How Long Is Cheese Good For After the Best By Date? Understanding Cheese Longevity
The best by date on cheese isn’t an expiration date; it’s a suggestion for peak quality. While some cheeses can last significantly longer than indicated, particularly harder varieties, others may spoil quickly, making it crucial to understand the factors influencing cheese longevity and how to assess safety.
Understanding “Best By” vs. Expiration Dates
Confusion often arises between “best by” dates and expiration dates. “Best by” dates, as used on most cheeses, are quality indicators, signifying when the cheese is likely to be at its optimal flavor and texture. True expiration dates, which are rare on cheeses unless mandated by specific regulations, denote a point beyond which consumption might pose a health risk.
Factors Influencing Cheese Shelf Life
The longevity of cheese after its “best by” date depends on several key factors:
- Type of Cheese: Hard cheeses, like Parmesan and Cheddar, are more resistant to spoilage than soft cheeses, such as Brie and Ricotta. This is due to their lower moisture content.
- Moisture Content: Lower moisture inhibits bacterial growth, extending shelf life.
- Salt Content: Salt acts as a preservative, retarding bacterial growth. Cheeses with higher salt content generally last longer.
- Storage Conditions: Proper refrigeration is essential. Keeping cheese at a consistent temperature below 40°F (4.4°C) is ideal.
- Packaging: Vacuum-sealed packaging or airtight containers significantly extend shelf life. Once opened, proper re-wrapping is crucial.
How to Assess Cheese for Spoilage
Before consuming cheese past its “best by” date, carefully assess it for signs of spoilage:
- Visual Inspection: Look for mold growth (other than mold-ripened varieties), discoloration, or a slimy texture.
- Smell Test: A strong ammonia-like odor is a key indicator that the cheese has spoiled. A sour or unusual smell should also raise red flags.
- Taste Test: If the cheese looks and smells acceptable, take a small bite. If it tastes off, sour, or otherwise unpleasant, discard it.
General Guidelines for Cheese Storage and Shelf Life
The following table provides general guidelines for cheese storage and shelf life after the “best by” date. These are estimates, and individual cheese may vary. Always use your best judgment based on the assessment methods described above.
| Cheese Type | Refrigerated Shelf Life After “Best By” Date (Opened) | Key Storage Tips |
|---|---|---|
| Hard Cheeses | 2-4 weeks | Wrap tightly in parchment paper and then plastic wrap. |
| Semi-Hard Cheeses | 2-3 weeks | Store in an airtight container or re-wrap carefully. |
| Soft Cheeses | 1-2 weeks | Store in the original packaging or an airtight container. |
| Fresh Cheeses | Up to 1 week | Consume quickly after opening. |
| Processed Cheeses | 2-4 weeks | Store in original packaging or an airtight container. |
Preventing Cheese Spoilage
Proper storage is key to extending the life of your cheese:
- Refrigerate Promptly: Store cheese in the refrigerator as soon as possible after purchase.
- Use Proper Wrapping: Re-wrap cheese tightly after each use. Parchment paper followed by plastic wrap is often recommended.
- Airtight Containers: Consider using airtight containers for storing cheese, especially softer varieties.
- Separate Cheese Types: Store different types of cheese separately to prevent flavor transfer and cross-contamination.
Common Mistakes in Cheese Storage
Avoiding these common mistakes can help prolong the life of your cheese:
- Storing Cheese Unwrapped: Cheese dries out and spoils quickly when left unwrapped.
- Using the Wrong Wrap: Plastic wrap alone can trap moisture, leading to mold growth. Parchment paper is often preferred as a first layer.
- Leaving Cheese at Room Temperature Too Long: Bacteria thrive at room temperature, accelerating spoilage.
- Ignoring Visual and Smell Cues: Regularly check your cheese for signs of spoilage.
Benefits of Proper Cheese Storage
Proper cheese storage not only extends the shelf life of your cheese but also:
- Preserves Flavor: Proper storage helps maintain the cheese’s original flavor profile.
- Maintains Texture: Prevents the cheese from drying out or becoming excessively hard.
- Reduces Food Waste: Minimizes the amount of cheese you have to discard.
- Ensures Food Safety: Reduces the risk of consuming spoiled cheese and potentially getting sick.
Frequently Asked Questions About Cheese Shelf Life
How can I tell if hard cheese is safe to eat, even if it has mold on the surface?
Hard cheeses like cheddar and Parmesan are relatively safe even with surface mold. Because of their low moisture content, mold typically doesn’t penetrate deeply. You can usually cut off at least an inch around the moldy area, making sure to avoid touching the mold with your knife, and the remaining cheese should be safe to consume. However, if the mold is pervasive or the cheese has an off odor, it’s best to discard it.
What about soft cheeses like Brie or Camembert? If they have mold, are they still safe?
Soft cheeses are different. If you see unintended mold (mold that isn’t part of the cheese-making process) on a soft cheese like Brie, Camembert, or Ricotta, you should discard the entire cheese. Soft cheeses have a higher moisture content, allowing mold to spread throughout the cheese more easily, potentially carrying harmful bacteria.
Can you freeze cheese to extend its shelf life?
Yes, you can freeze most cheeses, but freezing can affect the texture. Hard cheeses like cheddar freeze better than soft cheeses, which may become crumbly or watery. To freeze cheese, wrap it tightly in plastic wrap and then in a freezer bag. Thaw it in the refrigerator before using it.
Does vacuum-sealing cheese really make a difference?
Yes, vacuum-sealing significantly extends the shelf life of cheese. By removing air, it inhibits the growth of bacteria and mold. If you buy a large block of cheese, consider vacuum-sealing portions you won’t use immediately.
What’s the best way to wrap cheese after I’ve opened it?
The ideal method is to wrap the cheese in parchment paper first, then in plastic wrap. The parchment paper allows the cheese to breathe, while the plastic wrap prevents it from drying out.
Is it safe to eat cheese that has a slightly sour smell but doesn’t have any mold?
A slightly sour smell can be a sign of spoilage, even without visible mold. Trust your senses. If the smell is noticeable and unpleasant, it’s best to discard the cheese.
How should I store cheese in the refrigerator?
Store cheese in the crisper drawer or the coldest part of the refrigerator. This helps maintain a consistent temperature. Avoid storing cheese near strong-smelling foods, as it can absorb odors.
What’s the difference between pasteurized and unpasteurized (raw) cheese in terms of shelf life?
Unpasteurized cheese may have a slightly shorter shelf life than pasteurized cheese due to the absence of pasteurization, which kills harmful bacteria. However, well-aged raw cheeses can last quite a while, similar to their pasteurized counterparts. Always ensure you’re purchasing raw cheese from a reputable source.
What happens if I eat cheese that has gone bad?
Eating spoiled cheese can lead to food poisoning, with symptoms such as nausea, vomiting, stomach cramps, and diarrhea. If you experience these symptoms after eating cheese, consult a doctor.
How does the type of milk used to make the cheese affect its shelf life?
The type of milk generally doesn’t significantly affect shelf life if all other factors are equal (storage, moisture content, etc.). However, variations in milk quality and processing methods can influence the final product and its longevity.
Can I use cheese that’s past its “best by” date in cooked dishes?
If the cheese looks, smells, and tastes fine, using it in cooked dishes is generally safe, even if it’s past the “best by” date. Cooking will kill any remaining bacteria. However, if you have any doubts, it’s best to discard it.
Is it okay to store cheese at room temperature for a few hours?
While leaving cheese at room temperature for a short period (e.g., 1-2 hours) for serving is acceptable, prolonged exposure should be avoided. Bacteria grow rapidly at room temperature, so refrigerate any leftover cheese promptly.