Kamil Perry
Cheese is a beloved food item, but how long can it be left unrefrigerated? The answer depends on the type of cheese. Soft cheeses with high moisture content, such as cottage cheese, cream cheese, and Brie, are more perishable and should be discarded if left unrefrigerated for more than two hours. Harder cheeses, like Cheddar, Parmesan, and Gouda, have a lower moisture content, making them less susceptible to bacterial growth and safe to consume even when left out overnight. Some cheeses, such as Parmigiano Reggiano and Pecorino Romano, can be stored for extended periods without refrigeration due to their dry nature. However, refrigeration can help extend the shelf life of these cheeses. Freezing cheese is generally not recommended as it can negatively impact its taste and texture.
| Characteristics | Values |
|---|---|
| Soft cheeses left unrefrigerated | Should be discarded after 2 hours |
| Hard cheeses left unrefrigerated | Can be left out for longer than 2 hours, but the quality and taste may change |
| Freezing cheese | Not recommended for ricotta, cottage cheese, and cream cheese |
| Other types can be frozen for up to 6 months, but it will impact the taste | |
| Refrigeration and taste | Cheese left unrefrigerated may have a more intense flavor |
| Cheeses that can be left unrefrigerated | Parmigiano Reggiano, Pecorino Romano, Cheddar, Swiss, Parmesan, Gouda, and other hard, aged cheeses |
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What You'll Learn
- Soft cheeses like Brie or Camembert should not be left unrefrigerated
- Hard cheeses like Cheddar or Parmesan can be left unrefrigerated for longer
- The harder the cheese, the less bacterial growth
- Freezing cheese is an option for longer storage
- Some cheeses, like Parmigiano Reggiano, do not require refrigeration
Soft cheeses like Brie or Camembert should not be left unrefrigerated
Brie and Camembert are soft ripened cheeses with high moisture content, which makes them more perishable and susceptible to bacterial growth. According to the U.S. Department of Health, soft cheeses should be consumed within one week of opening, and they recommend against keeping perishable foods, including soft cheeses, unrefrigerated for more than two hours.
However, some people argue that Brie and Camembert can be safely left out at room temperature for longer periods. In France, for example, it is common to store cheese at room temperature, and some sources suggest that Brie and Camembert can be left out overnight or even for a few weeks without spoilage. These cheeses are typically wrapped in parchment paper or special cheese paper, which allows them to breathe and prevents the growth of mold spores.
Nonetheless, it is important to exercise caution when leaving soft cheeses unrefrigerated. If the cheese has been exposed to warm temperatures or humidity, it may spoil faster, and it is always recommended to check for signs of spoilage, such as changes in texture, aroma, or taste, before consumption. To extend the shelf life of Brie or Camembert, it is best to store them properly in the refrigerator, wrapped tightly in wax or parchment paper, and placed in an airtight container or plastic bag.
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Hard cheeses like Cheddar or Parmesan can be left unrefrigerated for longer
Hard cheeses, such as Cheddar, Parmesan, and Gouda, can typically be left unrefrigerated for longer periods than soft cheeses. These varieties of hard, aged cheeses have a lower moisture content and a more acidic pH, which inhibits bacterial growth and prolongs their shelf life.
Parmigiano Reggiano, or Parmesan as it is commonly known outside of Europe, is a hard and dry cheese that does not require immediate refrigeration. Its dryness makes it suitable for extended periods without refrigeration, although storing it in a cool environment can enhance its longevity. Parmigiano Reggiano has a long history, originally developed for worldwide shipping and even taken into space by astronauts.
Cheddar, a dense and creamy hard cheese, is another variety that can withstand periods without refrigeration. While some types of Cheddar may become soft and oily when left out of the fridge for extended periods, certain variants, such as Montgomery's Cheddar, are known for their durability. Montgomery's Cheddar is aged for at least a year and features a sturdy natural rind wrapped in linen, providing additional protection for travel and storage.
Other hard cheeses that can be considered for their ability to withstand periods without refrigeration include Pecorino Romano, a sheep's milk cheese with a long shelf life, and other aged sheep's milk cheeses from Italy, commonly known as Pecorino.
When storing hard cheeses for extended periods without refrigeration, proper wrapping and storage methods are essential. It is recommended to wrap the cheese tightly in wax paper, parchment paper, or plastic wrap to prevent excessive drying while allowing it to breathe. Additionally, placing the wrapped cheese in an airtight container or plastic bag can further prolong its freshness.
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The harder the cheese, the less bacterial growth
Cheese is a dairy product with a wide range of flavours, textures, and forms, largely varying based on the origin of the milk, whether it has been pasteurised, its butterfat content, the bacteria and mould, the processing, and the ageing period. The ageing period, also known as ripening, is when microbes and enzymes transform the texture and intensify the flavour of the cheese. The harder the cheese, the less bacterial growth, as harder cheeses have a lower moisture content.
Hard cheeses like Cheddar, Parmesan, or Gouda have a lower moisture content, making them less susceptible to bacterial growth. They can be left out for up to four hours and then rewrapped and placed back in the fridge. However, it's important to check for signs of spoilage, such as an unpleasant smell, slimy surface, dark spots, dryness, cracks, or mould. On the other hand, soft cheeses like Brie, Camembert, or fresh Mozzarella have a higher moisture content, creating more opportunities for bacteria to grow, making them more perishable. These soft cheeses should be discarded if left out at room temperature for more than two hours.
The production process of cheese also plays a role in bacterial growth. In cheese-making, milk proteins and sugars change, and the milk sugar lactose is broken down into lactic acid by fermentation, which is dependent on a group of bacteria called lactic acid bacteria (LAB). During the process, the milk is warmed to the optimal growth temperature of microbes in the starter culture, and the acid produced helps form curds. Salt is then added to the curds or the whole cheese, inhibiting the growth of undesirable bacteria and influencing enzymes that impact flavour and texture.
Some cheeses, like pasteurized processed cheeses, are designed to withstand longer periods without refrigeration due to their blend of ingredients and heat treatment. These cheeses have less moisture and a more acidic pH, making them less prone to bacterial growth. Additionally, cheeses like Parmigiano Reggiano (Parmesan) and Pecorino Romano are known to have long shelf lives and do not require immediate refrigeration, with Parmesan being a hard, dry cheese that can be grated.
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Freezing cheese is an option for longer storage
While some cheeses can be stored without refrigeration, freezing cheese is an option for longer storage. Freezing cheese can alter its texture and consistency, but it will still be suitable for melting into dishes. Hard cheeses, such as blocks and loaves of Cheddar, Jack, Colby, and Parmesan, freeze better than soft cheeses due to their lower moisture content. Soft cheeses with higher moisture content are more susceptible to structural damage during freezing, resulting in a pool of cheese after thawing.
To freeze hard cheeses, ensure they are wrapped as airtight as possible, with no moisture on the surface. Parchment paper followed by aluminium foil is recommended for effective wrapping. Vacuum sealing can preserve hard cheese for up to two months, while the parchment and foil method lasts for one month. Freezer bags are a last resort, as they provide a shorter storage time of two weeks.
For soft cheeses, freezing is not recommended unless they will be used in sauces or dips. If you do choose to freeze soft cheeses, they may be suitable for melting but are not ideal for plain eating due to changes in texture. Pre-shredded cheese is an exception and freezes well, lasting up to six months without significantly affecting taste or quality.
In summary, freezing cheese is a viable option for longer storage, particularly for hard cheeses intended for melting. However, it is important to consider the potential changes in texture and consistency, especially for soft cheeses. Proper wrapping and sealing techniques are crucial to maximise the storage time and maintain the best possible quality.
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Some cheeses, like Parmigiano Reggiano, do not require refrigeration
Not all cheeses require refrigeration. In fact, some cheeses, like Parmigiano Reggiano, are specifically created to withstand extended periods without refrigeration. Parmigiano Reggiano, or Parmesan as it is commonly known outside of Europe, is a hard and dry cheese with a low moisture content. Its dryness makes it suitable for consumption without refrigeration, although its shelf life can be extended by storing it in a refrigerator.
Pecorino Romano is another example of a cheese that does not require immediate refrigeration. It is a sheep's milk-based cheese with a long shelf life. Other hard, aged cheeses like Cheddar, Gouda, and Swiss are also less perishable and can last longer without refrigeration due to their lower moisture content and more acidic pH levels. These characteristics make them less susceptible to bacterial growth.
Montgomery's Cheddar, a variety of Cheddar cheese from England that is aged for at least a year, is another option for a cheese that travels well without refrigeration. Its sturdy natural rind, wrapped in linen, adds to its ability to be stored without refrigeration. Similarly, Bravo Farms Bandage Wrapped Cheddar and extra-aged Gouda are known for their sturdy textures that can withstand periods without refrigeration.
Vella Dry Jack, also known as backpacking cheese, is a popular choice for hiking and can be kept unrefrigerated. In contrast, soft cheeses with high moisture content, such as Brie, Camembert, and fresh mozzarella, are more perishable and should be consumed within a shorter time frame when left unrefrigerated.
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Frequently asked questions
It depends on the type of cheese and how long it has been left out. Hard cheeses like Cheddar, Parmesan, or Gouda have a lower moisture content, making them less susceptible to bacterial growth and safe to consume when left unrefrigerated for shorter periods. On the other hand, soft cheeses like Brie, Camembert, and cream cheese should be discarded if left unrefrigerated for more than two hours.
The type of cheese is the biggest consideration. Hard cheeses with lower moisture content and higher acidity, such as Cheddar, Parmesan, and Swiss, can last longer without refrigeration. Conversely, soft cheeses with higher moisture content, such as Brie, Camembert, and cream cheese, are more perishable and should be refrigerated.
Yes, some cheeses can be stored without refrigeration. Parmigiano Reggiano (Parmesan), a hard and dry cheese, can be stored without refrigeration, although it may last longer when chilled. Pecorino Romano, a sheep's milk cheese, is another variety that doesn't require immediate refrigeration and has a long shelf life.
