Frederic Melton
Cheese is a beloved staple in many households, but does it go bad? The answer is not so straightforward. While cheese is less perishable than milk, it can still spoil. The shelf life of cheese depends on several factors, including the type of cheese, how it was stored, and its moisture content. Soft cheeses, such as mozzarella, cream cheese, and cottage cheese, tend to have a higher moisture content, providing the perfect environment for bacteria to thrive. As a result, they go bad more quickly, sometimes within just a few weeks. On the other hand, hard cheeses like cheddar and Parmesan have a longer shelf life due to their lower moisture content and aging processes. They can often be safely consumed even after the best-by date, though their flavor may degrade over time.
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What You'll Learn
- Hard cheeses can be vacuum-packed to last for years in the fridge
- Soft cheeses have a shorter shelf life, lasting a few weeks to months
- Fresh cheeses like ricotta, cottage cheese, and cream cheese are highly perishable
- Blue, grey, or green mould on hard cheese can be cut off and eaten
- Red or black mould on cheese indicates that it has gone bad
Hard cheeses can be vacuum-packed to last for years in the fridge
The shelf life of cheese depends on several factors, including the type of cheese, how it was stored, and its appearance and smell. Hard cheeses, such as cheddar, Parmesan, and Gruyere, can last longer than soft cheeses, both at room temperature and in the fridge. This is because hard cheeses have a lower moisture content, which provides fewer opportunities for bacteria to grow.
Soft cheeses, such as cottage cheese, mozzarella, and cream cheese, are more perishable and can quickly turn bad, even when stored in the fridge. This is due to their higher moisture content, which serves as a breeding ground for bacteria. Therefore, soft cheeses should be consumed within a few weeks of purchase.
Hard cheeses, on the other hand, can last for several months in the fridge. Vacuum-sealing hard cheeses can further extend their shelf life. Vacuum-sealed hard cheeses can be purchased with best-by dates, which guarantee the flavor and texture of the product until that date. However, even after the best-by date, hard cheeses can remain edible for a long time if properly stored.
To maximize the shelf life of hard cheeses, vacuum-sealed packaging can be utilized. This method involves removing air from the package before sealing it, creating a controlled environment that limits airflow and slows down the growth of bacteria. When vacuum-packed and stored in the fridge, hard cheeses can last for years, retaining their flavor and texture.
However, it is important to note that even vacuum-sealed hard cheeses will eventually lose their flavor and texture over time. Additionally, the presence of mold on hard cheeses should be monitored. While some molds, such as white, blue, or green, can be safely scraped off, the presence of red or black mold indicates that the cheese should be discarded.
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Soft cheeses have a shorter shelf life, lasting a few weeks to months
The shelf life of cheese depends on its type, how it was stored, and its freshness. Soft cheeses, such as cottage cheese, cream cheese, mozzarella, ricotta, feta, and Camembert, have a shorter shelf life due to their high moisture content, which provides an ideal environment for bacterial growth. This makes them more perishable than harder cheeses. Soft cheeses can last for about one to three weeks in the refrigerator if stored properly, with some sources specifying a shelf life of about a week.
To extend the shelf life of soft cheeses, proper storage is crucial. For instance, soft cheeses sold in brine, like feta or fresh mozzarella, should be kept in the brine liquid with a secure lid. Blue cheese can be wrapped in foil. Soft cheeses should be stored in the refrigerator, ideally in their original packaging, to maximize their shelf life. If the cheese has been opened, it can be wrapped in parchment or cheese paper and then loosely in plastic wrap, allowing a small amount of air to maintain the desired texture.
Additionally, soft cheeses should not be left out at room temperature for more than two hours, as recommended by the U.S. Department of Health. Leaving soft cheeses unrefrigerated for longer than two hours increases the risk of spoilage due to their higher moisture content. When left out, soft cheeses may display signs of spoilage, such as a slimy texture, yellowing, mold, sourness, or an ammonia scent, and should be discarded immediately.
In contrast, harder cheeses like cheddar, Parmesan, and Gruyere have a longer shelf life, lasting from a few months to indefinitely. They can be stored in the refrigerator or, in the case of Parmesan, at room temperature. Hard cheeses have a lower moisture content, making it more challenging for bacteria to grow, thus extending their shelf life.
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Fresh cheeses like ricotta, cottage cheese, and cream cheese are highly perishable
Whether or not cheese goes bad depends on its type, how it was stored, and what it looks and smells like. Fresh cheeses like ricotta, cottage cheese, and cream cheese are highly perishable. This is because they are soft cheeses with a high moisture content, which creates more opportunities for bacteria to grow. Soft cheeses are basically blank canvases for any kind of bacteria, both good and bad.
Fresh soft cheeses tend to go bad more quickly than harder cheeses, sometimes in just a few weeks. They are also more perishable when left at room temperature, and should be discarded after two hours of sitting out. Hard cheeses, on the other hand, can last up to six months in the refrigerator. They have a lower moisture content, which means there are fewer opportunities for bacteria to grow.
When it comes to determining whether a soft cheese has gone bad, it is best to avoid any mould altogether. If there is mould, it is recommended to throw the entire product away. With hard cheeses, on the other hand, it is safe to cut off the mould and eat the rest of the cheese, as long as the mould is not red or black.
To keep cheese fresh for longer, it is recommended to wrap it gently in breathable parchment paper or cheesecloth, then place it inside a Ziploc bag or a cheese bag. This will protect the cheese while still allowing it to breathe. It is also important to store cheese in the right part of the fridge, such as the egg or vegetable drawer.
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Blue, grey, or green mould on hard cheese can be cut off and eaten
It is generally safe to cut off mould from hard cheeses, like Parmesan, and continue consuming the rest of the cheese. However, it is important to be cautious and inspect the cheese for any signs of spoilage. Hard cheeses can last longer at room temperature than soft cheeses due to their lower moisture content, which provides fewer opportunities for bacteria to grow. Therefore, mould is less likely to penetrate deep into hard cheeses.
When cutting off mould from hard cheese, it is recommended to remove at least an inch of cheese around and below the mould spot to ensure that all the mould is removed. This guideline applies regardless of the type of hard cheese, whether it is a harder variety like Parmesan or a semi-hard cheese like cheddar.
It is crucial to note that not all mouldy cheeses are safe to consume, even after removing the mould. If the mould is widespread throughout the cheese, it is best to discard it entirely. Additionally, soft cheeses like cottage cheese, cream cheese, and mozzarella are more susceptible to bacteria and should not be consumed if mould is present.
The shelf life of cheese also plays a role in determining whether it is safe to consume. Hard cheeses can last longer in the refrigerator if unopened and up to a month if opened. Soft cheeses, on the other hand, have a shorter shelf life, lasting only a few weeks unopened and about a week opened. Therefore, it is essential to consider the age of the cheese when deciding whether to cut off mould and consume the rest.
While mould on hard cheese can often be safely cut off and the rest eaten, it is always a judgment call based on the specific circumstances. It is important to use your senses, especially sight, smell, and taste, to evaluate the cheese's quality and determine if it is safe to eat. If you have any doubts or concerns about the safety of consuming mouldy cheese, it is best to err on the side of caution and discard it.
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Red or black mould on cheese indicates that it has gone bad
Whether or not cheese goes bad depends on the type of cheese, how it was stored, and what it looks and smells like. Generally, harder cheeses such as cheddar and Parmesan can last longer at room temperature than soft cheeses like mozzarella or cream cheese. Hard cheeses can be stored at room temperature for up to 4 hours, while soft cheeses should not be left out for more than 2 hours.
When it comes to mould on cheese, while most moulds are not harmful, red or black mould indicates that the cheese has gone bad. Soft cheeses with a thick coating of white mould, such as Brie or Camembert, or blue-veined cheeses like Gorgonzola, are safe to consume. However, if red or black mould is present, it is best to discard the cheese.
Harder, aged cheeses like cheddar or Parmesan can have mould scraped away. White or green fuzzy mould has a minimal impact on flavour and can be safely cut off. Black or grey mould, while not dangerous, is less desirable and may affect the taste. It is recommended to cut away a larger portion of the cheese to ensure any affected areas are removed.
To prevent mould, properly store cheese in parchment paper or cheese paper and label it with the type and purchase date. Store it in the crisper drawer of your refrigerator, which maintains a consistent temperature and humidity. Alternatively, a dedicated wine fridge can be used, as the slightly higher temperature is beneficial for cheese. Long-aged, hard cheeses like Parmesan, pecorino, and aged Gouda are the least likely to mould.
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Frequently asked questions
No, cheese does go bad. However, it is simply the less perishable form of milk. The more water left in the cheese, the more perishable it is.
Cheese can exhibit signs of spoilage such as a sour, rancid, or ammonia smell, visible mould, or changes in texture, like becoming overly dry, crumbly, or slimy. If you see red or black mould, throw the cheese out.
Cheese should be stored in the fridge, wrapped 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 also freeze cheese, but processed cheese slices and soft cheeses like ricotta, cottage, and cream cheese don't freeze well.
