Frederic Melton
Not all cheeses need to be refrigerated, and the need for refrigeration depends on the type of cheese. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, making them less susceptible to bacterial growth and less perishable. On the other hand, soft cheeses like Brie, Camembert, and fresh Mozzarella have a higher moisture content and are more perishable, requiring refrigeration to prevent spoilage and the growth of harmful bacteria. Processed cheeses like canned cheese, squeezable cheese, and sealed loaves or blocks of American cheese also do not require refrigeration until opened. Additionally, factors like humidity and the presence of good bacteria and desirable molds can impact the need for refrigeration and the cheese's longevity.
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What You'll Learn
Soft cheeses are more perishable and susceptible to bacterial growth
Soft cheeses are more susceptible to bacterial growth and spoilage than hard cheeses. This is primarily due to their higher moisture content, which creates more opportunities for bacteria to grow. Soft cheeses are typically not aged and have a softer texture, like brie and fresh mozzarella. On the other hand, harder cheeses like cheddar, Parmesan, or Gouda have a lower moisture content, making them less susceptible to bacterial growth.
The moisture content in cheese is influenced by the ratio of salt to moisture, which also affects the final pH. A higher moisture content can lead to increased microbial growth capacity, as seen in soft and semi-soft cheeses. Additionally, the production process, storage conditions, and physicochemical characteristics can impact microbial behaviour and growth in cheeses. For example, raw-milk cheeses may have higher bacterial competition and lower growth rates due to the presence of the lactoperoxidase enzyme, which exhibits bacteriostatic activity against pathogenic bacteria.
To prevent spoilage and bacterial growth, soft cheeses should be stored in the refrigerator. Refrigerator storage can extend the lifespan of soft cheeses by several weeks. The ideal temperature for storing cheese is between 40 and 45 degrees Fahrenheit, and cheese should be stored away from the coldest parts of the fridge to prevent freezing. Cheese should also be wrapped appropriately to allow it to breathe, as it is a living thing with good bacteria and desirable molds that need to release natural byproducts like ammonia.
When serving soft cheeses, it is important to minimise the time they spend at room temperature. The U.S. Department of Health recommends that perishable foods, including soft cheeses, should not be left out of the fridge for more than two hours. After this time, soft cheeses should be refrigerated to prevent bacterial growth and potential foodborne illnesses.
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Hard cheeses can be left out, but check for spoilage
Hard cheeses, such as cheddar, Parmesan, and Gouda, can be left out of the refrigerator for up to four hours without posing a health risk. This is because hard cheeses have a lower moisture content, which makes them less susceptible to bacterial growth and spoilage. However, it's important to check for signs of spoilage before consuming hard cheeses that have been left out.
Signs of spoilage in hard cheeses can include a bad smell, a slimy surface, dark spots, dryness, cracks, or mold. If any of these signs are present, the cheese should be discarded. If no signs of spoilage are apparent, the cheese can be wrapped and returned to the refrigerator for extended freshness.
The ideal storage conditions for hard cheeses are away from the coldest parts of the refrigerator, in a higher humidity environment. Cheese paper, a composite material with porous plastic on the inside and waxy paper on the outside, is recommended for wrapping hard cheeses. This allows the cheese to "'breathe,'" which is necessary due to the good bacteria and desirable molds present in cheese.
It is worth noting that while hard cheeses can be left out for short periods, they should still be stored in the refrigerator to maintain optimal taste, flavor, quality, and texture. Additionally, soft and semi-soft cheeses, such as mozzarella, ricotta, cream cheese, and cottage cheese, have a higher moisture content and are more perishable, so they should always be refrigerated to prevent spoilage.
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Processed cheeses don't need refrigeration until opened
Not all cheeses require refrigeration. Typically, processed cheeses like American cheese do not need to be refrigerated either, at least until they are opened. Some common examples of these are canned cheese, squeezable cheese, and sealed loaves or blocks of American cheese. Processed cheeses are designed to withstand longer periods without refrigeration due to their blend of ingredients and heat treatment.
Some cheeses have a low moisture content, a higher level of acid, have been smoked, or contain ingredients that help control bacterial growth. For these reasons, consumers can find items like Parmesan cheese or packages of salami at room temperature in the grocery store. Parmesan is a hard, dry cheese that many people grate. Due to how dry it is, it does not need to be refrigerated, though refrigeration can help it last even longer. Pecorino Romano is another example of a sheep's milk-based cheese that doesn't require immediate refrigeration.
Hard cheeses like cheddar or gouda have lower moisture content and can sit out longer without spoiling. On the other hand, soft cheeses like Brie or Camembert are more perishable due to their higher moisture content. Cheeses with higher moisture content that are not aged are more perishable and less likely to last unrefrigerated. These include soft unripened cheeses like cottage and cream cheese, as well as fresh soft cheeses like Queso Fresco, and soft ripened cheeses like Brie, Camembert, and fresh mozzarella.
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. When storing cheese in the refrigerator, it is best stored in a produce drawer, which is usually a little warmer than the open shelves, to avoid freezing. Cheese also needs higher humidity environments to stay at its best for longer.
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Humidity is important—cheese needs to breathe
Not all cheeses need to be refrigerated, and the type of cheese is the biggest consideration when it comes to refrigeration. Harder cheeses with lower moisture content, such as Cheddar, Parmesan, or Gouda, can be left out of the fridge for a longer period and are less likely to have bacterial growth. On the other hand, softer cheeses with higher moisture content, such as Brie, Camembert, and fresh Mozzarella, are more perishable and susceptible to bacterial growth, so they should be refrigerated.
However, regardless of the type of cheese, humidity is an important consideration for optimal cheese storage. According to cheesemaker Emiliano Tatar, "cheese needs higher humidity environments to stay at its best, longer." Cheese is made with good bacteria and desirable molds, and some of these organisms are still alive when purchased. Therefore, cheese needs to breathe, and higher humidity environments facilitate this process.
Cheese should be stored in environments with consistent humidity. The vegetable drawer in a refrigerator is a suitable location as it tends to be colder and more stable in terms of temperature and humidity. Additionally, cheese paper is an ideal way to store cheese. This wrapping material has porous plastic on the inside and waxy paper on the outside, allowing the cheese to breathe while also preventing it from drying out.
It is important to note that cheese should not be wrapped too tightly, as this can prevent it from "breathing out" ammonia and other natural byproducts. Instead of plastic wrap, hard and semi-hard cheeses can be wrapped in wax paper or parchment paper and then placed in a plastic bag or airtight container. Soft and semi-soft cheeses should be stored in their natural liquid in a plastic container.
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Cheese with higher moisture content is less suitable for unrefrigerated storage
Not all cheeses need to be refrigerated, and the type of cheese is the biggest consideration when it comes to refrigeration. Hard cheeses, for instance, have a lower moisture content, which makes them less susceptible to bacterial growth and therefore less likely to spoil if left unrefrigerated. On the other hand, soft and fresh cheeses have a higher moisture content, making them more perishable and susceptible to bacteria and spoilage. Examples of soft cheeses include cottage cheese, cream cheese, Brie, Camembert, and fresh mozzarella. These cheeses should be kept refrigerated to prevent spoilage and the growth of harmful bacteria.
Cheeses with higher moisture content that are not aged are more perishable and less likely to last unrefrigerated. The higher moisture content provides a suitable environment for bacterial growth, which can cause the cheese to spoil. Soft, unripened cheeses such as cottage and cream cheese, as well as fresh soft cheeses like Queso Fresco, are more susceptible to spoilage if left unrefrigerated. Soft ripened cheeses like Brie, Camembert, and fresh mozzarella also fall into this category. These cheeses should be stored in the refrigerator and consumed within one week of opening to ensure food safety and maintain quality.
Hard, aged cheeses like Cheddar, Gouda, and Parmesan have a lower moisture content, which inhibits bacterial growth. These cheeses can be safely left unrefrigerated for short periods and can last three to four weeks after opening when stored properly. However, it is important to monitor the condition of these cheeses, as they can still spoil if left unrefrigerated for extended periods. If signs of spoilage, such as a bad smell, slimy surface, dark spots, dryness, cracks, or mold, are observed, the cheese should be discarded.
While refrigeration is recommended for soft cheeses, some processed cheeses, such as canned cheese, squeezable cheese, and sealed loaves or blocks of American cheese, do not require refrigeration until opened. It is always essential to check the food label for specific storage instructions. Additionally, when storing cheese in the refrigerator, it is best to avoid the coldest parts, as cheese needs higher humidity environments to stay at its best. Cheese paper, a composite material with porous plastic on the inside and waxy paper on the outside, is recommended for optimal cheese storage as it allows the cheese to breathe.
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Frequently asked questions
Cooked cheese often has a low moisture content, higher level of acid, has been smoked, or contains ingredients that help control bacterial growth. These factors help to preserve the cheese and prevent spoilage.
Hard, aged cheeses such as Cheddar, Parmesan, and Gouda have a lower moisture content and can be stored at room temperature. Processed cheeses like canned cheese, squeezable cheese, and sealed loaves or blocks of American cheese also do not require refrigeration until opened.
The U.S. Department of Health recommends that perishable foods, including soft cheeses, should not be left out of the refrigerator for more than two hours. Harder cheeses can be left out for up to four hours, but it is important to check for signs of spoilage before consuming.
Cheese should be wrapped properly to maintain its quality. Instead of plastic wrap, use cheese paper, which is a composite material with porous plastic on the inside and a waxy paper on the outside. This allows the cheese to "'breathe'" and prevents the growth of unwanted bacteria.
Signs of spoilage in cooked cheese include a bad smell, slimy surface, dark spots, dryness, cracks, or mold. If any of these signs are present, the cheese should be discarded and not consumed.
