Randy Chandler
Cheese is a beloved staple in many households, but it can be tricky to know how long it can be left out of the fridge before it goes bad. The answer depends on the type of cheese, its moisture content, and whether it is fresh or aged. Hard cheeses like Cheddar, Parmesan, and Gouda have lower moisture content and can sit out longer without spoiling, whereas soft cheeses like Brie, Camembert, and mozzarella have higher moisture content and are more perishable. Leaving cheese out at room temperature for 20-30 minutes can enhance its flavour and texture, but it should not be left out for longer than four hours to avoid bacterial growth, especially on softer cheeses. Signs of spoilage include a bad smell, slimy surface, dark spots, dryness, cracks, or mould. While cheese is a resilient food, it's important to inspect it for these signs of spoilage and practice food safety, especially for those with weakened immune systems.
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard cheeses, such as cheddar, Parmesan, and Gouda, can last longer at room temperature than soft cheeses, such as mozzarella or cream cheese. |
| Moisture Content | Cheeses with higher moisture content, such as soft cheeses, are more perishable and more likely to spoil when left unrefrigerated. |
| Aging | Aged cheeses tend to have lower moisture content and can last longer without refrigeration. Fresh cheeses with higher moisture content are more perishable. |
| Food Safety | The U.S. Department of Health recommends not leaving perishable food, including soft cheeses, unrefrigerated for more than two hours. |
| Bacterial Growth | Leaving cheese unrefrigerated for an extended period can lead to bacterial growth, especially in softer cheeses with higher moisture content. |
| Spoilage Signs | Signs of spoilage include an unpleasant smell, mould, dryness, cracks, or a slimy surface. |
| Temperature | Cheese left in warmer rooms is more prone to drying out and spoilage. |
| Time | Cheese can typically be left unrefrigerated for up to four hours, depending on the type of cheese. |
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What You'll Learn
- Hard cheeses, e.g. Cheddar, Parmesan, last longer unrefrigerated
- Soft cheeses, e.g. Brie, Camembert, spoil faster due to higher moisture
- Fresh cheeses like cottage cheese are highly perishable
- Bacterial growth is microscopic, but mould is a sign of spoilage
- Proper packaging slows oxidation, which causes a sour smell and taste
Hard cheeses, e.g. Cheddar, Parmesan, last longer unrefrigerated
The length of time cheese can be left unrefrigerated depends on its type, moisture content, and freshness. Hard cheeses, such as Cheddar and Parmesan, can be left out for longer periods than soft cheeses like mozzarella or cream cheese. This is because hard cheeses have a lower moisture content, which inhibits bacterial growth. They are also aged for longer periods, giving them a distinct, crumbly texture.
Hard cheeses made from pasteurized milk, such as Cheddar, Parmesan, Gouda, and Swiss, are less likely to promote bacterial growth and can, therefore, last longer without refrigeration. These cheeses have less moisture and a more acidic pH. Shelf-stable cheeses, such as American cheese, are designed to withstand longer periods without refrigeration due to their blend of ingredients and heat treatment.
On the other hand, soft cheeses with higher moisture content, such as Brie, Camembert, and fresh mozzarella, are more perishable and should be discarded if left unrefrigerated overnight. Soft unripened cheeses like cottage cheese and cream cheese, and soft ripened cheeses like Brie, are more likely to spoil if left unrefrigerated.
When it comes to hard cheeses, the Dairy Farmers of Wisconsin recommend that they can be left out for up to 4 hours and then rewrapped and put back in the refrigerator. However, it's important to learn to spot the signs of spoilage and toss any cheese that has gone bad. Signs of spoilage in hard cheeses include a bad smell, slimy surface, dark spots, dryness, cracks, or mold.
While hard cheeses can generally be left out longer than soft cheeses, it's important to note that the overall time limit should be factored in to avoid risking food safety. Leaving cheese out overnight is not recommended, even for hard cheeses, as it can lead to bacterial growth.
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Soft cheeses, e.g. Brie, Camembert, spoil faster due to higher moisture
The shelf life of cheese depends on its type, moisture content, and freshness. Soft cheeses, such as Brie, Camembert, mozzarella, cream cheese, cottage cheese, and Queso Fresco, have higher moisture content, ranging from 55% to 80% of their dry weight. This moisture content is necessary for these cheeses to retain their creamy texture. However, it also makes them more perishable and susceptible to bacterial growth. Therefore, they are best kept refrigerated and consumed within a few days of opening. At room temperature, soft cheeses can spoil within a few hours, and they should be discarded if left unrefrigerated for more than two hours.
On the other hand, hard cheeses like Cheddar, Parmesan, and Gruyere have lower moisture content, typically between 25% and 45% of their dry weight. The lower moisture content in these cheeses contributes to their firmer, crumblier texture and longer shelf life. Hard cheeses can be left out at room temperature for longer periods without spoiling, but they should still be stored in the refrigerator for optimal freshness.
The moisture content in cheese is not accidental but a result of deliberate choices during the cheesemaking process. It is influenced by factors such as cheese type, style, and the environment in which the cheese is produced. Fresh cheeses like mozzarella and ricotta are designed to retain more water, resulting in a softer texture and milder flavour. The higher moisture content in soft cheeses also makes them ideal for melting and spreading, but it increases their perishability.
To maintain the quality and safety of soft cheeses, proper storage is essential. They should be kept at low temperatures to delay spoilage and consumed before the expiration date. Additionally, soft cheeses should be handled with clean utensils and wrapped or covered to prevent contamination and moisture loss.
In summary, soft cheeses like Brie and Camembert spoil faster due to their higher moisture content, which provides their characteristic creamy texture but also creates an ideal environment for bacterial growth. Proper refrigeration and handling are crucial to prolonging the shelf life of these cheeses and ensuring their safety for consumption.
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Fresh cheeses like cottage cheese are highly perishable
Fresh cheeses are highly perishable because they have a higher moisture content and are not aged, making them more susceptible to bacteria and spoilage. The higher moisture content creates more opportunities for bacteria to grow, making it more perishable than hard cheese. Fresh cheeses should be discarded after two hours of sitting out at room temperature.
Hard cheeses, such as Cheddar or Parmesan, have lower moisture content and can sit out longer without spoiling. They are aged for longer periods of time and have a distinct, crumbly texture. Cheddar, in general, is higher in acidity and salt than other cheeses, making it almost invincible when it comes to bacteria. Even younger Cheddar will last pretty well in the fridge, especially when stored properly.
To keep cheese safe, it’s important to store it in the refrigerator. If you accidentally leave cheese out overnight, hard cheeses like Cheddar or Parmesan might still be safe to eat, but soft cheeses like cottage cheese or cream cheese should be discarded. If you’ve left a cheese tray out for a few hours, check your cheeses for signs of spoilage and apply what you’ve learned about the type of cheese and how long it can be left out.
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Bacterial growth is microscopic, but mould is a sign of spoilage
The length of time cheese can be left unrefrigerated depends on several factors, including its moisture content, how it is made, and how fresh it is. Hard cheeses like Cheddar, Parmesan, and Gruyere are aged for longer and have a lower moisture content, allowing them to last longer at room temperature without spoiling. On the other hand, soft cheeses like Brie, Camembert, mozzarella, and cream cheese have a higher moisture content, making them more perishable and prone to bacterial growth if left unrefrigerated. These soft cheeses should be discarded if left out for longer than two hours, to prevent food safety risks.
Bacterial growth on cheese can occur due to contamination during processing and ripening, as well as from the survival of heat-resistant bacteria. This bacterial growth is often microscopic and may not be visible to the naked eye. However, it can lead to spoilage and negatively impact the quality and safety of the cheese.
Mould, on the other hand, is a visible sign of spoilage. Certain moulds, such as Penicillium roqueforti and Penicillium camemberti, are intentionally used in cheese manufacture to create desirable flavours and textures, especially in mould-ripened cheeses. However, the presence of other moulds, like Mucor, can indicate spoilage. This mould can appear as tufts of grayish-white hairs on the cheese surface, rendering the cheese unfit for consumption.
While bacterial growth may be occurring on a microscopic level, mould growth is often a clear indication that the cheese has spoiled and should not be consumed. This is especially true for soft cheeses, which are more susceptible to rapid deterioration due to their higher moisture content. Therefore, it is crucial to adhere to recommended storage practices and refrigeration temperatures to prevent spoilage and ensure the safety and quality of cheese products.
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Proper packaging slows oxidation, which causes a sour smell and taste
Cheese is a perishable food product that can spoil and harbour harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses, with symptoms such as vomiting and diarrhoea. Therefore, it is important to know the signs of spoilage and apply proper storage methods.
One of the primary indicators of spoiled cheese is an unpleasant, rancid odour. This off-putting smell is caused by the release of free fatty acids and specific volatile compounds during spoilage. Spoiled cheese may also exhibit a highly acidic or bitter taste, resulting from excessive fermentation and bacterial overgrowth.
Oxidation is a significant factor contributing to cheese spoilage. It can cause a sour smell and taste in cheese. Proper packaging plays a crucial role in slowing down oxidation and maintaining cheese freshness. Cheese should be tightly wrapped or stored in airtight containers to prevent exposure to air, which can lead to drying or contamination. Vacuum-packing is an effective method for long-term cheese storage, although it may not be suitable for certain types of cheese with actively growing microbes on the rind, such as blue cheese or washed-rind cheese.
Additionally, light exposure can accelerate oxidation in cheese. Cheese with annatto colouring, such as orange Cheddar, can turn pink when exposed to light due to the breakdown of annatto. Reducing light exposure in cheese displays or using rectangular blocks instead of wedges can help slow down oxidation.
By combining proper packaging with controlled light exposure, oxidation can be slowed down, preventing the development of a sour smell and taste in cheese. This helps to extend the shelf life of cheese and ensures that it remains safe and pleasant to consume.
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Frequently asked questions
The U.S. Department of Health doesn't recommend keeping perishable food out of the fridge for more than two hours. However, hard cheeses like Cheddar, Parmesan, and Gouda can last longer at room temperature than soft cheeses.
Cheese that has gone bad may look or smell different. Signs of spoilage include a bad smell, slimy surface, dark spots, dryness, cracks, or mould. If you see mould on soft cheese, throw it out. If mould appears on a hard cheese like Cheddar or Swiss, cut off the affected portion and throw it away.
The safety window depends on the type of cheese, primarily its moisture content and whether it is fresh or aged. Cheeses with lower moisture content, such as hard cheeses, can sit out longer without spoiling.
Proper packaging can slow down oxidation, which leads to a sour smell and taste. Cheese wrapped in wax paper, for example, can inhibit oxidation.
Aside from visible mould, cheese that has gone bad may exhibit changes in texture, becoming overly dry, crumbly, or slimy. It may also smell sour, rancid, or like ammonia.
