Bushra Griffith
Cheese is a beloved staple in many households, but it's essential to know how to store it properly. The length of time cheese can be left out depends on its type. Soft cheeses with high moisture content, such as Brie, Camembert, and cream cheese, are more perishable and susceptible to bacterial growth. Food safety specialists recommend discarding soft cheeses if left out for over two hours. On the other hand, hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, making them less prone to bacterial growth. These harder varieties can typically be left out for up to four to eight hours at room temperature and remain safe to eat. However, it's important to learn to spot signs of spoilage, as even hard cheeses can dry out, develop mould, or exhibit other signs of deterioration.
| Characteristics | Values |
|---|---|
| Cheese hardening | Caused by exposure to air |
| Storing cheese | Should be wrapped in plastic |
| Fridge temperature | Mid-level, around 3 out of 5 |
| Fridge storage duration | Most cheeses: 2 weeks; Hard cheeses: 3-4 weeks |
| Freezer storage duration | Up to 1 year if sealed well |
| Cheese type | Hard cheeses last longer than soft cheeses |
| Cheese color | Loss of color may occur over time |
| Mold | Blue or green surface mold is unsafe to eat |
| White specks | Normal occurrence on aged hard cheeses, safe to eat |
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What You'll Learn
- Cheese should be stored in the fridge, wrapped in plastic to prevent hardening
- Soft cheeses last 1-2 weeks in the fridge, while hard cheeses can last 3-4 weeks
- White specks on hard cheeses like cheddar are normal and safe to eat
- Frozen cheese becomes crumbly and hard to slice due to the expansion and contraction of water during freezing and thawing
- Spreadable cheese lasts longer than regular cream cheese as it contains a mold inhibitor
Cheese should be stored in the fridge, wrapped in plastic to prevent hardening
Cheese is best stored in the fridge, where it will stay fresh for up to two weeks if properly wrapped in plastic. Wrapping cheese in plastic helps to prevent air from reaching the cheese, which can cause it to spoil. In the freezer, well-sealed cheese can last up to a year. Freezing cheese, however, can cause it to become crumbly and hard to slice, so it is recommended to shred or slice the cheese before freezing it.
Different types of cheeses have different shelf lives. Soft cheeses, such as cottage cheese, cream cheese, and other crumbly or shredded varieties, will last for one to two weeks in the fridge. Hard cheeses, such as aged cheddar, parmesan, and gouda, can last for three to four weeks in the fridge.
It is important to inspect your cheese before consumption, regardless of the best-before date. While some molds can be cut off hard cheeses, soft cheeses with mold should be discarded. White specks or crystallized patches on certain aged hard cheeses are normal and safe to eat. These patches are usually calcium lactate crystals, which form when the lactic acid in cheese combines with calcium.
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Soft cheeses last 1-2 weeks in the fridge, while hard cheeses can last 3-4 weeks
Soft cheeses, such as mozzarella, feta, ricotta, cottage cheese, and cream cheese, have a higher moisture content, making them more perishable than hard cheeses. Therefore, soft cheeses should be consumed within 1-2 weeks of opening and stored in the fridge. They should be wrapped properly in packaging that allows the cheese to breathe, such as wax, parchment, or cheese paper, and then placed in an airtight container to prevent them from drying out. Soft cheeses are more susceptible to bacterial growth, and if left unrefrigerated at room temperature, they should be discarded after two hours.
On the other hand, hard cheeses like cheddar, Parmesan, and Gouda have a lower moisture content, making them less susceptible to bacterial growth. They can be safely stored in the fridge for 3-4 weeks after opening when properly wrapped and stored. Hard cheeses can also be left unrefrigerated for a short period, typically up to 4 hours, without significant safety concerns. However, it is important to inspect hard cheeses for mold and cut off any spots before consuming.
It is worth noting that the longevity of cheese in the fridge also depends on proper storage techniques. Cheese should be stored at a temperature below 40°F (4°C) to inhibit bacterial growth. Additionally, soft cheeses should be consumed promptly after opening to maintain their delicate flavors.
In summary, soft cheeses have a shorter fridge lifespan of 1-2 weeks due to their higher moisture content, while hard cheeses can last 3-4 weeks because of their lower moisture content and higher resistance to bacterial growth. Proper storage practices, such as appropriate wrapping and maintaining a safe fridge temperature, are crucial for maximizing the lifespan of both soft and hard cheeses.
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White specks on hard cheeses like cheddar are normal and safe to eat
White specks on hard cheeses like cheddar are usually calcium lactate crystals, a natural byproduct of the cheesemaking process. Milk contains lactose, a simple sugar that breaks down into lactic acid. This binds with the calcium ions in milk to form calcium lactate. In young cheeses and those with high moisture content, calcium lactate is invisible, but it surfaces in hard cheeses as they age. During ageing, water moves from the centre of the cheese to the surface, carrying calcium lactate with it. When the water evaporates, the calcium lactate is left behind, forming powdery white crystals.
These crystals are completely harmless and safe to eat. They are a sign of a well-aged cheese and are desirable to many cheese enthusiasts. They are often sought after for the crunchy texture they impart to the cheese.
It is important to distinguish calcium lactate crystals from mould. Mould on cheese is usually soft and furry, and can appear as tiny hairs. If the cheese smells rotten, it is best to discard it. However, if you are unsure, you can try the touch test. Calcium lactate crystals are coarse and rough, like very fine sand, whereas mould is softer and can stick up from the surface of the cheese.
If you notice specks of blue or green mould on hard cheese, it is recommended to cut off at least one inch (2.5 cm) around and below the affected spots. Hard cheeses typically last 3-4 weeks in the fridge after opening, so it is always good to inspect your cheese to ensure it is safe to eat, regardless of the best-before date.
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Frozen cheese becomes crumbly and hard to slice due to the expansion and contraction of water during freezing and thawing
Cheese is best enjoyed fresh to maximise its flavour and texture. However, freezing cheese can be a convenient way to prolong its shelf life and reduce waste. Hard and semi-hard cheeses like cheddar, Swiss, blue cheese, and brick cheese can be frozen, but their texture will often become crumbly and mealy, and they will be harder to slice. Mozzarella, pizza cheese, and softer cheeses like Stilton or soft goat cheese are also suitable for freezing, but their texture and melting properties may be negatively affected.
When cheese is frozen, its water and fat content form ice crystals that can damage the protein structure of the cheese. Both fat and protein contribute to the texture of cheese and how it performs under heat. The water in the cheese expands as it freezes, then contracts as it thaws, weakening it and breaking it into crumbles. Thawed cheese also tends to dry out, becoming crumbly and potentially developing a mealy texture. Freezing inactivates microbes in cheese, such as bacteria, yeasts, and mould, but it does not kill them, so they may become active again when the cheese thaws.
To minimise texture changes, it is recommended to slice or shred the cheese before freezing and use it within cooked dishes. Slicing the cheese beforehand ensures that you won't have to cut it after thawing, as it won't fare well in a solid state. It is also suggested to freeze grated hard cheeses like Parmesan and Romano instead of storing them in the refrigerator, where they will keep for up to 12 months.
Additionally, the harder the cheese, the better it holds up to frozen conditions, and the flavour will be better once thawed. This is because harder cheeses have a more compact nature with less moisture, resulting in less degradation during freezing and thawing. Softer cheeses, with their higher moisture content, are more susceptible to structural damage and may turn into a pool of water upon thawing.
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Spreadable cheese lasts longer than regular cream cheese as it contains a mold inhibitor
It's important to differentiate between types of cheese when it comes to spoilage and mould. Soft cheeses like cottage cheese, cream cheese, ricotta, mascarpone, and chèvre are more vulnerable to spoilage due to their high moisture content. If mould appears on these cheeses, it is recommended to discard them as the damp environment allows mould to penetrate deeply, negatively impacting both flavour and safety.
On the other hand, harder, aged cheeses like cheddar, parmesan, and gouda can develop surface mould while remaining safe to consume. The dense structure of these hard cheeses prevents mould from penetrating as easily, and surface mould can be cut off without affecting the rest of the cheese. White specks or crystallized patches on these hard cheeses are usually calcium lactate crystals and are safe to eat.
Spreadable cheese, a type of processed soft cheese, often contains a mould inhibitor, which is why it lasts longer than regular cream cheese. These inhibitors, such as d-3-phenyllactic acid and d-3-indollactic acid, are stable over a wide pH range and can withstand heat. This prevents the growth of harmful bacteria and extends the shelf life of the cheese.
While mouldy cheese may not necessarily make you ill, it can affect the flavour negatively. It is always recommended to inspect your cheese, regardless of the best-before date, and cut off at least one inch around and below any mould spots on hard cheeses. Fresh soft cheeses with mould should be discarded, while mould on soft cheeses like Brie can be removed by cutting away a quarter of an inch from the surface.
Additionally, proper storage and timely consumption are crucial to preventing cheese from spoiling. Soft cheeses typically last 1-2 weeks in the fridge after opening, while hard cheeses can last 3-4 weeks.
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Frequently asked questions
Cheese doesn't get hard on the table because it is best stored at a consistent temperature, and the temperature of a room can vary.
The ideal temperature for storing cheese is between 1.7°C and 7.2°C (35°F to 45°F). However, this varies depending on the type of cheese. Soft and fresh cheeses should be stored between 1.7°C and 3.3°C (35°F to 38°F), while hard and aged cheeses can be stored at slightly higher temperatures of between 4.4°C and 7.2°C (40°F to 45°F).
The length of time cheese can be left out of the fridge depends on the type of cheese. Hard cheeses, such as cheddar and Parmesan, can be left out longer than soft cheeses, such as mozzarella or cream cheese. Generally, soft cheeses should be left out for no more than two hours.
Cheese should be brought to room temperature before serving because it allows the fat molecules to relax and release strong, flavourful aromas that cannot be experienced when the cheese is cold.
