Patrick Oconnell
Processed cheese can last longer than unprocessed cheese, especially when handled and stored properly. However, it is important to know when processed cheese has gone bad to avoid foodborne illnesses and unpleasant symptoms like vomiting, diarrhoea, and stomach pain. There are several indicators to look out for. Firstly, mould growth on the surface of the cheese is a clear sign of spoilage, except for cheeses that are intentionally aged with mould, such as blue cheese. A change in colour, such as a bluish or greenish tint, can also indicate that the cheese has gone bad. Additionally, an unusual or unpleasant odour, such as an ammonia-like smell or a sour, rancid odour, suggests spoilage. Texture changes, like a soft cheese becoming slimy or a hard cheese turning crumbly, can also indicate that the processed cheese is no longer fit for consumption. Lastly, always check the expiration date or best by date, as consuming cheese past this date increases the risk of foodborne illnesses.
| Characteristics | Values |
|---|---|
| Smell | A change in the smell of the cheese from its normal odor can indicate that it has gone bad. An ammonia-like or sour, rancid odor suggests spoilage. |
| Texture | A change in texture can be an indicator of spoilage. Hard cheeses can become brittle and prone to cracking, while soft cheeses can become slimy. |
| Color | A change in color, especially a bluish or greenish tinge, can indicate that the cheese has gone bad. |
| Taste | A sour or bitter taste can indicate spoilage. |
| Expiration Date | Consuming cheese past its expiration date increases the risk of spoilage and foodborne illness. |
| Mold | Mold growth, especially on soft cheeses, is a sign of spoilage. |
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What You'll Learn
Check for mould growth
Mould growth is a clear indication that processed cheese has gone bad. While mould is intentionally grown on some cheeses, like blue cheese, visible mould on other types of cheese, especially those that are not supposed to have mould, indicates spoilage.
Mould thrives in damp environments, which is why softer cheeses cannot be kept as long as harder cheeses. To prevent mould growth, store your cheese in a dry place, such as under a glass bell. Additionally, wrapping cheese in cheese paper, food-grade plastic wrap, or butter paper can help prevent moisture loss and exposure to air, thus inhibiting mould growth.
It is important to note that mould growth may not always be visible, especially on white or coloured cheeses that naturally develop white mould. In such cases, a change in texture or smell can be indicative of spoilage. For example, if a hard cheese has gone soft or started to separate, it is likely bad. Similarly, an unusual or unpleasant odour, such as an ammonia-like smell or a sour, rancid odour, suggests that the cheese has gone bad.
To summarise, mould growth is a key indicator of spoilage in processed cheese. However, it may not always be visible, so changes in texture or smell should also be considered when determining whether processed cheese has gone bad.
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Smell for any ammonia or sour odours
Smell is a good indicator of whether processed cheese has gone bad. Spoiled cheese can develop a range of unpleasant odours due to the growth of bacteria or the breakdown of proteins and fats in the cheese.
Ammonia is one of the most common chemicals found in spoiled cheese. Produced by bacteria breaking down protein, it has a strong, pungent smell similar to cleaning products or urine. While ammonia is a natural by-product of the cheesemaking process, excessive amounts can indicate spoilage. Ammoniated cheese may also taste bitter or sour.
Butyric acid, or butanoic acid, is another chemical that can be present in cheese when it goes bad. This short-chain fatty acid is produced by bacteria breaking down the fat in cheese.
If your cheese smells like rancid milk, throw it away. Spoiled cheese may also smell sour or bitter, indicating the presence of excess ammonia or butyric acid.
In general, any significant change in the smell of cheese from its normal odour can be a sign that it has gone off and should be avoided. When you first open a package of cheese, give it a sniff so you know what it smells like fresh. If you've had the cheese for a while, smell it again. If its smell has changed, it's likely gone bad.
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Observe colour changes
Colour changes can be a sign that your processed cheese has gone bad. While maturing, cheese can change texture, but a change in colour indicates that something has changed in the milk. If your cheese has turned slightly bluish or greenish, it may be spoiled and should not be consumed.
For blue cheese, the blue veins will start to turn grey and dull when the cheese goes bad. Bad mould on blue cheese may also appear fluffy. If you see blue mould on a cheese that is not supposed to have it, you can assume that it has gone bad. However, most white or coloured cheeses will develop white mould before blue mould appears, which can be challenging to distinguish in white cheeses.
Some sources suggest that if there is only a small amount of mould, you can cut off the areas where the bad mould appears, and the rest of the cheese will be fine to eat. This is because it can take a long time for mould to spread through a cheese.
However, mould growth on the surface of the cheese is a clear indication that it has spoiled. Spoiled cheese can also have a range of other visual indicators, including discolouration, a slimy texture, and a gritty rind.
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Check for changes in texture
Checking for changes in texture is one way to determine whether processed cheese has gone bad. While maturing, cheese changes texture, but any sudden or unusual changes can be a sign of spoilage. For example, if a hard cheese has gone soft, or you can see that it has separated, it has likely gone bad. Hard cheeses like Cheddar can also start to crack when they spoil due to changes in moisture content and the growth of unwanted bacteria. As hard cheeses age, they lose moisture, which can cause them to become brittle and prone to cracking. To prevent cracking, store your cheese in a cool place with good air circulation and the right humidity conditions.
Soft white mould cheeses like Camembert can become slimy when they spoil due to the growth of unwanted bacteria. If the cheese's rind is excessively gritty and also slimy, it has probably gone bad. Fresh mozzarella, though packaged in liquid, should still be firm. If it has turned slimy, it has gone bad.
In addition to a darker colour, the appearance of mould, and an ammonia-like odour, spoiled cheese can develop a different texture. If it feels crumbly, mushy, or very dry, it has likely gone bad.
It is important to note that some changes in texture may be normal for certain types of cheese. For example, blue cheese is intentionally aged with mould, and the blue veins will start to turn grey when it goes bad. Bad mould on blue cheese will be fluffy.
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Check the ''best by' date
Like other dairy products, processed cheese will have a "best by" date on the label. This date indicates when the cheese is at its best quality and flavour. According to the USDA, this date is not an indication of the product's safety. It is generally safe to consume unopened cheese past its printed date, especially if it has been stored in the fridge.
For opened cheese, soft varieties like cream cheese, mozzarella cheese, and blue cheese can last up to 7 days in the fridge. Hard varieties like cheddar, gouda, and colby can last up to 4 weeks since they contain less moisture. To be cautious, always check the "best by" or expiration date and refrain from consuming cheese past this date.
It is important to note that consuming cheese past its expiration date increases the risk of spoilage and foodborne illness. Proper storage is crucial to maintaining the freshness of cheese. It is recommended to wrap remaining soft cheeses in cheese paper (a waxy paper) to protect them while allowing them to breathe and prevent excessive moisture build-up.
Additionally, it is advisable to store cheese in a cool, dry place with good air circulation and proper humidity conditions. Keep cheese away from strong-smelling foods to avoid unwanted odours and flavours. By following these storage guidelines, you can maximise the shelf life of your processed cheese and minimise the chances of it going bad before the "best by" date.
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Frequently asked questions
If your processed cheese has an unusual or unpleasant odour, it may be a sign that it has gone bad. A strong ammonia smell or a sour, rancid odour suggests spoilage.
If you notice mould growth on the surface of your processed cheese, it has likely spoiled. Discolouration can also be a sign of spoilage.
If your processed cheese feels different to how it usually does, it may be a sign that it has gone bad. For example, if it feels crumbly, mushy, or very dry. If a hard cheese has gone soft or separated, it has likely spoiled.
