String Cheese: How Long Does It Stay Fresh?

String cheese is a perishable food item that should not be left out at room temperature for more than two hours, after which bacteria can multiply and cause foodborne illness. However, some sources suggest that certain types of cheese, particularly harder varieties like Parmesan and cheddar, can be left out for up to four hours without significant bacterial growth. The durability of cheese depends on factors such as moisture content, freshness, and the cheesemaking process. Proper storage and handling are crucial to maintaining the quality and safety of string cheese.

Sealed string cheese should not be left out for more than two hours

The two-hour guideline for perishable food applies to all unrefrigerated cheese, but how long a particular cheese remains safe to eat depends on its moisture content and whether it is fresh or aged, among other factors. Cheeses that contain more moisture and/or are not ripened (aged) are more perishable. These include soft unripened cheeses, such as cottage and cream cheese, as well as fresh soft cheeses like Queso Fresco, and soft ripened cheeses like Brie, Camembert, and fresh mozzarella. These should be discarded if left out for two hours.

On the other hand, hard, aged cheeses such as Cheddar, Parmesan, Gouda, Swiss, and other similar cheeses are less likely to encourage bacterial growth. These can be wrapped and refrigerated to be used again if left out for two hours. If the cheese has dried out, it can be wrapped in foil and put in the freezer to be used later in cooking.

Some people suggest that string cheese can be left out for longer than two hours, especially if it is individually wrapped. One source suggests that string cheese can be left out for "a couple of weeks" without spoiling, although the only spoiled cheese this source encountered had packages that had split open. Another source suggests that string cheese can be left out for up to "5-6 hours", while another says they have left it out for "several days" without issue. However, it is important to note that these sources are individual anecdotes, and the food safety guidelines state that string cheese should not be left out for longer than two hours.

Bacteria can start to multiply on cheese after two hours at room temperature

The US Department of Health advises that perishable food should not be left out of the fridge for more than two hours. This is because bacteria can start to multiply at room temperature, increasing the risk of foodborne illness. This is true of string cheese, which is a perishable food item. If string cheese is left out for longer than two hours, it's best to discard it to ensure your safety.

The above advice applies to soft cheeses, like cottage or cream cheese, brie, or fresh mozzarella. This is because they have a higher moisture content and are not aged, making them much more perishable and susceptible to bacteria or spoilage. Harder cheeses, on the other hand, like cheddar, Parmesan, or Gouda, will last a little longer as they have a lower moisture content, making them less likely to have bacterial growth. If they’ve been sitting out for four hours or less, you can rewrap them and put them back in the fridge.

However, it's important to note that the quality and taste of cheese can change after being left out for more than two hours, even if it is still safe to consume. The biggest issue with leaving cheese out at room temperature is the loss of quality due to drying out and the separation of fat from the cheese. The cheese will dry out when left in open air, especially in a warmer room, and start to look crusty and crumbly.

To maintain the quality of cheese, it should be stored in the vegetable drawer of the refrigerator, where the temperature is both cold and stable, with consistent humidity.

Harder cheeses can be left out for longer than softer cheeses

String cheese is a perishable food item and should not be left out at room temperature for more than two hours. After that, bacteria can start to multiply, increasing the risk of foodborne illness. If you accidentally leave string cheese out for longer than two hours, it is best to discard it.

However, harder cheeses like Parmesan and cheddar can be left out for longer than softer cheeses like mozzarella or cream cheese. Harder cheeses are more stable and less perishable because they have a lower moisture content, which inhibits bacterial growth. They are also usually aged for longer, which contributes to their harder texture and longer shelf life. The aging process involves removing most of the whey from the curds, which removes moisture. Harder cheeses are also often brined or waxed, further extending their shelf life.

On the other hand, softer cheeses like Brie, Camembert, and fresh mozzarella have a higher moisture content, making them more susceptible to bacterial growth and spoilage. They should be refrigerated after two hours to prevent spoilage.

Therefore, while string cheese should not be left out for more than two hours, harder cheeses like cheddar or Parmesan can be left out for a little longer, although they should still be refrigerated after four hours to maintain optimal quality and taste.

The quality and taste of string cheese will change if left out for too long

The durability of string cheese outside of refrigeration may be attributed to its individual packaging, which helps to prolong its shelf life. Additionally, the low moisture content and higher acidity of string cheese, similar to other hard cheeses, can slow down bacterial growth. Nevertheless, it is always recommended to follow proper food safety guidelines and discard string cheese that has been left out for more than two hours to ensure safety.

When it comes to taste, string cheese is best served at room temperature to bring out its flavours. This can take about 20-30 minutes. However, if left out for an extended period, the taste and texture of the cheese may be affected. The cheese may become greasy or oily, and its quality may deteriorate, impacting the overall sensory experience.

To maintain the quality and taste of string cheese, proper storage is crucial. It should be stored in a cool, controlled environment, such as a refrigerator, to prolong its freshness and prevent bacterial growth. Additionally, it is important to handle the cheese with clean hands or utensils to avoid cross-contamination, which can introduce bacteria and compromise the cheese's quality and safety.

In summary, leaving string cheese out for too long will impact its quality and taste. To ensure the best sensory experience and food safety, it is recommended to follow storage guidelines and consume string cheese within its recommended timeframe.

Signs of spoilage in soft cheese include a slimy texture, yellow colour, mould, sourness or a scent of ammonia

Soft cheese is highly perishable and can quickly spoil if not stored properly. It is important to be able to identify the signs of spoilage to avoid the health risks associated with consuming spoiled cheese.

One of the signs of spoilage in soft cheese is a slimy texture. This is caused by the growth of unwanted bacteria, which can also lead to the development of an off-putting odour. If your soft cheese has a slimy texture, it is best to discard it.

Another indicator of spoilage is a yellow colour. This colour change is due to the breakdown of beta-carotene, a compound present in cow's milk that is responsible for the yellow colour typically associated with cheese. Exposure to light can accelerate this process, so it is important to store cheese properly to prevent discolouration.

Mould is also a sign of spoilage in soft cheese. While some types of mould are intentionally added to cheese during the manufacturing process to achieve a specific flavour or texture, uncontrolled mould growth can be dangerous. If you notice any unusual colours, textures, or odours associated with mould, it is best to discard the cheese.

A sour taste is another indication that your soft cheese has spoiled. This can be caused by the production of acids by bacteria, which can also lead to a rancid or bitter taste. If your soft cheese tastes sour, it is best to discard it.

Finally, a scent of ammonia can be an indicator of spoilage in soft cheese. This is produced by bacteria that break down the protein in the cheese and is more commonly found in aged or washed-rind cheeses. Excessive amounts of ammonia can indicate spoilage, and the cheese may also have a bitter or sour taste.

In summary, it is important to be vigilant for any signs of spoilage in soft cheese, including a slimy texture, yellow colour, mould, sourness, or a scent of ammonia. If you notice any of these indicators, it is best to discard the cheese to avoid any potential health risks associated with consuming spoiled food.

Frequently asked questions