Bushra Griffith
Whether cheese is safe to eat past its expiration date depends on a few factors. Firstly, the type of cheese is important: soft cheeses tend to spoil more quickly than hard cheeses due to their higher moisture content. The storage conditions are also crucial; cheese should be stored in a refrigerator below 40°F (4°C) and wrapped in wax, parchment, or cheese paper to maintain its moisture. Properly stored cheese can be safe to consume past its expiration date, but it's important to inspect it carefully for any signs of spoilage, such as mold, odd odors, slimy texture, or sour flavor. If mold is present, cut off at least 1 inch (2.5 cm) around and below the affected areas before consuming the rest of the cheese. However, if there is any doubt about the safety of the cheese, it's better to discard it to avoid the risk of food poisoning.
| Characteristics | Values |
|---|---|
| Expiry dates | Not always accurate, can be used as a guide |
| Storage | Proper storage is key to cheese longevity, e.g. unopened hard cheeses don't need to be refrigerated but will last longer if they are |
| Type of cheese | Soft cheeses tend to spoil more quickly than hard cheeses |
| Spoilage | Look out for mould, odd odours, slimy texture, or sour flavour |
| Mould | If there is mould, cut off at least 1 inch (2.5 cm) around and below the affected area and the rest of the cheese should be safe to eat |
| Health | If you have a healthy immune system, you will likely be fine if you accidentally eat a mouldy spot, but monitor for symptoms of food poisoning |
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What You'll Learn
Mould
The colour of the mould is also important. Bloomy rind cheeses like Brie and Camembert have a velvety white covering on the rind, which is edible. Blue cheese also has beneficial mould throughout, appearing as blue-green veins. However, orange, rust red, blue, or green moulds that appear as spots on the cheese are not safe to consume. These moulds indicate that the cheese has picked up unwanted bacteria.
The human gut has evolved to deal with many moulds that naturally occur in cheese. Even if a small amount of mould is consumed, it may not necessarily cause illness. However, some moulds are more dangerous than others and can cause food poisoning, with symptoms such as vomiting, stomach pain, or diarrhoea. Therefore, it is important to inspect cheese for mould and use common sense and instinct when deciding whether to consume it.
The shelf life of cheese also varies depending on the type of cheese. Hard, aged cheeses will last the longest in the fridge, typically four to six months if stored correctly. On the other hand, soft cheeses have a shorter shelf life due to their higher moisture content, which makes them more prone to spoilage from bacteria. Semi-hard and semi-soft cheeses have an intermediate shelf life, lasting up to two to four weeks after the expiration date.
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Storage
The shelf life of cheese varies depending on the type of cheese and how it is stored. Properly stored cheese can be safe to consume beyond its "best by" date.
Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which helps extend their shelf life. When unopened and stored in the fridge, they can last for several months, even up to a year. However, once opened, exposure to air and potential bacterial contamination cause the shelf life to decline.
Soft cheeses such as Brie and Camembert have a shorter shelf life. Unopened, they typically last for a few weeks to a couple of months past their 'best by' date when refrigerated. Fresh cheeses like cream cheese, ricotta, and cottage cheese are highly perishable and usually last only a few weeks past their 'best by' date in the refrigerator.
Blue cheeses like Stilton, Roquefort, and Gorgonzola can have a shelf life of several months when unopened and properly refrigerated. Semi-hard cheeses like Swiss cheese also have a relatively long shelf life, often lasting several months past their 'best by' date when kept in the refrigerator before opening.
To extend the shelf life of cheese, it is important to store it properly. Cheese should be wrapped or sealed properly to prevent oxygen exposure, which is the key element that makes food go bad. Vacuumed-sealed cheese can last for months or even a year if unopened and properly stored. Refrigeration is also essential for maintaining the quality and safety of cheese. Cheese should be stored in the refrigerator at 40°F or lower immediately after each use to prevent spoilage and slow down the growth of bacteria.
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Expiry dates
The length of time that cheese lasts in the fridge depends on the type of cheese and how it has been stored. For example, soft cheeses tend to spoil more quickly than hard cheeses due to their higher moisture content. Hard cheeses, on the other hand, can last 3-4 times longer than soft cheeses since they contain less moisture and are therefore less prone to spoilage from bacteria. Naturally-aged cheddar cheese, for instance, can continue to age and sharpen in the fridge if stored properly in an unopened package below 40°F. However, stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended for consumption after their code date due to their higher moisture content.
It is important to note that cheese can still go bad before its expiration date due to quality control issues during manufacturing or improper storage. Therefore, it is always recommended to inspect your cheese to make sure it is safe to eat, regardless of the date. If you notice any signs of spoilage such as mould, odd odours, a slimy texture, or a sour flavour, it is best to discard the cheese.
When it comes to mouldy cheese, it is important to distinguish between different types of mould. Bloomy Rind cheeses like Brie and Camembert naturally have a velvety white covering on the rind, which is edible. However, orange, rust red, blue, or green moulds are not safe to consume. These will appear as spots on or in the cheese, and indicate that the cheese has been contaminated. Hard cheeses can develop some mould over time, especially if not properly wrapped and stored, and these moulds can be cut off and the rest of the cheese can be consumed. However, if there is any doubt about the safety of the cheese, it is always better to discard it to avoid the risk of food poisoning.
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Texture and flavour
The texture and flavour of cheese are key indicators of its freshness and edibility. Cheese is a living, breathing organism, and its texture and flavour can change over time as it continues to age and develop a sharper taste.
For soft cheeses, spoilage is more likely to occur due to their higher moisture content, which makes them more susceptible to bacterial growth. Soft cheeses should be consumed within 7 days of opening and discarded if mould is spotted, as the mould can quickly spread throughout the cheese.
Hard cheeses, on the other hand, have a much longer shelf life due to their lower moisture content. They can be safely stored in the fridge for 3-4 weeks after opening and can even be kept unrefrigerated if unopened. However, hard cheeses are still prone to mould, especially if not properly wrapped and stored. It is recommended to cut off at least 1 inch (2.5 cm) around and below any mouldy spots and enjoy the rest of the cheese.
The type of cheese also plays a role in determining its shelf life. Naturally aged cheddar cheese, for example, can continue to age and sharpen in flavour when stored in an unopened package below 40°F (4°C). In contrast, stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended for consumption past their code date due to their higher moisture content.
Additionally, proper storage is crucial to maintaining the texture and flavour of cheese. Cheese should be wrapped in wax, parchment, or cheese paper to help maintain its moisture and stored in the fridge at a temperature below 40°F (4°C). Avoid using tight, non-porous materials like plastic wrap, as they can dry out and harden the cheese.
While expiration dates provide a guideline for optimal flavour and texture, they are not always definitive. Cheese that is past its expiration date may still be safe to consume, but it is important to use common sense and inspect the cheese for any signs of spoilage, such as mould, odd odours, slimy texture, or sour flavour.
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Food safety
The safety of eating cheese past its best-by date depends on the type of cheese, how it has been stored, and its overall appearance. Soft cheeses tend to spoil more quickly than hard cheeses due to their higher moisture content. Hard, unopened cheeses don't need to be refrigerated but will last much longer if they are, while soft cheeses can be stored in the fridge for at least 7 days and hard cheeses for 3–4 weeks.
It's important to note that there are no regulations requiring food manufacturers to put date labels on foods, and the labels provided are "merely the manufacturer's estimate of when food will taste its best". Therefore, it is possible to consume cheese past its best-by date, as long as it has been stored properly and shows no signs of spoilage.
When examining cheese for spoilage, look out for mould, odd odours, slimy texture, or sour flavour. If you notice blue, green, orange, or rust-red mould on hard cheese, cut off at least 1 inch (2.5 cm) around and below the affected areas. If you notice any mould on soft, crumbled, shredded, or sliced cheeses, throw them out.
If you have a healthy immune system, consuming a small amount of mouldy cheese may not cause harm, but it is important to monitor for symptoms of food poisoning, such as vomiting, stomach pain, or diarrhoea. To prevent mould growth and extend the shelf life of cheese, it is recommended to store it in the fridge at a temperature below 40°F (4°C), and wrap it using wax, parchment, or cheese paper.
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Frequently asked questions
Not necessarily. The expiration date is an estimate of when the cheese is at its best quality. If stored properly, cheese can last for months or even a year past its expiration date. However, it's important to use your judgment and look out for signs of spoilage such as mould, odd odours, a slimy texture, or a sour flavour.
Soft cheeses like Brie and Camembert have a velvety white covering on the rind which is safe and edible. Blue cheese also has beneficial mould throughout, which appears as blue-green veining. However, orange, rust red, blue, or green moulds that appear as spots on or in the cheese indicate that it has spoiled.
Once opened, the type of shredded cheese will determine how long it lasts. It's important to use your judgment and look out for signs of spoilage. If you notice any off odours, discolouring, or spots of mould, the cheese has likely spoiled and should not be eaten.
