Patrick Oconnell
Cheese is a beloved food product made from a variety of milk sources, including cows, goats, and sheep. Due to its unique production process and long shelf life, cheese does not typically carry a use by date, except for some fresh cheeses like ricotta and bocconcini. Instead, most cheeses are labelled with a best before date, which indicates the period during which the cheese will retain its optimal quality when stored correctly. This date is determined by the manufacturer based on factors such as production methods and risk of spoilage. The absence of a use by date on cheese allows consumers to make individual decisions about consumption based on sensory cues, such as appearance, smell, and taste, even if the cheese is past its best before date.
| Characteristics | Values |
|---|---|
| Cheese normally has a "Best Before" date | The "Use By" date is rarely used except for some fresh cheeses like Ricotta and Bocconcini |
| Best Before signifies the end of the period during which the food will retain its specific qualities | The food will be safe to eat but may not be at its best |
| Moulds added to cheese will continue to grow but that doesn't mean the cheese is not edible | Many cheeses get better with age |
| Hard cheeses like Cheddar and Parmesan can have a Best Before date of up to or more than 12 months | |
| Cheese is a living, breathing organism | It continues to ripen and age after purchase |
| Naturally-aged Cheddar cheese can continue to age and sharpen in your fridge if stored properly | Stirred curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended to be eaten after the code date due to their higher moisture content |
| Grated cheese with mould in one section can be scooped out with a spoon and the rest can be eaten | If the cheese is stirred or shaken before noticing the mould, it is best to discard it |
| Fresh cheeses like Mozzarella should be thrown out if there is slimy mould or pinkish, reddish patches | Soft- and Washed-Rind cheeses like Livarot should be discarded if the rind looks slimy, weepy, and has a terrible odour |
| Strongly flavoured cheeses will have a strong smell, and as they age, their aroma will intensify | So long as you don't gag from a sharp ammonia aroma, the cheese is fine |
| Goat cheese, for example, becomes firmer and stronger in taste over time | |
| If stored properly, cheese can last for years |
Explore related products
What You'll Learn
Some cheeses improve with age
Cheese is a living, breathing organism, and as it ages, it continues to ripen and develop in flavour, texture, and colour. The ageing process is highly dependent on the type of cheese and the desired final characteristics. While some cheeses are best consumed fresh, others benefit from being cured in a controlled environment for an extended time.
Aged cheese refers to any cheese designed to be cured in a controlled environment, such as a cellar or cave, for an extended period. While cheeses can be aged for just a week or a month, most experts consider cheese to be truly aged if it's cured for more than six months. As cheese ages, it loses moisture, resulting in a harder and firmer texture compared to young, fresh cheese.
The rind of a cheese plays a significant role in its ageing process. Different types of rinds can affect how a cheese ages and develops flavour. Natural rind forms naturally as the cheese surface dries out, allowing for gradual moisture loss. Washed rind is regularly washed with brine or alcohol, promoting specific bacterial growth. Bloomy rind, such as that found on Brie or Camembert, is covered with a white mould that contributes to flavour and texture. Waxed or sealed rind protects the cheese and slows down the ageing process.
Several cheese varieties are renowned for their ability to improve with age. Cheddar, for example, can be aged from a few months to over a decade, developing sharper flavours and a crumblier texture. During its ageing process, cheddar also develops some earthy notes, a tangy finish, and crystals for a slightly crunchy texture. Parmesan is typically aged for one to three years, but some varieties are matured for up to 36 months or more. The longer ageing times for these cheeses allow for more complex flavour development and often command higher prices in the market.
Gouda, when aged, develops a darker gold colour, a saltier and stronger flavour, and a slightly harder texture. It can range from young to very aged, with ageing times varying from a month to well over a year. As Gouda ages, it develops a rich, caramel-like flavour and a flakey texture. Gruyère, Manchego, and Mimolette are some other cheeses that improve with age.
Cheese Powder: Make a Quick Cheese Sauce
You may want to see also
Proper storage can extend shelf life
Proper storage can extend the shelf life of cheese. While some cheeses, such as fresh cheeses like ricotta and bocconcini, are given a "Use By" date and should not be consumed past this date, most cheeses do not have a "Use By" date. Instead, they have a "Best Before" date, which indicates the end of the period during which the cheese will retain its specific qualities if stored according to the stated conditions.
The key to extending the shelf life of cheese is to store it properly. For naturally-aged cheddar cheese, it can continue to age and sharpen in the fridge if stored unopened below 40°F (4.4°C). Hard cheeses like cheddar and parmesan can have a best-before date of up to or more than 12 months. On the other hand, stirred-curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended for consumption after the code date due to their higher moisture content.
To extend the shelf life of cheese, it is important to wrap and store it properly. This includes using airtight containers or cheese papers to prevent mould and maintain freshness. Additionally, storing cheese in a cool, dry place, like a fridge, can slow down the ageing process and keep the cheese edible for longer. Freezing cheese is also an option to extend its shelf life, but it may affect the texture.
When it comes to mouldy cheese, it is important to examine it carefully. For grated cheese, if there is mould in one section, scoop it out with a spoon and discard it. For fresh cheeses like mozzarella, if there is slimy mould or reddish patches, it is best to throw it out. For hard cheeses like cheddar, mould can be scraped or cut off, and the cheese can still be consumed.
It is important to use common sense and instinct when deciding whether to consume cheese past its best-before date. Factors to consider include smell, appearance, and taste. If the cheese has an acceptable smell and appearance, a small bite can be taken to test the taste. If the taste is still enjoyable, the cheese is likely fine to consume. However, it is important to prioritise safety, and if there is any doubt, it is better to discard the cheese.
The Best Wire for Cheese Cutters
You may want to see also
Moulds are not always harmful
Moulds that occur naturally on cheese can often be simply scraped or cut off, and the remaining cheese is still edible. This is especially true of hard cheeses like Cheddar and Parmesan, which can have a best-before date of up to or more than 12 months. If the cheese is still sealed, it can be kept for years. For instance, one source describes how they found a sealed package of Gouda cheese from 2006 in 2017. The cheese had mould on the outside, but after removing it, the inside was untouched by mould and perfectly edible.
However, it is important to exercise caution when it comes to mouldy cheese. Fresh cheeses like Mozzarella, as well as soft and washed-rind cheeses, should be discarded if they exhibit slimy mould or pinkish, reddish patches. If the cheese has an overpowering smell, it is best to throw it out. Nevertheless, it is worth noting that strongly flavoured cheeses will always have a strong smell, and as they age, their aroma will intensify. As long as the smell is not gag-inducing, the cheese is likely fine to consume.
In summary, while some moulds on cheese can indicate spoilage, others are an integral part of the ageing process that enhances the flavour and texture of the cheese. When in doubt, it is always best to use common sense and inspect the cheese for signs of spoilage before consuming it.
Domino's India: Real Cheese or Fake?
You may want to see also
Explore related products
Humans can detect spoilage with senses
In the US, there are no regulations on date marking when it comes to cheese. While some cheeses have a "Best Before" date, this is about quality and not safety. Most cheeses are coded with a date, so whether to eat it is a decision for the consumer.
Humans can detect spoilage with their senses:
- Sight: Look for visible mould on the cheese. Many cheeses have moulds added to them to create their rind, change their colour, taste or texture, and these moulds will continue to grow but that doesn't mean the cheese is not edible. Simply scrape or cut off the mould.
- Smell: If the cheese has an ammonia aroma, it is probably fine. If it smells like livestock urine, sharp or bitter, throw it out.
- Touch: If the cheese has a slimy texture, it has probably spoiled.
- Taste: If the cheese has a sour flavour, it has probably gone bad.
If in doubt, it is better to be safe and discard the cheese.
Starbucks' Grilled Cheese: What's the Cheesy Secret?
You may want to see also
Expiry dates are not always accurate
Cheese is a living, breathing organism, and its taste and texture will continue to change while it is stored. For example, naturally-aged cheddar cheese can continue to age and sharpen in your refrigerator if stored properly in an unopened package below 40°F. On the other hand, stirred-curd cheeses like Monterey Jack, Colby, and Pepper Jack are not recommended for consumption after the "Best By" date due to their higher moisture content.
The decision to consume cheese past its "Best By" date should be made using common sense and instinct. Factors such as storage methods, type of cheese, and signs of spoilage should be considered. For instance, if the cheese is airtight and sealed, it can remain edible for longer than a decade. However, if there is mold on the cheese, it should be cut away, and the cheese should be examined for any further spoilage before consumption.
Similarly, other foods like eggs, milk, yogurt, bread, and meat can often be consumed past their expiration dates without causing any harm. Freezing food is an effective way to extend its shelf life and ensure it doesn't go to waste. Ultimately, it is up to the consumer to use their judgment and decide whether to follow the "Best By" dates or rely on their senses to determine if the food is still edible.
Blue Cheese Dressing: Beyond Salads and Dips
You may want to see also
Frequently asked questions
Cheeses aren't normally given a 'Use By' date, except for some fresh cheeses like ricotta and bocconcini. The Best Before date is about quality and not safety. After the best-before date, the cheese will be safe to eat but may not taste as good.
Always check for signs of spoilage such as mould, odd odours, slimy texture, or sour flavour before consuming any cheese past its best-by date. If the cheese has been stored properly, it can be safe to eat even after the best-before date.
If you see slimy mould or pinkish, reddish patches on your fresh cheeses like mozzarella, toss them out. If the rind on your soft- and washed-rind cheeses looks questionable, slimy, and has a bad smell, throw it away.
