Randy Chandler
Cheese is a beloved dairy product enjoyed by many, but it's important to store it correctly to prevent it from spoiling. The ideal storage temperature for cheese depends on various factors, including the type of cheese, its moisture content, and the presence of a rind. Leaving cheese out at room temperature for too long can lead to bacterial growth and spoilage, especially for soft cheeses. So, what temperature does cheese go bad, and how should it be stored to maintain its quality and freshness?
| Characteristics | Values |
|---|---|
| Ideal temperature for storing cheese | Anywhere from fridge temperature to 13°C (55°F) |
| Ideal temperature for serving cheese | Room temperature |
| Maximum time cheese can be kept at room temperature | 2 hours for soft cheese, 4 hours for hard cheese |
| Soft cheeses that can be kept at room temperature | Feta, Mozzarella, Burrata, Cottage cheese, Cream cheese, Queso fresco, Brie, Camembert, Fresh mozzarella |
| Hard cheeses that can be kept at room temperature | Cheddar, Swiss, Gouda, Parmesan, Manchego, Provolone |
| Ideal temperature for aging cheese | 12°C (55°F) |
| Ideal temperature for storing cheese in brine | Room temperature |
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What You'll Learn
Soft cheeses go bad faster than hard cheeses
Soft cheeses have a higher moisture content and are not aged, making them much more perishable and susceptible to bacteria or spoilage. Harder cheeses, on the other hand, like Cheddar, Parmesan, or Gouda, have a lower moisture content, making them less prone to bacterial growth. Soft cheeses, such as Brie, Camembert, and fresh mozzarella, should be consumed within one week of opening. Harder cheeses, such as Cheddar, Gouda, and Parmesan, can last three to four weeks after opening when stored properly.
Soft cheeses, such as Brie, Camembert, and other fresh soft cheeses, have a shorter shelf life than harder cheeses. This is because soft cheeses have a higher moisture content, which makes them more susceptible to bacterial growth and spoilage. Harder cheeses, such as Cheddar or Parmesan, have a lower moisture content, which slows the growth of bacteria and extends their shelf life.
The aging process also plays a role in the shelf life of cheese. Cheeses that go through an aging process allow the lactose to break down, resulting in a harder texture. Soft, moist cheeses like mozzarella are typically aged for a few weeks, while harder cheeses like Parmigiano-Reggiano are aged for a minimum of two years. The longer aging process of harder cheeses contributes to their longer shelf life.
Additionally, the storage conditions can impact the shelf life of cheese. Soft cheeses are more sensitive to temperature fluctuations and should be stored in the refrigerator. Harder cheeses, on the other hand, can be stored at room temperature or in the refrigerator. However, it is important to note that the quality of harder cheeses may deteriorate faster if they are not stored in the fridge.
In summary, soft cheeses have a higher moisture content, undergo shorter aging processes, and are more sensitive to storage conditions, all of which contribute to their shorter shelf life compared to harder cheeses.
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Room temperature is safer than refrigeration
Hard cheeses such as Parmigiano-Reggiano, Pecorino Romano, mature Cheddar, and Asiago can be stored at room temperature. These cheeses have a lower moisture content, higher acidity, and, in some cases, a natural rind that prevents bacterial growth. Storing them at room temperature allows their flavors to intensify and develop character.
To store hard cheeses at room temperature, it is recommended to wrap them in wax paper and then in loose plastic wrap. They should be kept in a cool, dry place, ideally between refrigerator temperature and 13°C (55.4°F). At these temperatures, hard cheeses can last several weeks to months, aging and developing in flavor.
However, it is important to note that room temperature storage for cheese has limitations. The cheese should be consumed within a reasonable time frame, as leaving it out for too long can lead to bacterial growth, especially if the room temperature is above 90°F. Additionally, cross-contamination during serving should be minimized by providing clean utensils and practicing good hygiene.
In summary, while refrigeration is necessary for soft cheeses to prevent spoilage, certain hard cheeses can be safely and beneficially stored at room temperature. Proper storage methods and temperature control are crucial to ensuring the safety and quality of the cheese.
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Rind ripened cheeses are more prone to going bad
Cheese is a perishable food, and consuming spoiled cheese can lead to foodborne illnesses. To keep cheese safe, it's important to store it in the refrigerator. However, the ideal storage temperature depends on the type of cheese. Hard cheeses, such as Cheddar, Parmesan, Gouda, and Manchego, can be stored at temperatures ranging from the refrigerator to 13°C without spoilage. On the other hand, soft cheeses with higher moisture content, such as Brie, Camembert, and mozzarella, are more perishable and should be consumed within a week of opening.
Rind-ripened cheeses, such as Brie, Camembert, and other soft "bloomy rind" cheeses, are particularly prone to going bad. This is because they are aged from the outside in through the application of mold. Once these cheeses are cut, they are exposed to oxygen, which accelerates the ripening process and can cause them to go bad quickly. Therefore, it is recommended to consume cut rind-ripened cheeses within a week.
Washed rinds, which are created with bacteria and a salt brine, can also be prone to spoilage. The bacteria on the surface of these cheeses can cause deacidification, leading to the formation of crystals and a gritty texture. If the rind becomes excessively gritty and slimy, it is an indication that the cheese has gone bad and should be discarded.
Natural rinds, which form during the aging process on cheeses like Cheddar and Parmesan, tend to have a more bitter taste. While these cheeses are less perishable than soft cheeses, they can still spoil, exhibiting signs such as cracking due to changes in moisture content and the growth of unwanted bacteria.
To summarize, rind-ripened cheeses, especially soft varieties and those with washed rinds, are more prone to going bad due to their higher moisture content and the presence of specific bacteria on their surfaces. Proper storage in the refrigerator and consumption within a reasonable time frame are crucial to prevent spoilage and ensure food safety.
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Vacuum packing cheese is not recommended
While cheese can be stored at room temperature, it is best to consume it within a week. Leaving cheese out overnight can lead to bacterial growth, especially in softer cheeses with higher moisture content. To keep cheese safe, it is ideal to store it in the refrigerator.
Vacuum packing cheese is a widely accepted method of storing cheese, especially for commercially packaged cheese. However, some people are wary of this method due to the use of plastic and the belief that letting the cheese breathe may be beneficial. Vacuum sealing has been a recommended way to prevent mould and preserve store-bought cheeses. It is also a good way to prevent hard edges from forming on cheese.
Despite its advantages, vacuum sealing cheese is not recommended for several reasons. Firstly, cheese is a living, breathing organism, and over time, the locked-in moisture will cause it to deteriorate. This process can be slowed down by wrapping the cheese in wax or parchment paper before vacuum sealing, as the paper will absorb excess moisture. However, this method will not preserve the cheese indefinitely.
Secondly, vacuum sealing cheese for aging is not a traditional method and is unlikely to be used by artisan cheese makers. Natural rind formation is an essential part of the aging process for some cheeses. Yeasts, moulds, and bacteria grow on the rind, creating a natural barrier. Vacuum sealing cheese removes the rind, impacting the cheese's flavour development and maturation process.
Lastly, vacuum sealing may not be suitable for all types of cheese. It is more commonly used for hard cheeses, as they have a longer shelf life and lower moisture content. Soft cheeses with higher moisture content are more perishable and should be consumed within a week of opening, even when stored in the refrigerator. Therefore, vacuum sealing soft cheeses may not provide significant benefits in terms of extending their shelf life.
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Freezing cheese is a good preservation method
Freezing is a good method for preserving cheese and preventing it from going bad. Cheese can be stored in a refrigerator for three to four weeks after opening, depending on the type of cheese. However, freezing cheese can extend its shelf life, allowing you to preserve it for longer periods.
Freezing is an ancient food preservation method that has been used for over 3,000 years. It helps to increase the shelf life of foods, reduce waste, and save money. Hard and semi-hard cheeses with lower moisture and higher fat content are best suited for freezing. Examples of such cheeses include Cheddar, Gouda, and Parmesan. These cheeses can retain their flavour and texture relatively well after being frozen.
When freezing cheese, it is important to prepare it properly for storage. Portion the cheese into quantities that you are likely to use at one time, as cheese should not be refrozen after thawing. Grating or slicing the cheese before freezing can be helpful. Vacuum sealing is an effective method for freezing cheese, as it eliminates contact with surrounding air and allows for longer storage. Alternatively, you can wrap the cheese tightly in parchment paper and then in aluminium foil.
It is worth noting that freezing affects the texture and quality of cheese. When cheese is frozen, ice crystals form on the inside, disrupting its internal structure. As a result, the cheese may become drier, crumbly, and mealy when thawed. Additionally, freezing can reduce the meltability of cheese, especially when stored for longer periods. Therefore, freezing may be more suitable for cheeses that are used in recipes rather than those that are melted or eaten as-is.
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Frequently asked questions
There is no single temperature that causes cheese to go bad. The rate of deterioration depends on the type of cheese and the temperature it is stored at. Soft cheeses with higher moisture content are more perishable and should be consumed within one week of opening. Harder, aged cheeses like Cheddar, Gouda, and Parmesan can last three to four weeks when stored properly.
Soft cheeses should not be left out at room temperature for more than two hours. Hard cheeses can be left out for up to four hours and then rewrapped and refrigerated.
Spoiled soft cheeses may exhibit a slimy texture, a yellowed colour, mould, sourness, or an ammonia scent. Hard and semi-hard cheeses may show similar signs, along with an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mould.
It is not recommended to store cheese at room temperature for extended periods, as it increases the risk of bacterial growth. However, some cheeses, like feta in its original brine or vacuum-packed hard cheeses, can be stored at room temperature for a limited time.
To prolong the freshness of cheese, it is best to store it in the refrigerator. For long-term storage, consider freezing your cheese.
