Patrick Oconnell
Cheese is a beloved food item, but it doesn't always last forever. The shelf life of cheese depends on its moisture content—the higher the moisture, the shorter the shelf life. Soft cheeses like mozzarella, cottage cheese, and cream cheese last about 1-2 weeks in the fridge after opening, while most hard cheeses like aged cheddar, gouda, and parmesan last about 3-4 weeks. To keep cheese fresh for longer, it should be stored at a temperature below 40°F (4°C) and wrapped in wax, parchment, or cheese paper to maintain moisture.
| Characteristics | Values |
|---|---|
| How long does cheese last in the fridge? | Depends on the type of cheese and its moisture content. The more water left, the more perishable the cheese. |
| Shelf life | Soft cheeses: 1-2 weeks; Semi-hard cheeses: 2-3 weeks; Hard cheeses: 3-4 weeks |
| Storage method | Store at a temperature below 40°F (4°C). Wrap with wax, parchment, or cheese paper to maintain moisture. |
| Signs of spoilage | Visible mold, yeast, or discoloration; unpleasant fermented smell; slimy texture; crystallized patches |
| What to do if mold is present | Cut off at least 1 inch (2.5 cm) around and below the moldy areas. |
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What You'll Learn
Hard cheeses can last up to four weeks, soft cheeses last one to two weeks
The shelf life of cheese depends on its moisture content. Moisture is necessary for bacterial growth, so cheeses with higher moisture levels have a shorter shelf life. Hard cheeses are low in moisture, making it difficult for bacteria to flourish. This means that hard cheeses can last up to four weeks in the refrigerator.
Hard cheeses, such as aged cheddar, aged gouda, and Parmigiano Reggiano, can be stored in the refrigerator by removing them from their plastic packaging and wrapping them loosely in cheese paper or wax paper. They can then be put in an airtight container. Hard cheeses generally don't require refrigeration but will last longer if stored in the fridge. If hard cheese develops mold, it can usually be cut off, and the rest of the cheese can be consumed.
Soft cheeses, on the other hand, have a higher moisture content and are more perishable. They typically last only one to two weeks in the refrigerator after opening. Soft cheeses like cottage cheese, cream cheese, and crumbled or shredded cheeses should be discarded if they develop mold. Soft-ripened cheeses like Brie have a delicate rind and should be wrapped in cheese paper or parchment paper and stored in an airtight container.
To maximize the shelf life of cheese, it is important to store it properly. Cheese should be wrapped in wax, parchment, or cheese paper after opening to help maintain its moisture. It should be stored in the refrigerator at a temperature below 40°F (4°C). Freezing cheese is not usually recommended, especially for soft cheeses. However, blocks of cheese intended for cooking can be frozen for a few months.
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Vacuum-packed hard cheese can last years
Vacuum-sealed food packaging can extend the shelf life of many products, and cheese is no exception. Vacuum-packed cheese can be stored for many weeks, or even months, thanks to the packaging technique that can prolong the shelf life of the product.
Vacuum packing removes all the air from a packaged item, helping to prevent bacteria from growing and slowing the deterioration of the cheese. This method of packaging preserves the cheese's dense texture and rich flavours, extending the shelf life by several months. Hard cheeses, with their low moisture content, are particularly well-suited to vacuum packing and can enjoy extended storage times.
When storing vacuum-packed cheese, it is important to keep it in a cool, consistent temperature, ideally between 35-40°F (1.7-4.4°C). The seal prevents air and moisture from entering, extending the cheese's shelf life and maintaining its original flavour and texture. It is also important to store vacuum-packed cheese separately from other cheeses to prevent them from picking up flavours from each other.
While vacuum-packed cheese can last for several months, it is important to periodically check the packaging to ensure it is still intact and that the cheese looks and smells as it should. This will help to ensure that the cheese remains safe to consume and has not gone bad.
In summary, vacuum-packed hard cheese can indeed last for many weeks or even months, thanks to the protective packaging that prolongs its shelf life and preserves its quality.
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Soft cheeses with mould are unsafe to eat
Soft cheeses with a high moisture content, such as cottage cheese, cream cheese, ricotta, and mozzarella, are more perishable and susceptible to mould growth. While it is tempting to cut off the mouldy parts and consume the rest, it is generally unsafe to do so with soft cheeses. This is because mould can quickly penetrate deep into soft cheeses, increasing the likelihood of consuming harmful bacteria and toxins.
Hard cheeses, on the other hand, tend to be less perishable due to their lower moisture content. Mould growth on hard cheeses, such as cheddar or parmesan, typically affects only the surface. Therefore, it is generally safe to cut off the mouldy parts, along with at least 1 inch (2.5 cm) around and below those spots, and consume the remaining cheese.
It is important to note that not all moulds are dangerous. Some moulds, such as Penicillium candidum and Penicillium roqueforti, are intentionally used in the cheesemaking process and are safe to consume. However, other moulds, such as Aspergillus niger (black mould), can be harmful and release toxins in the body. This particular mould is rarely found on cheese, but it is important to be cautious and avoid consuming any cheese with questionable mould.
To prevent mould growth and extend the shelf life of cheese, it is recommended to store it in the fridge at a temperature below 40°F (4°C). Additionally, wrapping the cheese with wax, parchment, or cheese paper can help maintain its moisture and freshness. Proper storage can slow down the growth of mould and other microbes, keeping the cheese safe and edible for a longer period.
In summary, while it may be tempting to cut off the mouldy parts of soft cheese, it is generally unsafe to consume due to the high risk of mould penetration. Hard cheeses, on the other hand, can usually be salvaged by cutting off a sufficient amount of cheese around and below the mouldy spots. Proper storage practices, such as refrigeration and appropriate wrapping, can help prevent mould growth and maintain the quality of the cheese.
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Higher moisture content means shorter shelf life
The shelf life of cheese depends on its moisture content. Moisture is necessary for bacterial growth, so cheeses with higher moisture levels have a shorter shelf life. Soft cheeses like ricotta, mozzarella, and Camembert have a higher moisture content, making them more perishable than harder cheeses. Generally, soft cheese will last about one week in the fridge, but the quality and taste will start to deteriorate before that.
Hard and semi-hard cheeses like Parmesan, Cheddar, and Gouda have low moisture content, which contributes to a longer shelf life. These cheeses can last three to four weeks in the fridge after opening, while unopened packages can last about six months. Hard cheeses often develop a harder exterior over time, which is natural and not necessarily an indication of spoilage.
Semi-soft cheeses, such as Havarti and Gouda, have a higher moisture content than hard cheeses. They typically have a shorter shelf life but can still be kept for several weeks. Proper storage is crucial for maximizing the shelf life of semi-soft cheeses. They should be wrapped in a breathable material before refrigeration.
Freezing can extend the shelf life of cheese by several months, but it is better suited for certain types, particularly hard and semi-hard varieties. Soft cheeses with high moisture content may become crumbly or lose flavor when thawed. To freeze cheese, cut it into small portions, wrap them tightly in plastic wrap, and place them in a freezer bag.
To summarize, higher moisture content in cheese leads to a shorter shelf life due to increased susceptibility to bacterial growth and spoilage. Proper storage methods, such as wrapping cheese in breathable materials and maintaining optimal refrigerator temperatures, can help extend the shelf life of cheeses with higher moisture content.
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Trust your senses to tell if cheese has gone bad
Expiration dates on cheese are a guideline for quality, not safety. Cheese often remains safe to eat beyond these dates if it's stored correctly. The best way to tell if your cheese has gone bad is to use your senses of sight, smell, and taste.
Sight: If you see spots of mould, cut off at least 1 inch (2.5 cm) around and below the areas and enjoy the rest. White specks or crystallised patches on certain aged hard cheeses like cheddar, parmesan, and gouda are normal and safe to eat. These spots are most likely not mould but calcium lactate crystals. If you see red or black mould, throw the cheese away and sanitise your fridge.
Smell: If your cheese smells off, it has likely spoiled and should be thrown out. Although some types of cheeses may smell stinky, they shouldn't have a sweaty, chlorine-like, or ammonia-like odour. Feta cheese has gone bad if it has an unpleasant fermented smell. Blue cheese should not be disintegrating or drying up.
Taste: If all else fails, try a small piece of the cheese to see if it has gone bad. If it has an off or sour flavour, it has likely spoiled and should not be consumed.
Other ways to keep your cheese good for longer include storing it at a safe fridge temperature (below 40°F or 4°C) and wrapping it in wax, parchment, or cheese paper after opening to help maintain its moisture.
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Frequently asked questions
Hard cheese can last about three to four weeks in the fridge after opening.
Soft cheese lasts about one to two weeks in the fridge after opening.
Your senses will be the best indicator when cheese goes bad. If you see mould, cut at least 1 inch (2.5 cm) around and below the area, and enjoy the rest. If there is widespread mould, it's best to throw it out. If it smells off, it's also best to discard it.
Store your cheese in the fridge at a temperature below 40°F (4°C). Wrap it using wax, parchment, or cheese paper to help maintain its moisture.
Blue cheese is best stored in aluminium foil. It has a higher moisture content and is therefore more perishable. If the texture seems to be drying up or disintegrating, it has gone bad.
