Kamil Perry
If you're a cheese lover, you'll know that different cheeses have different lifespans. Softer cheeses like Brie and Camembert will only last a few weeks, while harder cheeses can last for months, or even indefinitely. The longevity of cheese depends on how it's stored, with butcher or wax paper recommended for most cheeses. But which hard cheeses last the longest? And can any survive without refrigeration?
| Characteristics | Values |
|---|---|
| Type of cheese | Hard cheese |
| Examples | Aged pecorino Toscano, aged asiago, aged manchego (at least 6 months), sbrinz, Gouda, parm, mimolette, grana padano, belgioiso's American grana, Pecorino Romano |
| Storage | Butcher paper, wax paper or cheese paper |
| Water content | Lower water content means less chance for bacteria to grow |
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What You'll Learn
Hard cheeses last longer than soft cheeses
If you're looking for a hard cheese to last a long time, try aged pecorino Toscano, aged asiago, aged manchego (at least 6 months), sbrinz, Gouda, or parm. You could also try nonstandard versions like mimolette (a Gouda style), grana padano, or belgioiso's American grana. Pecorino Romano lasts fine, but it sweats excessive amounts of oil.
To make your cheese last longer, it's important to store it properly. Butcher paper or wax paper is best for most cheeses because it allows the cheese to breathe without drying out. You could also invest in some cheese paper, which will allow you to change the wrapping whenever it gets too compromised.
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Proper storage is key to cheese longevity
When storing cheese, it is best to use butcher paper or wax paper, as this allows the cheese to breathe without drying out. You can also invest in some cheese paper, which will allow you to change the wrapping whenever it gets too compromised. If you are storing lots of cheese in your fridge, try to do one big piece per variety, rather than a few smaller pieces of each.
Some hard cheeses that last a long time include aged pecorino Toscano, aged asiago, aged manchego (at least 6 months), sbrinz, Gouda, and parm. Hard parmigiano regianno is also supposed to do well at room temperature.
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Dry and aged cheeses last longer
If you're looking for specific recommendations, aged pecorino Toscano, aged asiago, aged manchego (at least 6 months), sbrinz, Gouda, and parm are all good options. Hard parmigiano reggiano is also supposed to do well at room temperature. If you're going to be without a refrigerator for a few weeks, these are good options to consider.
When it comes to storing your cheese, it's worth investing in some cheese paper so that you can change the wrapping whenever it gets too compromised. And if you're keeping lots of cheese in your fridge, try to do one big piece per variety, rather than a few smaller pieces of each.
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Hard cheeses can be kept out of the fridge for a few days
Aged cheeses such as pecorino Toscano, asiago, manchego, sbrinz, gouda, and parmesan are all hard cheeses that can be kept out of the fridge for a few days. One source recommends investing in cheese paper, which can be changed whenever the wrapping gets too compromised.
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Lower water content in cheese means less chance for bacteria to grow
The longevity of cheese depends on its proper storage. Lower water content in cheese means less chance for bacteria to grow, so harder cheeses will last much longer than softer cheeses. Soft cheeses like Brie or Camembert will last for a week or two, maybe even three if you're lucky. Harder cheeses will last from a few months to basically forever.
Aged pecorino Toscano, aged asiago, aged manchego (at least 6 months), sbrinz, Gouda, and parm are all examples of hard cheeses that will last a long time. Nonstandard versions include mimolette, a Gouda style, and grana padano or belgioiso's American grana. Pecorino Romano also lasts fine, but it sweats excessive amounts of oil.
If you're looking for a cheese that will last a long time without refrigeration, hard parmigiano regianno is a good option. It's worth investing in some cheese paper so that you can change the wrapping whenever it gets too compromised.
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Frequently asked questions
Harder cheeses with a low water content will last the longest, as there is less chance for bacteria to grow in and on them.
Hard cheeses will last from a few months to basically forever.
Softer cheeses, like Brie or Camembert, will last for a week or two, maybe even three if you're lucky.
The longevity of cheese depends on proper storage. Butcher paper or wax paper is best for most cheeses because it allows them to breathe without drying out.
Some hard cheeses include aged pecorino Toscano, aged asiago, aged manchego (at least 6 months), sbrinz, Gouda, and parm.
