Frederic Melton
Cheese is a beloved food, but it's also perishable and can cause food poisoning if consumed when spoiled. So, how can you tell if cooked cheese has gone bad? Well, it depends on the type of cheese, how it was stored, and its appearance, smell, and texture. Soft cheeses tend to spoil faster than hard cheeses, and unprocessed cheese has a shorter shelf life than processed cheese. Generally, soft cheeses should be consumed within a few weeks of buying, whereas hard cheeses can last up to six months. Signs of spoilage include mould growth, discolouration, and a slimy, greasy, crumbly, mushy, or very dry texture. If you're unsure, it's best to discard the cheese. To maximise shelf life, store cheese in a dry place, like under a glass bell, and wrap soft cheeses in cheese paper to protect them while allowing them to breathe.
| Characteristics | Values |
|---|---|
| Appearance | Changes in appearance, such as mould growth, discolouration, dark, dry, and cracked areas, or a slimy or greasy texture. |
| Smell | A rancid milk, sour, or ammonia-like odour. |
| Texture | Crumbly, mushy, or very dry. |
| Expiry | Past the expiration date. |
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Check for mould
Mould is well-known to appear on cheese, but it's important to distinguish between voluntary and involuntary mould. Voluntary mould is a controlled mould, carefully inoculated by cheesemakers to achieve a specific flavour or texture. Cheesemakers monitor the mould to ensure it does not overgrow and spoil the cheese. Common types of controlled mould include Penicillium, which is found in most blue cheeses and flowery-rind cheeses like Camembert and Brie.
Involuntary mould, on the other hand, can indicate that cheese has gone bad. If mould other than the intended variety develops on the cheese, it will typically be a different colour. This mould may produce spores and toxins that can make the cheese unsafe to eat. Different types of mould can cause various colours and patterns on the cheese, such as blue, red, or white spots. While some moulds on cheese are harmless, others can be toxic and potentially dangerous if consumed in large amounts.
When checking for mould on hard cheeses like Cheddar or Parmesan, look for dark, dry, and cracked areas. If you notice blue or green mould on the surface, you can try cutting away the mouldy part. Be careful not to contaminate the rest of the cheese with the knife you use. However, if mould appears on soft cheeses, shredded cheeses, or sliced cheeses, discard the entire product.
In addition to visual cues, spoiled cheese may exhibit an ammonia-like or sour odour. If you are familiar with the smell of fresh cheese, use your sense of smell to check for spoilage. Additionally, spoiled cheese can develop a different texture. If it feels crumbly, mushy, or very dry compared to how it felt when you first purchased it, it has likely gone bad.
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Smell it
Smell is one of the best ways to determine whether cooked cheese has gone bad. Firstly, it is important to be familiar with the smell of fresh cheese. When you first open a new packet of cheese, smell it so that you can identify any differences in scent later on.
If the cheese has a strong, pungent smell, similar to ammonia, urine, or cleaning products, it has probably gone bad. This is caused by bacteria breaking down the protein in the cheese. Excessive amounts of ammonia indicate spoilage. Aged or washed rind cheeses may contain small amounts of ammonia, but if the smell is overwhelming, it is best to discard the cheese.
Spoiled cheese can also smell sour, similar to rotten trash or sour milk. This is caused by the breakdown of fats in the cheese, producing butyric acid, which has a pungent, rancid odour. Soft, creamy cheeses with high moisture content, such as Brie, are more prone to developing this smell.
Other unpleasant odours can also indicate that cooked cheese has gone bad. For example, a very strong vinegar scent could be a sign of spoilage. Trust your senses and if the cheese smells off, it is best to throw it away.
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Observe its texture
When it comes to cooked cheese, its texture can provide important clues about whether it has gone bad. It's crucial to be able to differentiate between fresh and spoiled cheese, especially if you regularly consume cheese as part of your diet. Changes in texture can indicate spoilage, so it's important to observe and feel the cheese to assess its edibility.
Firstly, it's important to understand that different types of cheese have distinct textures. For instance, soft cheeses tend to have a creamy or crumbly texture, while hard cheeses are firmer and less pliable. When cooked, the texture of the cheese may soften, but it should still retain some of its original characteristics. If the cooked cheese has a texture that is significantly different from what you would typically expect, it could be a sign of spoilage.
Additionally, spoiled cheese may exhibit a slimy or greasy texture. This can be observed by looking for visual cues, such as an excessively slick surface or shiny appearance. If the cheese appears to be secreting liquid or has a wet and slippery feel, it is likely past its prime.
Another texture change to look out for is dryness. Dry, cracked areas on the surface of the cheese, especially hard cheese, can indicate that it has gone bad. This can happen when the cheese has been exposed to air for too long or has been improperly stored. Dry cheese can be crumbly and difficult to chew, and it may have lost its original flavour and become tasteless.
In some cases, spoiled cheese may also develop a fuzzy or mouldy texture. This can be observed as patches of different colours or textures on the surface of the cheese. While some moulds on cheese are harmless, others can be toxic and dangerous if consumed. Therefore, if you observe any unusual fuzziness or mould growth, it is best to discard the cheese.
Lastly, it's important to trust your senses and instincts. If the texture of the cooked cheese feels off in any way, such as being unusually sticky, gritty, or squishy, it's better to be cautious and discard it. Changes in texture can indicate the growth of harmful bacteria, which can lead to foodborne illnesses. Always remember that consuming spoiled cheese can potentially lead to unpleasant symptoms, so it's crucial to observe and assess the texture carefully before consumption.
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Note the colour
Colour is a good indicator of whether cooked cheese has gone bad. A change in colour indicates that something has changed in the milk. For example, a hard cheese like cheddar or parmesan turning dark is a sign of spoilage. If the cheese has turned slightly bluish or greenish, it may be spoiled and should not be consumed.
Oxidation can also affect the colour of cheese. This occurs when a compound called beta-carotene, which is present in high levels in cow's milk and gives cheese its characteristic yellow colour, breaks down. As a result, the exposed part of the cheese will lose its yellow colour and appear much whiter. Therefore, it is important to store cheese properly to prevent it from being over-exposed to light.
In addition to colour changes, mould growth on cheese can indicate spoilage. It is important to distinguish between voluntary and involuntary mould. Some types of cheese, such as blue cheese, Brie, and Camembert, are intentionally inoculated with moulds to achieve a specific flavour or texture. However, if mould other than the intended variety develops on the cheese, it is a sign of spoilage. This mould will typically have a different colour and may appear as blue, red, or white spots.
While colour changes and mould growth can indicate spoilage, it is important to consider other factors as well. Soft cheeses, for instance, should be discarded if they have visible mould, whereas hard cheeses can be partially salvaged by cutting away the mouldy portion. Additionally, an unpleasant odour, such as an ammonia-like or sour smell, can indicate that the cheese has gone bad.
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Check the best-by date
When it comes to cheese, it's important to remember that it's a perishable food item and can spoil over time, leading to unpleasant foodborne illnesses. While cooked cheese can have a longer shelf life than its uncooked counterparts, it's still crucial to ensure it's safe to consume. One essential aspect of determining the freshness of cooked cheese is checking the best-by date.
The best-by date, often found on the cheese packaging, is the cheesemaker's guarantee of the product's optimal flavour and texture. This date is not to be confused with an expiration date. Many aged cheeses can still be consumed past their best-by date, although their flavour and texture may have altered. The shelf life of an unopened package of cheese varies depending on the type of cheese, with hard cheeses lasting longer than soft ones.
Hard cheeses, such as Cheddar or Parmesan, can generally be stored in the refrigerator for up to six to eight weeks. On the other hand, soft cheeses like cottage cheese, queso blanco, Brie, and chèvre tend to have shorter shelf lives, typically lasting only a few weeks. Once the package is opened, the shelf life decreases significantly, with hard cheeses lasting up to four weeks and soft cheeses only about a week.
It's worth noting that the best-by date assumes proper storage conditions. Cheese should be stored in a dry place, and soft cheeses should be wrapped in cheese paper, a waxy paper that allows the cheese to breathe and prevents excessive moisture buildup.
In conclusion, while the best-by date is an important indicator of freshness, it's not the only factor to consider. Visual cues, smell, and texture changes also play a crucial role in determining whether your cooked cheese has gone bad. Combining these observations with the best-by date will help ensure you're consuming delicious and safe cheese.
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Frequently asked questions
There are several signs that your cooked cheese has gone bad. Firstly, if it has changed colour, for example, if a hard cheese like cheddar or parmesan has turned dark, this could be a sign of spoilage. Secondly, if there is mould growth, which can appear as blue, red or white spots, the cheese should not be consumed. Lastly, if the cheese smells bad, like rancid milk or has an ammonia-like odour, it should be discarded.
Consuming spoiled cheese can lead to food poisoning, with symptoms such as stomach pain, diarrhoea, vomiting, and fever. If you experience any of these symptoms after eating cheese, contact your healthcare provider immediately.
The shelf life of cooked cheese varies depending on the type of cheese and how it was stored. Hard cheeses can last in the refrigerator for up to six months, while soft cheeses typically last only a few weeks. Once opened, hard cheeses can last in the fridge for up to four weeks, while soft cheeses only last about seven days.
