Cheese Storage: Which Cheeses Can Stay Unrefrigerated?

Cheese is a beloved food product, but it can be hard to store. Some cheeses are considered shelf stable due to their composition. Specifically, their pH (the measure of a product's acidity) is between 5.6 and 5.8, which inhibits bacterial growth even when stored at room temperature. Harder, aged cheeses with low moisture content tend to be more shelf-stable. Examples include Parmesan, cheddar, and mozzarella. Some companies also make cheese powders and spreads that are shelf-stable and great for backpacking trips.

Parmesan, mozzarella, and cheddar can be kept out of the fridge

Mozzarella is typically considered a fresh cheese and is best consumed the day it's made. Italians often leave it at room temperature and eat it as soon as possible, as refrigeration can sap the milky flavour out of the cheese, making it too firm and rubbery. If your kitchen is cool, you can leave mozzarella out overnight if it's submerged in a tub of brine. For longer storage, it's best to keep it in the fridge, although this will affect its texture and flavour.

Cheddar is another cheese that can be kept out of the fridge, especially if it's a harder, sharper variety. Wrapping it in a cloth and then placing it in a ziplock bag can help absorb any "sweat" that may form due to higher temperatures.

It's important to note that while these cheeses can be kept out of the fridge, they may not last as long as their refrigerated counterparts. Additionally, food safety should always be a priority, and if there are any signs of spoilage, such as mould, off smells, or discolouration, the cheese should be discarded.

Cheese is considered shelf stable if its pH is inhibitory to bacterial growth

Cheese is a dairy product that is generally known to require refrigeration to stay fresh. However, certain types of cheese are considered shelf-stable and can be stored at room temperature without spoilage. One factor that contributes to the shelf stability of cheese is its pH level.

Cheese is considered a shelf-stable product if its pH falls within a range that inhibits bacterial growth. Specifically, a pH between 5.6 and 5.8 is inhibitory to bacterial growth, even when the cheese is stored at room temperature. This pH range creates an acidic environment that prevents bacteria from thriving, thus prolonging the shelf life of the cheese.

Additionally, the moisture content of the cheese also plays a role in its shelf stability. Bacteria need a significant amount of moisture to survive and multiply. Cheese with a relatively low moisture content, approximately 44%, creates an environment that is not conducive to bacterial growth. By controlling the moisture levels, the cheese can be further protected from spoilage.

The production process of shelf-stable cheese also involves cooking the cheese to a high temperature, typically 180 degrees, which helps to eliminate any existing bacteria. This step, coupled with packaging the cheese in an oxygen-deprived environment, further enhances its shelf stability.

It is important to note that not all cheese varieties are created equal when it comes to shelf stability. Harder and more aged cheeses, such as Parmesan, cheddar, and mozzarella, tend to have better shelf stability compared to softer cheeses. The aging process reduces the moisture content in the cheese, making it less susceptible to bacterial growth and prolonging its freshness.

In summary, cheese is considered shelf-stable when its pH is inhibitory to bacterial growth, typically between 5.6 and 5.8. This, coupled with low moisture content, effective cooking processes, and proper packaging, ensures that the cheese can be safely stored at room temperature for extended periods without spoilage.

Cheese wax can be saved and reused to seal cheese for longer freshness

To reuse cheese wax, start by removing any remaining cheese and rinsing the wax. Then, melt the wax down and strain it through a fine cheesecloth to remove any impurities. Once the wax is clean, it can be reused to seal and preserve more cheese. It is important to heat the wax to the right temperature (approximately 120 degrees Celsius) to kill any bacteria on the cheese surface.

In addition to preserving cheese, cheese wax can also be reused in various creative ways. For example, it can be used as a fire starter, to seal jars and bottles, or to make figurines. Some people also use it for home cheese-making or pass it on to someone who does.

Cheese wax helps to stabilise moisture and prevent mold growth during the cheese aging process. It is suitable for hard cheeses such as Swiss, cheddar, Gruyère, and Colby. The waxing process involves melting the wax, dipping or brushing it onto the cheese, and allowing it to harden. Proper storage conditions, such as temperature and moisture control, are crucial to maintaining the quality of the waxed cheese.

Freezing shelf-stable cheese will result in a soft, gummy texture

Shelf-stable cheese is a great option for those who want to store cheese without refrigeration. However, it is important to note that freezing shelf-stable cheese is not recommended, as it will negatively affect the quality of the cheese. Specifically, freezing this type of cheese will result in a soft and gummy texture.

Shelf-stable cheese is cheese that can be stored at room temperature without the need for refrigeration. This is typically achieved through a combination of low moisture content, a low pH level that inhibits bacterial growth, and vacuum packaging that removes oxygen. While shelf-stable cheese does not require refrigeration, it is important to store it properly to maintain its quality. It should be kept below 72° F and avoided direct heat sources, sunlight, or other heat sources.

There are a variety of cheeses that can be found in shelf-stable forms, including Parmesan, mozzarella, cheddar, dry jack, Parmigiano Reggiano, Gouda, and Gruyere. These cheeses can be purchased from specialty food stores or online retailers. However, it is important to read the labels, as some cheeses may require refrigeration after opening.

While freezing shelf-stable cheese is not recommended due to the negative impact on texture, there are alternative methods to extend the shelf life of cheese. One method is to wax the cheese, which can help maintain its flavour and freshness for longer. Another method is to vacuum seal the cheese, which can further extend its shelf life. Additionally, cheese can be frozen in grated or cubed form, although it may become crumbly and dry.

In conclusion, freezing shelf-stable cheese should be avoided as it will result in a soft and gummy texture. Instead, consumers can opt for alternative storage methods such as waxing or vacuum sealing, or choose from a variety of shelf-stable cheese options available in the market. By properly storing and handling shelf-stable cheese, consumers can enjoy their favourite cheeses without the need for refrigeration.

Examples of shelf-stable cheese include Bega, Tillamook cheddar, and Easy Cheese

Shelf-stable cheeses are those that can be kept out of the fridge without spoiling. The harder and more aged a cheese is, the better it will do at room temperature.

Bega is an Australian cream cheese with no artificial colours, flavours, or preservatives. It is made with Australian milk and cream. Bega's website offers recipes for dishes that use their cream cheese, including a spring onion cream cheese dip and a pasta bake with cherry tomatoes, spinach, and zucchini.

Tillamook Cheddar is a bold, sharp cheddar cheese that is naturally aged over time. The longer it ages, the sharper and more flavourful it becomes. Tillamook Cheddar is aged in 40-pound blocks, with the minimum ageing time for their Medium Cheddar being 60 days, and their Extra Sharp Cheddar being aged for a minimum of 15 months.

Easy Cheese is a processed cheese spread packaged in a metal can with a plastic cap and a nozzle for extruding the cheese. It is commonly referred to as "spray cheese", "squirt cheese", or "cheese in a can". It is available in Cheddar and American flavours, with several discontinued varieties including Pimento, French Onion, and Shrimp Cocktail.

Frequently asked questions