If there’s one spot in your fridge where time gets a little fast and loose, it’s probably the cheese drawer—especially for the cheese lovers out there. How long, for example, has that shard of Parmesan been there, swaddled half-heartedly in plastic wrap and buried under bags of shredded pepper jack and tubs of cream cheese? 

If you’re confident that the answer is somewhere between two weeks and who-knows-how-many months, it’s probably time for a cheese expiration primer. (And then, an excavation. Hang in there, Parm!) 

Learning how to properly store your cheese — and keeping track of how long each variety typically lasts — means less waste and better snacking. Here’s how to make cheese last in the fridge.

How long does cheese last in the fridge?

The higher the moisture content, the more perishable the cheese. This is why soft and fresh cheeses require a bit more vigilance than aged cheese, but even firm cheeses eventually go back to the big wheel in the sky after a few weeks.  

Soft cheese and semi-soft cheese 

Soft cheeses like ricotta, mozzarella, feta, Brie, and some types of blue cheese, and semi-soft cheeses like pepper Jack, Muenster, and Fontina are best when enjoyed fresh, when their delicate or dynamic flavors are clearest. 

Unopened

When soft or semi-soft cheese is unopened it’s best to abide by the best-by date on the package. (Remember, best-by and sell-by dates indicate quality, not food safety, so always give cheese a thorough inspection if you’re consuming it after the printed date.)

Opened

Once opened, soft cheeses will last around a week in the refrigerator when wrapped properly. Wrapping that’s too loose can dry out soft cheeses and risk contamination from other food items in the fridge (you don’t want a rogue, leaky bag of marinating raw chicken making its way into the wrapping, for example).

How to store soft and semi-soft cheese

Instead of plastic wrap, which traps moisture (turning the surface slimy) and accelerates the oxidation process by exposing cheese to light (which can impact flavor), choose packaging that allows cheese to breathe, like wax paper, parchment paper, or cheese paper, then store your wrapped cheese in an airtight container to prevent if from drying out. If you prefer to store cheese in its original plastic packaging to keep track of the details, just make sure to seal it in an airtight container like a Ziploc bag or Tupperware. 

Keep fresh cheese like mozzarella and feta in brine between uses. If you already drained your package and have unexpected leftovers, simply cover your remaining cheese with cold water or olive oil and seal in an airtight container. This will extend your cheese’s shelf life by another three to five days.

Avoid freezing soft cheeses since they’ll turn mealy and crumbly —unless you’re eventually intending to bake them, like a pastry-wrapped wheel of brie. Make sure freezer-bound cheese is well-wrapped, and it will last for up to six months.

Semi-hard and hard cheeses 

Semi-hard and hard cheeses like Gouda, cheddar, Manchego, Gruyère, and Parmesan have a lower moisture content and higher salt content than soft cheese. This, combined with an intense aging period, aids in their overall preservation and gives them a boost of longevity in the fridge. 

Unopened

Unopened, hard cheeses like Parmesan or blocks of cheddar will last six months in the fridge, per the USDA. Well-wrapped Parmesan and similar hard cheeses may also be kept at room temperature for a few days (as they are in most grocery stores) with no adverse effects.

Opened

Once opened, whole, shredded, and grated hard cheeses will last at least three to four weeks in the refrigerator, provided proper storage techniques.  

How to store semi-hard and hard cheese

Wrap hard cheeses in wax paper, parchment paper, or cheese paper, then store them in an airtight container like a Tupperware or Ziploc bag. If you have many types of cheese in rotation, consider labeling each with the name of the cheese and the best-by date.

Unlike soft cheeses, chunks of hard cheeses keep well in the freezer for six months. (Large pieces are better suited for this than pre-cut slices.) Store them wrapped; then to defrost, place the wrapped cheese on a plate or in an open container in the refrigerator and let it thaw gradually, which can take anywhere from one to two days. 

3 clear signs cheese has gone bad

Determining whether cheese has expired usually comes down to one or a combination of three factors: visible mold, smell, and texture. 

1. Mold

Mold has a harder time (no pun intended) spreading in hard cheeses than it does in soft cheeses, so you can cut away green, blue, or gray mold spots from the surface of hard cheese without impacting the safety of the remaining cheese. 

The high moisture content of soft cheeses, however, makes it easy for mold and bacteria to spread beneath the surface, meaning it’s no longer safe to eat: discard spreadable cheeses, tubs of cheese like ricotta, and bags of shredded cheese once mold appears. Always throw out any cheese with red or black mold.

2. Smell

Your senses are one of the best indications of quality in cheese, which is why it’s always a good idea to familiarize yourself with any cheeses you buy relatively soon after you bring them home. Noting the smell of a cheese at its freshest will help you set a baseline for the next time you give it a cursory sniff. 

What counts as an “off” smell will vary between cheeses. Mozzarella, for example, shouldn’t smell yeasty. Funky blue cheeses like Roquefort might singe your nose hairs on a good day, but they should never have a sour smell, like that of ammonia. Getting to know your cheese at its best will tip you off when it starts transitioning to its worst.

3. Texture and taste

Texture is another sign that cheese has gone bad (although ideally you’ve seen or smelled a sign of spoilage before consuming it). Building familiarity with the texture of a cheese once you buy it will help you discern whether something’s off. In general, if the cheese is weeping moisture, or has turned brittle and dry, it has likely gone bad. 

Taste is also indicative of spoilage, but it should be the last line of defense. If a cheese has undergone a significant change in flavor (think from mild to sharp, or nutty to sour) it has likely gone bad—and you’ll know before you put it in your mouth. No need to panic if you do take a bite and realize things are awry: just get rid of the rest. 

What to do with cheese that has gone bad

Dairy is technically compostable, but tossing uneaten cheese into your kitchen compost — or even a backyard pile — can attract unwanted pests and critters to the party. If your cheese has reached the end of its brief but brilliant life, toss it in your  Mill food recycler instead, where it can be pre-processed into dry, odorless food grounds along with the rest of your home’s uneaten food scraps: perfect fodder for a home compost pile city-run composting service, or even DIY chicken feed. 

Sources:

1. Epicurious: “How to Buy and Store Mozzarella Like a Pro.” May 26, 2016. https://www.epicurious.com/ingredients/how-to-buy-and-store-mozzarella-like-a-pro-article

2. U.S. Department of Agriculture: “How long can you keep dairy products like yogurt, milk, and cheese in the refrigerator?” May 17, 2024. https://ask.usda.gov/s/article/How-long-can-you-keep-dairy-products-like-yogurt-milk-and-cheese-in-the-refrigerator