Cheese Longevity: How Long Does Dry Cheese Last?

The shelf life of cheese depends on its moisture content. Soft cheeses like mozzarella, feta, and ricotta have a high moisture content, making them more perishable than harder cheeses. In general, soft cheese will last about a week in the fridge, but its quality and taste will decline before then. Harder cheeses, such as Parmesan, Gruyere, and cheddar, are aged longer and have a lower moisture content, making them less prone to spoilage from bacteria. These can last about four weeks in the refrigerator. Proper storage is also key to extending the shelf life of cheese. Blocks of cheese should be wrapped in wax, parchment, or cheese paper and stored in the refrigerator at a temperature below 40°F (4°C).

Dry cheese can be made at home using a food dehydrator, oven or microwave

Dry cheese can be made at home using a food dehydrator, oven, or microwave.

Using a Food Dehydrator

First, cut or shred the cheese into small pieces. Blocks of cheese won't dry all the way through, so it's important to cut them into small cubes, ideally no more than 0.5 inches (1.3 cm) on any side. Use a cheese grater if you have one. If you're using wet cheese like cottage or ricotta, strain out as much liquid as possible with a fine strainer or cheesecloth.

Set your food dehydrator to its lowest heat setting, ideally between 125–135 °F (52–57 °C). Spread the cheese out on the dehydrator tray, ensuring the pieces don't overlap so they dry evenly. If your dehydrator doesn't have a sheet to absorb moisture, line the tray with paper towels to catch any grease.

Dehydrate the cheese for 6-10 hours. The time will depend on the type of cheese you're using. Parmesan or hard provolone will take around 6 hours, while softer cheeses like mozzarella or brie will need more time. Very wet cheeses like ricotta might even need up to 12 hours.

Once the cheese is dry and crunchy, remove it from the dehydrator and place it on paper towels to absorb any excess grease. Then, you can enjoy your dried cheese as it is or grind it into a powder using a coffee grinder or food processor.

Using an Oven

As with the food dehydrator method, start by cutting or shredding the cheese into small pieces. Pat the cheese with a paper towel to remove any moisture, then shred it with a cheese grater or cut it into tiny cubes. You can also use wet cheese, but be sure to strain out as much liquid as possible first.

Preheat your oven to a low temperature, ideally between 110–170 °F (43–77 °C). Spread the cheese out in a single layer on an oven-safe baking sheet lined with parchment paper or paper towels to absorb grease.

Bake the cheese for 8-12 hours. The baking time will depend on the type of cheese. Take the cheese out when it looks crunchy and slightly brown. If it looks very greasy, wipe it down with paper towels after 3-4 hours to remove excess moisture.

Once the cheese is dry, you can break it into pieces or grind it into a powder using a coffee grinder or food processor.

Using a Microwave

Grate the cheese into small pieces or shred it with a cheese grater. This method uses cheddar, but you can experiment with other types of cheese. Spread the cheese out in a single layer on a microwave-safe tray lined with parchment paper.

Microwave the cheese in 30-second intervals for 2 minutes. The cheese should melt and the fat should be drawn out. You may need more time for wetter cheeses.

Remove the cheese from the microwave and let it cool. Then, place it on a paper towel to absorb any grease. Break the cheese into pieces or grind it into a powder using a food processor. Add 1/4 teaspoon of cornstarch to the powder and grind it again.

Hard cheese lasts longer than soft cheese at room temperature

Hard cheese, such as Parmesan, Gruyere, and cheddar, lasts longer than soft cheese at room temperature. This is because hard cheeses are aged for longer and have a lower moisture content, making them less prone to bacterial growth and spoilage. They are also harder and drier, which slows down the rate of deterioration.

Soft cheeses, such as mozzarella, cream cheese, and ricotta, have a higher moisture content, which provides an ideal environment for bacteria to thrive. This makes them more perishable and susceptible to spoilage. As a result, soft cheeses should be discarded after two hours of sitting out at room temperature, while hard cheeses can be left out for up to four hours without becoming unsafe.

To extend the shelf life of any cheese, proper storage is essential. Soft and semi-soft cheeses should be stored in their natural liquid in a sealed container. Hard and semi-hard cheeses should be wrapped in parchment or wax paper, which allows the cheese to breathe and release moisture, and then placed in an airtight container.

Additionally, the refrigerator temperature plays a crucial role in preserving cheese. A safe temperature is below 40°F (4°C), as higher temperatures increase the rate of bacterial growth and spoilage.

Dry cheese can be powdered and used as a topping

Drying cheese is a great way to make it last much longer. This method is also useful if you want to make your own grated or powdered cheese as a seasoning. You can use a food dehydrator, an oven, or a microwave to dry your cheese.

To dry your cheese, start by cutting or shredding it into small pieces. Blocks of cheese won't dry all the way through, so it's important to cut them into smaller pieces. If you're using a food dehydrator, set it to its lowest heat setting, usually between 125–135 °F (52–57 °C). For an oven, set the temperature between 110–170 °F (43–77 °C). If you're using a microwave, grate the cheese into small pieces and spread them out on a microwave-safe tray lined with parchment paper.

Once your cheese is prepared and your equipment is set, it's time to start the drying process. This will take between 6 to 12 hours, depending on the type of cheese you're using. Parmesan or hard provolone, for example, will take around 6 hours, while softer cheeses like mozzarella or brie will need more time. Very wet cheeses like ricotta might even require up to 12 hours.

After the allotted time has passed, check on your cheese. If it's crunchy and hard, it's ready to be removed from the heat source. If it's still soft or mushy, it needs more time. Once your cheese is dry and crunchy, arrange it on paper towels to soak up any excess grease.

Now, you can choose to break the cheese into pieces or grind it into a powder. If you want to make a tasty topping for pasta or snacks, use a coffee grinder or food processor to turn the dried cheese into a fine powder. Store your powdered cheese in an airtight container in the refrigerator, and it will last for up to 2 weeks.

Dried cheese is a versatile ingredient that can be used in a variety of ways. You can sprinkle it on popcorn, pretzels, crackers, or any other snack you desire. It's a simple process that will allow you to enjoy your favorite cheese for longer and experiment with new flavors and textures.

Dry cheese can last several years in the refrigerator

Dry cheese can last for several years in the refrigerator. In fact, it might even last up to a decade! This is because bacteria struggle to grow in dry, low-moisture environments, so dry cheese is unlikely to spoil.

However, this longevity assumes proper storage. To extend the shelf life of dry cheese, it should be stored in an airtight container in the refrigerator. The refrigerator temperature should be kept at or below 40°F (4°C). Wrapping dry cheese in porous material like wax or parchment paper will also help to maintain its moisture.

It is worth noting that dry cheese will still eventually spoil. Signs of spoilage include an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mould. If any of these signs are present, the cheese should be discarded.

Soft cheeses are more perishable than harder cheeses

Soft cheeses, such as ricotta, feta, and mozzarella, will generally last for about a week in the fridge. However, their quality and taste will start to decline before the week is up, so proper storage is key. For example, blue cheese should be wrapped in foil, while soft-ripened cheese like Brie should be wrapped in cheese paper or parchment paper and kept in an airtight container.

Hard cheeses, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, can last for about four weeks in the refrigerator once opened. Unopened packages can last about six months. Harder cheeses can also be left out of the fridge for longer than soft cheeses without becoming unsafe, although their quality and taste may change.

Semi-hard cheeses, such as cheddar, Swiss, and Gruyère, have a slightly longer shelf life than soft cheeses, typically lasting two to three weeks in the fridge.

In summary, soft cheeses are more perishable than harder cheeses due to their higher moisture content, which provides an ideal environment for bacterial growth. Proper storage and refrigeration are key to extending the shelf life of all types of cheese.

Frequently asked questions