Patrick Oconnell
Cheese is a beloved food item, but it can be tricky to know how to store it properly. Leaving cheese out overnight or at room temperature for too long can lead to bacterial growth and spoilage, especially in softer cheeses with higher moisture content. The safety window depends on the type of cheese, primarily its moisture content, salt content, acidity, and whether it is fresh or aged. In general, hard cheeses like Cheddar or Parmesan have lower moisture content and can sit out longer without spoiling, while soft cheeses like Brie or Camembert are more perishable and should be discarded if left out for extended periods. Proper storage methods, such as wrapping cheese tightly in wax or parchment paper and then placing it in a plastic bag or airtight container, can help extend its shelf life.
| Characteristics | Values |
|---|---|
| Maximum time cheese can sit out | 2 hours according to the U.S. Department of Health; 4 hours maximum for taste and quality; 8 hours maximum according to some sources; 24 hours for hard cheeses like Parmesan |
| Ideal temperature for cheese to sit out | 70°F or colder; 90°F or 32°C is the maximum temperature limit |
| Best time to sit out for flavor | 20-30 minutes |
| Cheese types that can sit out longer | Hard cheeses like Cheddar, Parmesan, Swiss, Gouda, Romano; Semi-hard cheeses |
| Cheese types that can't sit out longer | Soft cheeses like Queso Fresco, Brie, Camembert, Mozzarella, Mascarpone, Ricotta, Queso Blanco, Cream Cheese, Feta |
| Reasons cheese can't sit out longer | Bacterial growth; drying out and oiling off; loss of quality and taste; spoilage |
| Ways to slow spoilage | Wrapping in wax paper, parchment paper, foil, or plastic bags; storing in airtight containers; using chilled trays; storing in brine or oil |
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What You'll Learn
Soft cheeses should be discarded after two hours
The U.S. Department of Health advises that cheese should not be left out at room temperature for more than two hours. If the temperature is above 90°F (32°C), this limit reduces to one hour. This guideline applies to all types of cheese, but soft cheeses are more likely to spoil within this time frame due to their higher moisture content.
Some sources suggest that soft cheeses can last a little longer than two hours, but it is important to closely inspect them for signs of spoilage. Soft cheeses that have been left out for too long may display a slimy texture, a yellowed colour, mould, sourness, or a scent of ammonia. If any of these signs are present, the cheese should be discarded immediately.
Hard cheeses, on the other hand, have a lower moisture content, making them less susceptible to bacterial growth. They can be left out for up to four hours and still be safe to eat, although their quality and taste may be impacted. After four hours, hard cheeses should be inspected for signs of spoilage, such as an unpleasant smell, slimy surface, dark spots, dryness, cracks, or mould.
It is worth noting that the safety window for leaving cheese out at room temperature depends on various factors, including the type of cheese, its moisture content, and whether it is fresh or aged. Fresh cheeses, for example, are more perishable and should be handled with extra care. Additionally, the temperature of the room can also affect how long cheese can be left out, with higher temperatures reducing the amount of time cheese can safely remain unrefrigerated.
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Hard cheeses can be left out longer
Hard cheeses, such as Cheddar, Parmesan, and Gouda, have a lower moisture content, making them less susceptible to bacterial growth and allowing them to be left out for extended periods without spoiling. While soft cheeses should be discarded if left unrefrigerated for more than two hours, hard cheeses can often withstand longer periods at room temperature.
The Dairy Farmers of Wisconsin recommend that hard cheeses left out for four hours or less can be rewrapped and safely returned to the fridge. However, after four hours, it is important to inspect the cheese for signs of spoilage, such as an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mould. If any of these signs are present, the cheese should be discarded.
The safety window for leaving cheese out at room temperature depends on its moisture content and whether it is fresh or aged. Hard cheeses, with their lower moisture content, can sit out longer without posing a food safety issue. While the taste and quality may be impacted, hard cheeses are less likely to spoil rapidly compared to soft cheeses.
It is worth noting that the temperature of the room also plays a role in how long cheese can be left out. In warmer rooms, cheese will dry out faster and start to look crusty and crumbly. Additionally, higher temperatures can promote bacterial growth and accelerate spoilage. Therefore, it is recommended to keep cheese in a cool, dry place when left out and to avoid exposing it to excessive heat.
While hard cheeses can generally be left out longer than soft cheeses, it is still important to follow proper food safety guidelines. For optimal taste and quality, cheese should not be left out for longer than two hours at room temperature. Additionally, storing cheese in the refrigerator or freezer can help extend its shelf life and prevent spoilage.
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Bacterial growth and food safety
Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, making them less susceptible to bacterial growth and safer to leave out for extended periods. These cheeses can often be left out for four hours or more without significant safety risks, though their quality and taste may deteriorate. For example, after eight hours, a block of cheddar may not have much bacterial growth but will likely be dry and crumbly.
On the other hand, soft cheeses with higher moisture content, such as Brie, Camembert, and cream cheese, are more perishable and pose a higher food safety risk if left out. These cheeses should be discarded if left unrefrigerated for more than two hours. If a soft cheese develops mold, it should be thrown away, as the entire product is likely contaminated.
Some cheeses, like feta, are stored in brine or oil and can last much longer at room temperature. However, even in these cases, there is still a small chance of bacterial growth over time.
To ensure food safety and maintain quality, it is generally recommended to store cheese in the refrigerator. Properly wrapped hard cheeses can last three to four weeks after opening when stored correctly, while soft cheeses should be consumed within one week.
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Storing cheese for longer
If you want to store cheese for longer than a few hours, it is important to consider the type of cheese and the storage conditions. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, making them less susceptible to bacterial growth and more suitable for longer storage at room temperature. However, even hard cheeses should not be left out unrefrigerated for more than four hours, as it may compromise their quality and taste.
Soft cheeses, such as Brie, Camembert, and mozzarella, have a higher moisture content, providing more opportunities for bacteria to grow. Therefore, they should be discarded if left unrefrigerated for more than two hours.
To store cheese for longer periods, refrigeration or freezing is recommended. When storing cheese in the refrigerator, wrap it tightly in wax paper, parchment paper, cheese cloth, butcher paper, or bees wrap, and then place it in an airtight container or plastic bag. This helps prevent drying while allowing the cheese to breathe.
Freezing cheese is another option for long-term storage. Hard cheeses that have dried out can be wrapped in foil and frozen for later use in recipes. Freezing can extend the shelf life of cheese, but it may affect its texture and taste.
It is worth noting that some cheeses, such as feta, are traditionally stored in brine or oil and can last longer at room temperature. These cheeses were designed for warm climates where refrigeration was not available. However, even in brine, there is a risk of bacterial growth over time, so refrigeration is still recommended for the safest option.
Additionally, the presence of a rind can extend the shelf life of cheese at room temperature. A well-formed rind acts as a physical and biological barrier, protecting the cheese from undesirable moulds and bacteria. A fairly acidic and well-salted cheese with an intact rind can remain stable at room temperature for an extended period.
In summary, the storage duration and conditions for cheese depend on its type, moisture content, salt content, acidity, and the presence of a rind. For longer-term storage, refrigeration or freezing is recommended to maintain quality and safety.
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Cheese quality and taste
The quality and taste of cheese are impacted by various factors, including moisture content, temperature, and duration of exposure. According to the U.S. Department of Health, cheese should not be left out at room temperature for more than two hours. However, this duration may vary depending on the type of cheese and other factors.
Hard cheeses, such as Cheddar, Parmesan, and Gouda, have a lower moisture content, which makes them less susceptible to bacterial growth. These cheeses can generally be left out for longer durations, up to four hours or even 24 hours in some cases, without significant changes in quality or taste. However, they may start to dry out and develop an unappealing texture or appearance, and it is recommended to wrap them properly and store them in the refrigerator to maintain their freshness.
On the other hand, soft cheeses like Brie, Camembert, and mozzarella have a higher moisture content, providing more opportunities for bacteria to grow. These cheeses are more perishable and should be discarded if left out at room temperature for more than two hours. Spoiled soft cheeses may exhibit signs of deterioration, such as a slimy texture, yellowing, mould, or a sour or ammonia-like scent.
The temperature of the room also plays a crucial role in the quality and taste of cheese. In warmer rooms, cheese is more likely to dry out, become crusty, and develop a crumbly texture. Additionally, higher temperatures can accelerate bacterial growth and increase the risk of foodborne illnesses. Therefore, it is recommended to keep cheese chilled, especially in warm environments, to maintain its optimal quality and taste.
Furthermore, certain types of cheese, such as feta, are traditionally stored in brine or oil and can last for extended periods at room temperature. The acidity and salt content of the brine or oil act as preservatives, inhibiting bacterial growth. However, even in these storage methods, there is still a risk of bacterial contamination over time.
Overall, the quality and taste of cheese can be significantly impacted by leaving it out at room temperature for prolonged periods. To ensure the best flavour and texture, it is advisable to follow recommended storage guidelines and consume cheese within the suggested time frames.
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Frequently asked questions
According to the U.S. Department of Health, cheese should not be left out at room temperature for more than two hours. If the temperature is above 90°F (32°C), this limit reduces to one hour.
Yes, the safety window depends on the cheese type, primarily its moisture content and whether it is fresh or aged. Hard cheeses like Cheddar or Parmesan have lower moisture content and can sit out longer without spoiling. Soft cheeses like Brie or Camembert are more perishable due to their higher moisture content.
Leaving cheese out overnight can lead to bacterial growth, especially in softer cheeses with higher moisture content. If you accidentally leave cheese out overnight, hard cheeses might still be safe to eat, but soft cheeses should be discarded.
Spoiled hard and semi-hard cheeses may display an unpleasant smell, slimy surface, dark spots, dryness, cracked areas, or mold. Spoiled soft cheeses may display a slimy texture, a yellowed color, mold, sourness, or a scent of ammonia.
To keep cheese safe, it’s important to store it in the refrigerator. If you need to store cheese for longer periods, consider freezing it. Wrap the cheese tightly in wax paper or parchment paper, then place it in a plastic bag or airtight container. This prevents it from drying out while allowing it to breathe.
