Kamil Perry
Sliced cheese is more susceptible to spoilage than uncut cheese due to its larger surface area. Soft cheeses like cottage cheese, cream cheese, brie, and fresh mozzarella are more perishable than hard cheeses like cheddar, parmesan, or gouda, as they have a higher moisture content and are not aged. Signs of spoilage in cheese include mould growth, discolouration, and a slimy or greasy texture. Cheese that has gone bad may also emit a strong ammonia-like or sour odour. To prevent spoilage, store cheese at a temperature below 40°F (4°C) and wrap it using wax, parchment, or cheese paper.
| Characteristics | Values |
|---|---|
| Appearance | Changes in colour, dark spots, mould, slimy surface, dryness, cracks |
| Smell | Ammonia-like, sour, strong |
| Texture | Crumbly, mushy, dry |
| Expiry Date | Best-by date on packaging |
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What You'll Learn
Sliced cheese lasts less time than blocks
Soft cheeses, such as cottage cheese, cream cheese, brie, or fresh mozzarella, have a higher moisture content and are not aged, making them highly perishable. They should not be left out of the fridge for more than two hours and should be discarded if left out for longer. If they develop mould, soft cheeses should be thrown away as the entire product is contaminated.
Hard cheeses, such as cheddar, parmesan, or gouda, have a lower moisture content, making them less prone to bacterial growth. They can be left out for up to four hours and then safely returned to the fridge. Hard cheeses can develop mould, but it is usually safe to cut off the mouldy parts and consume the rest.
To determine if cheese has gone bad, it is important to use your senses, especially sight, smell, and texture. Mould growth, discolouration, and a slimy or greasy texture are signs of spoilage. A strong ammonia-like or sour odour is also an indication that cheese has gone bad. If there is any doubt about the cheese's freshness, it is best to discard it to avoid potential health risks.
By storing cheese properly and regularly checking for signs of spoilage, you can maximise its shelf life and safely enjoy this delicious and versatile food.
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Use your senses, especially sight and smell
Sliced cheese is more easily compromised than a block of cheese due to its larger surface area relative to volume. Therefore, it is important to inspect it closely when it has been left out for an extended period of time.
Another indicator of spoilage is an unusual smell. If a mild cheese like Monterey Jack or American cheese smells strong like blue cheese or Limburger, it has likely gone bad. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell when they go bad. If the cheese smells sour or like ammonia, it is best to discard it.
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Soft cheeses spoil faster than hard cheeses
Soft cheeses tend to spoil faster than hard cheeses. This is because soft cheeses have a higher moisture content, which makes them more susceptible to bacterial growth and spoilage. Harder cheeses, on the other hand, like cheddar, Parmesan, or Gouda, have a lower moisture content, creating an environment less prone to spoilage from bacteria.
Soft cheeses, such as cottage cheese, cream cheese, brie, or fresh mozzarella, should not be left out of the fridge for more than two hours, as they are highly perishable. If left out for longer than two hours, soft cheeses should be thrown away as they pose a high risk of spoilage.
Hard cheeses can be left out for longer than two hours without becoming unsafe, but the quality and taste may change. Hard cheeses can be left out for up to four hours without refrigeration, after which they should be checked for signs of spoilage. If there are no signs of spoilage, they can be wrapped and put back in the refrigerator.
Signs of spoilage in cheese include mould, dryness, a yeasty or ammonia smell, a slimy surface, dark spots, cracks, and changes in texture or colour. If mould is spotted on hard cheese, it can be cut off, but if there is red or black mould, the entire cheese should be discarded as some moulds are more dangerous than others.
To extend the shelf life of cheese, it should be stored in a breathable material like parchment paper or cheesecloth and kept in the refrigerator at a temperature below 40°F (4°C).
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Mould can be good or bad, depending on the type
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, smells strong, like blue cheese or Limburger, then it's time to throw it away. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell to them once they've gone bad, similar to cat urine. If you are familiar with the smell of a favourite cheese, and the cheese you have smells like a much more concentrated version, it's probably no longer safe to eat.
It's also important to check the appearance of cheese shortly after you purchase it. Harder, aged cheeses, like aged Cheddar or Parmesan, can just have the mould scraped away. With white, fuzzy mould, tinged with green, the flavour effect is minimal and the mould can be safely cut away without incident. Black or grey mould is less desirable, and you should cut away more of it to remove any cheese that might be impacted. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
However, it's worth noting that none of the moulds that are likely to grow on your cheeses will make you ill. Your stomach acid will kill the spores in the mould before you feel any impact. Harder cheeses, like Cheddar or Parmesan, will last longer than softer cheeses as they have a lower moisture content, making them less susceptible to bacterial growth. Soft cheeses, like cottage cheese, cream cheese, Brie, or fresh mozzarella, have a higher moisture content and are more perishable and susceptible to bacteria or spoilage.
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Texture changes, like dryness or sliminess, are a sign
Texture changes are a key indicator of whether sliced cheese has gone bad. Sliced cheese is more susceptible to spoilage than blocks of cheese due to its larger surface area. Therefore, it is important to pay close attention to any changes in texture.
Soft white mould cheeses, such as Camembert, often become slimy when they spoil due to the growth of unwanted bacteria. This is a result of the addition of Penicillium candidum, a type of white mould, to the milk during the cheese-making process. If you notice that your soft cheese has become slimy, it is best to discard it.
Hard cheeses, like Cheddar, can also undergo textural changes when they spoil. As they age, hard cheeses lose moisture, making them prone to cracking. If your hard cheese has developed cracks, it is likely past its prime.
In addition to sliminess and cracking, other texture changes indicative of spoilage include dryness and a mushy or crumbly consistency. If your sliced cheese feels different compared to when you first purchased it, it has likely gone bad.
It is important to note that not all moulds on cheese are harmful. Some cheeses, like Stilton and Brie, are intentionally inoculated with moulds to achieve specific flavours and textures. However, if mould appears on soft cheeses or sliced cheeses, it is best to discard them entirely.
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Frequently asked questions
There are a few ways to determine if sliced cheese has gone bad. Firstly, check the colour. If the cheese has discoloured, it may be spoiled. Secondly, smell the cheese. If it has a strong ammonia-like odour, it has likely gone bad. Lastly, check the texture. If it feels dry, mushy, or crumbly, it has probably spoiled.
Sliced cheese is more susceptible to spoilage than blocks of cheese due to their larger surface area. Soft sliced cheese should not be left out of the fridge for more than two hours. Hard sliced cheeses can be left out for up to four hours.
If you feel ill after eating cheese that may have been spoiled, it is best to call your healthcare provider.
