Randy Chandler
There are many different types of cheese, and their perishability depends on the amount of moisture they contain. Harder, aged cheeses will last the longest in the fridge, while softer cheeses like mozzarella tend to lose their texture and are better enjoyed fresh. To determine whether a cheese has expired, look out for changes in texture or consistency, discolouration, or an unclean, sour smell. If there is mould on the cheese, it is best to cut off at least one inch around and below the mould spot for hard cheeses, but soft cheeses with mould should be tossed.
| Characteristics | Values |
|---|---|
| Hard cheese | Can be frozen for up to eight months |
| Soft cheese | Should be consumed fresh |
| Mould | Can be cut off from hard cheese, but soft cheese with mould should be discarded |
| Smell | Livestock urine, sharp, or bitter smell indicates spoilage |
| Texture | Chunky or lumpy texture indicates spoilage |
| Taste | Spoiled cheese may taste like sour milk |
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What You'll Learn
Soft cheeses with mould should be thrown out
Soft cheeses are much more high-maintenance than hard cheeses. While hard cheeses can be frozen to preserve them, soft cheeses tend to lose their texture and are better enjoyed when fresh.
When it comes to mould, soft cheeses are particularly susceptible. While some hard cheeses can be salvaged by cutting off the mouldy part, soft cheeses with mould should be thrown out. This is because soft cheeses are more likely to be affected by the mould throughout, even if it is only visible in one spot.
Some moulds on cheese are harmless and even desirable, such as the white rind on Brie, which is called 'cat's fur' in the industry. However, other moulds can be dangerous, such as the dark black-grey mould Aspergillus niger.
While it is rare for cheese mould to present a health concern, it is always better to be cautious with soft cheeses. If you see any mould on a soft cheese, it is best to throw out the entire thing. This is especially important if the cheese has an ammoniated smell, which may indicate the presence of harmful bacteria.
In summary, soft cheeses with mould should always be thrown out, even if the mould is only in one spot. It is not worth the risk to your health to try and salvage a soft cheese that has mould on it.
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Hard cheeses can be cut to remove mould
It's important to know how to identify expired cheese, as mould can make you sick. Fresh, soft, and washed rind cheeses are more prone to spoilage and should be discarded if mould appears. Hard cheeses, on the other hand, can be cut to remove mould and safely consumed.
Hard cheeses, such as cheddar, Manchego, Swiss, or Parmigiano Reggiano, can be salvaged if mould appears. This is because the mould's mycelium cannot penetrate deep into the hard cheese, and the lack of moisture prevents the diffusion of toxins produced by the mould. To safely remove the mould, cut off at least one inch of cheese around and below the mouldy spot to ensure all fungal hyphae and potential toxins are eliminated.
It is crucial to act quickly once mould is spotted, as it can spread. Additionally, proper storage is essential to prevent mould growth. Hard cheeses should be wrapped tightly and stored in the fridge, where they can last for four to six months if properly stored.
While cutting off mould from hard cheeses is generally safe, it is important to use your judgment. If the mould is widespread or the cheese is too small to cut one inch below the surface, it is best to discard it. Additionally, some people may be more sensitive to mould, so if you think consuming the cheese might make you feel unwell, it is better to be cautious and throw it out.
In summary, hard cheeses can be cut to remove mould, but proper techniques and judgment are essential to ensure food safety. Always follow best practices for storing cheese to prevent mould growth and prolong the life of your cheese.
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Fresh cheeses should not smell
Fresh cheeses should not have a smell. If they do, it's likely that they have gone bad. According to chef Nora Singley, fresh cheeses should not smell. This is a good rule of thumb to follow when it comes to fresh cheeses. If a fresh cheese has a smell, it is likely to be spoiled and should be thrown out.
It's worth noting that different types of cheese have different shelf lives. Harder, aged cheeses will typically last longer in the fridge, with some sources stating that they can be safely consumed up to four to six months after purchase if stored correctly. On the other hand, softer cheeses like mozzarella tend to lose their texture over time and are best enjoyed fresh. Moist cheeses like Brie, cream cheese, and ricotta will only last one to two weeks in the fridge.
When it comes to mould, it's important to differentiate between hard and soft cheeses. Hard cheeses can develop some mould over time, especially if they are not properly wrapped and stored. If this happens, simply cut off the mouldy part plus an extra 1/8 to 1/4 inch and the rest of the cheese can still be consumed. However, with soft cheeses, it is recommended to toss the entire product if mould is present, as it is difficult to contain the spread of mould.
Additionally, it's important to pay attention to expiration dates and use your judgment. Expiration dates are not always reliable, but they serve as a guideline to indicate when food is reaching the end of its optimal quality. If a cheese has passed its expiration date, use your senses to determine if it has spoiled. Look for changes in texture, colour, or the presence of mould. If the cheese has a sour smell or taste, it is best to discard it.
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Hard cheeses last longest in the fridge
Hard cheeses, such as Cheddar, Parmesan, and Gruyere, are aged for longer periods and have a distinct, crumbly texture. They have a lower moisture content, which makes them less likely to have bacterial growth, and therefore last longer in the fridge. In fact, harder, aged cheeses will last the longest in the fridge out of any cheese. Most hard cheeses can last four to six months in the fridge if stored correctly, and even up to a year when unopened. In contrast, soft cheeses are more high-maintenance and perishable, with a higher moisture content, making them more susceptible to spoilage. They should be consumed within one to two weeks of opening.
Hard cheeses can be left out of the fridge for longer than soft cheeses without becoming unsafe, although their quality and taste may change. Soft cheeses should be left out for no more than two hours at room temperature.
Signs of spoilage in hard cheeses include an unpleasant smell, slimy surface, dark spots, dryness, cracked areas, or mold. If you spot any mold on hard cheeses, simply cut off the moldy part plus an extra 1/8 to 1/4 of an inch and continue to use the cheese. On the other hand, soft cheeses with any mold should be discarded entirely. Other signs of spoilage in soft cheeses include a slimy texture, a yellowed color, sourness, or an ammonia scent.
To store hard cheeses in the fridge, wrap them in porous material like cheese or wax paper to prevent them from drying out. They should be stored in an airtight container or tightly wrapped in the coldest part of the fridge. Freezing is also an option, and hard cheeses can be frozen for up to eight months to preserve them.
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Mouldy cheese may cause gastrointestinal illness
Cheese is a delicious and popular dairy product, but it can be tricky to know when to toss it out. Harder, aged cheeses will last the longest in the fridge, with most surviving four to six months if stored correctly. Softer cheeses, like mozzarella, tend to lose their texture and are best enjoyed fresh. They will only last one to two weeks in the fridge.
Mould is a type of fungus that produces spores, which are transported through air, water, and insects. It thrives in warm, moist conditions and can grow on all types of food, including cheese. When mould appears on food, it usually means it has spoiled and should be thrown out. However, some moulds are used in cheesemaking to develop flavour and texture and are safe to consume.
Blue cheese, for example, gets its distinct bluish veins from mould, as does Brie its thick outer rind and soft, creamy interior. These cheeses are safe to eat, even with the mould. But if you see mould on a soft cheese like mozzarella, or reddish or pinkish patches on a soft or washed-rind cheese, it's best to throw it out. Hard cheeses can also develop mould over time, especially if not properly wrapped and stored. The moulds to look out for are orange or reddish spots or blue/green centred around a definite spot, rather than shot through the cheese like veins.
While some mouldy cheeses are safe to eat, others can cause gastrointestinal illness. Mouldy foods with lower moisture content, like hard cheeses with a hard rind (such as cheddar or Swiss cheese), can be salvaged by cutting off at least one inch around the mouldy spots to try and remove as many spores and contaminants as possible. However, it's important to note that even mouldy foods that look salvageable may still contain harmful substances and bacteria. Dr Craggs-Dino warns that "you're not just eating mould, you're eating bacteria", which can cause serious foodborne illnesses such as listeria, even in the refrigerator. So, when in doubt, it's best to throw the cheese out.
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Frequently asked questions
Hard cheeses can be salvaged if they have some mould on them. Simply cut off the mouldy part plus an extra 1/8 to 1/4 of an inch and continue to use the cheese. If the cheese has developed a strong ammonia smell, it has expired and should be thrown out.
Soft cheeses are more high-maintenance than hard cheeses. If there is any mould on soft cheeses, it is recommended to throw the entire product out.
Harder, aged cheeses will last the longest in the fridge, with most lasting four to six months if stored correctly. Moist cheeses like brie, cream cheese, and ricotta will only last one to two weeks in the fridge.
Consuming spoiled foods will typically only cause an upset stomach. However, there is a small chance of contracting a toxin gastrointestinal illness. Hard cheese is less likely to cause serious food poisoning, but soft blue cheese, Brie, and Camembert can contain Salmonella and Listeria.
