Kamil Perry
Soft cheeses like ricotta, mozzarella, feta, and Brie have a high moisture content, which makes them more perishable than aged cheese. This high moisture content makes it easy for mold and bacteria to spread beneath the surface, causing the cheese to soften and become unsafe to eat. Proper wrapping and storage techniques can help extend the shelf life of soft cheeses, but they are generally best when enjoyed fresh.
| Characteristics | Values |
|---|---|
| Reason for block cheese getting soft | High moisture content |
| How to prevent block cheese from getting soft | Store in an airtight bag, avoid touching with bare hands, use clean knife, wrap tightly in cling wrap, waxed paper, parchment paper, cheese paper, butcher paper, or baking parchment, then enclose in a plastic bag or plastic wrap |
| How to store block cheese for maximum shelf life | Freeze the cheese in blocks, wrap in plastic wrap, put in a ziploc bag |
| How long does block cheese last | Unopened hard cheese lasts up to six months in the fridge, per USDA. Once opened, hard cheeses last at least three to four weeks in the refrigerator, provided proper storage techniques. Soft cheeses last around a week in the refrigerator when wrapped properly. |
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What You'll Learn
Soft cheese has a high moisture content, making it perishable
Soft cheeses like ricotta, mozzarella, feta, Brie, and some types of blue cheese have a high moisture content, making them more perishable than aged cheese. The high moisture content of soft cheeses makes it easy for mould and bacteria to spread beneath the surface, making it unsafe to eat. Therefore, soft cheeses are best enjoyed fresh. When soft or semi-soft cheese is unopened, it is best to abide by the best-by date on the package. Once opened, soft cheeses will last around a week in the refrigerator when wrapped properly.
Semi-hard and hard cheeses like Gouda, cheddar, Manchego, Gruyère, and Parmesan have a lower moisture content and higher salt content than soft cheese. This, combined with an intense ageing period, aids in their overall preservation and gives them a boost of longevity in the fridge. Unopened, hard cheeses like Parmesan or blocks of cheddar will last six months in the fridge. Well-wrapped Parmesan and similar hard cheeses may also be kept at room temperature for a few days. Once opened, whole, shredded, and grated hard cheeses will last at least three to four weeks in the refrigerator, provided they are stored properly.
To store hard cheeses, unwrap them from their original packaging and wrap them tightly in wax paper, parchment paper, cheese paper, or cheesecloth. Then, put them in an airtight container like a Tupperware or Ziploc bag. If you have many types of cheese in rotation, consider labelling each with the name of the cheese and the best-by date. Freezing hard cheeses is also an option. Wrap the cheese in plastic wrap and then put it in a Ziploc bag. Make sure you thaw the cheese before using it.
Soft cheeses with high moisture content need a bit of air but not too much. Plastic bags or cheese paper are best for storage; plastic wrap will smother them. Brie, Taleggio, and other soft-ripened or washed-rind cheeses fall into this category.
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Bacteria and mould spread faster in soft cheese
Cheese is a food that is highly susceptible to mould growth. While mould is necessary for the production of some cheeses, such as blue cheese, brie, and other soft-ripened or washed-rind cheeses, mould growth on other types of cheese can indicate spoilage.
Soft cheeses, such as mozzarella, ricotta, and queso fresco, are meant to be consumed shortly after they are made. These types of cheeses have a higher moisture content, which provides an ideal environment for the growth of bacteria and mould. As a result, soft cheeses spoil faster than harder cheeses.
Harder cheeses, such as Cheddar, have a lower moisture content and are less susceptible to mould and bacterial growth. If mould is spotted on a harder cheese, it is generally safe to cut off at least 1 inch (2.5 cm) around and below the mouldy spot and consume the remaining cheese. However, it is important to use a clean knife and to avoid touching the cheese with bare hands to prevent the transfer of bacteria that can promote mould growth.
Additionally, the storage method can impact the shelf life of cheese. For example, hard cheeses should be removed from their original packaging and wrapped tightly in waxed paper or cheesecloth before being placed in an airtight bag and sealed. On the other hand, soft cheeses need a bit of airflow, so they are best stored in a plastic bag or cheese paper rather than plastic wrap, which can smother them.
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Freezing soft cheese changes its texture
Freezing soft cheese can extend its shelf life and reduce waste, but it will also change its texture. Soft cheeses have a higher moisture content, which means more water will be converted into ice crystals during freezing. This can significantly damage the cheese's structure, resulting in a drier and crumblier texture.
When cheese is frozen, its water and fat content form ice crystals, which can damage the protein structure of the cheese. Both fat and protein contribute to the texture of the cheese and how it behaves when heated. Freezing soft cheese will make it more crumbly, mealy, and difficult to slice. While it will still melt, you may not achieve the desired "cheese pull" effect in dishes like grilled cheese sandwiches.
Some semi-soft cheeses, such as mozzarella, pizza cheese, and goat cheese, can be frozen but may experience changes in texture and melting properties. Cream cheese can be frozen but may separate upon thawing, requiring whipping to restore its texture. Freezing is not recommended for fresh curd cheeses like cottage cheese, ricotta, and quark due to their high moisture content.
Overall, while freezing soft cheese can extend its shelf life, it is best enjoyed fresh to maximize its flavor and texture. Frozen soft cheese is better suited for cooked dishes where changes in texture are less noticeable, such as sauces, pizzas, or grilled cheese sandwiches.
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Plastic wrap traps moisture, turning soft cheese slimy
Soft cheeses like ricotta, mozzarella, feta, Brie, and some types of blue cheese have a high moisture content. This makes them more perishable than aged cheese. The high moisture content of soft cheeses makes it easy for mold and bacteria to spread beneath the surface, making the cheese unsafe to eat. Therefore, soft cheeses should be consumed fresh and within a week of opening.
In contrast, semi-hard and hard cheeses like Gouda, cheddar, Manchego, Gruyère, and Parmesan have a lower moisture content and higher salt content than soft cheese. This, combined with an intense aging period, aids in their preservation and gives them a longer shelf life in the fridge. Hard cheeses can be stored in plastic wrap, but it is recommended to slice off a bit of the surface before serving.
Overall, the key to preventing soft cheese from getting slimy is to avoid using plastic wrap and to consume the cheese within a week of opening. By using the appropriate wrapping and storage methods, soft cheese can be enjoyed at its freshest and most delicious state.
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Soft cheese is best enjoyed fresh
Soft cheeses like ricotta, mozzarella, feta, Brie, and some types of blue cheese, and semi-soft cheeses like pepper Jack, Muenster, and Fontina are best enjoyed fresh. Soft cheeses have a high moisture content, which makes them perishable and susceptible to mould and bacteria. Therefore, they should be consumed within a week of opening, when their delicate or dynamic flavours are clearest.
Soft cheeses should be stored in the refrigerator, wrapped properly to prevent drying out or contamination from other food items. Instead of plastic wrap, which traps moisture and can turn the surface slimy, soft cheeses should be wrapped in paper that keeps them dry, such as butcher paper, baking parchment, or cheese paper, and then enclosed in a plastic bag to keep them moist.
For grating soft cheese, it is recommended to cut the piece for the grater and leave it out at room temperature for 15 minutes, or put it in the microwave for 8 seconds. This will make it easier to grate as it will pull the oils to the surface without melting the cheese.
Freezing is not recommended for soft cheeses as they can become contaminated by frost or other items in the freezer. However, some people have had success freezing soft cheeses like Brie, but the texture may change, and it is important to thaw the cheese before using it.
In summary, soft cheese is best enjoyed fresh and consumed within a week of opening, with proper storage in the refrigerator using paper and plastic wrap to maintain moisture. Grating or freezing soft cheese requires slightly different preparation methods, but it is still best to start with fresh cheese for optimal taste and texture.
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Frequently asked questions
Block cheese gets soft due to oxidation and exposure to light, which affects flavour and texture.
To prevent block cheese from getting soft, avoid using plastic wrap, which can trap moisture and cause sliminess. Instead, use wax paper, parchment paper, or cheese paper, and store in an airtight container.
Block cheese can be frozen and then stored in a Ziploc bag. It can also be wrapped in butcher paper or baking parchment and placed in a plastic bag.
Soft cheeses include ricotta, mozzarella, feta, Brie, and some types of blue cheese.
Unopened block cheese can last up to six months in the fridge. Once opened, it will typically last three to four weeks if stored properly.
