Randy Chandler
The shelf life of cheese depends on its moisture content and storage method. Soft cheeses like feta, mozzarella, and brie usually last 1-2 weeks in the fridge, while semi-hard cheeses like cheddar, Gruyère, and Monterey Jack can last up to 3-4 weeks. Hard cheeses, such as aged cheddar, Parmigiano Reggiano, and Gouda, have the longest shelf life and can last several months in the fridge. Proper storage involves wrapping the cheese in breathable material like parchment or wax paper and maintaining a safe fridge temperature below 40°F (4°C).
| Characteristics | Values |
|---|---|
| Safe Fridge Temperature | Below 40°F (4°C) |
| Soft Cheese | 1 week |
| Semi-soft or Soft-ripened Cheese | 1-2 weeks |
| Semi-hard Cheese | 2-3 weeks |
| Hard Cheese | 3-4 weeks |
| Unopened Hard Cheese | 6 months |
| Cheese in brine | Longer |
| Blue Cheese | Wrap in foil |
| Brie | Wrap in cheese paper, parchment paper or keep in an airtight container |
| Cheddar | Wrap loosely in wax paper or cheese paper and put in an airtight container |
| Parmesan | Long shelf life |
| Aged Cheese | Longer shelf life |
| Higher Water Content | More perishable |
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What You'll Learn
Soft cheeses last 1-2 weeks in the fridge
Soft cheeses typically last between one and two weeks in the fridge. However, their quality and taste will be at their best before that time is up. Soft cheeses have a higher moisture content, which creates an environment where bacteria can thrive, leading to faster spoilage.
To extend the shelf life of soft cheeses, proper storage is crucial. For soft cheeses sold in brine, such as feta or fresh mozzarella, ensure they remain submerged in the liquid, and securely seal the container. For blue cheese, wrapping it in foil can help preserve it. Soft-ripened cheeses like Brie have a delicate rind, requiring more careful storage. It is recommended to wrap them in cheese paper or parchment paper and store them in an airtight container.
The freshness of the cheese also plays a role in its perishability. Fresher cheeses, like mozzarella, are more perishable and should be consumed closer to the purchase date. Additionally, some soft cheeses, like Brie, can develop ammonia over time, resulting in an unpleasant smell.
It is worth noting that while soft cheeses may start to decline in quality or develop mold after a week, they are still unlikely to be dangerous to consume. Cheese generally becomes unpalatable before it becomes unsafe to eat. However, if you notice red or black mold on your cheese, it should be discarded, and your fridge should be sanitized.
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Hard cheeses last 3-4 times longer than soft cheeses
The shelf life of cheese depends on its moisture content. Moisture is necessary for bacterial growth, so cheeses with higher moisture levels have a shorter shelf life. On the other hand, cheeses with lower moisture levels last longer because they lack the ideal environment for bacteria to thrive.
Hard cheeses last three to four times longer in the fridge than soft cheeses because they contain less moisture and are therefore less prone to spoilage from bacteria. 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 six months in the fridge. Soft cheeses, on the other hand, last around one to two weeks in the fridge after opening. Most hard cheeses will last three to four weeks.
To ensure your cheese lasts as long as possible, proper storage is key. When you get your cheese home, get to know it by tasting and smelling it. Your senses will be the best indicator when the cheese has gone bad – even better than expiration dates, which are often inaccurate for cheese.
Once you're ready to store your cheese, wrap it gently in parchment paper or cheese paper before placing it in the fridge. You want it to be protected, but still able to breathe. Some cheeses, like feta and fresh mozzarella, should be kept in their brine, with the container's lid secured. Blue cheese can be wrapped in foil, while Brie, a soft-ripened cheese with a delicate rind, is best wrapped in cheese paper or parchment paper and kept in an airtight container. Semi-hard cheeses, like cheddar, should be removed from their plastic packaging and wrapped loosely in wax paper or cheese paper before being placed in an airtight container.
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Fresh mozzarella is delicate and perishable
Fresh mozzarella is a delicate and perishable variety of cheese. It is typically made from cow's milk or buffalo milk, and it is known for its soft, moist texture and creamy, milky flavour. The freshness of the cheese is what makes it more perishable than aged mozzarella. Fresh mozzarella has a high moisture content, which means it is best served the day it is made or within a week of purchase.
To extend the shelf life of fresh mozzarella, proper storage is key. It is often sold in brine or vacuum-sealed packages, which can help it last for up to a week or even longer. If you have discarded the original packaging, you can store it in lightly salted water to keep it fresh for a few extra days. Always keep it sealed, chilled, and in its liquid to maintain its quality.
Fresh mozzarella is best enjoyed soon after purchase, as its delicate flavour and texture can quickly deteriorate. It is a favourite for fresh salads, adding a creamy touch to dishes. However, due to its high moisture content, it is not ideal for baked dishes, as it can become too soft and affect the dish's overall texture.
Compared to other cheeses, fresh mozzarella is more perishable and has a shorter shelf life. Soft cheeses like mozzarella generally last about one week in the fridge, while semi-hard cheeses like cheddar can last two to three weeks. Proper storage methods, such as wrapping the cheese in parchment paper or cheese paper, can help extend the shelf life of these cheeses.
In summary, fresh mozzarella is a delicate and perishable cheese that requires careful storage and handling to maintain its quality. Its high moisture content makes it susceptible to spoilage, but proper storage can help extend its shelf life by a few days to a week. Enjoy it fresh in salads or on pizzas, but be mindful of its shorter shelf life compared to other cheeses.
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Cheddar is durable and dries out before moulding
The shelf life of cheese depends on its moisture content. Moisture is necessary for bacterial growth, so cheeses with higher moisture levels have a shorter shelf life. On the other hand, cheeses with lower moisture levels will last longer because they lack the ideal environment for bacteria to thrive.
Cheddar is a semi-hard cheese with less moisture than soft cheese. This means it has a longer shelf life than soft cheeses. Cheddar will dry out before it starts to mould, and even when it's a bit dry, it will still be good for melting. This is why Cheddar is considered a durable cheese.
To ensure your semi-hard cheese lasts as long as possible, it's important to follow proper storage methods. Firstly, remove the cheese from its plastic packaging. Wrap it loosely in a pliable yet breathable material, such as wax paper or cheese paper. Then, place the cheese in an airtight container with a lid. This will help regulate the moisture around the cheese, preventing it from becoming too dry or too wet, which can encourage mould growth.
Additionally, it's recommended to rub a thin layer of butter onto the cheese. The oils in the butter will help keep the cheese fresh for longer. You can also extend the shelf life of cheddar by vacuum-sealing cut portions or storing them in the freezer, although the cheese may become crumbly when thawed.
By following these storage tips, you can maximise the durability of Cheddar cheese and prevent it from drying out or moulding prematurely.
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Parmesan lasts longer due to its aging process and salt content
The length of time cheese will stay good in the fridge depends on several factors, including the type of cheese, its moisture content, and how it is stored. Soft cheeses, for example, typically last about a week in the fridge, while semi-hard cheeses like cheddar can last two to three weeks. Harder cheeses tend to have a longer shelf life due to their lower moisture content, which inhibits bacterial growth.
Parmesan cheese, a hard, aged cheese, is known for its exceptionally long shelf life. This longevity is due to its ageing process and salt content. Parmesan is typically aged for 12 to 36 months, during which time it loses moisture and becomes harder and more brittle. The ageing process is carefully controlled to ensure the right temperature and humidity, allowing the cheese to lose moisture and develop its distinctive flavour and texture. The longer ageing process results in a low-moisture cheese that is less susceptible to bacterial growth and spoilage.
In addition to the ageing process, the high salt content in Parmesan acts as a preservative, further inhibiting the growth of spoilage-causing microorganisms. This combination of low moisture and high salt content makes Parmesan highly resilient, allowing it to maintain its freshness and flavour for extended periods. An unopened block of Parmesan can last for up to six to eight months or longer when stored in optimal conditions, such as a cool, dry place or the refrigerator. Once opened, it can still last for about two to four months with proper storage, such as wrapping it tightly and storing it in an airtight container in the refrigerator.
The ageing process and salt content not only extend the shelf life of Parmesan but also contribute to its unique flavour and texture. The breakdown of proteins and fats during ageing results in the development of nutty, umami-rich notes balanced by a hint of sweetness. This complex flavour profile, along with its hardness and crumbly structure, makes aged Parmesan ideal for grating, shaving, or using as a standalone ingredient.
In summary, Parmesan's long ageing process and high salt content work together to reduce moisture and inhibit spoilage, resulting in a cheese with an exceptionally long shelf life compared to other types of cheese. Proper storage practices, such as keeping it in a cool, dry place or the refrigerator, can further extend its longevity.
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Frequently asked questions
Hard cheeses last 3-4 times longer than soft cheeses, so anywhere from 3 to 4 weeks. Unopened, they can last up to 6 months.
Soft cheeses will last in the fridge for about 1 to 2 weeks.
The moisture content of cheese determines how long it will last, so the less moisture, the longer it will last. Wrapping cheese in wax, parchment, or cheese paper after opening will help maintain its moisture.
Cheese that has mold—especially red or black mold—or smells off should be thrown out.
