Frederic Melton
Cheese is a perishable food, meaning it can spoil and harbour harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses, with symptoms including vomiting and diarrhoea. To avoid these health risks, it is important to know how to determine if cheese has gone bad. Indicators that cheese has spoiled include mould growth, discolouration, a slimy or greasy texture, and an unpleasant smell. However, it is important to note that not all moulds on cheese are harmful, and some changes in texture may be normal for certain types of cheese. Nonetheless, if there are signs of spoilage, it is best to discard the cheese.
| Characteristics | Values |
|---|---|
| Sight | Mould growth, discolouration, slimy or greasy texture, cracked areas in hard cheese, yellow splotches on blue cheese, bloated packaging |
| Smell | Strong smell, pungent ammonia smell, rancid milk smell |
| Taste |
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What You'll Learn
- Storage: Cheese should be stored in the fridge, in its original packaging or a sealed container
- Appearance: Spoiled cheese may have mould, discolouration, or a slimy/greasy texture
- Smell: An off smell, like rancid milk or ammonia, could indicate spoilage
- Taste: If all else fails, taste a small piece. A sour taste or unpleasant aftertaste could mean it's bad
- Health: Consuming spoiled cheese can lead to foodborne illnesses, including vomiting and diarrhoea
Storage: Cheese should be stored in the fridge, in its original packaging or a sealed container
Cheese is a perishable food, which means it can spoil and harbour harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses, with symptoms including vomiting and diarrhoea. To avoid these health risks, it's important to store cheese correctly and be able to identify signs of spoilage.
Hard cheeses like Cheddar can be kept in the fridge for six to eight weeks, while most soft cheeses should be eaten within two weeks of purchase. Freezing cheese is not recommended, except for specific recipes such as deep-fried cheese. To conserve your cheese for as long as possible, keep it in a dry place, such as under a glass bell.
Mould is a common occurrence on cheese, and it's important to distinguish between voluntary and involuntary mould. Most blue cheeses and flowery-rind cheeses are impregnated with Penicillium, a type of controlled mould. It is normal to find mould inside a blue cheese and on the rinds of Camembert and Brie. However, if mould grows on cheese unintentionally, it may produce spores and toxins that can make the cheese unsafe to eat.
Some types of mould on cheese are harmless, while others can be toxic and potentially dangerous if consumed in large amounts. Unusual colours, textures, or odours can indicate the presence of unsafe mould growth, and any cheese that appears spoiled or contaminated should be discarded. A gritty rind on washed rind cheeses does not necessarily indicate spoilage, but if it is excessively gritty and slimy, it's best to throw it away.
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Appearance: Spoiled cheese may have mould, discolouration, or a slimy/greasy texture
Appearance can be a good indicator of whether cheese has gone bad. Spoiled cheese may have mould, discolouration, or a slimy/greasy texture.
Mould is a well-known indicator of spoilage in cheese. However, it is important to distinguish between voluntary and involuntary mould. Most blue cheeses and flowery-rind cheeses are impregnated with Penicillium, a type of controlled mould. It is normal to find mould inside blue cheese and on the rinds of Camembert and Brie. However, if you spot mould that shouldn't be there, especially on a soft cheese, it is best to discard the entire product.
Discolouration can also indicate that something has changed in the milk. A change in colour can be caused by oxidation, which occurs when beta-carotene, a compound responsible for the yellow colour in cheese, breaks down. Browning, a complex reaction between reducing sugars and amino acids from protein breakdown, is another sign of spoilage, particularly in cheeses like Gouda and Parmesan.
A slimy or greasy texture can indicate that cheese has gone bad. Additionally, changes in texture, such as crumbly, mushy, or very dry cheese, may suggest spoilage. However, it is important to note that some changes in texture may be normal for certain types of cheese.
While appearance can provide valuable clues, it is not always a definitive indicator of spoilage. Therefore, it is essential to consider other factors, such as smell and texture, in combination with appearance to make a more accurate determination.
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Smell: An off smell, like rancid milk or ammonia, could indicate spoilage
Cheese is a perishable food, and consuming spoiled cheese can lead to foodborne illnesses with symptoms such as vomiting and diarrhoea. Therefore, it is important to be able to identify signs of spoilage. One indicator of cheese spoilage is smell. If your cheese has developed a rancid milk smell, it is best to discard it. This is because the smell indicates that the fats and proteins in the cheese are breaking down.
Some cheeses are naturally pungent, like blue cheese or Camembert, and will have a strong ammonia smell once they go bad. If you are familiar with the smell of your favourite cheese, and the cheese you have smells like a much more concentrated version, it is probably spoilt. An ammonia smell could also indicate that the cheese has been wrapped up too long and was unable to breathe.
However, it can be tricky to determine if a food has gone bad when it is already kind of stinky and mouldy. This is because cheese is a living thing, and the moulds that give cheeses their distinctive flavour are living organisms that can die and start rotting. Therefore, other indicators of cheese spoilage should also be considered, such as mould growth, discolouration, and changes in texture.
In conclusion, while smell can be a good indicator of cheese spoilage, it should not be the only factor considered. To ensure food safety, it is important to also examine the appearance and texture of the cheese, as well as to store cheese properly to prevent spoilage.
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Taste: If all else fails, taste a small piece. A sour taste or unpleasant aftertaste could mean it's bad
When it comes to cheese, it's important to remember that it's a perishable food item. This means that it can spoil and harbour harmful bacteria, which can lead to foodborne illnesses. So, how do you know if cheese has gone bad? Well, the best tools to determine this are your senses, especially sight, smell, and taste.
Taste is a last resort but an effective way to determine if cheese has gone bad. If there are no obvious signs of spoilage, you can taste a small piece of cheese. A sour taste or unpleasant aftertaste could mean the cheese has gone bad. This is because the cultures or moulds that give cheese its distinctive flavour can die and start rotting, producing an unpleasant taste.
It's important to note that consuming even a small amount of spoiled cheese can lead to foodborne illnesses, so it's always better to err on the side of caution. If you're unsure, it's best to discard the cheese.
Before tasting, you can look out for other indicators of spoilage. This includes mould growth, discolouration, and changes in texture. Hard cheeses, for example, can start to crack due to changes in moisture content and bacterial growth. Additionally, an unpleasant smell, such as a strong ammonia odour, can indicate that the cheese is no longer safe to eat.
In summary, while taste can be a last resort for determining if cheese is bad, it's important to use your senses of sight and smell first and to be cautious to avoid any potential health risks associated with spoiled cheese.
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Health: Consuming spoiled cheese can lead to foodborne illnesses, including vomiting and diarrhoea
Cheese is a perishable food, and consuming spoiled cheese can lead to foodborne illnesses. It is important to check for signs of spoilage before consuming cheese to avoid adverse health effects.
Spoiled cheese can exhibit several signs, including mould growth, discolouration, and a slimy or greasy texture. Mould growth on cheese can be both desirable and undesirable. Some cheeses, such as Stilton or Brie, are intentionally inoculated with mould to achieve specific flavours or textures. In these cases, the mould is safe to consume. However, if mould grows on cheese unintentionally or is not properly controlled, it may produce spores and toxins that can make the cheese unsafe. Different types of mould can cause various colours and patterns, such as blue, red, or white spots. While some moulds are harmless, others can be toxic and potentially dangerous if consumed in large amounts. Therefore, it is crucial to check for unusual colours, textures, or odours that may indicate spoilage.
Soft cheeses, such as cottage cheese, queso blanco, Brie, and chèvre, tend to go bad more quickly due to their high moisture content. This moisture provides an ideal environment for the growth of good cultures and moulds that contribute to their flavour and health benefits. However, it also increases the risk of harmful bacteria taking hold. Aged cheeses may still be good to eat even after their best-by date, but proper storage conditions, including temperature and humidity control, are essential to prevent spoilage.
Consuming spoiled cheese can lead to foodborne illnesses, with symptoms including vomiting, diarrhoea, fever, and chills. These illnesses can be caused by harmful bacteria or toxins produced by certain types of mould. Therefore, it is crucial to use your senses of sight, smell, and taste to determine if cheese has gone bad before consuming it. If in doubt, it is always better to discard the cheese to avoid potential health risks.
While cheese can be a nutritious and delicious part of a healthy diet, it is essential to practise proper cleaning and storage protocols to ensure its safety. Knowing the benefits and risks associated with different types of cheese can help make informed choices about consumption and storage.
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Frequently asked questions
Cheese is a perishable food, meaning it can spoil and harbour harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses, with symptoms including vomiting and diarrhoea. To avoid this, use your senses to check for signs of spoilage before consuming cheese.
Spoiled cheese can exhibit a range of visual indicators, including mould growth, discolouration, and a slimy or greasy texture. Dark, dry, and cracked areas on hard cheeses, or yellow splotches on blue cheese, can also indicate spoilage.
When cheese spoils, it can develop a range of unpleasant odours due to the growth of bacteria or the breakdown of proteins and fats. A strong ammonia smell, similar to cat urine, is a sign that a cheese has gone bad.
If a mild cheese tastes strong, like blue cheese or Limburger, it has likely gone bad.
To prevent spoilage, store cheese in a cool place with good air circulation and avoid damp environments, as mould develops more easily in these conditions. Hard cheeses can be stored in the refrigerator for six to eight weeks, while soft cheeses should be consumed within two weeks of purchase.
