Bushra Griffith
Waxed cheese is a method of preserving cheese by minimizing mould growth on its surface. While waxing cheese can increase its longevity, refrigeration is the most effective way of preserving it. The question of how long waxed cheese will last unrefrigerated depends on the type of cheese. For example, an aged gouda can last for over 30 days unrefrigerated, while waxed cheddar can be left out at room temperature for a few months. However, it is important to note that waxing cheese may promote the growth of anaerobic bacteria, such as botulism, and is therefore considered unsafe by some experts.
| Characteristics | Values |
|---|---|
| Last Unrefrigerated | 25 years or more |
| Safe to Eat at Room Temperature | Yes, but may not taste as good |
| Safe to Eat if Refrigerated | Yes |
| Safe to Eat if Wax is Broken | Yes, but may not taste as good |
| Safe to Eat if Oily | Yes, but may not taste as good |
| Safe to Eat if Expanding | No |
What You'll Learn
Waxed cheese should be stored in the fridge
Waxing cheese is a method to minimise mould growth on the cheese's surface. However, it does not prevent the growth of illness-causing bacteria and may even promote the growth of anaerobic bacteria, such as botulism. Therefore, it is considered unsafe to store waxed cheese at room temperature.
Cheeses that are meant to be stored under refrigeration should be kept in the fridge, even if they are waxed. Taking them out of the fridge and storing them at room temperature poses a significant risk of foodborne illness.
However, there are some types of cheese, such as Parmesan, that are made to be stored at room temperature. These cheeses have a very low pH and are drier and more fermented, which helps to inhibit foodborne illness-causing bacteria.
If you do choose to store your waxed cheese at room temperature, it is important to regularly check for signs of spoilage. If the wax is broken and there is a lot of oil, the cheese may not taste as good but it will still be safe to eat. However, if there are signs of mould or other spoilage, it is best to discard the cheese.
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Waxing cheese minimises mould growth
Waxing cheese is an effective way of preserving cheese and minimising mould growth. Cheese wax is a speciality wax used for preserving cheese. It is soft and pliable, and unlike pure paraffin wax, it does not become brittle and crack easily.
Cheese wax is also effective in preventing unwanted mould growth and retaining moisture while the cheese is aged. Before waxing, the cheese should be formed, pressed, and allowed to dry off for a few days in a cool location with good circulation. A loose piece of cheesecloth should be laid over the cheese to keep dust and debris off.
Once the cheese is ready for waxing, the wax should be heated to approximately 120 degrees Celsius. It is important to ensure that the wax is hot enough to kill any bacteria on the cheese surface, but not so hot that it explodes. After heating, the wax should be applied to the cheese using a natural bristle brush (synthetic brushes will frizzle up). It is important to apply 2-3 coats of wax, allowing each layer to harden between coats, to ensure that all parts of the cheese are sealed and no air holes are left.
Additionally, the cheese should be sufficiently dry before waxing. It should have a slightly hardened rind and be a darker yellow colour than when it was first pressed. It should be dry to the touch.
By following these steps and properly waxing cheese, mould development can be minimised.
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Cheese can be stored unrefrigerated if it has a low pH
Waxed cheese will last longer than unwaxed cheese, but it should still be stored in the fridge to improve its longevity. However, some cheeses can be stored unrefrigerated if they have a low pH (i.e., they are more acidic).
Cheese is a pickled product, so if it is in brine at the correct acidity, it can last a long time at room temperature. For example, feta in its original brine does not necessarily need to be refrigerated and can last almost indefinitely at room temperature. However, listeria can grow in a fully saturated brine, so refrigeration is safer.
The more acidic a cheese is, the safer it is to store at higher temperatures. Cheddar, mozzarella, and gouda are fairly acidic, with a pH of about 5.3. Harder, more acidic, well-salted cheeses with a good rind can sit at room temperature for a long time, probably at least a week, and almost indefinitely at 12°C (55°F).
Cheeses with a high moisture content, such as ricotta, queso blanco, mascarpone, and cottage cheese, will spoil faster when left at room temperature. Soft cheeses like brie, camembert, and mozzarella will last a little longer, and harder cheeses like cheddar, gouda, and parmesan will last the longest.
According to Adam Brock, director of food safety, quality, and regulatory compliance at Dairy Farmers of Wisconsin, cheese should only be kept out of the fridge for up to four hours to avoid bacterial growth or spoilage. However, hard cheeses like parmesan could be out for 24 hours and be fine, while a young cheddar is more vulnerable and will start to dry out and glisten.
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Waxed cheese can last for over 25 years if kept in the right conditions
To ensure the safety of waxed cheese, it is crucial to follow specific storage guidelines. Firstly, the type of cheese matters. Hard cheeses with low moisture content, such as cheddar, are more suitable for room temperature storage than softer, higher moisture varieties. Additionally, the presence of fruit or other additives in the cheese can affect its shelf life.
Even with the appropriate type of cheese, maintaining optimal temperature and humidity levels is essential. The ideal temperature range for storing waxed cheese is between 45 to 58 degrees Fahrenheit, with a humidity level above 80%. These conditions can often be achieved in a cellar or basement, eliminating the need for constant refrigeration.
Proper handling of the cheese is also crucial. If only a portion of the wheel is consumed, the remaining cheese can be re-waxed and returned to long-term storage. This process helps to extend the shelf life and maintain the quality of the cheese.
In summary, while waxed cheese can last for over two decades under the right conditions, prioritising food safety is essential. The potential risks associated with bacterial growth mean that consuming cheese stored in this manner should be done with caution and proper research.
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Re-waxing cheese is cheap and easy
Waxed cheese will last longer than unwaxed cheese, but it's still best to keep it in the fridge. If you've sampled your waxed cheese before it's finished ageing, or accidentally broken off a piece, you can simply wipe the surface with cider vinegar, let it dry, and then re-wax.
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Frequently asked questions
It depends on the type of cheese. An unbroken waxed cheese wheel can last for over 25 years if kept under the right conditions. However, if you cut into it, you only have a few weeks of refrigerated life before it goes bad.
The optimal temperature for storing waxed cheese is between 45 and 58 degrees Fahrenheit, with humidity above 80%.
While waxing cheese is a method to minimize mold growth on the cheese surface, it may promote anaerobic bacteria growth, such as botulism. Therefore, the practice is considered unsafe.
Before refrigeration, cheese was drier and fermented to a lower pH. These types of cheeses, such as Parmesan, could be stored at room temperature with wax covers.
While waxed cheddar cheese will last longer than unwaxed cheddar cheese, it is still recommended to keep it refrigerated to improve its longevity.
