Cheeses With Longevity: What To Stock Up On

Cheese is a beloved staple in many kitchens, but it doesn't last as long as other essentials like flour, sugar, or salt. The longevity of cheese depends on its moisture content and storage method. Soft cheeses like feta, mozzarella, and ricotta have a high moisture content, making them more perishable than harder cheeses. They typically last for about a week in the fridge. In contrast, hard cheeses like aged cheddar, gouda, and parmesan have lower moisture levels, making it difficult for bacteria to flourish, and can last for several months. Proper storage is crucial to extending the shelf life of cheese. For soft cheeses, this involves keeping them in their brine or wrapping them in foil or parchment paper. Hard cheeses should be removed from their plastic packaging and wrapped loosely in breathable material before being placed in an airtight container.

Hard cheeses last longer

Hard cheeses such as aged cheddar, aged gouda, and parmesan last longer than other types of cheese. This is because they have low moisture content, which makes it difficult for bacteria to flourish and spoil the cheese. As a result, hard cheeses can be kept in the refrigerator for about four weeks after opening, and unopened packages can last for about six months.

The longevity of hard cheeses is due to the cheese-making process, which involves removing most of the moisture from the milk and preserving the fat and protein through fermentation, salt, and acidity. This lower water content means there is less chance for bacteria to grow, making these cheeses less perishable.

Additionally, hard cheeses can be stored at room temperature without spoilage. In Italy, for example, parmesan is often stored at room temperature and does not go bad.

To ensure the longevity of hard cheeses, proper storage is essential. When storing in the refrigerator, remove the cheese from its plastic packaging and wrap it loosely in a breathable material such as wax paper or cheese paper. Then, place the cheese in an airtight container.

It is worth noting that while hard cheeses are more durable, they can still develop mold. If you notice any specks of mold on hard cheese, simply cut off at least one inch (2.5 cm) around and below the affected spots. The rest of the cheese should be safe to consume.

Soft cheeses spoil quicker

Soft cheeses tend to spoil more quickly than harder varieties. This is because they have a higher moisture content, which creates an environment where bacteria can thrive. Soft cheeses like ricotta, feta, mozzarella, cream cheese, and cottage cheese can last from one to three weeks in the fridge. However, they are highly perishable and should ideally be consumed within one to two weeks of being opened.

The freshness of soft cheeses can be extended with proper storage. For instance, soft cheeses sold in brine, like feta or fresh mozzarella, should be kept in the liquid with a secure lid on the container. Soft-ripened or semi-soft cheeses like Brie have a delicate rind and should be wrapped in cheese paper, parchment paper, or kept in an airtight container.

In contrast, hard cheeses like aged cheddar, aged gouda, and parmesan have lower moisture levels, making it difficult for bacteria to flourish. As a result, they can be stored in the refrigerator for about four weeks after opening. Unopened packages of hard cheese can last up to six months.

Semi-hard or semi-soft cheeses, such as cheddar, Gruyère, Comté, aged Manchego, and Monterey Jack, fall between the hard and soft categories in terms of shelf life. They can be safely stored in the fridge for about two to three weeks after opening.

Semi-soft/semi-hard cheeses last 2-3 weeks

Semi-soft and semi-hard cheeses are a versatile bunch, with a range of flavours and textures. They are ideal for melting and are often served on toast for quick snacks or simple meals.

Cheeses that fall into this category include Swiss-style cheeses such as Emmental and Gruyère, as well as Gouda, Edam, Jarlsberg, Cantal, and Kashkaval/Cașcaval.

The well-known Cheddar is also a semi-hard cheese, originating in the village of Cheddar in England. Other varieties are now imitated and marketed worldwide under the same name, with strength or ageing time as indicators of quality.

Monterey Jack is another semi-hard cheese, similar to Cheddar but milder. Its curd is rinsed before pressing, which washes away some acidity and calcium.

Semi-soft and semi-hard cheeses will last longer than soft cheeses, but not as long as hard cheeses. They will generally last for a month or two, and once opened, you can expect them to retain their quality for a generous 2-4 weeks.

To make the most of this shelf life, it's important to store your cheese properly. Wrap the cheese in parchment or cheese paper and place it in a food or freezer bag. This will help to preserve the quality of the cheese for longer. Alternatively, you can reuse the original packaging and roll or wrap the top of the package, or reseal it if it is designed to do so.

If you've bought in bulk, you can divide the cheese into portions and freeze it in freezer bags. There may be a slight difference in taste after thawing, but it will still be safe to eat.

Semi-soft and semi-hard cheeses should be discarded if they become dried out or start to grow mould. If the smell or taste seems off, it's also best to throw them away.

Freezing cheese

Freezing is an effective way to extend the shelf life of cheese. However, it's important to note that not all cheeses are suitable for freezing, and the freezing process can affect the texture and taste of the cheese.

Hard cheeses, such as cheddar, Swiss, and gouda, tend to freeze well due to their low moisture content. When freezing hard cheeses, it is recommended to wrap them as airtight as possible, ensuring there is no moisture on the cheese before wrapping. While freezing does not affect the nutrients in the cheese, it can alter the texture, making the cheese more crumbly and mealy.

Soft cheeses, on the other hand, are not ideal for freezing. Their high moisture content means that when frozen, the moisture expands and ruptures the cheese's cell walls. As a result, the cheese becomes crumbly, grainy, and weeps out moisture when thawed.

Processed cheese slices, such as American cheese, and soft cheeses like ricotta, cottage cheese, and cream cheese, are not recommended for freezing.

If you do decide to freeze your cheese, it is best suited for cooking rather than serving plain. Grated or melted cheese in dishes like soups, sauces, or casseroles can be a great way to use frozen cheese.

To freeze hard and semi-hard cheeses, portion the cheese into chunks a few inches wide. Wrap each chunk tightly and fully in a layer of parchment paper and then a layer of foil. Place the wrapped pieces in a resealable plastic bag, suck out the air, seal, and label with the contents and date. Stored this way, the cheese can last in the freezer for up to six months.

For soft cheeses, it is recommended to grate the cheese before freezing. Place the grated cheese in a resealable plastic bag, removing as much air as possible before sealing and labelling. Similar to hard cheeses, soft cheeses can also be stored in the freezer for up to six months.

When you're ready to use the frozen cheese, transfer it to the refrigerator to thaw slowly. This process can take up to a day, depending on the size of the cheese, and it helps the moisture to be reabsorbed. Once thawed, it is best to use the cheese in cooked dishes rather than eating it raw.

How to spot spoilage

The longevity of cheese depends on its moisture content and storage method. Soft cheeses like ricotta, feta, and mozzarella have a high moisture content, making them more perishable than harder cheeses. In general, soft cheese will last about a week in the fridge, semi-hard cheeses like cheddar, Gruyère, and Monterey Jack will last two to three weeks, and hard cheeses like aged cheddar, gouda, and parmesan can last about four weeks in the refrigerator.

The most obvious sign of spoilage is visible, unintentional mold. For semi-soft to hard cheese, cut off the moldy part and use the rest of the cheese as usual. However, throw out high-moisture cheese with visible mold because it can spread quickly. Other signs that cheese has gone bad include an unintentional bitter flavor, fermented fruit taste, and a fizzy sensation on the tongue.

White specks or crystallized patches on certain aged hard cheeses like cheddar, parmesan, and gouda are normal and safe to eat. These spots are most likely not mold but calcium lactate crystals, which form when the lactic acid in cheese combines with calcium.

Discard soft cheeses like cottage cheese and cream cheese, as well as crumbled, shredded, or sliced cheeses—whether soft or hard—that contain mold.

You can also smell the cheese to determine whether it’s safe to eat. Although some types of cheeses may smell stinky, they shouldn’t have a sweaty, chlorine-like, or ammonia-like odor.

Frequently asked questions