Frederic Melton
Cheese is best enjoyed at room temperature, but how long can it be left out of the fridge before it goes bad? The answer depends on the type of cheese and the temperature of the room. Hard cheeses like Cheddar, Parmesan, and Gouda have lower moisture content, so they can be left out for longer—up to four hours according to some sources, or even 24 hours if the room is cool. Soft cheeses like Brie, Camembert, and Queso Fresco are more perishable and should be discarded if left out at room temperature for more than two hours.
| Characteristics | Values |
|---|---|
| Ideal time at room temperature before serving | 20-30 minutes |
| Maximum time at room temperature | 2 hours |
| Maximum time at room temperature if temperature is above 90°F (32°C) | 1 hour |
| Maximum time for hard cheeses like Cheddar, Gouda, and Parmesan | 4 hours |
| Maximum time for soft cheeses like Brie, Camembert, and Queso Fresco | 2 hours |
| Ideal room temperature | 20-22°C (68-72°F) |
| Maximum time for pasteurized cheese | Days |
| Maximum time for cheese to be left out of the fridge | 4-8 hours |
| Maximum time for hard cheeses like Parmesan | 24 hours |
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What You'll Learn
How long cheese can be left at room temperature
Soft Cheeses
Soft cheeses such as Brie, Camembert, Queso Fresco, and Mozzarella have a higher moisture content, which provides more opportunities for bacteria to grow, making them more perishable. These cheeses should be left out at room temperature for no longer than two hours. If left out for longer than two hours, it is recommended to discard them.
Hard Cheeses
Hard cheeses like Cheddar, Parmesan, Gouda, and Swiss have a lower moisture content, making them less susceptible to bacterial growth. These cheeses can be left out at room temperature for up to four hours and then rewrapped and placed back in the refrigerator. Hard cheeses can typically be left out for longer periods without posing a health risk, but the quality and taste may deteriorate over time.
Temperature Considerations
The ideal temperature range for cheese to be left out is between 68–72 °F (20–22 °C). At temperatures above 90 °F (32 °C), the limit for leaving cheese out reduces to one hour.
Aging and Pasteurization
Aged cheeses can stay out for longer periods, sometimes up to a day, assuming the room temperature is cool. Pasteurized cheeses can theoretically be left out for several days without causing food poisoning, although their appearance and texture may suffer.
In summary, the length of time cheese can be left out at room temperature varies depending on the type of cheese and the temperature of the room. Soft cheeses should be left out for no longer than two hours, while hard cheeses can be left out for up to four hours and sometimes longer without significant safety risks, although their quality may decline.
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The impact of room temperature on cheese quality
Hard Cheeses
Hard cheeses, such as Cheddar, Parmesan, and Gouda, have a lower moisture content, which makes them less susceptible to bacterial growth. These cheeses can generally be left out at room temperature for longer durations, often up to four to eight hours, without significant safety concerns. However, the quality and taste may still be impacted, as hard cheeses can become dry, crumbly, and less flavourful when exposed to warmer temperatures for extended periods.
Soft Cheeses
Soft cheeses, such as Brie, Camembert, and Queso Fresco, have a higher moisture content, providing more opportunities for bacteria to grow. Therefore, they are more perishable and should be discarded if left out at room temperature for more than two hours. Soft cheeses are more likely to develop an unpleasant smell, a slimy texture, discolouration, or mould if left out for too long.
Pasteurized Cheese
Pasteurized cheeses, such as American cheese, are designed to withstand longer periods without refrigeration due to their blend of ingredients and heat treatment. Theoretically, pasteurized cheese can be left out of the fridge for several days without posing a health risk. However, it may not look its best, as cracks may appear, and the cheese may become rubbery.
Temperature Considerations
The ideal temperature for cheese tasting is considered to be around 20–22 °C (68–72 °F), as this temperature allows the fat molecules in the cheese to relax and release their full flavour and aroma. However, if the room temperature exceeds 32 °C (90 °F), the safe window for leaving cheese out decreases to one hour or less.
Preventing Spoilage
To prevent spoilage and maintain cheese quality, it is recommended to wrap cheese tightly in wax or parchment paper and store it in an airtight container in the refrigerator. Taking cheese in and out of the fridge should be avoided, as this can accelerate spoilage. When serving cheese, it is best to remove it from the fridge at least 20–30 minutes beforehand to bring it to room temperature for optimal flavour.
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The impact of room temperature on cheese flavour
Room temperature has a significant impact on cheese flavour. Cheese is best enjoyed at room temperature, which allows the fat molecules to relax and release their flavours and aromas. When cheese is cold, these molecules contract, making it challenging to determine its flavour. Ideally, cheese should be allowed to reach a temperature of around 20–22 °C (68–72 °F) before serving. This temperature range is close to the human body temperature, allowing for a more enjoyable tasting experience.
Different types of cheese have varying moisture contents, which affects their perishability and flavour retention at room temperature. Soft cheeses, such as Brie, Camembert, and Queso Fresco, have higher moisture content, making them more perishable. They should be consumed within one week of opening and should not be left out at room temperature for more than two hours. Leaving soft cheeses out for extended periods can lead to spoilage, indicated by a slimy texture, a yellowed colour, mould, sourness, or an ammonia scent.
On the other hand, hard cheeses like Cheddar, Parmesan, and Gouda have lower moisture content, making them less susceptible to bacterial growth. They can be left out at room temperature for longer durations, up to four hours, without significant safety concerns. However, it is important to monitor for signs of spoilage, such as unpleasant smells, slimy surfaces, dark spots, dryness, cracks, or mould.
Aged cheeses, such as those hung in Italian markets, can remain out of refrigeration for extended periods, even up to a day, as long as the environment is cool. Pasteurized cheeses, like American cheese, are designed to withstand longer periods without refrigeration due to their blend of ingredients and heat treatment.
While room temperature enhances cheese flavour, it is important to be mindful of food safety. Cheese should not be left out at room temperature for more than two hours, and this duration is reduced to one hour if the temperature exceeds 90°F (32°C). Additionally, once cheese is removed from refrigeration, it should not be continuously placed back in and out of the fridge, as this can lead to quicker spoilage.
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The impact of room temperature on soft cheeses
Soft cheeses, such as Brie, Camembert, Queso Fresco, and Mozzarella, have a higher moisture content than hard cheeses. This makes them more perishable and susceptible to bacterial growth when left at room temperature.
The U.S. Department of Health advises that soft cheeses should not be left out at room temperature for more than two hours. If the temperature is above 90°F (32°C), this limit is reduced to one hour. Exceeding these limits may not only impact the quality and taste of the cheese but also increase the risk of foodborne illness due to bacterial growth.
Soft cheeses that have been left out at room temperature for too long may exhibit signs of spoilage, such as a slimy texture, a yellowed colour, mould, sourness, or an ammonia scent. If any of these signs are present, the cheese should be discarded immediately.
However, it is important to note that the impact of room temperature on soft cheeses also depends on the specific cheese variety, the temperature of the room, and other factors. Some sources suggest that soft cheeses can be left out at room temperature for longer than two hours without significant safety risks, especially if the room temperature is cooler. Additionally, certain soft cheeses, such as Brie, benefit from being allowed to warm up at room temperature before serving to enhance their flavour and texture.
In summary, while soft cheeses can be left out at room temperature, it is crucial to monitor the time and the cheese's condition. Adhering to recommended time limits and being vigilant for signs of spoilage will help ensure the cheese's safety and quality.
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The impact of room temperature on hard cheeses
Room temperature is generally considered to be around 20–22 °C (68–72 °F). At this temperature, hard cheeses can be left out for extended periods without becoming unsafe to eat, but the quality and taste may change. Hard cheeses have a lower moisture content, which makes them less susceptible to bacterial growth and spoilage. However, they are still susceptible to drying out and losing their flavour, becoming crumbly, bland, and dry.
The length of time that hard cheese can be left out depends on the specific type of cheese and the temperature of the room. For example, Parmesan and other hard cheeses with low moisture content can be left out for up to 24 hours at 70°F or colder, according to research from the Wisconsin Center for Dairy Research. On the other hand, a young cheddar is more vulnerable and may start to dry out and develop an oily surface after just a few hours.
At room temperature, hard cheeses will start to dry out and may become crusty, crumbly, and greasy. This can affect the flavour and texture of the cheese, making it less appealing to eat. However, this process can take several hours, and hard cheeses can generally be safely left out for longer than softer cheeses.
To slow down the deterioration of hard cheese at room temperature, it is recommended to wrap the cheese well and store it in a cool place. If the cheese has been left out for an extended period and has dried out, it can be wrapped in foil and frozen for use in cooked dishes.
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Frequently asked questions
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. However, some sources suggest that cheese can be left out for up to four to eight hours and still be safe to eat. Hard cheeses like Parmesan can be left out for up to 24 hours, while soft cheeses like Brie should be discarded after two hours.
Cheese should be brought to room temperature before serving to enhance its flavour. When cheese is cold, the fat molecules contract, making it difficult to taste the flavour. At room temperature, these molecules relax, releasing strong and flavourful aromas.
The most common form of spoilage on cheese is mould, which can grow even in the fridge. Spoiled hard and semi-hard cheeses may display an unpleasant smell, a slimy surface, dark spots, dryness, cracked areas, or mould. Spoiled soft cheeses may display a slimy texture, a yellowed colour, mould, sourness, or a scent of ammonia.
