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Whether serving charcuterie and cheese for a social gathering or enjoying a gourmet cheese selection for happy hour, you may have wondered how long cheese can be left out of the fridge before spoiling. While most cheese can stay fresh for two hours at room temperature before bacterial growth begins, how long a cheese lasts depends on variables like moisture content, how it was processed, and environmental conditions.
This comprehensive guide from our experts at The Meal Kit Review breaks down the science behind cheese preservation to help provide specific guidelines for serving different cheese varieties and helpful tips on proper cheese handling so you can enjoy your favorite cheeses while minimizing any risk of foodborne illnesses.
Does Cheese Go Bad if Left Out?
Cheese can spoil at room temperature, but the rate depends on the type and environment. Harder cheeses like Parmesan and cheddar are more stable due to low moisture and high salt, which inhibit bacteria and keep them fresh for a few hours. Softer cheeses like brie and camembert are more perishable and should be refrigerated immediately.
Environmental factors like temperature and humidity greatly affect freshness. Warmer, humid conditions accelerate spoilage, while cooler, drier environments slow it down. Proper storage, such as wrapping cheese in wax paper and placing it in a breathable container, can extend its shelf life.
Refrigeration is essential for softer varieties, but some aged cheeses, like Parmigiano-Reggiano, can last longer at room temperature if stored in a cool, dark place. Storage practices and the environment significantly impact cheese safety and longevity.
What Makes Cheese Spoil at Room Temperature?
Several factors cause cheese to spoil at room temperature, including bacterial growth, moisture content, environmental conditions, and oxygenation. Let’s look at how each of these factors contributes to cheese spoilage and what you can do to prolong the freshness of cheese.
Bacterial Rapid Growth
Bacteria thrive at room temperature. They rapidly multiply and break down the proteins and fats in the cheese, changing its flavors and textures over an extended period of time. Limiting the amount of time cheese is kept at room temperature can help prevent harmful bacteria from developing.
Moisture Content Rising
When the moisture content rises from humidity and the temperature increases, the structure of the cheese changes. Microbial growth speeds up in the presence of water, which breaks down a cheese’s texture. Softer cheese-like brie is especially susceptible to this and requires stricter temperature and humidity control.
Environmental Temperature Fluctuations
Frequent temperature changes, like bringing cheese in and out of the fridge, will weaken its structure and cause more rapid spoilage. Temperature fluctuations cause repeated condensation and evaporation changes that dry out, crack cheese, and shorten its shelf life. Keep cheeses in a stable storage environment to prevent premature spoilage.
Oxygen Exposure Damage
Oxidation is another factor that can cause chemical reactions in fats and proteins when exposed to air. These changes result in mold growth, rancidity, off-flavors, and discoloration. Storing cheese in wax-coated paper can slow this process and prolong its freshness.
Tips for Keeping Cheese Fresh as Long as Possible Without a Refrigerator
It is possible to use traditional and modern techniques to keep cheese fresher longer, even without refrigeration. Protective barriers against spoilage can maintain a cheese’s quality. Let’s examine some of the most common methods.
Vacuum-Sealed Storage Methods
As we have seen, oxidation can quickly break down and degrade a cheese’s structure. Using a vacuum seal removes the oxygen and creates an anaerobic environment that slows bacterial growth and the spoilage rate. It also protects the cheese from contaminants and moisture loss, keeping it fresher for longer.
Wax-Wrapped Protective Covering
Traditionally, cheese was coated in a food-safe wax to create a protective barrier that prevents moisture loss and oxidation while allowing it to age naturally. Using modern wax-coated paper or storage materials can help protect cheese in the same way and extend its shelf life.
Cool Dark Storage
Mimicking some of the characteristics of refrigeration can slow bacterial growth and spoilage. Keeping cheese in a cool and dark environment like a cellar or basement can provide more stable conditions to keep the cheese fresher longer, much like a traditional cheese cave was used in the past.
Oil-Preserved Hard Cheese
The traditional Mediterranean technique of dipping a hard cheese in olive oil creates a perfect anaerobic environment that prevents mold growth. It also imparts a lovely flavor to the cheese that works well with varieties like pecorino.
Breathable Paper Wrapping
Using breathable paper wrapping can help maintain freshness by allowing proper airflow while protecting the cheese against excessive moisture loss. Cheese or parchment paper works well and maintains optimal humidity levels, particularly for softer cheeses.
Temperature-Controlled Environment Storage
We have seen how temperature changes break down cheese structure and promote bacterial growth. Maintaining consistent temperatures is important and can be done with insulated coolers, storage containers, and passive cooling techniques. These methods are beneficial for short-term storage in warmer climates.
How Can You Tell Cheese Has Gone Bad?
So, how can you tell if a cheese has gone bad? Spoiled cheese can harbor harmful bacterial growth and food-borne illnesses, making recognizing the common signs of spoilage essential. Here, we will evaluate several key signs, including discoloration and changes in odors and textures.
Strange Discolored Spots
If you notice unusual discoloration or spots, they could signify bacterial contamination. They differ from normal aging spots and usually appear pink, brown, or black in color. If you notice these types of spots or other abnormal discoloration, it is best to discard the cheese, as it could be a sign of harmful chemical reactions.
Unusual Strong Odors
Different cheeses that are naturally aged have aromatic and developed strong smells, but certain aromas, like those that are putrid or ammonia-like, can be a sign of chemical degradation and dangerous bacterial growth. Rancid-smelling cheese is a sure sign it should be discarded.
Slimy Surface Texture
When protein breaks down from bacterial overgrowth, cheese develops a sticky or slimy texture. These abnormal surface changes indicate spoilage, and it is best to avoid cheese with a strong textural change.
Dried-Cracked Appearance
While some surface drying is normal, excessive dryness or cracking can indicate that the cheese was improperly stored. Cheese is no longer fresh when normal aging processes cross into harmful dehydration and crystallization.
Moldy Green Growth
Mold can be difficult to evaluate as some molding is intentional and a part of aging and development. However, if you notice fuzzy green, blue, or black patches that were not a part of the original cheese-making process, this is a clear sign of mold that can cause illness and should not be consumed.
Bottom Line
Following food handling and storage guidelines carefully can help ensure cheese stays safe and more enjoyable without compromising texture and flavor. Most cheese should not be left at room temperature for more than two hours, while softer cheeses may require more immediate refrigeration, and harder rind cheese is more tolerant.
Always store cheese properly with wax-coated wrappers and storage containers to maintain its quality and flavor. Avoid temperature changes and keep cheese cool to prevent spoilage. Look for telltale signs of mold or bacterial growth to reduce the risk of foodborne illnesses, and discard any cheese that could be spoiled.
