Patrick Oconnell
Cheese is a beloved food, but it's also perishable and can spoil and harbour harmful bacteria. It can be tricky to determine if cheese has gone bad, especially if it's already mouldy and stinky. The best tools to determine whether cheese has gone bad are your senses, especially sight, smell and taste. Mould is usually the first sign of degradation, but some moulds on cheese are harmless, and some types of cheese are intentionally inoculated with moulds to achieve a specific flavour or texture. If mould grows on cheese unintentionally, it may produce spores and toxins that can make the cheese unsafe to eat. Different types of mould can cause different colours and patterns on the cheese, such as blue, red or white spots. If you spot mould that shouldn’t be there on a soft cheese, it's best to throw the whole cheese away. Other signs of spoilage include discolouration, a slimy or greasy texture, and a strong ammonia smell.
| Characteristics | Values |
|---|---|
| Sight | Mould growth, discolouration, change in texture (slimy or greasy), browning |
| Smell | Strong smell, similar to ammonia or rancid milk |
| Taste | Awful |
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What You'll Learn
Trust your senses: sight, smell and taste
Trust your senses: sight, smell, and taste.
Sight: Check the appearance of the cheese before purchasing it and shortly after. Changes in colour can indicate that something has changed in the milk. The cheese may look whiter due to the breakdown of beta-carotene, or it may exhibit browning, as in the case of Gouda and Parmesan. Mould growth can be both desirable and undesirable. Some cheeses, like blue cheese, are supposed to have mould, while mould on other cheeses may indicate spoilage. If you spot mould on a soft cheese like Brie, it's best to throw it away.
Smell: Smell is the best indicator of the quality of cheese and whether it's safe to eat. Mild cheeses like Monterey Jack or American should not have a strong smell like blue cheese or Limburger. If they do, it's time to discard them. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell, similar to cat urine, when they go bad. If the cheese smells like rancid milk, throw it away.
Taste: If the cheese passes the sight and smell tests, it's likely safe to taste. If it tastes fine, with no off flavours, it's probably okay to consume. However, if it tastes awful, as in the case of shredded cheddar mentioned in one report, it's best to discard it.
Remember, consuming spoiled cheese can lead to foodborne illnesses, so it's always better to err on the side of caution. When in doubt, throw it out.
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Mould: good vs bad
Mould is a common occurrence on cheese, and 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. These types of mould are safe to consume and contribute to the distinctive flavour and texture of the cheese.
However, other types of mould can develop on cheese, which can indicate spoilage. If you spot mould on a soft cheese that is not supposed to be there, it is recommended to discard the entire cheese. Soft cheeses, such as Brie or Port Salut, can be salvaged by cutting away at least a quarter of an inch from the surface where mould is visible. While mould on hard, dry cheeses like Parmesan or aged Cheddar may not penetrate deep into the cheese, it can still alter the flavour and texture.
The best tools to determine whether cheese has gone bad are your senses, especially sight, smell, and taste. If a mild cheese like Monterey Jack or American cheese smells strong like blue cheese or Limburger, it is an indication that it has spoiled. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell once they go bad.
While mould on cheese is generally not harmful, it is essential to use your judgement and assess the cheese's appearance and smell before consumption. Storing cheese properly and consuming it within a reasonable timeframe can help prevent mould growth.
In summary, while some mould on cheese is safe and even desirable, it is important to distinguish between voluntary and involuntary mould and take the necessary precautions to ensure food safety and maintain the desired flavour and texture of the cheese.
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Cheese storage
Cheese is a perishable food that can spoil and harbour harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses, so it's important to know how to store cheese properly.
When it comes to storing cheese, there are a few key factors to consider. Firstly, cheese should be stored in a cool, dry place. The ideal temperature for storing cheese is between 35°F and 40°F (1.7°C to 4.4°C). Most home refrigerators are set to around 37°F (3°C), which is suitable for storing cheese. To maintain humidity, store your cheese in a glass container or wrap it in wax paper or specialised cheese paper. Avoid using plastic wrap or foil, as these materials can trap moisture and cause condensation, leading to mould growth.
It's also important to note that different types of cheeses have different storage requirements. Hard cheeses, such as cheddar or Gruyère, can be stored for longer periods than soft cheeses. Soft cheeses, such as mozzarella or Brie, should be consumed within two weeks of purchasing. Once a soft cheese has been cut into, it should be consumed within 72 hours. Hard cheeses, on the other hand, can last for six to eight weeks in the refrigerator.
In addition to temperature and humidity control, proper handling is crucial for cheese storage. Always use clean utensils and wash your hands thoroughly before cutting cheese to prevent the introduction of bacteria. Try to cut only what you need and leave the rest of the cheese intact.
Finally, it's important to regularly inspect your cheese for any signs of spoilage. Mould growth, discolouration, and changes in texture, smell, and taste can indicate that the cheese has gone bad. If you're unsure, it's always better to discard the cheese rather than risk consuming spoiled cheese.
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Best-before dates
The shelf life of cheese varies depending on the type of cheese. Hard cheeses, such as Cheddar, Parmesan, and Gouda, can last up to six months. They may develop some mould over time, especially if not properly wrapped and stored, but this can be cut off with at least 1 inch (2.5 cm) around and below the mould, and the rest of the cheese can be eaten. White specks or crystallised patches on these types of cheese are likely to be calcium lactate crystals, which are safe to eat. Soft cheeses, such as cottage cheese, cream cheese, and queso blanco, go bad much more quickly—usually within a few weeks. Crumbed, shredded, or sliced cheeses, whether hard or soft, should be discarded if mould is seen.
Vacuum-sealed cheeses come with best-before dates, which are the date through which the cheesemaker has determined the cheese will remain good to eat. However, this does not mean that the cheese will necessarily go bad after this date, and it may last for months if properly stored.
It is important to use your senses to determine whether cheese is safe to eat. The smell of the cheese is one of the best ways to determine its safety. If a mild cheese has a strong smell, it should be thrown away. If the cheese smells like sour, rancid, or ammonia, it is a sign of spoilage. A change in texture, such as becoming overly dry, crumbly, or slimy, can also indicate that the cheese has gone bad. A small amount of cheese can be tasted, and if it has an off or sour flavour, it is likely spoiled and should not be consumed.
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Spoilage and health risks
Block cheese can go bad, and consuming spoiled cheese can lead to foodborne illnesses. Some signs of food poisoning include vomiting, diarrhoea, and other unpleasant symptoms. Therefore, it is essential to know how to identify spoiled cheese to avoid health risks.
The first sign of cheese degradation is usually the presence of mould. Some types of cheese, such as Blue Cheese, are supposed to have mould, while others should not. If you spot mould on a soft cheese that is not supposed to have it, it is best to throw it away. If mould grows on cheese unintentionally, it may produce spores and toxins that can make the cheese unsafe to eat. Different types of mould can cause different colours and patterns on the cheese, such as blue, red, or white spots. While some moulds are harmless, others can be toxic and potentially dangerous if consumed in large amounts.
In addition to mould, other signs of spoilage in cheese include discolouration, a slimy or greasy texture, and a strong 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 once they spoil. A change in the colour of the cheese can also indicate that something has changed in the milk. If the cheese starts to smell like rancid milk, it is best to discard it.
To prevent cheese spoilage, it is important to handle it properly. When cutting cheese, use clean utensils and wash your hands thoroughly to avoid introducing bacteria that can cause the cheese to spoil more quickly. Additionally, try to cut only what you need and leave the rest of the cheese intact. Consume the cheese within a few days, especially for soft cheeses, as they have a shorter shelf life than hard cheeses.
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Frequently asked questions
Your senses are the best tools to help you determine whether your cheese has gone bad. If a mild cheese like Monterey Jack or American suddenly smells strong, like blue cheese or Limburger, it's time to throw it away. If the cheese has changed colour, it may be a sign of degradation. If it's mouldy, cut off the mouldy part and eat the rest—unless it's a soft cheese, in which case throw the whole thing away.
Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell to them once they go bad, similar to cat urine.
Hard cheese can be kept in your fridge for six to eight weeks, while most soft cheeses need to be eaten within two weeks of buying them. Once opened, hard cheeses should be used within a week.
Bad cheese may exhibit mould growth, discolouration, and a slimy or greasy texture. If the cheese has turned white, it may be due to oxidation. Browning is another sign of spoilage that can appear in cheeses like Gouda and Parmesan.
