Hard cheese: 3–4 weeks after opening
Soft cheese: 1–2 weeks · Fresh cheese: 5–7 days · Parmesan: 4–6 weeks
Cheese is one of those foods where the type matters enormously. A block of parmesan and a pot of ricotta are both "cheese" but have wildly different shelf lives. Here's the full picture.
Cheese Shelf Life by Type
| Cheese Type | Unopened (fridge) | Opened (fridge) | Freezer |
|---|---|---|---|
| Cheddar (hard) | 6 months | 3–4 weeks | 6 months |
| Parmesan / Pecorino (hard) | 6+ months | 4–6 weeks | 6 months |
| Gouda / Edam (semi-hard) | 2–4 weeks | 2–4 weeks | 6 months |
| Swiss / Emmental | 3–4 weeks | 2–3 weeks | 6 months |
| Mozzarella (fresh, in water) | 1–2 weeks | 3–5 days | Not ideal |
| Brie / Camembert (soft) | 1–2 weeks | 5–7 days | Not recommended |
| Cottage cheese | 1 week | 5–7 days | Not recommended |
| Ricotta | 1–2 weeks | 5–7 days | Not recommended |
| Cream cheese | 2–3 weeks | 1–2 weeks | Not recommended |
| Feta (in brine) | 3–4 weeks | 1–2 weeks (drained) | 3 months |
| Pre-shredded / grated cheese | 2–3 weeks | 5–7 days | 6 months |
💡 Storage tip: Wrap hard cheese in wax paper or parchment first, then loosely in cling film. Airtight plastic alone traps moisture and accelerates mould. The paper lets the cheese breathe slightly while the plastic prevents it drying out.
Can You Cut Mould Off Cheese?
This depends entirely on the type of cheese:
- Hard cheeses (cheddar, parmesan, gouda): Yes. Cut off at least 1 inch (2.5cm) around and below the mould spot. The remaining cheese is safe to eat. Mould cannot penetrate deeply into hard, dense cheese.
- Soft cheeses (brie, camembert, ricotta, cottage cheese, cream cheese): No. Discard the entire piece. Soft, moist cheeses allow mould to spread through the whole product even when only visible on the surface.
- Shredded cheese: No. Too difficult to remove adequately. Discard the whole bag.
⚠️ Exception: Blue cheese. The blue veins in stilton, roquefort, and gorgonzola are intentional mould (Penicillium roqueforti) — safe to eat. If you see other coloured mould (green, white, pink) growing separately from the blue veins, cut that part off with 1 inch margin and discard.
Can You Freeze Cheese?
Hard and semi-hard cheeses freeze well for up to 6 months. The texture becomes slightly more crumbly after freezing, which makes them better for cooking than eating raw. Tips:
- Grate hard cheese before freezing — pull out what you need straight from frozen.
- Wrap tightly in cling film, then in a freezer bag.
- Soft cheeses (brie, ricotta, cottage cheese, cream cheese) do not freeze well — the texture breaks down significantly.
Signs Cheese Has Gone Bad
- Pink, red, or black mould on any type of cheese — discard immediately.
- Strong ammonia smell — indicates spoilage (distinct from the natural sharpness of aged cheese).
- Very slimy surface on hard cheese — surface bacteria. You can wash and dry the surface and check again, but persistent sliminess means discard.
- Separation and off smell in soft cheeses — clear sign of spoilage.
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