Andy Montoya
Whether cheese is good after its best-by date depends on several factors, including the type of cheese and how it has been stored. Hard cheeses tend to last longer than soft cheeses due to their lower moisture content, which makes them less prone to spoilage from bacteria. Properly stored cheese can be safe to consume past its best-by date, as these dates indicate peak flavour and texture rather than food safety. However, it's important to closely examine cheese for any signs of spoilage, such as mould, odd odours, slimy texture, or a sour flavour, before consumption. While hard cheeses may be salvaged by cutting off mouldy parts, soft cheeses with mould should be discarded entirely. Trust your senses and exercise caution when deciding whether to consume cheese past its best-by date.
| Characteristics | Values |
|---|---|
| Safety of eating cheese past its best-by date | Depends on the type of cheese and how it's been stored |
| Naturally-aged cheddar cheese | Can continue to age and sharpen in the fridge if stored properly in an unopened package below 40°F |
| Stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack | Not recommended to eat after the code date due to their higher moisture content |
| Signs of spoilage | Mold, odd odors, slimy texture, sour flavor, discoloration, or a sudden ballooning of the packaging |
| Soft cheeses | Last 1-2 weeks in the fridge after opening |
| Hard cheeses | Last 3-4 weeks in the fridge after opening |
| Safe fridge temperature | Below 40°F (4°C) |
| Grated cheeses | Riskier, depending on the original moisture content |
| Goat cheese | Becomes firmer and develops a stronger taste over time |
| Fresh cheeses and washed rind cheeses | Throw out if you see slimy mold or pinkish, reddish patches |
| Soft- and Washed-Rind cheeses | Throw out if the rind looks slimy, weepy, or has an awful smell |
| Strongly flavored cheeses | Have a strong smell that intensifies as they age |
| Expiration dates | Not always accurate, cheese may be safe to eat past the printed date |
| Food waste | Reducing food waste saves money and helps avoid CO2e emissions and unnecessary resource use |
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What You'll Learn
- Hard cheeses can be safely consumed past their best-by date, but soft cheeses spoil faster
- Properly wrapping and storing cheese can extend its shelf life
- Signs of spoilage: mould, odd odours, slimy texture, sour flavour, or a burning sensation
- Grated cheeses are riskier due to increased surface area and moisture loss
- Best-by dates are about quality, not safety; cheese is often safe to eat past this date
Hard cheeses can be safely consumed past their best-by date, but soft cheeses spoil faster
The safety of eating cheese past its best-by date depends on the type of cheese and how it's been stored. Hard cheeses, such as parmesan and cheddar, can be safely consumed past their best-by date if they are stored properly. Hard cheeses generally have a longer shelf life than soft cheeses due to their lower moisture content, which makes them less prone to spoilage from bacteria. They can be stored in the refrigerator or at room temperature, but they will last longer if kept in a fridge at a temperature below 40°F (4°C). Hard cheeses are also less likely to develop mold, and if they do, the mold can be cut off, and the rest of the cheese can still be consumed.
On the other hand, soft cheeses tend to spoil faster than hard cheeses. Fresh cheeses, such as mozzarella, and soft-rind cheeses, such as Camembert and Brie, are more susceptible to mold and other forms of spoilage. If mold or other signs of spoilage are present on soft cheeses, the entire product should be discarded. Soft cheeses should be consumed within 1-2 weeks of opening and stored in the refrigerator, properly wrapped in wax, parchment, or cheese paper to maintain their moisture.
It is important to note that while hard cheeses can be consumed past their best-by date, they may develop an intense flavor or a firmer texture over time. Additionally, if a small bite of cheese causes a tingling or burning sensation on the tongue, lips, or cheeks, it should be discarded, even if it passes the look and smell tests.
To summarize, hard cheeses can be safely consumed past their best-by date if stored properly, but soft cheeses have a shorter shelf life and are more prone to spoilage, hence should be consumed within the recommended time frame. Proper storage and regular inspection of cheese are crucial to ensure its safety and quality.
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Properly wrapping and storing cheese can extend its shelf life
Soft cheeses last 1–2 weeks in the fridge after opening, while most hard cheeses last 3–4 weeks. Hard cheeses generally don’t require refrigeration but keep longer if stored in the fridge. A safe fridge temperature is below 40°F (4°C). Higher temperatures significantly increase the rate at which bacteria multiply, which raises the risk of spoilage.
To extend the shelf life of cheese, wrap blocks of cheese (or other types that don’t come in resealable packaging) in wax, parchment, or cheese paper and store the cheese on the top or middle shelf, or in a drawer. Keep it above raw meats, poultry, and fish to avoid contamination. Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can dry it out and harden it.
Cheese continues to ripen after you purchase it. Its taste will therefore change while it lives in your fridge, and its texture will change as well. Goat cheese, for example, may be quite soft when purchased, but if it's wrapped and stored for too long, the texture will become much firmer and the taste will become stronger. So long as you still like the taste, the cheese is fine. Just be aware that the flavour will intensify on most cheeses over time.
The safety of eating cheese past its best-by date depends on the type of cheese and how it's been stored. For naturally-aged cheddar cheese, it 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, Colby, and Pepper Jack, it's not recommended to eat them after the code date due to their higher moisture content. Always check for signs of spoilage such as mould, odd odours, slimy texture, or sour flavour before consuming any cheese past its best-by date.
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Signs of spoilage: mould, odd odours, slimy texture, sour flavour, or a burning sensation
The decision to consume cheese past its best-by date should be made with caution and attention to the signs of spoilage. Mould, odd odours, slimy texture, sour flavour, or a burning sensation are all indications that cheese has gone bad and should be discarded.
Mould is a common issue with cheese, and the presence of surface mould on hard cheeses like cheddar or parmesan can be remedied by cutting off at least 1 inch (2.5 cm) around and below the affected areas. However, mould on soft cheeses, such as mozzarella, or stirred curd cheeses like Monterey Jack, indicates spoilage, and the entire product should be discarded.
Odd or unpleasant odours are another sign of cheese spoilage. A strong ammoniated smell, resembling livestock urine, or a sharp and bitter aroma indicates that the cheese has gone bad. While strongly flavoured cheeses naturally have a strong smell, an off-putting or rancid odour is a cause for concern.
A slimy texture is also indicative of spoilage, particularly with fresh cheeses like mozzarella or soft-rind cheeses like Livarot. If the rind appears slimy, weepy, or questionable, and the cheese emits a foul odour, it should be thrown out.
A sour flavour or a burning sensation on the tongue, lips, or cheeks is a clear sign that the cheese has spoiled. Even if the cheese passes the visual and olfactory tests, a sour taste or burning sensation indicates the presence of harmful bacteria, and the cheese should be immediately discarded to prevent potential illness.
It is important to note that the type of cheese and storage conditions also play a role in determining spoilage. Hard cheeses generally have a longer shelf life than soft cheeses due to their lower moisture content, which makes them less prone to bacterial growth. Properly wrapping and storing cheese can also extend its lifespan. However, regardless of the best-by date, it is always advisable to inspect the cheese for any signs of spoilage before consumption.
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Grated cheeses are riskier due to increased surface area and moisture loss
Grated cheese is more susceptible to spoilage than whole cheese due to its increased surface area and moisture loss. Moisture is necessary for mould to grow, and grated cheese has more surface area exposed to oxygen, accelerating the drying process and making it more susceptible to mould.
Grated cheese has a shorter shelf life than whole cheese because of its larger surface area. When exposed to oxygen, the cheese dries out faster, which can lead to hardening and a loss of flavour. This is especially true for softer cheeses with higher moisture content, such as mozzarella.
To extend the shelf life of grated cheese, it is essential to store it properly. Storing grated cheese in an airtight container or bag can help slow down moisture loss and prevent oxidation. It is also important to refrigerate grated cheese, as higher temperatures increase the rate at which bacteria multiply, raising the risk of spoilage.
Additionally, grated cheese should be used as soon as possible after grating or purchasing. If not used promptly, it can be frozen to extend its shelf life. Freezing grated cheese can help preserve its texture and flavour, but it should be thawed and consumed within a reasonable timeframe.
While grated cheese may have a shorter shelf life, it is still safe to consume after the best-by date if properly stored and handled. However, it is important to inspect the cheese for any signs of spoilage, such as mould, odd odours, or a slimy texture, before consumption.
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Best-by dates are about quality, not safety; cheese is often safe to eat past this date
Best-by dates on cheese products are more about quality than safety. This means that cheese can often be safely consumed past its best-by date, provided it has been stored properly. Hard cheeses like parmesan and cheddar can last longer than soft cheeses like brie or camembert.
The key element that makes food go bad is oxygen. So, if your cheese is sealed, it will likely last years past its best-by date. However, it's important to note that cheese is a living, breathing organism, and its taste and texture will change over time as it continues to ripen in your fridge. Goat cheese, for example, may become much firmer, and its flavour will intensify. As long as you still enjoy the taste, the cheese is fine to eat.
To ensure the safety of eating cheese past its best-by date, it's crucial to inspect it for any signs of spoilage. This includes checking for mould, odd odours, a slimy texture, or a sour flavour. If you notice surface mould on hard cheese, simply cut off at least 1 inch (2.5 cm) around and below the affected spots. However, if you find mould on soft cheese, bread, meat, or similar products, discard the entire product.
Additionally, it's important to store cheese properly to extend its lifespan. Store cheese at a safe refrigerator temperature, below 40°F (4°C), and wrap it using wax, parchment, or cheese paper after opening. Avoid using tight, non-porous materials like plastic wrap, as they can dry out the cheese. Proper storage not only helps maintain the quality of the cheese but also plays a crucial role in food safety.
By understanding that best-by dates are about quality rather than safety, you can reduce food waste, save money, and contribute to environmental conservation efforts. However, always trust your senses and exercise your best judgment when deciding whether to consume cheese past its best-by date. If in doubt, it's better to be safe and discard the cheese.
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Frequently asked questions
Yes, you can eat cheese past its best-by date. The best-by date is related to food quality, not safety. However, the length of time cheese lasts past this date depends on the type of cheese and how it has been stored. Hard cheeses tend to last longer than soft cheeses.
If your cheese is sealed, it will likely be safe to eat. If it is unsealed, check for spoilage such as mould, odd odours, a slimy texture, or a sour flavour. If your cheese passes these checks, it is probably safe to eat. If you are still unsure, perform a taste test. If it tastes fine, you have nothing to worry about.
Store your cheese in the refrigerator, properly wrapped, to make it last. Keep it at a temperature below 4°C (40°F). Wrap blocks of cheese in wax, parchment, or cheese paper. Avoid wrapping cheese in tight, non-porous material like plastic wrap, as this can dry it out and harden it.
You can turn your leftover cheese into tasty dishes such as mac and cheese or cheesy garlic bread. If your cheese is nearing its best-by date and you don't intend on using it soon, you can also put it in the freezer.
