eat. In this case, you can save them for cooking or freeze them for use in stocks, soups, or bean pots.

When it comes to determining if your hard cheese has gone bad, the most obvious sign is visible, unintentional mold. However, you can simply cut off the moldy part and use the rest of the cheese if you have a healthy immune system. Other signs that your hard cheese has gone bad include an unintentional bitter flavor, a fermented fruit taste, and a fizzy sensation on the tongue.

Don't wrap cheese in plastic or saran wrap

Cheese is a living thing, and contrary to popular belief, wrapping it in plastic wrap or Saran wrap is not the best way to keep it fresh. In fact, it can cause it to go bad faster. Cheese needs to breathe, and wrapping it in plastic suffocates it, leading to wet, mouldy, wasted cheese. It can even start tasting like plastic.

The fats in the cheese interact with the plastic and cause a stale, plastic-y flavour to develop. The ideal cheese storage method allows airflow without dehydrating the cheese and keeps it humid without getting it soggy.

So, what is the best way to store cheese? Well, there are a few options. Firstly, you can buy specialty cheese paper, which is specially formulated to keep the outside from drying out while allowing the cheese to breathe. If you don't have cheese paper, you can wrap your cheese in wax paper, parchment paper, or butcher paper. These papers allow the cheese to breathe and prevent additional moisture from forming.

Another option is to use a combination of paper and plastic wrap. First, write the name of the cheese on a strip of cardstock to make a label. Put the label face down on a sheet of plastic wrap. Then, lay wax or parchment paper on top of the label and wrap the cheese in the paper. Finally, loosely wrap the cheese in plastic wrap. This method keeps the cheese fresh and allows you to easily identify what type of cheese it is.

Properly stored, very hard cheeses like Parmesan can stay good for weeks, while softer cheeses like Brie should be eaten within a few days.

Freezing cheese can alter its flavour and texture

Freezing cheese is not recommended if you want to preserve its flavour and texture. While it can extend the shelf life of cheese, freezing can alter its taste, texture, and quality.

Cheese is a complex mixture of proteins, fats, water, minerals, and other compounds. Each of these contributes to its unique taste, texture, and structure. When cheese is frozen, water molecules undergo a phase transition from liquid to solid, forming ice crystals. This process disrupts the internal structure of the cheese, affecting its texture and mouthfeel.

The formation of ice crystals can break down the molecular structure of the cheese, particularly in softer varieties, making them grainy or crumbly upon thawing. Fats in the cheese can also harden and clump together, further altering the texture and mouthfeel.

Additionally, the freezing process can impact the volatile compounds responsible for the cheese's aroma and flavour. Some of these compounds may be lost or altered during freezing, resulting in a less intense or nuanced flavour profile upon thawing.

Freezing cheese can also make it drier and crumblier. When cheese is frozen, water expands and creates pressure on the surrounding protein and fat structures. This pressure can cause the cheese's protein network to rupture, leading to a breakdown in its texture. As a result, the cheese may become drier and develop a mealy texture when thawed.

High-fat, industrial cheeses like cheddar are generally better suited for freezing than softer or artisanal options. However, even these cheeses can experience some changes in texture and quality.

To minimise the impact of freezing on cheese, it is essential to properly prepare and store it. Portion the cheese into smaller quantities, grate or slice it before freezing, and store it in airtight containers or bags to prevent freezer burn. Additionally, freezing cheese as quickly as possible at temperatures of -18°C (0°F) or lower can help minimise the formation of large ice crystals and preserve the cheese's texture and flavour.

Rinds are formed naturally or by cheesemakers to protect or flavour cheese

Natural Rinds

Natural rinds form around the cheese as it ages. They can be found on soft white mould cheeses like Brie and Camembert, and soft washed rind cheeses like Epoisses, Langres and Taleggio. In these cases, the rind assists in proteolysis (the breakdown of milk proteins) to create the texture of the cheese.

However, soft cheeses aren't the only type that can form a natural rind. Pressed cheeses such as Cheddar and Parmigiano Reggiano also develop a natural rind as they mature.

Rinds Formed by Cheesemakers

Some rinds are created by human intervention. One traditional practice involves wrapping cheddars in cloth, which forms a breathable barrier around the cheese. As the Cheddar matures, it develops unique aromas and flavours that can be credited to the lard they're coated in and the cloth they're wrapped in. However, this type of rind is not edible and should be removed before eating the cheese.

Another type of rind formed by cheesemakers is a wax rind. This is formed by applying a melted wax mixture to the outside of the cheese as soon as it is made. This practice is common with Dutch cheeses like Gouda and Edam, as well as certain cheddars and blue cheeses. Wax rinds protect the cheese from external elements and trap moisture inside, resulting in a softer and less crumbly texture.

Edibility of Rinds

Whether or not a cheese rind is edible depends on the type of cheese and personal preference. In general, rinds made from wax, bark, or paper are not meant to be eaten. However, most other types of rinds are safe to eat, including those that form naturally on soft and pressed cheeses during the aging process.

While some people choose not to eat rinds that are very hard, such as Parmigiano Reggiano, they can be used in cooking to add flavour to dishes.

Frequently asked questions