Randy Chandler
It's a common dilemma: you're about to enjoy some cheese, only to realise its sell-by date has passed. But is it still safe to eat? The answer depends on a few factors. Firstly, the type of cheese matters: soft cheeses tend to spoil faster than hard cheeses due to their higher moisture content. Proper storage is also crucial; cheese should be stored in a refrigerator below 40°F (4°C) and wrapped in wax, parchment, or cheese paper to maintain moisture. Finally, always inspect your cheese for signs of spoilage, such as mould, odd odours, slimy texture, or a sour flavour. If it looks and smells fine, it's probably safe to consume, even past its sell-by date. However, when in doubt, it's better to be cautious and discard the cheese.
| Characteristics | Values |
|---|---|
| Best-before or sell-by dates | Are guidelines for quality, not safety |
| Storage | Store cheese at a safe fridge temperature below 40°F (4°C) |
| Storage | Wrap cheese in wax, parchment, or cheese paper after opening to maintain moisture |
| Storage | Do not wrap cheese in tight, non-porous material like plastic wrap |
| Storage | Store cheese above raw meats, poultry, and fish to avoid contamination |
| Signs of spoilage | Mould |
| Signs of spoilage | Odd odours |
| Signs of spoilage | Slime |
| Signs of spoilage | Sour flavour |
| Signs of spoilage | Changes in texture, becoming overly dry, crumbly, or slimy |
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What You'll Learn
Hard cheeses last longer than soft cheeses
The shelf life of cheese varies depending on the type of cheese and how it has been stored. Hard cheeses generally last longer than soft cheeses. Soft cheeses last 1-2 weeks in the fridge after opening, whereas most hard cheeses last 3-4 weeks. This is because hard cheeses contain less moisture, making them less prone to spoilage from bacteria.
Unopened hard cheeses like cheddar can last several months to even a year or more past their 'best by' date when stored in the fridge. Once opened, hard cheeses can last for a few weeks to a couple of months. Soft cheeses, on the other hand, tend to spoil more quickly. They should be consumed within 7 days of opening and stored in the fridge.
It is important to note that the 'best by' or 'sell by' dates on cheese are guidelines for quality, not safety. Cheese can still be safe to eat past these dates as long as it doesn't show signs of spoilage. Signs of spoilage include mould, odd odours, a slimy texture, or a sour flavour. If you see spots of mould on hard cheese, you can cut off at least 1 inch (2.5 cm) around and below the affected areas and safely eat the rest.
To maximise the shelf life of cheese, it should be stored properly. This includes storing it in the fridge at a temperature below 40°F (4°C), wrapping it in wax, parchment, or cheese paper after opening to maintain moisture, and keeping it away from raw meats, poultry, and fish to avoid contamination.
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'Best before' dates are guidelines for quality, not safety
When it comes to cheese, the "best before" or "sell by" dates are not strict deadlines for consumption. These dates are more like guidelines for optimal quality rather than indicators of safety. This means that cheese can often be safely consumed even after its designated "best before" date, as long as it has been stored properly.
The key factor in determining whether cheese is still good to eat is not solely the date but a combination of time and the presence of any signs of spoilage. Proper storage methods, such as refrigeration at temperatures below 40°F (4°C), can significantly extend the shelf life of cheese. Hard cheeses, for example, can last several months to even a year or more past their "best by" date when stored correctly in the fridge.
However, it's important to closely examine the cheese for any tell-tale signs of spoilage. These signs can include changes in smell, mould, and texture. If the cheese smells sour, rancid, or like ammonia, it has likely gone bad. Visible mould on cheeses like Cheddar or Swiss is also an indicator of spoilage, although blue mould on blue cheeses is an exception and is safe to consume. Changes in texture, such as the cheese becoming overly dry, crumbly, or slimy, can also signify that the cheese has spoiled.
Additionally, the type of cheese plays a role in its shelf life. Soft cheeses tend to spoil more quickly than hard cheeses due to their higher moisture content. Therefore, soft cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended for consumption after their "best by" date. Hard cheeses, on the other hand, can last for several weeks to months in the fridge, even after opening, as long as they are stored properly.
In summary, while "best before" dates provide a helpful guideline for optimal quality, they are not definitive indicators of safety. By inspecting the cheese for any signs of spoilage and practising proper storage methods, consumers can often safely enjoy cheese even after its designated date.
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Signs of spoilage: mould, odd odours, slimy texture, sour flavour
While 'best before' dates on cheese are a guideline for quality, not safety, it's important to be vigilant about the signs of spoilage. Mould, odd odours, a slimy texture, and a sour flavour are all indications that your cheese has gone bad.
Mould is a sure sign that your cheese has spoiled. Blue mould is safe to consume in blue cheeses, but other types of mould on cheeses like Cheddar or Swiss are not safe. If you notice any other type of mould on your cheese, discard it. If you see spots of mould on hard cheese, you can cut off at least one inch around and below the affected areas and safely eat the rest.
Cheese typically has a characteristic smell related to its type. If it smells sour, rancid, or like ammonia, it has gone bad.
Changes in texture are another sign of spoilage. Cheese that has gone bad may become overly dry, crumbly, or slimy. Soft cheeses tend to spoil more quickly than hard cheeses because they have a higher moisture content, making them more prone to spoilage from bacteria.
If your cheese exhibits any of these signs of spoilage, it's best to err on the side of caution and not consume it. When in doubt, it's always better to be safe and discard the cheese.
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Store cheese at a temperature below 40°F (4°C)
To ensure cheese stays good after its sell-by date, it is important to store it at a temperature below 40°F (4°C). This is because the shelf life of cheese varies depending on whether it is unopened or opened, and storing it at the correct temperature can help to prolong its freshness.
Unopened cheese can last for several months to even a year or more past its 'best by' date when stored in a refrigerator. However, once the cheese is opened, its shelf life declines significantly due to exposure to air and potential bacterial contamination. Therefore, it is recommended to store opened cheese in the refrigerator in a wrapper or airtight container, where it can last for a few weeks to a couple of months.
The type of cheese also affects its shelf life. Soft cheeses, such as mozzarella or Brie, tend to spoil more quickly than hard cheeses like Cheddar or Swiss. As a general rule, soft cheeses should be consumed within seven days of opening, while hard cheeses can last for three to four weeks.
Additionally, it is important to inspect the cheese for any signs of spoilage, even if it is still within its recommended shelf life. Signs of spoilage include an unusual or rancid smell, visible mould (except for blue cheese, where it is intentional), and changes in texture such as dryness, crumbly or slimy consistency. If any of these signs are present, it is best to discard the cheese.
By storing cheese at the correct temperature and being mindful of its shelf life and signs of spoilage, you can increase the likelihood of enjoying fresh and safe cheese even after its sell-by date.
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Cheddar shelf life depends on whether it's opened or not
Cheddar is a hard cheese, and hard cheeses have a lower moisture content, which helps extend their shelf life. The shelf life of cheddar depends on whether it is opened or not. Unopened cheddar cheese can last for several months to even a year or more past its 'best by' date when stored in the fridge. Waxed cheddars should be stored in the fridge to avoid the cheese swelling and cracking the wax.
Once opened, exposure to air and potential bacterial contamination means the shelf life will decline considerably. When stored in the refrigerator in a wrapper or airtight container, opened cheddar cheese can last for a few weeks to a couple of months.
Opened hard cheeses like cheddar can last for a few weeks to a couple of months in the refrigerator. Store them in an airtight container or wrapped tightly in the coldest part of the fridge. Inspect hard cheeses that have been stored for any length of time for mould before eating, and cut off any spots.
It's important to note that the 'best by' or 'sell by' dates on cheese are guidelines for quality, not safety. Whether or not expired cheese can be safely eaten depends on several factors, including the type of cheese, how it has been stored, and the degree of spoilage. Hard cheeses like cheddar are more likely to be safe to eat past their expiration date if they are properly stored and show no signs of spoilage. Soft and fresh cheeses have a shorter shelf life and are more perishable.
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Frequently asked questions
Cheese can be safe to eat after its sell-by date, but this depends on the type of cheese and how it has been stored. For example, unopened, naturally-aged Cheddar cheese can last for several months to a year or more past its sell-by date when stored properly in a refrigerator. However, stirred-curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended for consumption after their sell-by date due to their higher moisture content.
Cheese that has gone bad may exhibit changes in texture, becoming overly dry, crumbly, or slimy. It may also develop a sour, rancid, or ammonia smell, or have visible mould on it. Blue mould on cheese is safe to eat, but other types of mould are not.
Soft cheeses last 1-2 weeks in the fridge after opening, while most hard cheeses last 3-4 weeks.
Cheese should be stored at a temperature below 40°F (4°C). It should be wrapped in wax, parchment, or cheese paper after opening to help maintain its moisture. It should be kept above raw meats, poultry, and fish to avoid contamination.
