Kamil Perry
Whether cheese will spoil depends on a few factors, including the type of cheese, how it's stored, and the temperature of its surroundings. Soft cheeses like mozzarella, brie, and cream cheese have a higher moisture content and are more perishable, so they should be discarded if left unrefrigerated for more than two hours. Harder cheeses with lower moisture content, such as cheddar, Swiss, and Parmesan, can last longer at room temperature, but even these are not recommended to be left out for more than four hours. Some sources suggest that hard cheeses can be safe to consume unrefrigerated for much longer periods, especially if stored in specific ways, such as in wax or brine.
| Characteristics | Values |
|---|---|
| Whether cheese will go bad if unopened and unrefrigerated | Depends on the type of cheese, how it's stored, and the temperature of the environment |
| How long soft cheeses can be left unrefrigerated | 2 hours, according to most sources; some sources say 8 hours or more is still safe but may impact taste and quality |
| How long hard cheeses can be left unrefrigerated | Longer than soft cheeses; some sources say 2 hours, others say 4 hours, while some say it can last indefinitely at the right temperature |
| Factors affecting how long cheese can be left unrefrigerated | Moisture content, freshness, type of cheese, presence of a rind, acidity, salt content, temperature, and whether it's been cut or sliced |
| Signs that cheese has gone bad | Bad smell, slimy surface, dark spots, dryness, cracks, or mold |
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What You'll Learn
- Soft cheeses should be discarded after two hours at room temperature
- Hard cheeses can be left out longer without becoming unsafe, but the quality may change
- Fresh hard cheeses can be kept unrefrigerated for four days or more
- Feta in its original brine doesn't need to be refrigerated
- Bad bacteria and mould can grow on cut cheese, even if it's in the fridge
Soft cheeses should be discarded after two hours at room temperature
The shelf life of cheese depends on several factors, including the type of cheese, its moisture content, salt content, and the temperature of the room. Hard cheeses, such as cheddar, Gruyere, and Parmesan, can be left out for longer periods at room temperature than soft cheeses due to their lower moisture content. Soft cheeses, such as Brie, Camembert, and mozzarella, have a higher moisture content, which encourages bacterial growth and makes them more perishable.
The ideal temperature for cheese to be considered "room temperature" is approximately 20–22 °C (68–72 °F). At higher temperatures, cheese becomes more susceptible to bacterial growth and spoilage. To maintain the best taste and quality, cheese should not be left out for longer than two hours at room temperature, regardless of its type. Leaving cheese out for extended periods may impact its quality, resulting in changes to its taste, flavor, texture, and quality.
While soft cheeses should be discarded after two hours at room temperature, hard cheeses can be left out for longer durations without becoming unsafe. However, it is important to note that even hard cheeses should not be left out for more than four hours, as the quality and taste may differ. Hard cheeses can be wrapped and refrigerated for later use, even if left out for extended periods.
It is worth noting that some sources suggest that soft cheeses can be left out for up to four hours if the room temperature is at 70°F (21°C) or lower. Additionally, highly acidic cheeses like feta can last much longer at room temperature, even without refrigeration. However, to ensure food safety and maintain the best taste and quality, it is generally recommended to follow the two-hour rule for soft cheeses.
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Hard cheeses can be left out longer without becoming unsafe, but the quality may change
The length of time that cheese can be left out unrefrigerated depends on several factors, including the type of cheese, how it was made, and the temperature of the environment. Hard cheeses, such as cheddar, Parmesan, and Gruyere, have a lower moisture content and can generally be left out at room temperature for longer than soft cheeses without becoming unsafe. Soft cheeses, such as mozzarella, cream cheese, brie, and Camembert, have a higher moisture content, which creates more opportunities for bacteria to grow, making them more perishable and prone to spoilage if left unrefrigerated for more than two hours.
Hard cheeses can typically be left out at room temperature for up to four hours without becoming unsafe. However, it is important to note that the quality and taste of the cheese may change if left out for extended periods. Hard cheeses that are left out for too long may develop an unpleasant smell, a slimy surface, dark spots, dryness, cracks, or mold. These sensory indicators can be used to determine if the cheese has spoiled and should be discarded.
The formation of a rind also plays a role in preserving the cheese. When cheese is aged naturally, a hard rind forms, providing a physical and biological barrier against undesirable molds and bacteria. A fairly acidic, well-salted cheese with an intact rind can sit happily at room temperature for a long time, possibly even indefinitely if the temperature is cool enough (around 12 degrees C or 55 degrees F).
Additionally, the proper storage of hard cheese is crucial to prolonging its freshness and quality. Hard cheese should be wrapped in porous materials like wax, parchment, or cheese paper, which allow the cheese to breathe and release moisture while protecting it from low humidity in the fridge. Plastic wrap or tight, non-porous materials should be avoided as they can smother the cheese, leading to premature spoilage and the development of mold.
In summary, hard cheeses can generally be left out at room temperature for longer than soft cheeses without posing a health risk. However, the taste and quality of the cheese may deteriorate over time, and proper storage practices should be followed to maximize their shelf life.
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Fresh hard cheeses can be kept unrefrigerated for four days or more
Hard cheeses, such as Cheddar, Parmesan, and Gruyere, are aged for longer periods, resulting in a lower moisture content. This makes them less prone to spoilage from bacteria, allowing them to be kept unrefrigerated for extended periods.
Fresh hard cheeses, like other hard cheeses, can typically be left unrefrigerated for longer than the standard two hours without becoming unsafe. However, it is generally recommended not to leave them unrefrigerated for more than four hours, as the quality and taste may start to deteriorate.
Fresh hard cheeses with a well-established rind, such as those aged naturally, can be stored at room temperature for even longer periods. The rind acts as a physical and biological barrier, protecting the cheese from spoilage. When left uncut, these cheeses can likely remain unrefrigerated for at least a week or more, depending on various factors.
Additionally, certain fresh hard cheeses, like feta, are stored in brine, which acts as a preservative. These cheeses can last almost indefinitely at room temperature, similar to pickles. However, it's important to maintain the correct acidity and be aware of potential risks like listeria growth.
While fresh hard cheeses can be kept unrefrigerated for four days or more without significant safety risks, it's important to consider factors such as the presence of a rind, the aging process, and the storage method. Proper storage, such as wrapping the cheese in porous material and maintaining a cool environment, can help extend the shelf life of fresh hard cheeses.
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Feta in its original brine doesn't need to be refrigerated
Feta cheese is typically made from goat or sheep's milk and has a unique flavour, partly due to it sitting in salt water for its entire shelf life. The brine helps to preserve the moisture, stave off harmful bacteria, and contribute to the flavour. Unopened feta in its original brine can stay good for around a month without refrigeration. However, once the seal is broken, the cheese will only last for about a week unless it is returned to a brine solution.
Feta cheese in brine can be stored at room temperature, but it will eventually spoil. Listeria can grow in brine, so refrigeration is safer. Properly sealed packaging and consistent refrigeration at the correct temperature will prolong the shelf life of feta. The ideal temperature for storing feta is between 35°F and 40°F. If stored in brine, the brine solution should be replaced every couple of weeks to keep it fresh.
Some people prefer to store feta in a milk bath rather than brine, as it reduces the saltiness and makes the cheese milder and creamier. However, this method does not preserve the cheese for as long. Feta cheese is best when eaten fresh, so always check the date. If you will not be consuming it immediately, store it in an airtight container in the refrigerator.
In general, hard cheeses like cheddar and Parmesan can be left out at room temperature for longer than soft cheeses like mozzarella or cream cheese without becoming unsafe. However, the quality and taste may change, and soft cheeses pose more of a risk of spoilage, so they should be inspected closely after a couple of hours. For the best taste and quality, cheese should not be left out for longer than two hours at room temperature.
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Bad bacteria and mould can grow on cut cheese, even if it's in the fridge
Cheese is a staple in many households, but leaving it out of the fridge can lead to spoilage. While cheese can be left out at room temperature, the length of time it can be safely kept varies depending on the type of cheese and other factors such as moisture content and how it is made. Soft cheeses, such as mozzarella, cream cheese, and ricotta, have a higher moisture content and pose a higher risk of spoilage if left unrefrigerated for extended periods. These cheeses should not be left out for more than two hours and should be closely inspected for signs of spoilage, such as a bad smell, slimy surface, dark spots, dryness, or cracks. On the other hand, hard cheeses like cheddar, Parmesan, and Gruyere have a lower moisture content and can be left out for longer durations without becoming unsafe. However, leaving them unrefrigerated for too long may still impact their quality, taste, and texture.
Now, when it comes to cut cheese, even if it's stored in the fridge, it becomes more susceptible to spoilage. This is because bacteria and mould can easily grow on the exposed surfaces. While mould may not necessarily be harmful to your health, it can compromise the taste and texture of the cheese. Additionally, the type of cheese matters—harder cheeses with a lower moisture content, such as Parmesan or a crumbly, long-aged cheddar, are less susceptible to mould growth compared to softer cheeses like Havarti or mild cheddar.
To prevent mould growth and extend the shelf life of your cheese, proper storage is crucial. Avoid using plastic wrap as it can cause the cheese to take on a plasticky flavour and odour. Instead, opt for cheese bags, cheese paper, or wax/parchment paper surrounded by aluminium foil. Soft cheeses are best kept sealed in their original containers, while larger pieces of mozzarella can stay fresh longer when removed from the brining solution and wrapped in plastic. For cheeses that have been cut, you can rub the exposed surfaces with a light coat of olive, canola, or vegetable oil and store them in an airtight container in the fridge. This creates a barrier, and if any mould starts to grow, it will be on the oil, which can then be wiped off.
In summary, while cheese can be left out at room temperature for varying durations depending on its type, cut cheese even in the fridge is more vulnerable to spoilage due to bacteria and mould growth. To maintain freshness and quality, proper storage methods such as using cheese paper or oil coatings should be employed.
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Frequently asked questions
This depends on the type of cheese and the temperature of the environment. Hard cheeses can be left out for longer than soft cheeses without becoming unsafe, but the quality and taste may change. Hard cheeses can be left out for up to four hours, while soft cheeses should be discarded after two hours.
Signs of spoilage include a bad smell, slimy surface, dark spots, dryness, cracks, or mold. If the cheese has been cut or the rind is broken, it should be consumed within a week or ten days as bad bacteria and molds can easily grow.
Feta cheese in its original brine does not need to be refrigerated and can last pretty much forever at room temperature. Other cheeses stored in oil can also last a long time at room temperature.
This depends on the type of cheese and the storage conditions. Hard cheeses like Cheddar or Parmesan can last for several days to weeks unrefrigerated, while soft cheeses like Brie or Camembert have a higher risk of spoilage and should be consumed within a couple of days.
