Cheese Expiration: Know Your Shelf Life To Avoid Bad Cheese

Cheese is a versatile and tasty dairy product that comes in hundreds of textures and flavours. It is produced by adding acid or bacteria to the milk of various animals and then ageing or processing the solid parts of the milk. While cheese is nutritious, it can also be high in fat, sodium, and calories. As such, it can go bad and there are several factors that can determine how long it lasts in the fridge. These include the type of cheese, how it was stored, and the conditions in your fridge.

Soft cheeses go bad quickly

Soft cheeses like cottage cheese and cream cheese, as well as crumbled, shredded, or sliced cheeses, should be discarded if they contain mould. Hard cheeses, on the other hand, can be cut around the mouldy spots and safely eaten.

Soft cheeses, such as mozzarella, feta, and goat cheese, are more nutritious than hard cheeses. They are lower in sodium and calories and are an excellent source of protein, calcium, and other nutrients.

Hard cheeses last longer

Hard cheeses, such as Parmesan, pecorino, and cheddar, last longer than soft cheeses. An unopened package of hard cheese can last up to six months in the refrigerator, while soft cheeses like cottage cheese and queso blanco go bad much more quickly, usually within a few weeks. Hard cheeses can also last up to a month in the fridge once they have been opened, whereas soft cheeses will only last about a week.

The reason hard cheeses last longer is that they contain less moisture, which makes them less prone to spoilage from bacteria. Freezing also changes the composition of cheese, and hard cheeses tend to freeze and thaw better than soft cheeses. Young, semi-soft cheeses like mozzarella and mild cheddar can become grainy and crumbly when frozen, but hard cheeses freeze well and can be stored in the freezer for up to six months.

It's important to note that the shelf life of cheese depends on various factors, such as the type of cheese, how it's stored, and the climate and humidity of the storage environment. However, in general, hard cheeses will last longer than soft cheeses, both in the refrigerator and the freezer.

How to store cheese in the fridge

Properly storing cheese in the fridge can help to prolong its shelf life and maintain its taste and texture. While there are multiple ways to store cheese, the best method depends on the type of cheese you have.

Hard Cheeses

Hard cheeses, such as Parmigiano-Reggiano and aged Gouda, can be stored by wrapping them in wax or parchment paper, then adding a layer of plastic wrap and placing them in the crisper drawer. Blocks of hard, aged cheese should last three to four weeks, while shredded hard cheeses can last up to a month in the fridge.

Blue Cheeses

Blue cheeses, such as Gorgonzola and Roquefort, are made from mold spores. To store, wrap them in plastic wrap or specialty paper and place them in the crisper drawer, where they will last between one to two months.

Semi-Hard Cheeses

Semi-hard cheeses, such as Cheddar, Swiss, and Gruyere, should be wrapped in plastic wrap or specialty cheese paper and placed in the crisper drawer. These cheeses are best used within 7 to 10 days.

Soft and Semi-Soft Cheeses

Soft and semi-soft cheeses, such as goat cheese, Camembert, and Brie, have a high moisture content. Place them in a resealable plastic container in the crisper drawer and consume within one week.

Fresh Cheeses

Fresh cheeses, such as mozzarella or feta, are those that have not been aged or pressed into molds. Leave these cheeses in their original packaging and change the water every couple of days. Fresh cheese should last between 7 to 10 days in the fridge.

General Storage Tips

While a resealable plastic bag can be used for storing cheese, it is not ideal. Instead, use specialty cheese paper, which is designed to let the cheese breathe and prevent it from drying out. Parchment paper is a good substitute.

Regardless of the wrapping, store all types of cheese in the vegetable crisper of the refrigerator, where the temperature is cold and stable. If using plastic wrap or a plastic bag, "face" your cheese by cutting off a slice that has been in direct contact with the plastic before each use to improve the taste.

To determine if a cheese has spoiled, check for an off odor, texture, or taste. If the surface texture has become slimy, wet, or soft, discard it immediately.

Freezing cheese

Freezing is an effective way to increase the shelf life of cheese, reduce waste, and save money. However, it is important to note that freezing cheese can affect its texture and quality. When cheese is frozen, small ice crystals form on the inside, disrupting the internal structure of the cheese. As a result, frozen cheeses may become drier, crumbly, and mealy. The degradation of texture will be more noticeable in any frozen cheese that is eaten plain.

Hard and semi-hard cheeses with lower moisture content are best suited for freezing. Examples include cheddar, Swiss, brick cheese, blue cheese, mozzarella, and pizza cheese. However, it is important to note that freezing can affect the melting properties of mozzarella. Grating the cheese before freezing can help preserve its texture.

Semi-soft cheeses like Stilton or soft goat cheese are also suitable for freezing. Cream cheese can be frozen but may separate upon thawing, so it is best used in baked goods.

On the other hand, soft, ripened cheeses such as Camembert, Brie, Fontina, and Muenster are not ideal for freezing as their texture and flavour will be negatively impacted. Fresh curd cheeses like cottage cheese, ricotta, and quark are also not recommended for freezing due to their high moisture content.

Freezing is also not ideal for processed cheese slices, blue cheese, and grated hard cheeses like Parmesan and Romano. These cheeses are better stored in the refrigerator, where they can last for several months.

To freeze cheese, portion it into usable quantities and grate or slice it if desired. Wrap the cheese tightly in parchment paper, followed by aluminium foil, and place it in a resealable plastic bag with as much air removed as possible. Alternatively, use a vacuum sealer to eliminate air and reduce the formation of large ice crystals. Freeze the cheese as quickly as possible to prevent the growth of large ice crystals, which can further damage the structure of the cheese.

Frozen cheese can be stored indefinitely but is best used within six to nine months. To thaw, place the cheese in the refrigerator for 7-8 hours per pound of cheese. It is important not to refreeze cheese, as this will further affect its texture and quality. Frozen cheese is best suited for cooked dishes where changes in texture are less noticeable, such as sauces, pizzas, or grilled cheese sandwiches.

Signs cheese has gone bad

Cheese is a living thing, much like fresh produce. The cultures or moulds that give cheese its distinctive flavour are living organisms that can die and start rotting. It can be tricky to determine if a food has gone bad when it's already kind of stinky and mouldy. However, there are some signs to look out for.

Smell

The smell of cheese is the best indicator of its quality before you put it in your mouth and one of the best ways to determine whether your cheese is still safe to eat. If a mild cheese, like Monterey Jack or American, smells strong, like blue cheese or Limburger, then it's time to throw it away. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell to them once they go bad, similar to cat urine. If you are familiar with the smell of a favourite cheese, and the cheese you have smells like a much more concentrated version, it's probably a safe bet that it's no longer safe to eat.

Appearance

It's always good to check the appearance of cheese before purchasing it and shortly after. This way, you will be able to see whether the cheese already has any signs of spoilage, and you will also familiarise yourself with how the cheese is supposed to look. It can also help to do a bit of research on a particular aged cheese you've just obtained. This can include asking your cheesemonger or researching photos and videos online. Once the cheese starts changing too much from its original appearance, it might be time to discard it. For example, many French soft cheeses have a white, fuzzy exterior that can look like bad mould but is completely safe to eat. If you start noticing patches of different types of fuzz in different colours or textures, that's a sign that the cheese has gone bad.

Taste

Many cheeses have very strong flavours, and the more you explore the world of cheeses, the more you'll find that some even tread the thin line between tasting delicious and tasting off. However, you should always keep in mind that even the stinkiest cheese has been cultured and aged in very controlled conditions. Your home refrigerator, on the other hand, does not offer the same conditions as a cheesemaker's ageing room. A pungent cheese will still taste pleasant to a connoisseur. When it has gone bad, it will taste overly bitter or sour, or have a musty quality to it, like drinking water from a mouldy pipe. And if a mild cheese all of a sudden has some character to it, don't assume you just aged your own cheese—just throw it away.

Frequently asked questions