Cheese – a favorite product of most people. To this day, there is debate about in which part of our planet this exquisite delicacy was invented. Its history goes back thousands of years, and the first mentions date back to 8 thousand years BC. Currently, there are more than 2000 varieties of dairy products, among which everyone can find a product to their liking. And in order not to lose its piquant taste and unsurpassed aroma over time, you need to know how long cheese can be stored in the refrigerator.
Let's find out!
How long does cheese last in the refrigerator?
The duration of storage directly depends on the type, quality and compliance with the recommended rules established by GOST and SanPiN.
The general requirements are:
- Lack of sunlight.
- Relative humidity of at least 85%.
- Temperature – 0-4°C.
Based on the above points, a refrigerator is the optimal storage option with the exception of the top shelves or door.
The period of safe use differs significantly for different types of dairy products according to classification, so we will dwell on each of them separately.
Hard and semi-hard cheeses
Hard rennet varieties have a crystalline structure, they are hard and crumbly, they ripen longer and therefore have a slightly longer shelf life compared to semi-hard varieties. The latter are more popular in everyday life, often used for cooking (pizza, spaghetti, etc.) or as a separate snack.
It is allowed to store solid types in the refrigerator in a closed container for up to six months, after opening - up to 14 days. Semi-hard varieties are recommended to be kept in the refrigerator for no more than 4 months, and after opening, consumed within 1-2 weeks.
Hard and semi-hard cheeses include Russian, Gouda, Poshekhonsky, Dutch, Maasdam, Lambert, Vityaz, Edam, Tilsiter, King Arthur, French Roquefort, Italian Parmesan and Dor Blue, English Cheddar.
Soft cheeses
The creamy, curd consistency and the lack of additional processing significantly reduce the shelf life of soft cheeses. In a closed container it is 1.5 months, in an open container – 3 days.
Soft ones include Adyghe, Castello, Philadelphia, Camembert, Brie, Kaymak, Mascarpone, Ricotta, Roqueforti, Gorgonzola, Serra da Estrela, Cremette.
Brine cheeses
Brine cheeses are made from the milk of various animals (cow, goat, sheep), and their mixtures. Maturation occurs in a special brine or whey, giving the product a specific salty taste and layered consistency.
It is stored in a vacuum from 2 weeks (Suluguni, Ossetian, etc.) to 2 months (cheese cheese). The opened package of the delicacy must be consumed within 7-10 days. To preserve its properties, it must be completely placed in brine or salted water.
Brine varieties include feta cheese, Suluguni, Imereti, Mozzarella, Ossetian, Burrata, Stracciatella, Feta, Halloumi, Chanakh, Sirtaki, Chechil (pigtail), Fetaxa.
Processed cheeses
Processed cheeses include sausage and spreadable cheeses. Often the composition contains flavor enhancers and vegetable fats.
Based on this, the shelf life can be 1 year. Once opened, store in the refrigerator for a maximum of 1 week (pasty sausages) and up to 2 weeks (smoked sausages).
These include: President, Hochland, Almette, Violette, Friendship, Amber.
Blue cheeses
A wheel of soft cheese with white or blue mold can be stored in the refrigerator for no longer than a month.
To ensure maximum shelf life, wrap it in aluminum foil or wax paper and place it in a container with a lid. This is also done to prevent the spread of mold spores and the absorption of a specific smell by other food.
Brie, Dor Blue, Gorgonzolla, Roqueforti, Camembert - all these are delicacies with mold.
Homemade cheeses
The homemade product is stored in the refrigerator for no more than 3-5 days.
It is recommended to first place a self-made product in a glass or enamel container.
Special types of cheeses
Tofu is produced from soybeans using special technologies.
The storage period in vacuum packaging is 2-3 weeks. After opening, it must be placed in a container with water, changing the water every day, for no more than 7 days.
If you decide to freeze tofu, remember that it may turn yellow in the freezer from low temperatures, but will return white immediately after proper defrosting.
Grated and sliced cheeses
Vacuum grated and sliced cheeses can be kept in the refrigerator until the expiration date.
If the package is opened, it is recommended to consume the milk product within 3-5 days.
Calorie content
Its calorie content will depend on the fat content of the milk from which moldy cheese is made.
Per 100 g of product:
- Blue cheese with mold – 362.6
- Dor Blue – 354
- Roquefort – 335
- Bayern blue – 450
- Cheese with white mold – 290
- Hermelin – 204
- Blue cheese – 354
Certain types of moldy cheese, made according to your own recipes, will have a different calorie content and ratio of fats, proteins and carbohydrates.
Can cheese be stored in the freezer?
Using the freezer as storage space is possible, but not recommended. Exposure to low temperatures leads to a decrease in organoleptic properties, deterioration of consistency, and loss of taste. The frozen product is subsequently used exclusively as part of dishes (fillings, soups, sauces).
If you suddenly have a large supply of cheese that has expired, put it in a special freezer bag, foil or cling film. Then place the bundle in the freezer for no more than 2 months. This method should be used in exceptional cases. Defrosting should occur smoothly; there is no need to immediately place the product in heat.
General rules for storing cheese
Craft cheese is distinguished by the absence of artificial preservatives, therefore, like all natural products, it has a short shelf life. Cheese does not tolerate sudden changes in storage conditions. It must be protected from moisture and dryness, open sun and temperature changes.
In a city apartment, cheese will have to be stored in the refrigerator, but the ideal place to store the product is a separate ventilated cellar with a low temperature of −4 to 0 degrees and a humidity of about 90%.
Soft, semi-hard and hard cheese in whole heads can be stored for a long time even in a household refrigerator (up to 2–4 months). The cheese is protected from drying out and spoilage by a natural crust or a wax (latex) protective coating. Today we will talk about the features of storing cheese not in whole heads, but cut into pieces.
There are several general storage rules.
- Store different types of cheese separately to prevent flavors from mixing.
- Cling film is not the best material for storing cheese. It creates conditions for high humidity and can provoke the development of pathogenic microflora, especially during long-term storage. But if you have no other options but to wrap the cheese in cellophane, then wrap the cheese with a piece of refined sugar. It will absorb excess moisture.
- The optimal temperature for storing cheese is from −2 to +6 degrees. Any home refrigerator can easily provide a temperature of 3–5 degrees; this is quite enough for storing most types.
- The larger the piece of cheese, the longer it will last.
- The main problem with a conventional household refrigerator is changes in humidity and temperature, which can damage the taste of cheese. Therefore, it is best to have a separate drawer for cheese, just like for vegetables and fruits. He'll be safer there.
- The place for cheese is in the lower section of the refrigerator. If the refrigerator has a “cellar” compartment, then store the cheese in it.
Each type of cheese has its own storage rules and features, and I will talk about them further.
Can cheese be frozen?
I do not recommend using blast freezing for homemade cheese. Only for very dense varieties with a perfectly uniform structure, and then only as a last resort. The remaining types are guaranteed to lose texture and aroma, since when frozen, microcrystals of ice are formed, which disrupt the structure of the cheese, and when defrosted, impart excess moisture to it.
These experts know exactly how and where to store cheese!
Shelf life of cheese depending on packaging
Packaging has a significant impact on the shelf life of the delicacy. For example, in a paraffin coating it is stored for a month longer than in a polymer shell.
Closed packaging
Closed vacuum packaging, the head in wax or polymer film allows you to preserve the product until the expiration date specified by the manufacturer, subject to the required temperature conditions.
Open packaging
Cut cheese by weight without coating, not packaged in a special wrapper, is not recommended for long-term storage in a refrigerator, since it absorbs foreign odors, gets airy, and can dry out.
Therefore, the terms are minimal: 1-5 days depending on the type.
Place it in a special dish - a cheese pan - to prolong the possibility of eating it.
Wrapped cheeses
A fresh cut product, packaged in a store or independently wrapped in wax paper, foil, or cling film, should retain its taste for the period indicated on the package.
General recommendations
When storing cheese, follow the general rules and tips:
- High humidity. The humidity level should not fall below 85-90%, otherwise a dry crust will appear on the cheese, and it will gradually begin to dry out and crumble.
- Low temperature. The best storage temperature is from +2 to +8 degrees Celsius, but some varieties are stored at higher temperatures.
- Separate storage of different varieties. Even different types of hard cheese cannot be stored together, since they have different compositions and preparation characteristics, which is why the characteristics of their storage differ.
- Compliance with storage periods. When unpacking your cheese, label it to help you keep track of the product's expiration date.
- Avoid storing cheese with strong-smelling foods. For example, smoked fish will quickly saturate the delicacy with its smell, and you will not be able to enjoy its taste.
If you notice that a small piece of cheese has mold or a dry crust, you can carefully cut off this part with a knife and try a clean part of the product. If there is no change in taste, you can continue to consume it and use it in cooking.
What to do with dried or moldy cheese
Many people doubt whether it is possible to eat cheese that is moldy or dried out. If we are talking about soft, melted, pickled varieties, such a product should be thrown away immediately, since mold pores penetrate deep inside, multiply quickly in a favorable environment and can lead to serious poisoning.
If the hard or semi-hard variety has dried out, the best option would be to grate it and add it to your favorite dishes, such as garlic and mayonnaise snacks, pasta or pizza. You can try to save a piece of moldy cheese. To do this, you need to look at the color of the mold that has formed. If it's black, throw it away immediately. A green, yellow or white tint indicates the initial stage of the lesion, so you can cut off the damaged part with a margin of 0.5 cm and treat the cut with a strong saline solution.
Potential dangers and contraindications
The main danger of mold cheeses is individual intolerance to penicillin and infection with listeria with low immunity. You should also not eat cheese if you have the following diseases:
- fungal, including thrush;
- arthritis, polyarthritis;
- asthma, neurodermatitis.
You should use the product very carefully if you are obese or prone to swelling due to high salt content, especially in varieties with blue mold.
You can learn a few more interesting facts about the benefits and potential harms of blue and white mold cheese from the following video:
Which varieties should not be stored together?
It is forbidden to keep different species together, because each has a unique smell and taste, and is also easily saturated with foreign odors.
Be sure to read:
How to store fresh and dry yeast, can it be frozen?
Each type must be stored in individual packaging. This will prevent the absorption of odors from neighboring dishes and will not allow other products to be saturated with their smell.
