Patrick Oconnell
Cheese is a beloved staple in many kitchens, but it's important to know when it's past its prime. Cheese is simply a less perishable form of milk, with most of the moisture removed and the fat and protein preserved by fermentation, salt, and acidity. The more water left in the cheese, the more perishable it is. Fresh cheeses like mozzarella, for example, are more delicate and perishable than aged, saltier cheeses like Parmesan. Harder cheeses tend to last longer than softer cheeses, and improper storage can also cause cheese to go bad.
| Characteristics | Values |
|---|---|
| Cheese shelf life | Depends on moisture content, with higher moisture content leading to shorter shelf life |
| Cheese going bad | Occurs when the outer layer comes in contact with environmental microbes |
| Vacuum-packed hard cheese | Can last for years in the fridge |
| Surface-ripened cheese | Produce ammonia and eventually become inedible |
| Higher moisture cheeses | May slowly go bad, but it's not very common |
| Soft cheese with mold | Should be thrown out |
| Hard cheese with mold | Cut off at least 1 inch (2.5 cm) around and below the moldy spots |
| Aged cheese | Change the bag every week, pat it dry, and avoid moisture |
| Signs of spoiled cheese | Slimy, discolored, covered in fur, or bag is full of condensation |
| Cheese storage | Wrap in porous material like wax or cheese paper and store in the fridge |
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What You'll Learn
Hard cheese can be vacuum-packed and lasts for years
Cheese is a beloved staple in kitchens around the world, but it can be frustratingly perishable. The fresher the cheese, the more perishable it is. Soft cheeses like ricotta, cottage cheese, and cream cheese don't freeze well, and even harder cheeses like cheddar will dry out over time.
However, there is a way to make cheese last for months or even years: vacuum sealing. Vacuum sealing is a highly effective way of preserving cheese, as it removes air and seals the cheese in an airtight environment, significantly extending its shelf life. Freezing vacuum-sealed cheese can make it last for months, with some sources claiming up to eight or nine months. Hard and semi-hard cheeses fare better in the freezer than soft cheeses, with one source claiming that hard cheeses can be vacuum-sealed and kept in the freezer for up to six months.
Vacuum-sealed cheese can be stored in the fridge for even longer periods. One source claims that hard cheese, when vacuum-sealed and stored in the fridge, can last for four to five years. Another source states that vacuum-sealed cheese can last in the fridge for four to eight months, a significant improvement over the one to two weeks of lifespan offered by conventional bags and containers.
Hard cheeses like Parmesan are particularly well-suited to vacuum sealing. This is because they have a long aging process and a higher salt content, which makes them less perishable. When vacuum-sealed and stored in the fridge at a temperature of 35-40°F (1.7-4.4°C), hard cheeses can maintain their flavor, texture, and scent for extended periods.
However, it's important to note that even vacuum-sealed cheese won't last forever. Eventually, it will become unpalatable, though it's unlikely to make you sick unless you see red or black mold, which indicates dangerous bacteria. To maximize the lifespan of vacuum-sealed cheese, it's crucial to ensure that most of the air has been removed, creating a tight seal.
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Soft cheese is more prone to mould and should be consumed quickly
Soft cheeses are more prone to mould and should be consumed quickly. Fresh soft cheeses, like ricotta, mascarpone, and chèvre, should be discarded if mould appears, as the damp environment means that mould has likely penetrated deep into the cheese. Even if not toxic, the flavour will be negatively impacted. Soft cheeses like Brie or Port Salut can be cut about a quarter of an inch around the surface of any visible mould, but it is recommended to consume them quickly.
Harder, aged cheeses, like aged Cheddar or Parmesan, are less susceptible to mould. This is due to their lower water content and higher salt content. If mould appears on these cheeses, it can usually be scraped away without impacting the flavour. Harder cheeses can be safely stored in the fridge for 3-4 weeks, whereas soft cheeses should be consumed within 7 days.
To prevent mould, cheese should be stored properly and consumed within a reasonable timeframe. Wrapping cheese in wax, parchment, or cheese paper helps to maintain freshness. Freezing is also an option for most cheeses, except for soft cheeses like ricotta, cottage, and cream cheese, which do not freeze well.
It is important to note that while mould may not be harmful, it can negatively impact the flavour and texture of the cheese. Therefore, soft cheeses with mould should be consumed quickly or discarded, depending on the type of cheese and the extent of mould growth.
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Fresh cheese is more perishable and should be bought closer to consumption
The freshness of cheese is a key factor in determining its perishability. Fresh cheese is more perishable and should be bought closer to consumption. This is because fresh cheeses have a higher moisture content, which creates more opportunities for bacteria to grow, making them more susceptible to spoilage. Cheeses with higher water content are highly perishable, and fresh cheeses that are not aged are more likely to go bad without refrigeration. For example, soft unripened cheeses like cottage cheese, cream cheese, and fresh soft cheeses like Queso Fresco are highly perishable. Fresh mozzarella is another example of a delicate, highly perishable cheese due to its high moisture content.
On the other hand, harder cheeses with lower moisture content, such as Cheddar, Parmesan, Swiss, and Gouda, are less perishable and can be stored for longer periods. The aging process and higher salt content in these cheeses contribute to their durability. Proper storage also plays a crucial role in maximizing the shelf life of cheese. To keep cheese fresh, it should be wrapped tightly in wax paper, parchment paper, or butcher paper, then placed in an airtight container or plastic bag to prevent drying out while allowing it to breathe.
It is worth noting that the type of cheese, manufacturing quality control issues, and storage conditions can all impact how long cheese lasts. Expiration dates may not always be accurate, and using your senses to inspect, smell, and taste the cheese can be a better indicator of whether it has gone bad. While hard cheeses can develop blue, gray, or green mold, they can be safely consumed by cutting off at least 1 inch (2.5 cm) around and below the affected areas. However, if red or black mold appears, the cheese should be discarded, and the fridge should be sanitized.
To minimize the risk of foodborne illnesses, it is recommended to consume fresh cheese within a few days of purchase and to store it properly in the refrigerator. Freezing fresh cheese is not recommended as it can alter the texture, but it can be frozen for cooking or grating if necessary. In summary, fresh cheese is more perishable due to its higher moisture content, and proper storage and timely consumption are essential to maintaining its quality and safety.
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Cheese with higher moisture content is more perishable
Cheese is a kitchen staple thanks to its rich flavour and versatility. However, it is a perishable food item and can go bad. The rate at which cheese perishes depends on its moisture content.
Cheese is essentially a less perishable form of milk. Most of the moisture is removed during the cheese-making process, and the fat and protein are preserved by way of fermentation, salt, and acidity. The more water left in the cheese, the more perishable it is. This is because the water content creates a favourable environment for microbial growth. Therefore, high-moisture cheeses, such as ricotta, feta, cottage cheese, cream cheese, and brie, are more perishable and require refrigeration and often additional preservatives like brine. Soft cheeses have a higher moisture content than hard cheeses and have a softer texture. They are also more susceptible to bacteria and spoilage. Spoiled soft cheeses may display a slimy texture, a yellowed colour, mould, sourness, or a scent of ammonia. The US Department of Health does not recommend keeping perishable food, including soft cheeses, out of the fridge for more than two hours.
On the other hand, low-moisture cheeses like cheddar, parmesan, gouda, and gruyère have a longer shelf life. Reduced water content slows microbial growth and spoilage, making these cheeses more durable for transport and storage. Harder cheeses are less likely to have bacterial growth and can be left out of the fridge for up to four hours, according to the Dairy Farmers of Wisconsin. Aged cheeses like cheddar have a lower moisture content, making them drier, firmer, and crumblier, with a more intense flavour.
The Codex Alimentarius classifies cheese varieties according to their moisture content, composition, and consistency parameters, and ripening times. Soft cheeses have a moisture content higher than 67%, while semi-hard cheeses have a moisture content between 49% and 56%. Hard cheeses have a moisture content of less than 51%. In the EU, regulatory bodies like the European Union (EU) have specific guidelines for moisture content in different cheese categories. For example, Parmesan in the EU must have a maximum moisture content of 32%.
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How to store cheese to make it last longer
The best way to store cheese depends on its type, moisture, temperature, and ripening technique. Here are some tips on how to store different types of cheese to make them last longer:
Hard Cheeses
Hard cheeses, such as Parmigiano-Reggiano, aged Gouda, cheddar, Swiss, and Muenster, can be stored in the fridge for three to four weeks. Wrap them in wax, parchment, or cheese paper, and place them on the top or middle shelf, or in a drawer. Avoid using plastic wrap, as it can dry out the cheese and affect its flavour. Hard cheeses can develop mould, but it is usually safe to cut off at least 1 inch (2.5 cm) around and below the affected area.
Semi-Hard Cheeses
Semi-hard cheeses, such as cheddar, Swiss, and Gruyere, can be stored in the fridge for up to 10 days. Wrap them in plastic wrap or specialty cheese paper and place them in the crisper drawer.
Soft and Semi-Soft Cheeses
Soft and semi-soft cheeses, such as goat, Camembert, Brie, and mozzarella, have a high moisture content and are more perishable. They should be consumed as soon as possible and stored in the fridge for up to 7-10 days. Place them in a resealable plastic container or wrap them in wax or parchment paper, then add a layer of plastic wrap and store them in the crisper drawer.
Blue Cheeses
Blue cheeses, such as Gorgonzola and Roquefort, are made from mould spores and have a longer shelf life of one to two months. Wrap them in plastic wrap or specialty paper and store them in the crisper drawer.
Fresh Cheeses
Fresh cheeses, such as mozzarella or Feta, are best consumed soon after opening. Feta stored in brine can last for several months. Leave fresh cheese in its original packaging and change the water every few days.
In general, avoid using plastic wrap if possible, as it can affect the flavour and dryness of the cheese. Instead, use reusable containers or wrap the cheese in parchment or wax paper, then place it in a Ziploc bag with some air left inside to provide oxygen and humidity.
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Frequently asked questions
The shelf life of cheese depends on its type. Hard cheeses like Cheddar, Parmesan, and Gouda can last several months to a year when stored in the fridge. Blue cheeses like Stilton, Roquefort, and Gorgonzola can have a similar shelf life when unopened and refrigerated. Semi-hard cheeses like Swiss cheese also have a relatively long shelf life, often several months past their 'best by' date. Soft cheeses such as Brie, Camembert, and fresh Mozzarella typically last a few weeks to a couple of months.
According to the U.S. Department of Health, cheese should not be left out at room temperature for more than two hours; if the temperature is above 90°F (32°C), this limit reduces to one hour.
Cheese can exhibit signs of spoilage, such as mould, odd odours, a slimy texture, or a sour flavour. If the cheese smells sour, rancid, or like ammonia, it has likely spoiled. Mould on cheese is generally a sign of spoilage, except for blue cheeses where the presence of blue mould is intentional and safe to eat. With harder cheeses, you can cut off any blue, grey, or green mould that has formed, but if you see red or black mould, the cheese should be discarded. Changes in texture, such as the cheese becoming overly dry, crumbly, or slimy, may also indicate spoilage.
To keep cheese fresh, it should be wrapped tightly in wax paper or parchment paper, then placed in a plastic bag or airtight container. This prevents it from drying out while allowing it to breathe. When in doubt, always check for signs of spoilage and use your best judgment.
