Andy Montoya
Cheese is a beloved food, but it can be tricky to determine if it has gone bad. The answer depends on the type of cheese, how it was stored, and what it looks and smells like. Cheese is a living thing, and the cultures or molds that give cheeses their distinctive flavour can die and start rotting. Soft cheeses with high moisture content, like cottage cheese, queso blanco, ricotta, cream cheese, and mozzarella, are more perishable and can go bad within a few weeks or even days if left out of the fridge. Harder cheeses with lower moisture content, like cheddar, parmesan, or gouda, last longer and can be left out for up to 24 hours, although they may start to dry out and become unappealing. Signs of spoilage in hard cheeses include bad smells, slimy surfaces, dark spots, dryness, cracks, or mould. If mould is present, cut off at least 1 inch (2.5 cm) around and below the mouldy area, and the rest of the cheese should be safe to eat. However, if mould is present in soft cheeses, it is recommended to throw them out as it may have contaminated the entire product. To prolong the shelf life of cheese, it should be stored in a refrigerator at a temperature below 40°F (4°C) and wrapped in porous material like wax or parchment paper to prevent drying out.
| Characteristics | Values |
|---|---|
| Smell | Spoiled milk, ammonia, refrigerator, freezer |
| Appearance | Dark, dry, cracked areas; yellow splotches; bloated, oily, or slimy packaging |
| Taste | Sour, unpleasant aftertaste |
| Texture | Fluffy, slimy, dry, cracked |
| Storage | Refrigerate at 34-38 degrees Fahrenheit; wrap tightly in cheese paper or plastic wrap |
| Expiry | Hard cheeses: up to 6 months; soft cheeses: a few weeks to a month |
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What You'll Learn
- Soft cheeses are more perishable and spoil quicker than hard cheeses
- How to store cheese: wrappings, containers, and temperatures?
- Signs of spoilage: smell, appearance, and taste
- Mouldy cheese: when to throw it away and when to cut off the mould
- Bacteria and health risks: food poisoning and allergic reactions
Soft cheeses are more perishable and spoil quicker than hard cheeses
Fresh soft cheeses will last in the fridge for about a week once opened, while hard cheeses can last up to a month after opening. Unopened soft cheeses need to be eaten within two weeks of buying them, whereas hard cheeses can be kept in the fridge for six to eight weeks.
The high moisture content of soft cheeses means that mould develops more easily. If you spot mould on a soft cheese, it is recommended that you throw the whole cheese away. However, if you see mould on a hard cheese, you can cut around a quarter of an inch off the side of the cheese with the mould. If there is no more mould underneath, then the cheese is safe to eat.
It can be tricky to determine if a cheese has gone bad, as the process of making cheese requires 'off' milk, and many cheeses are supposed to have a strong odour. However, if the cheese smells different to how it did when you first opened it, this likely means that it has gone off. Other signs that a cheese has gone bad include bloated, oily, or slimy packaging, and changes in texture and colour.
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How to store cheese: wrappings, containers, and temperatures
Cheese is a perishable food, and it can be hard to distinguish between the proper maturing process and the signs of cheese going bad. Each cheese ages differently and therefore spoils differently. There are three main attributes to look for when determining if your cheese has gone bad: smell, appearance, and taste.
Wrappings
If you are storing cheese in the refrigerator, know that cheese contains live cultures that need to be treated right. In the wrong environment, it could dry out or develop calcium lactate. Avoid using cling wrap or plastic wrap as this traps the moisture against the surface of the cheese, which can cause the proliferation of bad mold and the buildup of unpleasant flavors. Instead, use a breathable layer such as wax paper, parchment paper, or cheese paper, followed by a less permeable layer like loosely fitted plastic wrap or tinfoil.
Containers
To avoid fluctuations in humidity, store your wrapped cheese in a sealed container, preferably made of glass. Unlike plastic, glass does not transfer smells. If you are an avid cheese eater, consider designating a large container in a corner of your fridge as a permanent home for your cheese.
Temperatures
Cheese should be kept between the temperatures of 5 to 8 degrees Celsius. Any colder and the quality might degrade. Before serving, give your cheese a chance to come to room temperature to enhance the flavors and textures. An hour is usually the perfect amount of time, but you may need less in warm environments or for tiny slivers of cheese.
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Signs of spoilage: smell, appearance, and taste
While it can be tricky to determine whether cheese has gone bad, there are three main attributes to look out for: smell, appearance, and taste.
Smell
Because cheese is a dairy product, one sign of spoilage is an "off" smell. This could be similar to spoiled milk, ammonia, or even a refrigerator or freezer. However, some cheeses are naturally pungent, so smell alone may not be a reliable indicator. It is helpful to smell the cheese when you first purchase it to establish a baseline for comparison.
Appearance
Cheese can provide several visual cues to indicate spoilage. These include an extra slimy surface, dark, dry, and cracked areas in hard cheese, or yellow splotches on blue cheese. If you spot mold on a soft cheese that isn't supposed to have it, it's best to discard the entire product. While some molds are intentionally added to cheese, such as blue cheese or Camembert, any mold of a different color is a sign of spoilage. Additionally, check the packaging for signs of bloating, oiliness, or sliminess, which can indicate that the cheese has gotten old.
Taste
Tasting is a last resort to determine if your cheese has gone bad. Take a small nibble to gauge the flavor, as consuming spoiled cheese can lead to illness. If the cheese tastes sour or has an unpleasant aftertaste, it has likely spoiled.
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Mouldy cheese: when to throw it away and when to cut off the mould
Mouldy cheese is a common problem, and it can be tricky to know what to do. The first step is not to panic—most of the time, mould on cheese is not going to hurt you. However, it is important to use your judgement and decide what is best for you.
The next step is to identify the type of cheese that has moulded. If it is a soft cheese, it is best to throw the whole cheese away. Soft cheeses cannot be kept as long as hard cheeses because mould develops more easily in a damp environment. If it is a hard cheese, you can cut off the mould and eat the rest of the cheese. Cut about an inch around and below the mouldy spot to be rigorous. It is also important to consider when you bought the cheese. If you bought it a while ago, the mould may be foreign to the cheese, and you should be more cautious.
It is also 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 shouldn't be there, the whole cheese should be thrown away.
Finally, trust your senses. If the cheese smells, looks, or tastes off, it is probably best to throw it away.
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Bacteria and health risks: food poisoning and allergic reactions
Cheese is a living thing, and the microorganisms that give cheese its distinctive flavour can die and start rotting. While it's easy to identify spoilage in most foods, it can be challenging to determine whether a cheese has gone bad, as many cheeses are already mouldy and pungent. Generally, hard cheeses with low moisture content last longer and are less likely to be associated with foodborne illnesses. Soft cheeses, on the other hand, have a shorter shelf life and a higher risk of bacterial contamination.
Foodborne pathogens like L. monocytogenes, S. aureus, Salmonella, STEC, and Yersinia enterocolitica are commonly associated with soft cheeses, particularly those made from raw or unpasteurized milk. These bacteria can cause food poisoning, resulting in symptoms such as nausea, vomiting, diarrhoea, and abdominal cramps. The risk of contamination is influenced by factors such as moisture content, pH, sanitation during the cheese-making process, and time. Predictive models have been developed to assess the microbial risk in different types of cheese and determine the likelihood of foodborne pathogens.
To avoid food poisoning from contaminated cheese, it is essential to practise proper food handling and storage. This includes purchasing cheese from reputable sources, ensuring it is within its shelf life, and storing it correctly. Additionally, individuals with compromised immune systems or underlying health conditions may be more susceptible to foodborne illnesses and should exercise extra caution when consuming soft cheeses or unpasteurized dairy products.
Aside from food poisoning, some people may experience allergic reactions to cheese. A cheese allergy is caused by an abnormal immune response to proteins found in milk. Symptoms can range from mild to severe and include skin reactions (such as hives, redness, or eczema), digestive issues (nausea, vomiting, diarrhoea), and respiratory symptoms (sneezing, runny nose, coughing, wheezing). In rare cases, a severe allergic reaction called anaphylaxis may occur, requiring immediate medical attention. It is important to distinguish a cheese allergy from lactose intolerance, as the latter is a digestive disorder that does not involve the immune system and is not life-threatening.
If you suspect a cheese allergy, it is recommended to consult a healthcare professional for testing and diagnosis. Management strategies for a confirmed cheese allergy involve strict avoidance of cheese and other dairy products, understanding and managing symptoms, and knowing how to respond to allergic reactions. Lactose intolerance, on the other hand, may be managed by limiting lactose consumption or taking lactase supplements to aid digestion.
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Frequently asked questions
Cheese is derived from milk and will eventually go bad. The easiest way to tell is to use your senses, especially sight, smell, and taste. If the cheese has a bad aftertaste or tastes sour, it has gone bad. If it smells like spoiled milk, ammonia, or a refrigerator, it has likely gone bad. If there is mold, check if it is the same color as when you bought it. If not, it has likely gone bad.
An unopened package of cheese can last in the refrigerator for quite some time, especially if it is vacuum-sealed. Hard cheeses can be kept in the fridge for six to eight weeks, while soft cheeses should be eaten within two weeks. Once opened, hard cheeses can last up to a month in the fridge, while soft cheeses will last about a week.
Not necessarily. Mold is natural in cheese, and some molds are added during the cheese-making process. If you see mold on soft cheese, it is best to throw it away. For hard cheeses, you can cut off the moldy part and eat the rest, but only if there are no other signs of spoilage.
Cheese should be refrigerated at 34 to 38 degrees Fahrenheit and wrapped tightly in cheese paper or plastic wrap to prevent mold spores from getting in.
