COOKING TIP: Cold Storage of Cheese

I wanted to write a "Cooking Tip” blog post giving information to my readers about how long you can store opened packages of cheese in the refrigerator. When I started to research this topic, I found the following information. 

There are 900 - 1000 varieties of cheese produced around the world with the largest producing regions being Europe (56.7%), United States (30.1%), Asia (6.4%), Africa (4%), and Oceania (2%). The top 16 cheese consuming countries listed in the World Atlas are Denmark, Iceland, Finland, France, Cyprus, Germany, Switzerland, The Netherlands, Italy, Austria, Sweden, Estonia, Latvia, Norway, Israel, and the US. The 2019 Ranker Community, who surveyed thousands of cheese lovers, ranked their cheese preferences from 1 to 138. The Top 10 were sharp Cheddar, Mozzarella, Gouda, Parmesan Reggiano, Feta, Swiss, Provolone, Monterey Jack, Brie, and mild Cheddar. I, who really likes cheese, had eaten or had at least recognized the names of maybe 30 of the next 11-138 listings but had never even heard of the rest.

Because of what I have written above, comprehensive coverage of how to present storage times in the refrigerator for all cheeses available in the world or even only those in the Ranker Community list would almost require me to write an Encyclopedia.

Therefore, with that as Prelude, the following storage information relates to how long one can store in the refrigerator, at least to me. only some of the most popular and familiar cheeses,

For all the following storage time recommendations, the assumption is that the cheeses have been wrapped appropriately after being removed from their original wrapper and kept properly stored in the refrigerator; preferably in the drawer closest to the bottom of the refrigerator which is most consistent in temperature and humidity. Various signs of spoilage are mold, dryness, changes in texture, or“ off” or “yeasty” smell.

    CHEESE                                             STORAGE TIME/WEEKS

AMERICAN*                                                 almost forever

CREAM CHEESE                                                  2- 4

BLUE                                                                      2 - 3

BRIE                                                                       2 - 3

CHEDDAR                                                              6 - 8

FETA (in brine)                                                        3 - 4

GOUDA                                                                   4 - 9

GRUYERE                                                              6 - 8

MONTEREY JACK                                                  3 - 4

MOZZARELLA (fresh)                                             7 - 10 (days)

MOZZARELLA (loaf)                                                3 – 4

MUENSTER                                                             2 - 3

PROVOLONE                                                           2 - 3

PARMESAN                                                          up to 12

SWISS (slices)                                                          3 - 4

*American is a “processed” cheese where other ingredients are added to alter texture and flavor. These added agents significantly increase the refrigerator storage time of this product.

FREEZING: Many cheeses can successfully be frozen, e.g. Camembert, Cheddar, Edam, Mozzarella, Muenster, Parmesan, Port Salut, Provolone, Romano, Brie, etc. will all retain flavor with a freezing time of six months or less but might become crumbly when thawed.**  Semi-soft cheeses, such as Camembert and Brie which ripen over time, should be frozen when the degree of ripeness you prefer is reached. Soft cheeses: Cream, Cottage and Ricotta, can be frozen but, because of their moisture content may separate or become grainy.

**To thaw, place package in refrigerator for 24 - 48 hours and use cheese in cooking or to eat within in 3 -4 days.