Bushra Griffith
Cheese is a staple in many households, but it's important to know when it has gone bad. Soft cheeses like mozzarella and cream cheese spoil faster than hard cheeses like cheddar and Parmesan due to their higher moisture content, making them more susceptible to bacterial growth. Signs of spoilage in hard cheeses include a bad smell, slimy surface, dark spots, dryness, cracks, or mould. Proper storage, such as wrapping cheese in foil or cheese paper, is crucial to prolonging its shelf life. While mould on softer cheeses indicates spoilage, harder cheeses can be salvaged by cutting away the mouldy portion. Ultimately, using your senses and practising proper food safety techniques are key to determining if your cheese has gone bad.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft cheeses like mozzarella, cream cheese, cottage cheese, ricotta, goat's cheese, feta, and brie tend to spoil faster than hard cheeses like cheddar, Parmesan, Gouda, Gruyere, and Romano. |
| Moisture Content | Higher moisture content in soft cheeses makes them more susceptible to bacterial growth and spoilage. |
| Expiry Date | Expiry dates on cheese are not strict indicators of safety but are guidelines for quality. Cheese can be safely consumed after its "best by" date if stored properly. |
| Appearance | Dark spots, dryness, cracks, or mould indicate spoilage. Different coloured patches or fuzz on the cheese can indicate that it has gone bad. |
| Smell | A strong ammonia smell can indicate that the cheese is too old. |
| Taste | If a small bite of cheese makes your tongue, lips, or cheeks tingle or burn, the cheese is bad and should be discarded. |
| Storage | Cheese should be stored in the refrigerator at 40°F or lower, either in its original wrapper or a tightly closed container to prevent bacterial contamination and maintain quality. |
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What You'll Learn
- Soft cheeses like mozzarella and cream cheese go bad faster than hard cheeses
- Hard cheeses like cheddar and parmesan can be left out of the fridge for up to four hours
- Cheese is a living, breathing organism and needs air to breathe
- Proper storage of cheese can significantly impact its shelf life
- Signs of spoilage in hard cheeses include a bad smell, slimy surface, dark spots, dryness, cracks, or mould
Soft cheeses like mozzarella and cream cheese go bad faster than hard cheeses
Soft cheeses, like mozzarella and cream cheese, have a shorter shelf life than hard cheeses like cheddar and Parmesan. This is because soft cheeses have a higher moisture content and are not aged, making them more susceptible to bacteria and spoilage. Harder cheeses, on the other hand, have a lower moisture content, which makes them less prone to bacterial growth.
The U.S. Department of Health recommends that perishable foods, including soft cheeses, should not be left out of the fridge for more than two hours. If soft cheeses are left out for longer than two hours, it is best to discard them as they pose a higher health risk. Hard cheeses, on the other hand, can be left out for up to four hours and then rewrapped and put back in the fridge if no signs of spoilage are present.
Signs of spoilage in cheese can include a bad smell, a slimy surface, dark spots, dryness, cracks, or mould. It is important to note that mould needs moisture to grow, so grated or shredded cheeses are more susceptible to mould than block cheeses. Cheeses with higher moisture content, like mozzarella, are more likely to develop mould. However, mould on the rind of soft-ripened cheeses, such as Brie or Camembert, is natural and edible. These cheeses will also start to smell of ammonia when they are too old.
Proper storage is crucial to prolonging the shelf life of cheese. Cheese should be wrapped in a breathable material, such as cheese paper, foil, or parchment paper, to prevent it from drying out. Plastic wrap should be avoided as it can cause a stale, plastic-like flavour to develop. Additionally, cheese should be stored in the refrigerator, except for long-lasting shredded cheese, which can be stored unrefrigerated until the package is opened.
In summary, soft cheeses like mozzarella and cream cheese have a shorter shelf life than hard cheeses due to their higher moisture content and lack of ageing. Proper storage and handling are essential to maximise the shelf life of all types of cheese and prevent spoilage.
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Hard cheeses like cheddar and parmesan can be left out of the fridge for up to four hours
Hard cheeses, such as cheddar and parmesan, can be safely left out of the fridge for up to four hours. This is because harder cheeses have a lower moisture content, which makes them less susceptible to bacterial growth and spoilage.
While soft cheeses like mozzarella, cream cheese, brie, or Camembert should be discarded if left unrefrigerated for more than two hours, harder cheeses can be safely left out for longer periods. This is due to the lower moisture content in hard cheeses, which inhibits bacterial growth.
However, it is important to note that while hard cheeses can be left out for up to four hours, they should still be properly wrapped and stored to maintain their quality. Hard cheeses should be wrapped in parchment paper, cheesecloth, butcher paper, or cheese storage bags before being placed in the refrigerator. Leaving cheese out for extended periods may impact its taste, flavour, quality, and texture.
Additionally, it is crucial to regularly check hard cheeses for signs of spoilage, such as an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mould. If any of these signs are present, the cheese should be discarded. Proper storage and handling of cheese are essential to ensure its safety and maintain its optimal condition.
In summary, hard cheeses like cheddar and parmesan can be safely left out of the fridge for up to four hours, but proper handling, storage, and regular checks for spoilage are crucial to ensure their safety and quality.
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Cheese is a living, breathing organism and needs air to breathe
Cheese is a living, breathing organism, and like any living thing, it needs air to breathe. Soft cheeses, such as mozzarella, cream cheese, cottage cheese, and ricotta, have a higher moisture content, making them more perishable and susceptible to bacterial growth. They should be consumed within a week or two of opening and stored properly in the refrigerator. On the other hand, hard cheeses like cheddar, Parmesan, and Gouda have a lower moisture content, which helps extend their shelf life. These cheeses can last for several months to even a year or more when stored in the fridge.
When storing cheese, it is essential to provide adequate ventilation. Wrapping cheese tightly in plastic wrap or a plastic bag will suffocate it, reducing its quality and flavour and shortening its shelf life. Instead, cheese paper, foil, or parchment paper are recommended. Cheese paper is specifically designed to allow the cheese to breathe while preventing it from drying out. Foil provides effective protection and helps keep the cheese from drying out. If using parchment paper, it is advisable to first wrap the cheese in paper and then in plastic wrap or place it in a ziplock bag.
The shelf life of cheese depends on various factors, including the type of cheese, processing method, and packaging date. Hard cheeses, for instance, are aged for longer periods and have a distinct, crumbly texture, contributing to their longer shelf life. Conversely, soft cheeses have shorter lifespans due to their higher moisture content, which provides an ideal environment for both beneficial and harmful bacteria. Therefore, proper storage conditions, such as refrigeration and appropriate wrapping, are crucial to prolonging the life of cheese.
It is important to note that cheese continues to ripen and change over time, and its shelf life is not solely determined by “best before” or “sell by” dates. These dates are guidelines for quality rather than safety. With proper storage, cheese can often remain safe to eat beyond these dates. Additionally, the shelf life of opened cheese differs from that of unopened cheese. Once opened, exposure to air and potential bacterial contamination reduce the shelf life, with soft cheeses typically lasting about a week in the fridge and hard cheeses lasting a few weeks to a couple of months.
In conclusion, cheese is a living, breathing entity that requires air to maintain its quality and prolong its lifespan. Proper ventilation and storage methods are essential to preserving the flavour and texture of cheese while preventing spoilage. By understanding the characteristics of different types of cheese and providing the necessary care, consumers can ensure the longevity and enjoyment of their cheese selections.
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Proper storage of cheese can significantly impact its shelf life
The shelf life of cheese varies from a few weeks to several years, depending on its composition and packaging. Proper storage can significantly impact how long cheese stays edible.
Hard cheeses, such as cheddar and Parmesan, can be left out of the fridge for longer than soft cheeses like mozzarella or cream cheese. This is because hard cheeses have a lower moisture content, making them less susceptible to bacterial growth. However, it's important to note that even hard cheeses should not be left unrefrigerated for more than four hours, according to the Dairy Farmers of Wisconsin.
To ensure the longevity of your cheese, it's crucial to understand the factors that affect its viability. Firstly, the type of milk and ingredients used play a significant role. High-quality milk and careful selection of ingredients, such as the type of starter culture and adjunct, contribute to a longer shelf life. Additionally, the development of off-flavors during ripening can be undesirable, so controlling the growth of undesirable microorganisms is essential.
The distribution chain can also impact the shelf life of cheese. Mold, yeast, and other microbial contaminants may affect the texture and flavor of the cheese. To mitigate this, proper storage conditions are necessary. Cheese needs to breathe, so wrapping it tightly in plastic wrap or a plastic bag is not recommended as it will reduce the quality of flavor and shelf life. Instead, cheese paper, foil, or parchment paper are better alternatives. Cheese paper is specifically designed to allow the cheese to breathe and prevent drying out. If using parchment paper, it is advisable to first wrap the cheese in regular paper and then in plastic wrap or place it in a ziplock bag.
While the presence of mold on cheese may be concerning, it is important to note that most cheeses do not necessarily "go bad." Cheese is a fermented product, and the fermentation process, along with the addition of salt, acts as a natural preservative. Soft, gooey cheeses have a shorter life cycle, while firm, aged cheeses are pretty indestructible. Most molds that develop on hard cheeses can be trimmed off, and the cheese can still be safely consumed. However, it is crucial to identify the type of mold. Blue, green, or grayish mold on the rind of soft-ripened cheeses, such as Brie or Camembert, is natural and edible. In contrast, orange, rust red, blue, or green spots on the cheese indicate the presence of unwanted microorganisms, and the cheese should be discarded. Additionally, if the cheese makes your tongue, lips, or cheeks tingle or burn, it is a sign that the cheese has gone bad and should be discarded immediately.
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Signs of spoilage in hard cheeses include a bad smell, slimy surface, dark spots, dryness, cracks, or mould
Hard cheeses, such as cheddar, Parmesan, and Gouda, can be left out of the fridge for longer than soft cheeses due to their lower moisture content, making them less susceptible to bacterial growth. However, it is important to be vigilant about the signs of spoilage in hard cheeses to ensure food safety and maintain the best flavor and texture.
One of the most common signs of spoilage in hard cheeses is a bad or off-putting smell. While some cheeses are known for their pungent aroma, an unusually strong or ammonia-like odor could indicate that the cheese has gone bad. Another tell-tale sign is a slimy or sticky surface texture. Hard cheeses should have a dry and crumbly texture, so any deviation towards a moist or sticky surface may indicate spoilage.
Dark spots on the surface of hard cheeses can also indicate spoilage. These spots can vary in color, including orange, rust red, blue, or green, and they are distinct from the creamy white or yellow hues typically found in hard cheeses. Additionally, dryness and cracks on the surface of hard cheeses can be signs of spoilage, as they indicate that the cheese has lost moisture and is no longer in optimal condition.
Finally, the presence of mould on hard cheeses is a definite sign of spoilage. Mould can appear as fuzzy patches or spots in various colors, and it indicates that the cheese has been contaminated by unwanted microorganisms. It is important to note that while some moulds on hard cheeses can be harmless, others can produce dangerous toxins. Therefore, it is always best to discard hard cheeses that show signs of mould to prevent potential health risks.
In summary, by regularly inspecting hard cheeses for these signs of spoilage, including smell, texture, discoloration, dryness, cracks, and mould, individuals can ensure that their cheese remains safe and enjoyable to consume.
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Frequently asked questions
The shelf life of cheese depends on the type of cheese, how it was stored, and what you're seeing or smelling. Hard cheeses like cheddar, gouda, and parmesan can last for a few weeks to a couple of months in the refrigerator. Soft cheeses like mozzarella, feta, and cottage cheese are more perishable and typically last for about a week in the refrigerator. Signs of spoilage in hard cheeses include a bad smell, slimy surface, dark spots, dryness, cracks, or mold. If you see orange, rust red, blue, or green mold on soft cheeses, throw them away. If you see or taste mold on hard cheeses, cut away the mold and about an inch of the cheese surrounding it and cook with the rest of the cheese.
The U.S. Department of Health does not recommend keeping perishable food out of the fridge for more than two hours. Soft cheeses like cream cheese, cottage cheese, brie, and mozzarella are highly perishable and should be treated as such. Hard cheeses like cheddar, parmesan, and gouda will last a little longer due to their lower moisture content. If hard cheeses have been sitting out for four hours or less, you can rewrap them and put them back in the fridge. After four hours, look for signs of spoilage.
Cheese should be wrapped in cheese paper, foil, or parchment paper. Do not wrap cheese directly in plastic or saran wrap—the fats in the cheese will interact with the plastic and cause a stale, plastic-y flavor to develop. Store cheese in an airtight container or tightly closed container to keep out moisture and other contaminants.
