Kamil Perry
Brie is a popular soft cheese with a high moisture content, making it susceptible to spoilage. It has a short shelf life and can go bad due to mould, bacteria, and other microorganisms. To avoid this, it is important to store Brie correctly, using airtight containers and materials that allow the cheese to breathe, such as wax paper or parchment paper. Proper storage can help preserve the creamy texture and rich flavour of Brie. Recognising signs of spoilage, such as changes in rind colour, odour, flavour, or texture, is crucial to prevent consumption of bad Brie.
| Characteristics | Values |
|---|---|
| Rind Color | The white rind of Brie cheese may start to show blue or green spores if the cheese has gone bad. This is an indication of unwanted mold growth. |
| Odor | Brie has a mild, slightly earthy smell when fresh. If it starts to give off an unpleasant or strong smell, it might be spoiled. |
| Flavor | Brie is known for its creamy, rich, buttery, and nutty flavor. If it tastes unpleasant, it has likely gone bad. |
| Texture | Brie has a creamy, spreadable texture. If it becomes too soft or dry, it may be a sign of spoilage. |
| Expiration Date | Check the expiration date on the original packaging. Brie can be good for up to 2 weeks past this date but use with caution to avoid food poisoning. |
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What You'll Learn
Check the rind colour
Brie cheese is a popular delicacy and a favourite among cheese lovers. It is a soft cheese with a high moisture content, which means it is more susceptible to going bad. Proper storage is key to extending its shelf life.
The rind of Brie cheese is a white mould called penicillium candidum, which is safe to eat and adds a rich, earthy flavour. However, if the rind colour changes, it may be a sign that your Brie has gone bad.
The white rind of Brie cheese may start to show blue or green spores, which indicate unwanted mould growth. This is a clear sign that the cheese has spoiled and should not be consumed. It is important to check the rind colour carefully, as the presence of these blue or green spores may be a gradual change and can be subtle at first.
Additionally, the rind itself may darken in colour or hue, which is another indication that the Brie has expired. These darker spots or discolouration on the rind indicate the growth of unwanted mould or bacteria. It is important to examine the rind thoroughly, as these changes in colour may be subtle and gradual.
To prevent Brie cheese from spoiling, it is recommended to follow proper storage practices. Brie should be stored in its original packaging or wrapped in wax paper, parchment paper, or aluminium foil to allow the cheese to breathe. It can then be placed in an airtight container to prevent it from absorbing odours from other foods in the fridge.
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Smell it for strong odours
When it comes to brie, your sense of smell can be a powerful tool to determine whether it has gone bad. A distinct ammonia smell is a tell-tale sign of bad brie. If the cheese has developed this pungent, sharp odour, it is past its prime and should be discarded.
The ammonia smell is a result of bacterial contamination. Brie is usually quite resilient to harmful bacteria, but if it has been stored improperly or exposed to temperature fluctuations, it can become contaminated. The bacteria produce ammonia as a byproduct of their metabolism, resulting in the distinct ammonia smell.
It is important to distinguish between the natural scent of brie and the ammonia odour. Brie, especially the soft-ripened variety, is known for its pungent aroma, which can be described as earthy, musty, or even slightly funky. However, this natural smell should not be confused with the sharp, unpleasant odour of ammonia.
To properly assess the smell of your brie, remove it from its packaging and take a whiff. If the odour is overpowering and distinctly ammonia-like, the cheese has likely gone bad. Sometimes, the outer rind may be the source of the ammonia smell, while the inner part may still be edible. In such cases, trimming off the rind and assessing the smell and taste of the inner cheese may be an option to consider.
In addition to smelling for ammonia, there are other sensory cues to determine bad brie. Visually, the cheese should have a slightly bulging appearance within its rind. An overripe brie will have a brownish, gummy rind, while the interior should be soft and creamy, not watery. To the touch, the exterior should be firm, while the centre should be springy. If the brie is too soft or runny, it is likely past its prime.
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Examine for mould
Mould is a common occurrence on brie cheese, and it is usually safe to eat. The mould on brie is typically a type of fungus called Penicillium candidum, which is used to make the cheese and is safe for consumption. This mould is different from the mould that grows on bread, which can produce dangerous mycotoxins. However, it is important to note that if you have a mould allergy, it is best to avoid eating mouldy brie or any other soft cheeses, as the mould used in brie can still affect those with allergies.
When examining brie cheese for mould, it is important to identify the type of mould and its location on the cheese. Brie cheese naturally develops a white, fluffy mould on the rind, which is safe to eat and adds flavour to the cheese. This mould can also spread to the exposed cheese, especially if the cheese has been cut or sliced. If the mould on the brie cheese is white and fluffy, similar to the mould on the rind, it is likely safe to consume. However, if the mould is dark or has a different appearance, it could be a different type of mould that has contaminated the cheese, and it is best to discard it.
It is important to use your judgement when assessing the safety of mouldy brie cheese. If you are unsure about the type of mould or if the cheese has been exposed to other contaminated foods in the fridge, it is better to discard it. Additionally, if the cheese has an unpleasant smell or taste, it is best to avoid consuming it. While mould on brie cheese is generally safe, each person's tolerance may vary, and it is important to listen to your instincts and avoid consuming anything that you believe may be unsafe.
If you choose to consume the mouldy brie cheese, it is recommended to cut off the mouldy portions before eating. This will remove any potentially harmful surface mould and reduce the risk of consuming unwanted bacteria. However, some people choose to eat the mouldy portions, especially if it is the natural mould that forms on the rind. Ultimately, the decision to eat or discard mouldy brie cheese depends on personal preference, the appearance and type of mould, and the individual's comfort level with consuming mouldy food products.
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Check the expiry date
When it comes to Brie cheese, checking the expiry date is a good place to start, but it's not always an exact science. The date printed on the packaging is more of a best-before date than a hard-and-fast expiry date. This is because Brie is a durable, robust cheese that can often last for a few weeks beyond its printed expiration.
If your Brie is unopened and stored correctly in the refrigerator, it can typically last for about one to two weeks past its printed expiration date. This is because temperature and moisture levels play a significant role in the shelf life of Brie. The ideal temperature range for storing Brie is between 40°F (4°C) and 45°F (7°C). Reduced moisture levels also aid in prolonging the cheese's life.
Once the Brie is opened, its shelf life decreases. It is recommended to consume opened Brie within one to two weeks to maintain optimal taste and quality. This is because, as a soft cheese, Brie is more susceptible to spoilage than harder varieties.
While Brie can often be safely consumed beyond its printed date, it's important to exercise caution. The longer Brie is kept beyond its expiration date, the sharper and more pungent its taste will become. Eventually, the cheese may develop an off-putting smell or a discoloured, runny texture, indicating it has gone bad.
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Store it correctly
Storing brie cheese correctly is essential to maintaining its delicate structure and preventing it from spoiling. Here are some detailed instructions on how to do so:
- Original Packaging: If you've purchased a whole wheel of Brie, it's best to keep it in its original packaging. This packaging is specifically designed to maintain the right balance of moisture and airflow, keeping the cheese moist while allowing it to breathe.
- Wrapping: If you have a cut piece of Brie or need to rewrap it, use wax paper, parchment paper, or greaseproof paper. Avoid using plastic wrap unless you're freezing the cheese, as it can create a moist environment that leads to spoilage. Fold the paper around the cheese, removing air pockets, and tuck the edges neatly. Change the wrapping every couple of days to prevent excess moisture buildup.
- Container: For extra protection, especially if your fridge has strong odors, place the wrapped Brie inside a ventilated container or a loosely covered bowl. An airtight container can also be used if the cheese is small enough, although it may not last as long due to reduced airflow.
- Fridge Placement: Store Brie in the fridge between 35°F and 45°F (1°C to 7°C). Place it in the vegetable crisper drawer, which offers better humidity control and reduces the risk of drying out. If your fridge has a special cheese drawer, that's even better! Avoid placing Brie near the fridge door, where temperature fluctuations can occur.
- Avoid Strong Odors: Brie is highly absorbent of odors, so keep it away from pungent foods like garlic and onions.
- Thawing: If you're freezing Brie, always thaw it in the fridge overnight, never at room temperature, to prevent bacterial growth.
By following these storage guidelines, you can help ensure that your Brie cheese stays fresh and delicious for as long as possible.
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Frequently asked questions
Brie will last in the fridge for up to a week if it is repackaged properly.
To store Brie in the fridge, wrap it in plastic wrap or parchment paper, then place it in an airtight container. It is best kept in the crisper drawer.
Brie has gone bad if there are changes in the colour of the rind, such as dark spots or blue and green spores. It may also give off an unpleasant or strong smell.
Yes, you can freeze Brie, which will extend its life by up to six months. However, freezing Brie may alter its texture, so it is recommended to use it in cooked dishes.
Eating bad Brie may cause sickness or food poisoning.
