Bushra Griffith
Knowing whether your cheese is past its prime can be tricky. Each type of cheese has its own shelf life, and proper storage is key to keeping cheese edible for longer. Soft cheeses like cottage cheese or Camembert are highly perishable and can last only about a week in the fridge once opened. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, so they can last up to a month in the fridge after opening and even several months if unopened. Blue cheese is safe to eat if it has blue mould, but mould on other types of cheese like Cheddar or Swiss is not safe and should be discarded. In general, colour change, mould growth, discolouration, and changes in texture, taste, and smell can indicate that cheese has spoiled. If in doubt, it's always better to discard any cheese that you suspect has gone off.
| Characteristics | Values |
|---|---|
| Sight | Surface mould, discolouration, change in texture, slime, oil, bloated packaging |
| Smell | Spoiled milk, ammonia, refrigerator/freezer, sour, rancid |
| Taste | Sour, unpleasant aftertaste |
| Type of cheese | Hard cheeses last longer than soft cheeses |
| Storage | Store in a cool place with good air circulation |
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What You'll Learn
Hard cheeses last longer than soft cheeses
Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which helps extend their shelf life. Hard cheeses that haven't been opened can last for several months and even up to a year when stored in the fridge. In contrast, soft cheeses such as Brie and Camembert have a shorter shelf life. Unopened, they typically last for a few weeks to a couple of months past their 'best by' date when refrigerated. Fresh cheeses like cream cheese, ricotta, and cottage cheese are highly perishable and usually last only a few weeks past their 'best by' date. In general, most soft cheeses will last in the fridge for about a week once opened. Hard cheeses can last up to a month in the fridge after opening.
The best tools to help you determine whether or not your cheese has gone bad are your senses, especially sight, smell, and taste. How a cheese smells is the best indicator of its quality before you put it in your mouth and one of the best ways to determine whether your cheese is still safe to eat. If a mild cheese like Monterey Jack or American cheese smells strong, like blue cheese or Limburger, it has probably gone bad.
Appearance is another important indicator. If your cheese has some surface mold, try trimming a small amount off the side that is growing mold. If the area below is clean and shows no other signs of spoilage, it is likely still safe to eat. However, if the entire piece is covered in thick mold, it may not be worth saving. Other appearance indicators include discoloration, sliminess, oil, or bloated packaging.
Taste can also be a good indicator, but it should be a last resort as eating spoiled cheese can lead to mild indigestion or food poisoning. If your cheese tastes sour or has an unpleasant aftertaste, it has likely gone bad.
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Mould on hard cheese can be cut off
Mould on hard cheese can often be cut off, and the rest of the cheese consumed safely. However, this is not always the case, and it is important to exercise caution when deciding whether to cut mould off hard cheese.
Firstly, it is crucial to understand that not all moulds are harmless. Some moulds on cheese can be toxic and potentially dangerous if consumed, even in small amounts. Therefore, it is essential to check for signs of unsafe mould growth, such as unusual colours, textures, or odours. If you notice any of these indicators, discard the cheese immediately.
Secondly, the type of cheese matters. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which helps extend their shelf life. These cheeses can often withstand mould growth on the surface without the mould penetrating too deeply. On the other hand, soft cheeses are more susceptible to mould and other types of spoilage, and it is generally recommended to discard soft cheeses if you see any signs of mould.
Thirdly, the extent of mould growth is important to consider. If the entire piece of cheese is covered in thick mould, it may not be worth saving. However, if only a small portion of the surface is affected, you can try trimming a generous amount off the affected side. Examine the cheese beneath the mouldy area for any signs of spoilage, such as discolouration, sliminess, or unusual odours. If the underlying cheese appears clean and exhibits no other signs of spoilage, it is likely safe to consume.
Finally, proper storage is key to preventing mould growth. Hard cheeses should be stored in a cool place with good air circulation to prevent cracking and the growth of unwanted bacteria. Additionally, always use clean utensils and wash your hands thoroughly before handling cheese to avoid introducing bacteria that can cause spoilage.
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Spoiled cheese smells like spoiled milk, ammonia, or a fridge
Knowing when cheese has gone bad can be tricky because each type of cheese ages and spoils differently. However, one of the best indicators of whether cheese has spoiled is its smell. As a dairy product, cheese that has gone bad will often smell like spoiled milk, ammonia, or even a fridge or freezer.
It is a good idea to smell the cheese when you first buy it so that you know what it is supposed to smell like. This way, you will be able to notice when something is off. However, some cheeses can be pungent and "off"-smelling to begin with, so you shouldn't rely on smell alone.
If your cheese has an "off" smell, it is likely spoiled and should be discarded. While some moulds on cheese are harmless, others can be toxic and dangerous if consumed. Therefore, it is important to check for signs of unsafe mould growth, such as unusual colours, textures, or odours. If you see any of these signs, discard the cheese.
In addition to smell, there are other indicators that your cheese has gone bad. One is the appearance of the cheese. A significant colour change, such as fading or darkening, can indicate spoilage. Another visual indicator is a change in texture, such as sliminess or grease. Hard cheeses like Cheddar can also start to crack when they spoil due to changes in moisture content.
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Colour change is a sign of cheese spoilage
Other appearance indicators of cheese spoilage include the growth of mould, a slimy or greasy texture, and bloated packaging. It is important to always check for signs of unsafe mould growth, such as unusual colours, textures, or odours. Different types of mould can cause different colours and patterns on the cheese, such as blue, red, or white spots. While some moulds on cheese are harmless, others can be toxic and potentially dangerous if consumed in large amounts.
In addition to appearance, smell and taste are also important indicators of cheese spoilage. As a dairy product, one sign of spoiled cheese is an "off" smell, such as spoiled milk, ammonia, or even of a refrigerator or freezer. A smart approach is to smell the cheese when you first purchase it to establish a baseline for how it is supposed to smell, making it easier to notice when something is off. Taste can also be a reliable indicator, and if the cheese tastes sour or has an unpleasant aftertaste, it has likely gone bad.
The type of cheese also affects its shelf life. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, extending their shelf life. Unopened, they can last for several months to a year when stored in the fridge. On the other hand, soft cheeses like Brie and Camembert have a shorter shelf life, typically lasting for a few weeks to a couple of months past their 'best-by' date when refrigerated. Fresh cheeses like cream cheese, ricotta, and cottage cheese are highly perishable, usually lasting only a few weeks.
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Spoiled cheese can cause food poisoning
Cheese is a dairy product that can be a breeding ground for bacteria, both good and bad. It can get contaminated by bacteria, mould, or other microorganisms during the production process or due to improper storage. If the storage conditions are not optimal, cheese can spoil quickly.
Spoiled cheese can cause foodborne illnesses, leading to mild indigestion or even food poisoning. The symptoms of food poisoning from consuming spoiled cheese include nausea, vomiting, diarrhoea, stomach cramps, and sometimes fever. These symptoms can vary in severity depending on the type and amount of spoiled cheese consumed, as well as an individual's susceptibility to foodborne illnesses.
To avoid food poisoning, it is important to examine the cheese for signs of spoilage, such as mould, off odours, or unusual textures. If the cheese looks or smells odd, it is best to discard it. The appearance of mould is a common indicator of spoilage. While some types of cheese, such as blue cheese, naturally have mould, other types of cheese should not have visible mould. If there is mould on soft cheese or other foods like bread or meat, the entire product should be thrown away. For hard cheeses, trim at least a 1/4-inch off the side with mould and ensure the rest is clean before consuming. Other appearance indicators include discolouration, sliminess, oil, or bloated packaging.
Smell is another crucial indicator of cheese spoilage. If the cheese has an off scent, such as spoiled milk, ammonia, or a refrigerator-like odour, it is likely spoiled. Fresh cheese should have a mild and pleasant aroma. Taste is also an indicator, although it is recommended to be cautious when tasting potentially spoiled cheese. A bitter or sour taste is a sign of spoilage, while a sharp or overly tangy taste may indicate over-aging.
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Frequently asked questions
Your senses are the best tools to help you determine whether your cheese has gone bad. Sight, smell and taste are the key indicators. If your cheese has changed colour, developed a slimy texture, or smells sour, rancid or like ammonia, it has likely gone bad.
This depends on the type of cheese. Hard cheeses like Cheddar, Parmesan and Gouda can last several months to a year when stored in the fridge, even after being opened. Soft cheeses like Brie and Camembert typically last a few weeks to a couple of months past their 'best by' date when refrigerated. Fresh cheeses like cream cheese, ricotta and cottage cheese tend to go bad the fastest, lasting only a few weeks past their 'best by' date.
Bad cheese will likely taste sour or have an unpleasant aftertaste.
Eating bad cheese can lead to mild indigestion or food poisoning, depending on your immune system.
