Bushra Griffith
Cheese is a dairy product that is created and transformed by bacteria. This means that cheese is a living, breathing organism that can get sick and smell bad. Each cheese ages and spoils differently, and there are three main attributes to look out for when determining if your cheese has gone bad: smell, appearance, and taste. If a mild cheese like Monterey Jack or American cheddar smells strong like blue cheese or Limburger, it's time to throw it away. If you're unsure, it's always good to check the appearance of cheese before purchasing it and shortly after.
| Characteristics | Values |
|---|---|
| How to identify if cheese has gone bad | The best tools to determine if cheese has gone bad are sight, smell and taste. |
| Smell | If a mild cheese like Monterey Jack or American smells strong, like blue cheese or Limburger, it has gone bad. |
| If a cheese smells like ammonia, it has probably gone bad. | |
| If a cheese smells like spoiled milk, it has probably gone bad. | |
| If a cheese smells like a refrigerator or freezer, it has probably gone bad. | |
| If a cheese smells like vinegar, it has probably gone bad. | |
| If a cheese smells like cat urine, it has probably gone bad. | |
| If a cheese smells like rotting trash, it has probably gone bad. | |
| If a cheese smells like old sweatsock funk, it has probably gone bad. | |
| If a cheese smells like burnt milk, it has probably gone bad. | |
| Appearance | If the cheese has mold on it, it has probably gone bad. |
| If the rind of the cheese is breaking down and the paste is discolored, it has probably gone bad. | |
| Taste | If the cheese tastes sour or has an unpleasant aftertaste, it has probably gone bad. |
| Storage | To conserve cheese for as long as possible, keep it in a dry place. |
| An unopened package of cheese can last in the refrigerator for quite some time, especially if it's vacuum-sealed. | |
| Hard cheeses can be stored for up to six months. | |
| Fresher, soft cheeses like cottage cheese and queso blanco go bad much more quickly, usually in a few weeks. |
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What You'll Learn
Soft cheeses spoil faster
Soft cheeses, such as mozzarella, cream cheese, cottage cheese, and Brie, have a moisture content ranging from 50% to 80%. This high moisture content provides an ideal environment for a wide variety of microorganisms to thrive, leading to faster spoilage. Proper storage is crucial for soft cheeses to slow down spoilage. They should be stored in the fridge, wrapped in porous materials like parchment paper or cheesecloth, to maintain moisture and allow the cheese to breathe. Even with proper storage, soft cheeses typically last only one to two weeks in the fridge after opening.
On the other hand, hard cheeses can be stored at warmer temperatures and have a longer fridge life. Unopened blocks of hard cheese can be kept in the fridge for up to six months, while opened hard cheese can last three to four weeks. The lower moisture content in hard cheeses makes them less perishable, and they can even be left out at room temperature for longer periods without significant safety risks. However, it is important to note that the quality and taste of hard cheeses may deteriorate if left unrefrigerated for extended periods.
Signs of spoilage in soft cheeses include visible mould, an unpleasant fermented smell, drastic changes in texture, and a bitter or fizzy taste. Soft cheeses that have been left out at room temperature for more than two hours should be closely inspected for these signs of spoilage and discarded if necessary.
To summarise, soft cheeses spoil faster due to their higher moisture content, which promotes bacterial growth. Proper storage practices and regular inspection for signs of spoilage are essential to prolonging the shelf life of soft cheeses.
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Hard cheeses last longer
Hard cheeses like Cheddar, Parmesan, and Pecorino Romano last longer than their softer counterparts. This is because mould develops more easily in a damp environment, and softer cheeses tend to be moister. Hard cheeses can last up to six months in the refrigerator, whereas fresh, soft cheeses like cottage cheese and queso blanco will only last a few weeks.
How can you tell if a cheese has gone bad? Well, it's often tricky to know when a cheese has reached the end of its life. Each cheese ages and spoils differently, and some cheeses are meant to smell and taste pungent. However, there are some tell-tale signs to look out for.
Firstly, use your senses, especially sight, smell, and taste. If a mild cheese like Monterey Jack or American suddenly smells strong like blue cheese or Limburger, it's probably gone off. If a cheese smells like ammonia, this is another indication that it has spoiled. Cheeses that are meant to be pungent, like blue cheese or Camembert, will have a strong ammonia smell when they go bad, similar to cat urine. If you are familiar with the smell of a particular cheese, and it smells like a much more concentrated version, it's probably no longer safe to eat.
Sometimes, you might have to taste a small piece of the cheese to tell if it has gone bad. If it tastes sour or has an unpleasant aftertaste, it has likely spoiled.
Finally, mould can indicate that a cheese has gone bad. If there is mould on a soft cheese, throw it away. Hard cheeses sometimes have mould on the rind, but since you don't eat the rind, you can peel it off with a knife. If you do use the rind to flavour a dish, just be sure to use the non-mouldy part.
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Ammonia smell is a sign of spoilage
Cheese is a dairy product, and one sign of spoilage is an "off" smell. Depending on the type of cheese, this scent can be of spoiled milk, ammonia, or even of a refrigerator or freezer. An ammonia smell is a sign of spoilage and is one of the universal signs of a spoiled cheese. If a mild cheese, like Monterey Jack, smells strong, like blue cheese or Limburger, then it has likely spoiled. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell once they go bad, similar to cat urine.
It is important to note that each cheese ages and spoils differently. Therefore, it can be tricky to determine when cheese has reached the end of its life. In addition to smell, other indicators of spoilage include the appearance and taste of the cheese. If there is mold on the cheese or if it has a "ripe" smell (like rotting trash) that is not characteristic of its style, it is best to throw it out.
To conserve your cheese for as long as possible, it is recommended to keep it in a dry place, such as under a glass bell. Proper storage can help extend the shelf life of cheese and prevent spoilage. Hard cheeses tend to last longer than soft cheeses, with an average shelf life of up to six months. Soft cheeses, like cottage cheese and queso blanco, have a shorter shelf life of a few weeks.
When determining whether cheese has gone bad, it is essential to trust your senses. Smell the cheese when you first purchase it to establish a baseline for its unique scent. This way, you will be able to notice any deviations from its typical smell. While taste can be a definitive indicator of spoilage, it is not recommended to taste-test cheese that is suspected to be spoiled, as consuming spoiled food can be harmful.
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Mouldy cheese may be salvageable
Firstly, it is important to understand that not all moulds are harmful. Many cheeses, such as Camembert, Gorgonzola, and Brie, are made with mould cultures that give them their distinctive flavour and texture. These cheeses are meant to have mould and can be safely consumed. However, even these mould-ripened cheeses can spoil and develop harmful mould.
If you find mould on a semi-hard or hard cheese, such as Cheddar or Parmesan, it may be possible to salvage it by cutting away the mouldy portion. The cheese should be cut at least one inch around and below the mouldy area to ensure all potentially contaminated parts are removed. It is also important to check the cheese for any changes in texture, colour, or odour, as these could indicate spoilage. Hard cheeses like Parmigiano-Reggiano and Pecorino Romano sometimes have mould on the rind, but since you're only eating the interior of the cheese, you can peel it off with a paring knife. If you do use the rind to flavour a dish, be sure to use only the non-mouldy portions.
For soft cheeses, the risk of harmful bacteria growth is higher, and it is generally recommended to discard any soft cheese with mould. Soft cheeses have a higher moisture content, providing an ideal environment for bacteria to grow and spread. Therefore, it is safer to dispose of the entire soft cheese if mould is present.
To prevent mould and extend the shelf life of your cheese, proper storage is crucial. Cheese should be stored in a dry place, such as under a glass bell, to reduce moisture exposure. Additionally, maintaining a consistent temperature in your refrigerator and ensuring adequate air circulation around the cheese can help inhibit mould growth.
In summary, mouldy cheese may be salvageable under certain conditions, primarily depending on the type of cheese. However, it is essential to use your senses of smell, sight, and even taste to evaluate the cheese's quality and safety. If you have any doubts about the cheese's freshness or potential spoilage, it is always better to discard it than risk foodborne illness.
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Trust your senses
When it comes to cheese, your senses can be your best tools for determining whether it has gone bad. While it can sometimes be tricky to know if your cheese has passed its prime, using your senses of sight, smell, and even taste can help you make the right call.
Let's start with smell. As cheese is a dairy product, one sign of spoilage is an "off" smell. This could be similar to spoiled milk, ammonia, or even a refrigerator or freezer. If a mild cheese like Monterey Jack or American cheese starts to smell strong like blue cheese or Limburger, it's time to toss it. Cheeses like blue cheese or Camembert will have a strong ammonia smell once they go bad. If you notice an unfamiliar, stronger version of the usual smell of your favourite cheese, it's probably best to discard it.
Sight can also be a helpful indicator. Check for signs of mould, especially if you notice colourful tufts on the rind combined with discolouration. Remember that some cheeses are meant to have mould, like Camembert, Gorgonzola, and certain types of washed-rind cheeses. For hard cheeses with mould on the rind, you can simply cut it off and use the rest of the cheese.
Finally, if all else fails, you can try tasting a small piece of the cheese. This is a surefire way to know if it has gone bad, but be prepared to spit it out if it tastes sour or has an unpleasant aftertaste.
To summarise, while it can be tricky to determine if cheese has gone bad, trust your senses of smell, sight, and taste to guide you in making the right call. Always remember to check the cheese when you first purchase it to establish a baseline for its appearance and smell, and try to consume it within a few days of opening.
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Frequently asked questions
Your senses are the best tools to determine whether your cheese has gone bad. If it has mould on it or smells like rotting trash, throw it out. If a mild cheese like Monterey Jack or American smells strong, like blue cheese or Limburger, it has likely gone bad.
Washing the rind of a cheese—rubbing it with a salt brine, liquor, or water—creates an environment that attracts certain bacteria. The most common bacteria is Brevibacterium linen (B. linens), which lends a reddish hue to the rind and a robust aroma.
Washed-rind cheeses like Époisses tend to be the stinkiest. Blue cheeses, traditional Camembert and Brie, and small-format goat cheeses like Crottin also pack an aromatic punch.
Aside from an off smell, other signs of spoiled cheese include colourful tufts of mould, a discoloured paste, and a breaking-down rind. If your cheese tastes sour or has an unpleasant aftertaste, it has likely gone bad.
To conserve your cheese for as long as possible, keep it in a dry place, such as under a glass bell. An unopened package of cheese can last in the refrigerator for a long time, especially if it's vacuum-sealed. Remember to check the appearance of cheese before purchasing it and shortly after.
