Kamil Perry
It can be disconcerting to open your refrigerator and find that your cheese has developed a slick layer of moisture. This phenomenon is caused by condensation as cheese is made up of water, fats, and whey protein. When cheese is left out at room temperature, its casein protein matrix loosens, releasing fatty acids and water vapour, which collect on the surface of the cheese. This process can be mitigated by storing cheese in greased paper or perforated aluminium foil, which allows the cheese to breathe and prevents condensation. While it may be unappealing, sweaty cheese is generally safe to eat, though its texture and flavour may be compromised.
| Characteristics | Values |
|---|---|
| Cheese gets wet in the refrigerator | Condensation |
| Why condensation occurs | Cheese is made up of water and fats; when brought to room temperature, the protein chains loosen, allowing the fat to escape and bead on the surface of the cheese |
| How to prevent condensation | Keep cheese wrapped when pulling it out of the fridge; only unwrap right before serving; store cheese in greased paper, perforated aluminium foil, or beeswax wraps |
| What to do if condensation occurs | Blot the surface of the cheese with a paper towel |
| Is wet cheese safe to eat? | Yes, it is safe to eat; the liquid is whey, which seeps out of the cheese as part of the aging process |
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What You'll Learn
Cheese sweats as it gets to room temperature
Cheese is made up of coagulated milk solids, or curd. In solid form, the fat is held together within an interlocking web of protein chains. As cheese gets to room temperature, this protein matrix loosens, releasing fatty acids and, to some extent, a water and whey protein mixture.
Within a few minutes, the fatty acids will migrate to the cheese's surface and form small oily droplets. As the cheese loses its fat, its texture tends to harden and may even crack. The flavours of most cheeses come from the fat, so as the fat leaves, some of the flavour is lost too. This is a one-way process, and the fatty acids will not reabsorb into the cheese.
Cheese sweats due to condensation as it matures, even in your refrigerator after you've brought it home. It releases water vapour, which can condense on the cheese's surface. This is why cheese is usually wrapped in soft plastic when you buy it from a grocery store or supermarket. Removing the plastic wrap and replacing it with greased paper will allow the cheese to breathe and will almost completely stop condensation from occurring. Perforated aluminium foil and beeswax wraps are also great alternatives.
Additionally, slight temperature variations can cause shredded cheese to become soggy. Keeping shredded cheese cold, or even frozen, will help to prevent this.
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Condensation occurs as cheese matures in the fridge
Cheese is primarily made of coagulated milk solids, or curd. In solid form, the fat is held together within an interlocking web of protein chains. When cheese is left out at room temperature, the protein matrix loosens, releasing fatty acids and water vapour. This process causes condensation, which can make the cheese appear wet.
The maturation process of cheese can also cause the release of whey, a clear liquid that can seep out of the cheese during the ageing process. Whey is safe to consume and is a natural part of cheese maturation. However, it can contribute to the wetness of the cheese, especially when combined with condensation.
To minimize condensation, it is recommended to store cheese properly, using greased paper, perforated aluminium foil, or beeswax wraps. These materials allow the cheese to breathe, reducing the build-up of moisture. Additionally, limiting the cheese's exposure to heat before serving can help prevent excessive condensation and sweating.
While condensation on cheese may be unappealing, it is generally safe to consume. However, it is important to follow food safety guidelines and inspect the cheese for any signs of spoilage, such as unusual colours or odours. Proper storage and prompt consumption can help maintain the quality and flavour of the cheese.
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Whey seeps out of aged cheeses
Cheese is primarily made up of coagulated milk solids, or curds. In solid form, the fat in the cheese is held together within an interlocking web of protein chains. When cheese is brought to room temperature, the protein matrix loosens, releasing fatty acids and water vapour. This process can also occur in a sealed bag of cheese that gets warm, for example, during a long grocery shopping trip. In this case, the cheese will begin to "sweat" and release moisture on its surface.
In aged cheeses, the whey that seeps out is part of the aging process. This is why you may sometimes see a slick layer of liquid in a package of cheese that has been sitting in the refrigerator. This liquid is not water, but rather whey, which can sometimes seep out after the cheese has been packaged. Not all packaged cheeses will have whey in them, and the cheese is still safe to eat.
In addition to whey, aged cheeses may also develop small white spots that resemble mould. These spots are either calcium lactate or tyrosine, which occur naturally during the aging process and are also safe to eat.
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Pre-shredded cheese has anti-clumping starches
Cheese is primarily made up of coagulated milk solids, or curds. In solid form, the fat is held together within an interlocking web of protein chains. When cheese is left out at room temperature, this protein matrix loosens, releasing fatty acids, water, and whey protein. The fatty acids rise to the surface of the cheese, forming oily droplets. This process is known as "sweating" and can also occur when cheese is stored in the refrigerator due to condensation.
Pre-shredded cheese is particularly susceptible to becoming wet and gooey in the refrigerator due to the presence of anti-clumping starches. These starches are added to prevent the shreds from clumping together during packaging and transport. However, they can also absorb moisture and cause the cheese to become soggy. This moisture can come from slight temperature variations, which cause the shreds to stick together, or from natural processes that occur during cheese maturation, such as the release of water vapour and whey.
To prevent pre-shredded cheese from getting soggy, it is recommended to keep it as cold as possible, even freezing it. However, freezing can affect the melting and aesthetic qualities of the cheese. Alternatively, removing the plastic wrap and replacing it with greased paper can help reduce condensation and allow the cheese to breathe. Perforated aluminium foil or beeswax wraps are also suggested alternatives for wrapping cheese.
It is important to note that while wet cheese may be unappealing, it is usually still safe to eat. The moisture is often due to natural processes and can be blotted with a paper towel before consumption. However, it is recommended to inspect the cheese for any signs of spoilage, such as unusual mould or an unpleasant smell, before consuming it.
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Proper cheese storage can prevent sweating
Cheese is made up of coagulated milk solids, or curd, and it contains water and fats. When cheese is stored in a refrigerator, it can develop a slick and shiny coating, which is caused by condensation as the cheese matures. This is more likely to occur when the cheese is taken out of the refrigerator and allowed to get to room temperature. The protein matrix loosens, releasing fatty acids, water, and whey protein, which appear as oily droplets on the surface of the cheese. This process can be prevented by storing cheese properly, including using appropriate wrapping and limiting exposure to heat.
Cheese that has been sweating is generally safe to eat, but the texture and flavour may be affected. To prevent condensation and sweating, cheese can be wrapped in greased paper, perforated aluminium foil, or beeswax wraps, which allow the cheese to breathe and reduce moisture buildup. It is also recommended to keep cheese wrapped when removed from the fridge and only unwrap it right before serving.
Additionally, the type of cheese can impact its tendency to sweat. Pressed cheeses that are low in fat, such as Havarti, Wensleydale, and Caerphilly, are less likely to sweat as they get warm. On the other hand, shredded cheese is more prone to getting soggy due to slight temperature variations causing the shreds to stick together. To prevent this, shredded cheese can be stored at colder temperatures or even frozen, although this may affect its melting ability and aesthetics.
Overall, proper cheese storage, including appropriate wrapping and temperature control, can effectively prevent sweating and condensation. By following these steps, cheese lovers can enjoy their favourite varieties at their peak texture and flavour, without the unappealing, sweaty coating that may form on cheese at room temperature.
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Frequently asked questions
Cheese is made up of coagulated milk solids, or curd. In solid form, fat is held together within an interlocking web of protein chains, which loosen when brought to room temperature, thereby permitting that once-trapped butterfat to leech out and bead on the surface of the cheese. This phenomenon is known as cheese "sweating".
The single most important tip is to store your cheese properly. Removing the plastic wrap and replacing it with greased paper will allow the cheese to breathe and while it is in your fridge, this will almost completely stop condensation from happening. If you don’t have access to greased paper, perforated aluminium foil and beeswax wraps are great alternatives.
Yes, it is perfectly safe to eat. The clear liquid you're seeing isn't water but rather whey, which can sometimes seep out after the cheese has been packaged.
Slight temperature variations can make shredded cheese stick together in a globby mass. The colder you can keep it (up to and including freezing), the less likely it will be to get soggy.
