Kamil Perry
Knowing when cheese has gone bad can be tricky. Each cheese ages and spoils differently, and some cheeses are meant to be stinkier than others. The best tools to determine whether your cheese has gone bad are your senses, especially sight, smell, and taste. If you see spots of mold on hard cheese, cut off at least 1 inch (2.5 cm) around and below those spots. If you see mold on soft cheese, throw it away. If a mild cheese has a strong smell, it has likely gone bad. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell once they go bad. If the cheese has an unpleasant taste, it has likely gone bad.
| Characteristics | Values |
|---|---|
| Smell | A strong smell, like blue cheese or Limburger, indicates spoilage. Naturally pungent cheeses like blue cheese or Camembert will have a strong ammonia smell when they go bad. |
| Appearance | Blue or green surface mold on hard cheeses indicates spoilage. White specks or crystallized patches on aged hard cheeses like cheddar, parmesan, and gouda are normal and safe to eat. |
| Taste | A sour taste or unpleasant aftertaste indicates that the cheese has gone bad. |
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What You'll Learn
- Smell: if it smells strong, like ammonia or cat urine, it's gone bad
- Appearance: check for mould, discolouration or spots
- Taste: if all else fails, taste a small piece. If it's sour, it's bad
- Safe fridge temperature: keep cheese below 40°F (4°C)
- Safe storage: wrap cheese in wax, parchment or cheese paper
Smell: if it smells strong, like ammonia or cat urine, it's gone bad
One of the best ways to determine whether your cheese is safe to eat is by its smell. If a mild cheese like Monterey Jack or American smells strong, like blue cheese or Limburger, it's time to throw it away.
Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell once they go bad, similar to cat urine. If you are familiar with the smell of your favourite cheese, and the cheese you have smells like a much more concentrated version, it's probably no longer safe to eat.
If you've bought a cheese from the supermarket, it may smell strongly of ammonia due to the cheese being wrapped in plastic and not allowed to breathe. If you leave the cheese unwrapped at room temperature, the ammonia smell will likely dissipate. If it doesn't, the cheese is overripe and should be thrown away.
It's always good to check the appearance of cheese before purchasing it and shortly after. This way, you will be able to see whether the cheese has any signs of spoilage, and you will also familiarise yourself with how the cheese is supposed to look.
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Appearance: check for mould, discolouration or spots
When it comes to cheese, it is important to check its appearance for mould, discolouration, or spots to determine if it has gone bad.
Mould is a common issue with cheese, and it can be identified by a fuzzy or fuzzy polka-dot coating on the surface. While some types of mould are integral to the cheesemaking process and give cheese its flavour and texture, other types of mould can indicate that the cheese has gone bad. It is important to distinguish between the two.
If you spot any mould on hard cheeses, such as aged cheddar or Parmesan, it is generally safe to scrape or cut away the mouldy part and consume the rest of the cheese. It is recommended to cut about an inch around and below the mould spot to ensure that all affected areas are removed. However, if you are uncomfortable with this idea, it is perfectly fine to discard the entire piece of cheese.
For soft cheeses, such as Brie or Camembert, a thick coating of white mould is expected and safe to consume. On the other hand, if you notice any other type of mould on soft cheeses like ricotta, mascarpone, or chèvre, it is best to discard the entire product. This is because the damp environment allows mould to penetrate deeper into the cheese, negatively impacting its flavour.
In some cases, you may find white spots or patches on cheeses like Gouda, Gruyere, or Parmigiano Reggiano. These are not mould but rather cheese crystals, which are flavourless and scentless. They add a crunchy texture and a visual appeal to the cheese, indicating that it is well-aged and likely to taste delicious.
In summary, when checking the appearance of cheese for mould, discolouration, or spots, consider the type of cheese and the characteristics of the mould or spots. While some mould can be safely removed or consumed, it is always a personal preference, and it is essential to prioritize food safety and your comfort level with consuming mouldy cheese.
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Taste: if all else fails, taste a small piece. If it's sour, it's bad
Knowing when cheese has gone bad can be tricky. Each cheese ages differently and therefore spoils differently. While smell and appearance are good indicators, sometimes it's hard to determine if a food has gone bad when it's already stinky and mouldy.
Taste can be the best indicator of whether your cheese has gone bad. If all else fails, try a small piece. If it's sour, it's bad. It's important to note that you should only taste a piece large enough to get the flavour—don't eat a large chunk. If the cheese has an unpleasant aftertaste, it's no longer good.
It's worth noting that some mouldy cheeses are safe to eat. If you notice specks of surface mould on hard cheese, simply cut off at least 1 inch (2.5 cm) around and below those spots. If you have a healthy immune system, you'll likely be fine if you accidentally eat a mouldy spot, but you should monitor yourself for symptoms of food poisoning like vomiting, stomach pain, or diarrhoea.
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Safe fridge temperature: keep cheese below 40°F (4°C)
Keeping your fridge below 40°F (4°C) is essential for food safety and to prevent the growth of harmful bacteria that can cause food to spoil. This is especially important when storing cheese, a food that is highly susceptible to bacterial growth due to its moisture content.
Soft cheeses, such as Brie, chèvre, and cottage cheese, have high moisture content, creating the perfect environment for both good and bad bacteria to thrive. Therefore, these cheeses are more likely to spoil rapidly if not stored properly. Fresh soft cheeses, in particular, can become a serious health hazard if exposed to the wrong temperature and humidity levels.
Hard cheeses, on the other hand, have a lower moisture content, which makes them less susceptible to bacterial growth. However, they can still be affected by temperature fluctuations, and it is recommended to store them in the fridge to maintain their quality.
To ensure your cheese stays fresh and safe to eat, it is crucial to maintain a consistent temperature in your fridge. Some fridges have built-in thermometers, or you can purchase a fridge thermometer to monitor the temperature. Place the thermometer near the door, as this is typically the warmest spot.
In addition to temperature control, proper wrapping and storage practices are essential. Wrap cheese in porous materials like wax or parchment paper to prevent it from drying out. Avoid using tight, non-porous materials like plastic wrap, as they can dry out the cheese and affect its texture.
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Safe storage: wrap cheese in wax, parchment or cheese paper
When storing cheese, it is important to strike a balance between airflow and dehydration, and humidity and sogginess. To achieve this, you can use wax paper, parchment paper, or cheese paper to wrap your cheese.
Wax paper is a good option for wrapping soft cheeses. It is made from wax-coated paper and is a more sustainable and affordable option than specialty cheese storage bags. The wax coating helps create a good seal, preventing the cheese from drying out. Parchment paper is another recommended option, also helping to prevent the cheese from drying out. You can also use beeswax wraps, which are a sustainable alternative to parchment paper.
After wrapping your cheese in wax or parchment paper, it is further recommended to wrap it loosely in plastic wrap to create a microenvironment for the cheese. This helps to maintain the optimal moisture balance, prevent the growth of mold, and protect the cheese from absorbing unwanted odors.
For long-term storage, some cheeses, such as feta, can be kept in a jar filled with water or olive oil, which can prolong their shelf life for up to two weeks.
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Frequently asked questions
The best tools to help you determine whether or not your cheese has gone bad are your senses, especially sight, smell and taste. If you see spots of mould, cut off at least 1 inch (2.5 cm) around and below the areas and enjoy the rest. If a mild cheese smells strong, like blue cheese or Limburger, then it's time to throw it away. If your cheese tastes sour or has an unpleasant aftertaste, it has likely gone bad.
An unopened package of cheese can last in the refrigerator for quite some time, especially if it's vacuum-sealed. After opening, you can safely store most soft cheeses in the fridge for at least 7 days and most hard cheeses for 3–4 weeks.
Store your cheese at a safe fridge temperature — below 40°F (4°C) — and wrap it using wax, parchment, or cheese paper after opening to help maintain its moisture. Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can dry it out and harden it.
If you feel ill after eating a piece of cheese that might be spoiled, it's best to give your healthcare provider a call. If you have a healthy immune system, you will likely be fine if you accidentally eat a mouldy spot, but you should monitor for symptoms of food poisoning like vomiting, stomach pain, or diarrhoea.
