Andy Montoya
Cheese is a perishable food that can spoil and harbour harmful bacteria, so it's important to know how to tell if it has gone bad. The signs of spoilage can include mould growth, discolouration, and a slimy or greasy texture. If you spot mould that shouldn't be there on a soft cheese, it's best to throw it away. Hard cheeses can last up to a month in the fridge after opening, while soft cheeses should be eaten within two weeks. To determine if your cheese has gone bad, use your senses, especially sight, smell, and taste. If the cheese has a rancid milk smell, throw it away. If it has little white dots, they could be tyrosine or leucine crystals, which indicate a well-aged cheese. If the dots are soft, they are probably mould, and you can cut them off a firm cheese.
| Characteristics | Values |
|---|---|
| Appearance | Changes in appearance, such as unusual colours, textures, or odours, could indicate that the cheese has gone bad. |
| Mould | Mould on cheese can be both desirable and undesirable. Some moulds, like Mucor, are harmless and natural, while others can be toxic and dangerous if consumed. Blue, black, or green mould is typically a red flag. |
| Smell | A rancid or unpleasant smell is a sign of spoilage. |
| Taste | If the cheese tastes unpleasant, it has likely gone bad. |
| Stickiness | If the cheese is sticky or tacky, it may be a sign of spoilage. |
| Expiry Date | An unopened package of cheese can last a long time in the refrigerator, especially if vacuum-sealed. Hard cheeses can be kept in the fridge for 6-8 weeks, while soft cheeses should be consumed within 2 weeks. |
Explore related products
What You'll Learn
Mould: blue, black, or green mould is a warning sign
Mould is a well-known occurrence in cheese, and it can be both desirable and undesirable. Some types of cheese, such as Brie or Stilton, are intentionally moulded to achieve a specific flavour or texture. In these cases, the mould is safe to consume. However, blue, black, or green mould is a warning sign and indicates that something is amiss with your cheese.
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 a blue cheese and on the rinds of Camembert and Brie. However, if you spot mould that shouldn't be there, it is best to discard the cheese.
Mould can develop due to the moisture in cheese, which provides an ideal environment for its growth. Soft cheeses tend to go bad more rapidly because they are more susceptible to bacterial growth. Hard cheeses can generally be kept in the fridge for up to six to eight weeks, while soft cheeses should be consumed within two weeks of purchase.
To determine if your cheese has gone bad, use your senses, especially sight, smell, and taste. If the cheese has an unpleasant smell, a change in colour, or a slimy texture, it is best to discard it. When in doubt, it is always better to be cautious and avoid consuming potentially spoiled cheese to ensure your health and safety.
Additionally, if you notice white spots or crystals on your cheese, it is likely tyrosine or leucine crystals, which indicate a well-aged cheese. These crystals provide a desirable texture, often described as cheese candy. However, if the white substance is soft and fuzzy, it is mould, and you can cut it off the cheese before consumption.
Pecorino Romano Cheese: Signs of Spoilage
You may want to see also
Colour: discolouration, especially pink, is a bad sign
Colour is a key indicator of whether cheese has gone bad. While mould growth on cheese can be both desirable and undesirable, discolouration, especially pink, is usually a bad sign.
Mould is well-known to appear 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 a blue cheese and on the rinds of Camembert and Brie. However, if you spot mould that shouldn't be there, particularly in soft cheeses, it's best to throw the entire cheese away.
Some moulds on cheese are harmless, but others can be toxic and potentially dangerous if consumed in large amounts. Different types of mould can cause different colours and patterns on the cheese, such as blue, red, white, or grey spots. While blue and green moulds aren't always bad, they can indicate something amiss with the cheese.
However, pink is usually not a good colour on cheese. If you notice a crusty, grainy pink exterior, it's likely a sign of spoilage. Fluorescent or neon pink is particularly indicative of bad cheese. If the pink is only a faint tint, use your other senses to determine if the cheese is still good. Smell the cheese once it's been out of its packaging for a while, and check if it's super sticky. If it smells okay, isn't very sticky, and was sealed in packaging that you were the first to open, the cheese is most likely fine.
In general, changes in colour indicate that something has changed in the milk. Oxidation can also affect the colour of cheese. This occurs when beta-carotene, a compound present in cow's milk and responsible for the yellow colour in most cheeses, breaks down. As a result, the exposed part of the cheese will lose its yellow colour and appear whiter.
Mozzarella and Gout: Is This Cheese Safe to Eat?
You may want to see also
Texture: slimy or greasy cheese is off
When it comes to cheese, texture is an important indicator of whether it has gone bad. While some changes in texture may be normal for certain types of cheese, any sudden or unusual alterations can signal that the cheese has spoiled.
Soft white mould cheeses like Camembert can become slimy when they go bad due to the growth of unwanted bacteria. This is caused by the addition of Penicillium candidum, a type of white mould, to the milk during the cheese-making process. If you notice sliminess on your Camembert or other soft cheeses, it's best to discard it.
Fresh soft cheeses, such as cottage cheese, tend to spoil more quickly than harder varieties. If these cheeses become slimy or greasy, it's a sign that they have gone bad. This can be due to the growth of harmful bacteria, which thrive in the moisture content of these cheeses. It's important to trust your senses and not consume cheese that feels slimy to the touch, as it may be unsafe.
While a greasy texture in hard cheeses is generally acceptable, especially if the cheese has been stored outside of refrigeration, slimy is usually undesirable. Blue cheeses, for example, may exhibit sliminess or greasiness due to their tendency to release oils. However, if the texture becomes excessively slimy, it's best to discard it.
In addition to texture, other indicators of spoilage in cheese include mould growth, changes in smell, and the formation of a gritty or grainy rind. It's important to use your senses of sight, smell, and taste to evaluate the cheese before consumption. If you're unsure, it's always better to be cautious and dispose of the cheese rather than risk potential foodborne illnesses.
How Long Does Stilton Cheese Last?
You may want to see also
Explore related products
Smell: if it smells like rancid milk, throw it away
Cheese is a perishable food product, and it can be difficult to determine whether it has spoiled or is simply maturing. It is important to remember that cheese is a living thing, and the organisms that give cheese its distinctive flavour can die and cause it to rot.
One way to tell if cheese has gone bad is to use your sense of smell. If the cheese smells like rancid milk, it is best to throw it away. This is a sign that the cheese has spoiled and could be harbouring harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses, with symptoms such as vomiting and diarrhoea.
While smell is a useful indicator of spoilage, it is not always reliable on its own. It is important to also check the appearance and texture of the cheese. Mould growth, discolouration, and a slimy or greasy texture can all be signs that cheese has gone bad. Some moulds on cheese are harmless, but others can be toxic and dangerous if consumed, so it is important to distinguish between voluntary and involuntary mould. Voluntary mould is intentionally added by cheesemakers to achieve a specific flavour or texture, and it is carefully controlled to prevent overgrowth. Involuntary mould, on the other hand, can indicate that the cheese has spoiled.
In general, soft cheeses tend to go bad more quickly than hard cheeses due to their higher moisture content. Soft cheeses should be consumed within two weeks of buying, while hard cheeses can last up to six to eight weeks in the fridge. To prolong the life of your cheese, store it in a dry place, such as under a glass bell.
The Laughing Cow Cheese: Safe Unrefrigerated?
You may want to see also
Taste: use your senses, but only taste a small amount
When it comes to cheese, your senses are your best tools to determine whether it has gone bad. While it's easy to identify spoilage in other foods, it can be tricky with cheese, especially since some cheeses are mouldy or have a strong smell even when they're good to eat.
If you're unsure about the edibility of your cheese, it's generally recommended to use your senses of sight and smell first, and only taste a small amount if you're still uncertain. This is because consuming spoiled cheese can lead to foodborne illnesses, with symptoms like vomiting and diarrhoea.
However, if the cheese passes the sight and smell tests, and you're still unsure, tasting a small amount can be a last resort. Take a tiny piece of the cheese and place it on your tongue or lick it. If it tastes fine, it's likely safe to consume. But if it has an off-putting flavour, it's best to discard it.
It's important to remember that different types of cheese have different indicators of spoilage. For example, mould on a soft cheese is generally a sign to throw it away, whereas some hard cheeses with mould can be safe to eat after cutting off the affected part. Additionally, changes in texture, such as stickiness, can also be a sign of spoilage.
In summary, while tasting a small amount of cheese can be a way to determine if it has gone bad, it should be a last resort after using your senses of sight and smell. Always err on the side of caution and remember that consuming spoiled cheese can lead to unpleasant health risks.
Goat Cheese and Cholesterol: What's the Connection?
You may want to see also
Frequently asked questions
If you see little white spots on your cheese, touch them to check if they are soft or hard. Soft spots are probably mould, which you can cut off a firm cheese. Hard spots are tyrosine or leucine crystals, which indicate that your cheese will have a candy-like texture.
If your cheese has mould on it, first check whether it is a type of cheese that is supposed to be mouldy, like blue cheese or brie. If it is not supposed to be mouldy, throw it away. If it is supposed to be mouldy, but the mould is a different colour to the rest of the cheese, use your senses of smell and taste to determine if it is safe to eat. If it smells or tastes bad, throw it away.
A change in colour indicates that something has changed in the milk. If your cheese is sticky, throw it away. If it smells bad, like rancid milk, throw it away.
If your cheese tastes weird, throw it away. Consuming spoiled cheese can lead to foodborne illnesses, with symptoms including vomiting and diarrhoea. If you feel ill after eating cheese, call your healthcare provider.
