Andy Montoya
Cheese is a living thing, and the cultures or molds that give cheeses their distinctive flavor are living organisms that can die and start rotting. While it's easy to tell that a weird smell or a fuzzy patch on a fruit means it's no longer safe to eat, it can be tricky to determine if a food has gone bad when it's already kind of stinky and moldy. The shelf life of cheese varies depending on the type of cheese, how it was stored, and what you're seeing or smelling. For example, hard cheeses like Parmesan, pecorino, and aged gouda are least likely to mold, whereas fresh soft cheeses like ricotta, mascarpone, and chèvre are more susceptible to mold and should be discarded if mold is present. To prevent cheese from molding, it should be stored properly and eaten within a reasonable time frame.
| Characteristics | Values |
|---|---|
| Type of cheese | Harder, aged cheeses are less likely to go bad than softer, fresher cheeses. |
| Storage | Store cheese in a dry place, such as a glass bell or a wine fridge. Wrap in cheese paper or parchment paper and label with the type of cheese and the date of purchase. |
| Appearance | Look for visual cues such as an extra slimy surface, dark, dry, and cracked areas, or yellow splotches. If the cheese is unopened, bloated packaging can also be a sign that it has gone bad. |
| Smell | If the cheese smells like ammonia, it may have been wrapped up too long. |
| Taste | If the cheese tastes off, it is not safe to eat. |
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What You'll Learn
Hard cheeses last longer than soft cheeses
Hard cheeses, such as Cheddar, Parmesan, and Gouda, are known for their long shelf life. This is because they have a lower moisture content, which creates an environment less conducive to bacterial growth. As a result, hard cheeses can be stored for much longer than their softer counterparts, which tend to spoil more quickly.
Soft cheeses, like cottage cheese, queso blanco, ricotta, mascarpone, and chèvre, are very moist. This moisture provides an ideal environment for the growth of good cultures and molds that give these cheeses their distinctive flavour. However, it also creates favourable conditions for harmful bacteria to thrive, leading to a shorter shelf life.
To maximize the shelf life of hard cheeses, proper storage is essential. Unopened hard cheese should be removed from its plastic packaging and wrapped in cheese paper, wax paper, or parchment paper. It can then be stored in the refrigerator, where it will last for several months to even a year. If you prefer to store it at room temperature, choose a cool, dry place, such as a pantry or cellar, and consume it within a few months.
On the other hand, soft cheeses should be consumed within one to two weeks of refrigeration. French soft cheeses, like Camembert, may exhibit a white, fuzzy exterior that resembles mould but is entirely safe to eat. However, if you notice patches of different types of fuzz in varying colours or textures, it indicates that the cheese has gone bad.
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Vacuum-sealed cheese can last past the best-by date
Vacuum-sealed cheese can often last past its best-by date, but it's important to use your senses to check if it's still safe to eat.
Cheese is a dairy product that can sometimes develop mould, but even in the absence of visible mould, it can go bad. The shelf life of cheese varies depending on the type of cheese, the
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Store cheese in parchment paper in a dry place
The best way to store cheese is to wrap it in parchment paper, which allows the cheese to breathe and prevents additional moisture. Plastic wrap should be avoided as it can make the cheese go bad faster and can cause the cheese to taste like plastic.
To store cheese in parchment paper in a dry place, start by placing a sheet of parchment paper on a flat surface. Then, place the cheese in the centre of the paper and bring the edges of the paper up and around the cheese, creasing as you go to make neat, clean folds. You can use tape to secure the paper if you like. Finally, store the wrapped cheese in a dry place, such as a crisper drawer in your refrigerator, which maintains a cold, stable temperature.
It is important to note that different types of cheese have different shelf lives. In general, hard cheeses like Parmesan or Cheddar will last longer than softer cheeses like Brie or cottage cheese. Aged cheeses are also less likely to develop mold. To further extend the shelf life of your cheese, you can store it in a wine fridge, which has less cold temperatures that are better for the cheese.
To determine if a cheese has gone bad, it is important to first familiarize yourself with how the cheese is supposed to look. Aged cheeses, in particular, may still be good to eat even after the best-by date. Additionally, some cheeses, like French soft cheeses, have a white, fuzzy exterior that may look like bad mold but is completely safe to eat. If you start noticing patches of different types of fuzz in different colours or textures, that's a sign that the cheese has gone bad.
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Harmful mould may grow on old cheese
Mould thrives in damp environments, which is why soft cheeses with high moisture content are more susceptible to mould than hard cheeses. Soft cheeses such as ricotta, mascarpone, and chèvre should be discarded if mould is present as it is likely to have penetrated deep into the cheese, negatively impacting its flavour and texture. While not toxic, it is unsafe to consume.
However, harder, aged cheeses like cheddar or parmesan can be salvaged by scraping off the mould. For soft cheeses like Brie or Port Salut, about a quarter of an inch should be cut away from any surface where mould is visible. This is because mould can grow below the surface, and while it may not be toxic, it can affect the flavour and texture of the cheese.
To prevent mould from growing on cheese, it should be stored properly. Wrapping it in special cheese paper or parchment paper can help, as can storing it in a dry place, such as under a glass bell. Consuming cheese within a reasonable timeframe can also help prevent mould from growing.
While it is unlikely that mould on cheese will make you ill, consuming a large amount of mouldy cheese may cause issues. Therefore, it is important to regularly inspect cheese for mould and take the necessary steps to remove it or discard the cheese if it is unsafe to consume.
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Blue cheese is unlikely to be harmful
Blue cheese is made using Penicillium, a type of mould that is responsible for its unique taste, smell, and appearance. Unlike other types of mould, Penicillium does not produce toxins and is safe to consume. The types of Penicillium used to produce blue cheese do not produce mycotoxins and are considered safe to consume.
Blue cheese does not get more acidic over time. The blue mould produces ammonia, which reduces the acidity over time. This is actually the problem. Once the acidity is low enough, other things can start to grow on the cheese, causing it to spoil. Therefore, it is important to store blue cheese properly, tightly wrapped in the refrigerator. If stored properly, blue cheese can last 3–4 weeks in the refrigerator.
Blue cheese can also be frozen to extend its shelf life. Freezing blue cheese may slightly alter its texture and appearance, but it remains safe to consume indefinitely when frozen. Depending on how you store blue cheese, it can last for a very long time. It's a matter of humidity and temperature. Even if it is months old, it doesn't mean it is off. It's much more a matter of what's growing on it.
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Frequently asked questions
There are several ways to determine if cheese is bad without the presence of mold. First, look for visual cues such as a slimy surface, dark, dry, and cracked areas in hard cheese, or yellow splotches on blue cheese. Next, smell the cheese; an aroma of ammonia suggests that the cheese has been wrapped up too long. Also, consider the type of cheese and how it was stored. Hard cheeses like Parmesan and aged Cheddar are least likely to go bad, whereas soft cheeses like cottage cheese and queso blanco have a shorter shelf life. Finally, trust your instincts; if the cheese looks and smells different from how you know it should, it's probably best to discard it.
Some signs of bad mold on cheese include fuzzy mold, mold that is an off color, or slimy cheese.
While it is very unlikely that you will get sick from eating cheese with a little mold on it, as your stomach acid will kill the mold spores, it is important to note that mold can negatively impact the flavor of the cheese.
To prevent cheese from going bad, store it properly. Wrap the cheese in special cheese paper or parchment paper, label it with the type of cheese and the day it was purchased, and store it in your crisper drawer or a dedicated wine fridge, which has less cold temperatures that are better for cheese.
No cheese is entirely immune to molding, but long-aged hard cheeses like Parmesan, pecorino, older Cheddars, and aged Gouda are least likely to mold.
