Randy Chandler
Cheese is a beloved food product made from the milk of various animals. It is a versatile ingredient, used in everything from snacks to salads to sandwiches. But how long does cheese last? Does it ever go bad? The answer depends on the type of cheese, how it was stored, and what you're seeing or smelling. Soft cheeses tend to go bad more quickly than hard cheeses because they have a higher moisture content, creating a breeding ground for bacteria. Hard cheeses can last for several months in the refrigerator if stored properly. In general, an unopened package of cheese can last for quite some time, especially if it's vacuum-sealed. However, once cheese is exposed to air, it becomes a living, breathing organism that can continue to ripen and change texture and taste over time.
| Characteristics | Values |
|---|---|
| Hard cheeses | Last the longest, up to six months |
| Soft cheeses | Go bad quickly, within a few weeks |
| Unopened packages | Can last in the refrigerator for quite some time |
| Vacuum-sealed cheeses | Come with best-by dates |
| Moisture content | High moisture content increases the likelihood of decay |
| Grated cheeses | Riskier due to moisture content |
| Soft cheeses left out | Should be discarded after two hours |
| Hard cheeses left out | Can be put back in the fridge after four hours |
| Mould | Natural, can be scraped off firm cheese |
| Smell | Livestock urine, ammonia or chemical aroma may indicate spoilage |
| Taste | Tingling or burning sensation indicates spoilage |
| Expiration dates | Not set in stone, use common sense |
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What You'll Learn
- Soft cheeses are more prone to going bad than hard cheeses
- Hard cheeses can be left out of the fridge for longer than soft cheeses
- Cheese is a living organism, and its taste and texture will change over time
- The moisture content of cheese affects its shelf life, with drier cheeses lasting longer
- Trust your senses: sight, smell, and taste can indicate whether cheese has gone bad
Soft cheeses are more prone to going bad than hard cheeses
Cheese is a living, breathing organism, and its taste will change while it's stored in your fridge. The more moist the cheese, the more likely it is to go bad, as mould needs moisture to grow. Soft cheeses like cottage cheese, queso blanco, mozzarella, and chèvre are very moist, and tend to go bad more quickly—usually within a few weeks. They are aged for a shorter period, which allows them to retain more moisture. This high moisture content means faster bacterial activity, which requires more careful handling.
On the other hand, hard cheeses like Parmesan, Cheddar, Gouda, and Reggiano have a lower moisture content, often below 50%. They are aged for months or even years, resulting in a drier texture and more concentrated flavours. This aging process, known as affinage, allows enzymes to break down fats and proteins, intensifying the flavours. The result is a firmer texture and a richer, more complex taste palette. Hard cheeses can last up to six months in the fridge if unopened, and up to a month if opened.
If you're lactose intolerant, hard cheeses are also a better choice. The aging process allows the lactose to break down, so hard cheeses have lower levels of lactose. Soft cheeses like Brie and Camembert will have more lactose than hard cheeses.
How can you tell if a cheese has gone bad? The best tools to help you determine this are your senses, especially sight, smell, and taste. If the cheese has a strong smell of ammonia, throw it out. If it looks and smells acceptable, but you're still unsure, take a small bite. If your tongue, lips, or cheeks tingle or burn, spit it out and throw the cheese away.
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Hard cheeses can be left out of the fridge for longer than soft cheeses
The length of time cheese can be left out of the fridge depends on its type, moisture content, and freshness. Hard cheeses, such as Cheddar, Parmesan, and Gouda, have lower moisture content and can be left out at room temperature for longer than soft cheeses without spoiling. Soft cheeses, such as Brie, Camembert, and Mozzarella, are more perishable due to their higher moisture content, which provides a breeding ground for bacteria.
Hard cheeses can be left out of the fridge for up to four hours without becoming unsafe, although their quality and taste may be affected. On the other hand, soft cheeses should be discarded if left unrefrigerated for more than two hours, as they are highly susceptible to bacterial growth and spoilage.
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. However, hard cheeses can be left out for longer without posing a significant health risk. It is important to note that the overall freshness and quality of the cheese may deteriorate if left out for extended periods, regardless of the type.
To determine if cheese has gone bad, it is best to use your senses of sight, smell, and taste. Signs of spoilage in hard cheeses include an unpleasant smell, a slimy surface, dark spots, dryness, cracked areas, or mold. Spoiled soft cheeses may exhibit a slimy texture, a yellowed color, mold, sourness, or an ammonia scent. If you observe any of these signs, it is best to discard the cheese.
Proper storage practices, such as wrapping and refrigeration, are crucial to maintaining the freshness and safety of cheese. When in doubt about the safety of the cheese, it is always better to err on the side of caution and discard it rather than risk potential health hazards.
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Cheese is a living organism, and its taste and texture will change over time
Cheese is a living, breathing organism, and its taste and texture will change over time. The cultures or moulds that give cheeses their distinctive flavour are living organisms that can die and start rotting. However, unlike other foods, it can be tricky to determine if cheese has gone bad as it is often stinky and mouldy even when fresh.
Soft cheeses, such as cottage cheese, tend to go bad more quickly than harder cheeses. This is because they have a high moisture content, which provides an ideal environment for harmful bacteria to grow. Soft cheeses also ripen from the outside in, so their rind is the first part to age. As the proteins in cheese break down, nitrogen is released in the form of ammonia, which can give the cheese a bitter aftertaste.
Hard cheeses, such as cheddar, can last much longer than soft cheeses. They have a lower moisture content, which makes it harder for bacteria to grow. However, hard cheeses are more susceptible to absorbing off-flavours in the fridge, which can affect their taste over time.
Despite the differences between soft and hard cheeses, all cheeses will eventually go bad. The best way to determine if a cheese has gone bad is to use your senses. Sight, smell, and taste can all indicate if a cheese is past its prime. If the cheese has an unpleasant smell or taste, or if it makes your tongue or lips tingle, it is best to throw it out.
In summary, cheese is a living organism that will continue to change in taste and texture over time. While some cheeses may last longer than others, all cheeses will eventually go bad. By using your senses, you can determine if a cheese is safe to eat or if it has passed its prime.
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The moisture content of cheese affects its shelf life, with drier cheeses lasting longer
The moisture content of cheese significantly impacts its shelf life, with drier cheeses lasting longer. Soft cheeses, such as cottage cheese, cream cheese, and chèvre, have high moisture content, creating a perfect environment for the growth of good cultures and molds that give them their distinct flavour. However, this moisture also makes them susceptible to decay, providing an ideal environment for harmful bacteria to thrive. As a result, soft cheeses tend to go bad more quickly, with a shelf life of about a week once opened. On the other hand, drier, harder cheeses like cheddar, Alpine, and Gouda have a lower moisture content, making them more resistant to spoilage. These cheeses can last up to six months in the refrigerator and even longer if unopened and vacuum-sealed.
The difference in moisture content between soft and hard cheeses leads to variations in their texture and rate of ripening. Soft cheeses ripen from the outside in, with the outer layer becoming gooey while the centre remains firm. This process causes the rind to be the first part to age, and the release of nitrogen in the form of ammonia can result in a strong chemical aroma. In contrast, hard cheeses have a firmer texture and a slower rate of ripening, making them less prone to spoilage.
The moisture content in cheese also influences its reaction to storage conditions. Soft cheeses with high moisture content are delicate and require proper storage to maintain freshness. They should be consumed within a week and stored in a Tupperware container or plastic jar to limit airflow and slow down the growth of bacteria. In contrast, hard cheeses can be wrapped in breathable parchment paper and placed in a Ziploc bag to maintain freshness while allowing some airflow.
Additionally, the moisture content affects the presence of mould in cheese. Mould needs moisture to grow, so drier cheeses are more resistant to mould formation. While mould on soft cheeses should be avoided, it is common for hard cheeses to develop a natural rind of mould that can be scraped away without impacting the edibility of the cheese. However, if left too long, even hard cheeses can become completely covered in mould and need to be discarded.
Overall, the moisture content of cheese plays a crucial role in determining its shelf life, with drier cheeses lasting longer due to their lower susceptibility to bacterial growth, spoilage, and mould formation. Proper storage practices, such as limiting airflow for soft cheeses and regular maintenance for hard cheeses, can help extend the shelf life of cheese and preserve its flavour and texture.
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Trust your senses: sight, smell, and taste can indicate whether cheese has gone bad
Sight is one of the best ways to determine whether your cheese has gone bad. If you see mould growth, discolouration, or a slimy or greasy texture, the cheese has likely spoiled. However, it is important to note that some cheeses are supposed to have mould on them, such as Camembert, Gorgonzola, and Époisses. In these cases, the mould is desirable and safe to eat. Still, if the mould is accompanied by an unpleasant smell or taste, it is best to discard the cheese.
Smell is another crucial indicator of whether cheese has gone bad. If the cheese has a rancid, sour, or putrid odour, it has likely spoiled. Additionally, if a mild cheese like Monterey Jack or American starts to smell strong like blue cheese or Limburger, it should be discarded. Cheeses that are naturally pungent, such as blue cheese or Camembert, will have a strong ammonia smell once they go bad, similar to cat urine. A sour milk smell in soft cheeses is also an indication of spoilage.
Taste can also be a determining factor, although it is important to use caution when tasting cheese to avoid consuming harmful bacteria. Spoiled cheese can have a bitter, acidic, or unpleasantly sour taste. If the cheese makes your tongue, lips, or cheeks tingle or burn, it is likely bad and should be discarded immediately.
It is important to note that the shelf life of cheese varies depending on the type of cheese and how it is stored. Hard cheeses tend to last longer than soft cheeses, which have higher moisture content and are more prone to spoilage. Proper storage, such as vacuum sealing, can also extend the shelf life of cheese.
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Frequently asked questions
Cheese is a living, breathing organism. The cultures or molds that give cheeses their distinctive flavor are living organisms that can die and start rotting. However, cheese doesn't go bad as long as it is stored properly.
There is no single answer to this question as every type of cheese has its own shelf life. In general, hard cheeses can last up to six months, whereas softer cheeses like cottage cheese and queso blanco can last a few weeks.
The best tools to help you determine whether or not your cheese has gone bad are your senses, especially sight, smell, and taste. If your cheese has a sharp ammonia aroma, it has likely gone bad. If it passes the smell test, take a small bite. If your tongue, lips, or cheeks tingle or burn, spit it out and throw away the cheese.
Not necessarily. Mold is the "m" word in the world of cheese. It is a living thing and can be good or bad. If there is mold on your cheese, cut it off and eat the rest of the cheese if it still tastes good. However, if your cheese is covered in mold, it is best to throw it away.
Cheese should be wrapped properly and stored in the refrigerator. One way to store cheese is to wrap it in breathable parchment-type paper and then place it inside a Ziploc bag. This will keep the cheese tasting fresh and limit airflow to the cheese.
