Frederic Melton
It's a common misconception that cheese has a use-by date, but in reality, it's often safe to consume past this date. The safety of eating cheese past its expiration depends on the type of cheese and how it's been stored. For example, unopened, naturally-aged cheddar cheese can continue to age and sharpen in your fridge if stored properly below 40°F, while stirred curd cheeses like Monterey Jack are not recommended to be eaten after the best-by date due to their higher moisture content. Ultimately, your senses of sight, smell, and taste are your best tools to determine if cheese has gone bad.
| Characteristics | Values |
|---|---|
| Whether blocks of unopened cheese are good past their use-by date | Depends on the type of cheese and how it's been stored |
| Whether use-by dates are regulated by the government | No, except for infant formula |
| How to determine if cheese is safe to eat | Sight, smell, then taste |
| How to store cheese | Wrap in wax, parchment, or cheese paper and store on the top or middle shelf or in a drawer of the fridge, at a temperature below 40°F (4°C) |
| How to deal with mould on hard cheese | Cut off at least 1 inch (2.5 cm) around and below the mouldy spots |
| How to deal with mould on soft cheese | Discard |
| How to deal with mould on grated cheese | Riskier, depends on the original moisture content |
| Whether mouldy cheese will make you sick | If you have a healthy immune system, you'll likely be fine, but monitor for symptoms of food poisoning |
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What You'll Learn
- Sealed cheese can be good years past the use-by date
- The type of cheese and how it's stored are important factors
- Naturally-aged cheddar can continue to age in the fridge
- Stirred curd cheeses like Monterey Jack are not recommended past the use-by date
- Mouldy cheese can be cut or scraped to remove the mould
Sealed cheese can be good years past the use-by date
Sealed cheese can be good years past its use-by date. While there are no regulations on date marking for cheese in the US, manufacturers provide dates to indicate when the product is at its best quality. However, properly sealed and vacuumed cheese can last for months or even a year or more. Oxygen is the key element that makes food go bad, so if the cheese is sealed, it can last well beyond its best-by date.
The longevity of cheese past its use-by date depends on the type of cheese and how it has been stored. Naturally-aged cheddar cheese, for example, can continue to age and sharpen in your fridge if stored properly in an unopened package below 40°F. On the other hand, stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended to be eaten after the code date due to their higher moisture content.
It is important to inspect the cheese for signs of spoilage before consuming it past its use-by date. Moulds that are orange, rust red, blue, or green are not safe to consume. However, white specks or crystallized patches on certain aged hard cheeses like cheddar, parmesan, and Gouda are normal and safe to eat. These spots are most likely calcium lactate crystals, which form when the lactic acid in cheese combines with calcium.
If the cheese has mould, it can be cut off, leaving at least 1 inch (2.5 cm) around and below the affected areas. It is also important to smell the cheese to determine if it is safe to eat. If the cheese has off odours or flavours, it is best to discard it. While mouldy cheese may not be harmful, it is important to monitor for symptoms of food poisoning, such as vomiting, stomach pain, or diarrhoea.
In summary, sealed cheese can be good years past its use-by date, depending on the type of cheese and storage conditions. However, it is important to inspect the cheese for signs of spoilage and to monitor for any negative reactions after consumption.
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The type of cheese and how it's stored are important factors
The safety of eating cheese past its best-by date depends on the type of cheese and how it's stored. For example, naturally-aged cheddar cheese can continue to age and sharpen in flavour when stored properly in an unopened package below 40°F. On the other hand, stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended to be eaten after the best-by date due to their higher moisture content.
Soft cheeses are the most delicate and require the most attention. Their high moisture content makes them an ideal breeding ground for bacteria and mould. Fresh mozzarella should be stored in its original brine or whey solution, or in salted water if those are unavailable. Blue cheeses also require special care due to their unique mould content. To prevent mould from spreading to other foods, double-wrap blue cheese or store it in a separate compartment.
Semi-hard cheeses benefit from being rewrapped in fresh paper every few days to prevent moisture buildup. Hard cheeses, on the other hand, can be left out at room temperature for longer periods than soft cheeses.
To maintain the quality of cheese, it is important to store it in a cool, humid environment, typically between 4-12°C (39-54°F) and at a relative humidity of 80-90%. Exposure to light should be minimised as UV rays can cause cheese to age prematurely, resulting in changes in texture, flavour, and colour. Airflow is another crucial factor to consider when storing cheese. While cheese needs to breathe, too much airflow can dry it out, causing it to harden and lose flavour.
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Naturally-aged cheddar can continue to age in the fridge
The shelf life of cheese depends on several factors, including the type of cheese, how it's stored, and its moisture content. Naturally-aged cheddar, for example, can continue to age and develop a sharper flavour when stored in the fridge, even past its printed date. This is because naturally-aged cheddars are hard cheeses with low moisture content, which slows down spoilage.
When stored in the fridge, an unopened package of naturally-aged cheddar can remain edible for months, and possibly even a year or more. This longevity is due to the cheese being sealed, which prevents oxygen—the key element that makes food spoil—from reaching the cheese. However, it's important to maintain a fridge temperature below 40°F (4°C) to slow bacterial growth.
While a sealed package of naturally-aged cheddar can last a long time in the fridge, it will continue to age and its flavour will intensify. This ageing process is intentional and desirable for some cheese enthusiasts. However, if the cheese is not to your taste, or you suspect it may be spoiled, you can look for signs of spoilage. This can include mould, odd odours, a slimy texture, or a sour flavour. If you're unsure, it's better to discard the cheese.
To maximise the shelf life of naturally-aged cheddar, it's important to store it properly. Avoid tight, non-porous materials like plastic wrap, as they can dry out the cheese and make it harder. Instead, wrap the cheese in wax, parchment, or cheese paper, and store it on the top or middle shelf of the fridge, or in a drawer. Additionally, ensure it is kept above raw meats, poultry, and fish to avoid contamination.
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Stirred curd cheeses like Monterey Jack are not recommended past the use-by date
The safety of eating cheese past its best-by date depends on the type of cheese and how it has been stored. For stirred curd cheeses like Monterey Jack, it is not recommended to consume them after the use-by date due to their higher moisture content.
Monterey Jack is a semi-hard cheese made from cow's milk. It has a mild, slightly tangy flavour and is known for its good melting quality. The cheese originates from Monterey, California, and was first sold by businessman David Jacks in the 1800s. It is commonly used in dishes such as quesadillas, burritos, grilled cheese sandwiches, and pasta.
The process of making Monterey Jack involves heating milk, adding culture and rennet to form curds, cutting and stirring the curds, and then aging and waxing the cheese. The curds are cut into small cubes and stirred. The curds are then heated and stirred further, and the whey is separated from the curds. The curds are cut into smaller pieces and pressed into a mould, then aged for at least 30 days to develop flavour and texture. This higher moisture content, a result of the stirring and heating process, means that the cheese is more susceptible to spoilage and therefore should not be consumed past its use-by date.
When it comes to determining whether cheese is safe to eat past its best-by date, it is important to consider the type of cheese and how it has been stored. For naturally-aged cheeses like cheddar, they can continue to age and sharpen in your fridge if stored properly in an unopened package below 40°F. However, for stirred curd cheeses like Monterey Jack, it is best to follow the use-by date as a safety precaution due to their higher moisture content, which can increase the risk of spoilage.
It is important to always check for signs of spoilage such as mould, odd odours, slimy texture, or sour flavour before consuming any cheese, especially those that are past their best-by date. While humans have a good sense of smelling and tasting food that has gone bad, it is always better to be safe and discard the cheese when in doubt.
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Mouldy cheese can be cut or scraped to remove the mould
Cheese is a beloved food product made from moulding curds. It is common knowledge that mouldy food should be thrown away, but when it comes to cheese, it is not always necessary to discard the entire block. Mouldy cheese can often be cut or scraped to remove the mould, and the rest of the block can be consumed. However, this practice depends on several factors, including the type of cheese, the amount of mould, and the extent of removal.
Firstly, the type of cheese is a crucial factor. Hard cheeses, such as cheddar, Manchego, Swiss, or Parmigiano Reggiano, are more suitable for mould removal. This is because the mycelium, a network of fungal strands, cannot penetrate as deeply into harder cheeses due to their lower moisture content. In contrast, softer cheeses, like cottage cheese and cream cheese, should be discarded if mould is present, as the mould is more likely to have permeated the entire product.
Secondly, the amount of mould present on the cheese matters. If the mould is widespread and covers a large portion of the cheese surface, it may be challenging to remove all the contamination, and it is safer to discard the cheese entirely. A guideline to follow is to cut or scrape at least one inch (2.5 cm) around and below the mould spots to ensure the removal of any potential toxins produced by the mould.
Lastly, proper storage conditions are essential to prevent mould growth and maintain the quality of the cheese. Cheese should be stored in a refrigerator at a temperature below 40°F (4°C). It is recommended to wrap blocks of cheese in wax, parchment, or cheese paper instead of tight, non-porous materials like plastic wrap, which can dry out the cheese. Additionally, cheese should be kept away from raw meats, poultry, and fish to avoid cross-contamination.
While mouldy cheese can sometimes be salvaged by cutting or scraping off the mould, it is important to use good judgement and trust your senses. If the cheese smells off or has other signs of spoilage, such as odd odours, a slimy texture, or a sour flavour, it is best to discard it. Ultimately, the decision to consume mouldy cheese after removing the affected areas is a personal choice, and individuals should weigh the risks and benefits before doing so.
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Frequently asked questions
It depends on the type of cheese and how it has been stored. For example, naturally-aged cheddar can continue to age and sharpen in an unopened package below 40°F, whereas stirred curd cheeses like Monterey Jack are not recommended to be eaten after the use-by date due to their higher moisture content.
Signs of spoilage include mould, odd odours, a slimy texture, or a sour flavour. Hard cheeses like cheddar and parmesan can last up to or more than 12 months, whereas softer cheeses like cottage cheese and cream cheese should be discarded if they contain mould.
While mouldy cheese can be cut or scraped to remove the mould, consuming it may lead to food poisoning, with symptoms including vomiting, stomach pain, or diarrhoea. Some moulds are more dangerous than others, so it is important to use your senses to determine whether the cheese is safe to eat.
Blocks of cheese should be wrapped in wax, parchment, or cheese paper and stored in the fridge at a temperature below 40°F. Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can dry it out and harden it.
