Andy Montoya
Knowing when cheese has gone bad can be tricky. Each cheese ages and spoils differently, and there are several attributes to consider when determining if your cheese has gone bad. These attributes include smell, appearance, and taste. Fresh soft cheeses like cottage cheese tend to go bad more rapidly and should be eaten within two weeks of buying them. On the other hand, hard cheeses can last up to six to eight weeks in the fridge.
| Characteristics | Values |
|---|---|
| Smell | Spoiled cheese can smell like spoiled milk, ammonia, or a refrigerator/ freezer. |
| Appearance | A change in colour can indicate that something has changed in the milk. Involuntary mould (a different colour to the controlled mould, Penicillium) can indicate that cheese has gone bad. |
| Taste | Bitter, pungent, and astringent tastes can indicate that cheese has gone bad. |
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What You'll Learn
- Appearance: colour changes indicate something has changed in the milk
- Smell: an off smell, like spoiled milk, ammonia, or a fridge
- Taste: bitter or pungent flavours can indicate over-ripening
- Texture: maturing cheese changes texture, but mould can indicate spoilage
- Storage: refrigeration and humidity impact cheese lifespan
Appearance: colour changes indicate something has changed in the milk
Colour changes in cheese indicate that something has changed in the milk. While maturing, cheese changes texture, but a change of colour is a sign that the cheese has gone bad. This is especially true if the cheese has started to smell like rancid milk. In this case, it is best to throw it away.
The appearance of cheese is one of the main ways to determine if it has gone bad, along with smell and taste. It is a good idea to check the appearance of cheese before purchasing it and shortly after, so that you can familiarise yourself with how it should look. This will help you to notice any signs of spoilage.
The type of cheese, how it was stored, and what you are seeing or smelling, will all affect whether or not the cheese has gone bad. For example, mould is well-known to appear on cheese, but it is important to distinguish between voluntary and involuntary mould. Most blue cheeses and flowery-rind cheeses are impregnated with Penicillium, a type of controlled mould. It is normal to find mould inside a blue cheese and on the rinds of Camembert and Brie. However, if you spot mould that is a different colour to the rest of the cheese mould, it is best to throw the whole cheese away.
Fresh soft cheeses like cottage cheese tend to go bad more rapidly because they are a blank canvas for any kind of bacteria, both good and bad. Most soft cheeses need to be eaten within two weeks of buying them, whereas hard cheeses can be kept in the fridge for up to eight weeks.
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Smell: an off smell, like spoiled milk, ammonia, or a fridge
When it comes to cheese, your senses are the best tools to determine whether it has gone bad. The smell of cheese is a good indicator of its quality and safety for consumption. An off smell, like spoiled milk, ammonia, or a fridge, can indicate that your cheese is past its prime or spoiled.
Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. This process is natural, and when balanced with the well-developed aroma and flavour of a properly ripened cheese, it can contribute to a pleasant cheese flavour. However, if your cheese smells intensely of ammonia, it has likely been neglected or is overripe. This strong ammonia odour is more common in softer cheeses, such as Brie, and can be due to improper storage, such as airtight plastic wrapping for too long.
If you notice an ammoniac odour, you can try leaving the cheese unwrapped at room temperature to allow the ammonia to dissipate. If the smell persists, the cheese is likely overripe and should be discarded. To prevent cheese from becoming overly ammoniated, it is advisable to consume it promptly and store it in a breathable material like cheese paper or wax paper.
It is important to note that each type of cheese has its unique "past due" indicators. For example, a breaking down of the rind, colourful tufts of mould, and discolouration of the paste are also signs of spoilage. Additionally, if a mild cheese like Monterey Jack or American cheese develops a strong smell resembling blue cheese or Limburger, it is best to throw it away.
In summary, an off smell, including ammonia, can indicate that your cheese is past its prime. To maintain cheese freshness, proper storage and prompt consumption are essential. When in doubt, trust your senses and refrain from consuming cheese that exhibits signs of spoilage to avoid any potential health risks.
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Taste: bitter or pungent flavours can indicate over-ripening
When it comes to cheese, knowing when it has gone bad can be quite tricky. Each cheese ages and spoils differently, so it is important to use a combination of sight, smell, and taste to determine whether your cheese has turned.
Taste is a crucial indicator of whether your cheese has gone bad. Spoiled cheese can have a bitter, acidic, or unpleasantly sour taste. This could be due to the presence of excessive amounts of ammonia, which can indicate spoilage. Ammoniated cheese can have a bitter or sour taste, and while it is safe to eat, it may be unpleasant. Butyric acid, produced by bacteria breaking down fat in the cheese, can also give the cheese an unpleasant taste.
Over-ripened cheeses can also develop a bitter taste. For example, over-ripened Brie tends to taste bitter. This is an important consideration when distinguishing between a "strong" cheese and one that has expired.
It is worth noting that some cheeses are meant to have a bitter taste. For instance, Romano cheese has a distinctive rancid quality that lends it some of its characteristic flavour.
Additionally, some cheeses are naturally pungent, like blue cheese or Camembert, and will have a strong ammonia smell once they go bad. If you are familiar with the smell of your favourite cheese, a more concentrated version of that scent is likely an indication that it has gone bad.
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Texture: maturing cheese changes texture, but mould can indicate spoilage
Maturing cheese undergoes several textural changes, but mould growth can also indicate that the cheese has spoiled.
Texture Changes During Maturation
As cheese matures, its texture can change in several ways. Hard cheeses like Parmesan may start to crack or crumble, while semi-soft cheeses might become excessively hard. On the other hand, firm cheeses may become softer and develop a slimy or gooey texture, especially on the surface. These textural changes are natural during maturation and indicate the progression of cheese ripening.
Mould Growth as an Indicator of Spoilage
While some moulds are intentionally introduced during the cheesemaking process to achieve specific flavours and textures, uncontrolled mould growth can indicate that the cheese has spoiled. Mould growth on cheese can be both desirable and undesirable. Unwanted mould growth can occur due to improper storage, cross-contamination, or exposure to excess moisture. This mould can lead to the development of a slimy or greasy texture, discolouration, and an unpleasant odour.
Soft white mould cheeses, such as Camembert, are particularly susceptible to spoilage due to their higher moisture content. Improper storage can allow other types of bacteria to grow, causing the cheese to become slimy and develop an off-putting odour. Additionally, if cheese starts to develop a gritty or grainy texture, it is another sign of spoilage. This type of spoilage is common in soft washed rind cheeses.
It is important to note that the absence of visible mould does not guarantee that the cheese is safe to consume. Spoilage can also occur through other indicators like off-smells, discolouration, or a slimy texture. Trust your senses; if the cheese looks, smells, or tastes unusual, it is better to discard it.
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Storage: refrigeration and humidity impact cheese lifespan
The lifespan of cheese is influenced by various factors, including its type, storage conditions, and environment. Refrigeration and humidity play a crucial role in maintaining cheese's freshness, quality, and longevity.
Firstly, refrigeration is essential for preserving cheese. Storing cheese in a refrigerator helps slow down bacterial growth and delays spoilage. Different types of cheeses have varying lifespans in the fridge. For example, fresh soft cheeses like cottage cheese are more susceptible to bacterial growth and typically last about a week in the fridge. In contrast, hard cheeses can maintain their quality for up to a month after opening.
However, refrigeration alone is not enough to ensure optimal cheese preservation. Maintaining the correct humidity levels is equally important. Humidity refers to the amount of water vapour in the air, specifically relative humidity (RH), which describes the amount of water in the air as a percentage of the maximum amount it can hold at a given temperature. In the context of cheese storage, humidity affects moisture levels, which can impact the development of cultures and moulds that give cheese its distinctive flavour.
The ideal humidity level for cheese preservation depends on the type of cheese and the desired level of ripening. For most cheeses, a relative humidity between 70% and 99% is recommended. Lower humidity levels (around 65-70%) are suitable for short-term refrigerated storage, while higher humidity levels (75-85%) are preferable for long-term ageing or curing.
To achieve and maintain the desired humidity levels, several methods can be employed:
- Use specialised cheese storage containers, such as a cheese grotto, with built-in humidity control.
- Create a mini cheese cave in a wine cooler with adjustable humidity settings.
- Utilise a cheese dome with a water reservoir to maintain higher humidity levels.
- Opt for terra cotta cheese storage containers, which naturally regulate humidity.
- Construct a DIY cheese storage box with a humidity-controlling salt solution.
- Monitor humidity levels regularly with a hygrometer and adjust accordingly.
By combining proper refrigeration with controlled humidity, cheese enthusiasts can effectively preserve their favourite cheeses, ensuring optimal flavour, texture, and freshness for extended periods.
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