What is the shelf life of cheese after opening the manufacturer's packaging?
Cheese is almost always found in the traditional grocery basket. It is bought for morning sandwiches or as a delicious snack for the holiday table.
It is used to create a delicious crust when baked or as a salad ingredient. Cheese is added to baked goods, pasta and even soups. They are enjoyed not only at home, but also at a picnic, at the dacha, and on the road.
It's good if you have a refrigerator at hand. What if the factory casing is opened and the product is not completely eaten? We’ll talk about the shelf life of cheese after opening the package in the article.
Content
Storage conditions
The expiration date for the sealed cheese is indicated on the sales wrapper. Once unpacked, the spoilage process inevitably begins. Let's consider possible storage options and shelf life under the proposed conditions.
The first signs of damage cheese:
- mold,
- dark spots,
- powdery coating.
Fridge
The ideal option is that the product is opened before serving, the remaining piece is placed in the refrigerator, where the temperature is set at 0...+8°C and the humidity is maintained at 85-90%. In such conditions it can be kept for 5-10 days, depending on the variety.
Cheese does not like temperature changes; it is easiest to maintain a constant cooling mode in the refrigerator.
For soft crumbly cheeses, the moisture criterion is as relevant as coolness. With cheeses Under conditions of insufficient humidity, changes occur:
- Drying.
- Weathering of the crust.
- Yellowing.
- Curing.
In the refrigerator, air exchange circulates inside the chamber, which evaporates moisture from all products.
To prevent the opened cheese from drying out, use one of the following methods:
- Place in a container with a lid.
- Wrap in wax paper.
- Place in a saucepan, covered with a cloth.
It is important to maintain not only the moisture of the cheese, but also to prevent the absorption of odors from other products. Cheese that has lost its natural aroma, even without signs of spoilage, becomes unappetizing. Individual packaging will eliminate the unwanted phenomenon.
A cold environment inhibits the growth of pathogenic microorganisms and mold colonies in fermented milk products. The slower their development, the longer the cheese remains fresh and suitable for consumption.
At room temperature
Fermented milk products contain rich microflora. For most microorganisms, a temperature of +18 degrees is favorable for life. Not only beneficial but also dangerous microbiomes for the human body multiply. Temperatures of +20...+24°C are completely unsuitable for preserving cheese in proper form.
It's not just about storing product in the kitchen. In production, in transportation vehicles, in warehouses and stores, refrigerators, cabinets, and air conditioners are equipped for cheese.
At room temperature, it is permissible to leave only the product that is served on the table during meals. If the feast lasts for 3-4 hours, and all the cheese dishes have been tried, then it is better to put the leftovers in the refrigerator.
Freezer
The freezing method is used to store leftover cheese, which will later be used as ingredients for hot dishes. Thawed cheese permanently changes its structure, becoming loose or rubbery.
To freeze the product you need to prepare:
- Grate or cut into slices.
- Place in freezer bags or containers. It is more rational to form portioned quantities so that, if necessary, you do not have to defrost the entire mass.
- Place the bags and containers in the freezer, flattened.
The preparations can be stored in the freezer for no longer than 2-4 weeks. Long-term freezing changes the product:
- moisture evaporates;
- texture changes;
- the original aroma disappears.
Features for different varieties
The recipes of cheese varieties have different contents of wet components, salt, and preservatives. The shelf life of the product after opening the original packaging depends on this:
| Type of cheese | Temperature (in °C) | Storage time | Storage method |
| Solid | +5…+8°С | 15 days | Wrap in a napkin soaked in salt water |
| Rassolny | +8°С | 1-2 months | Immerse in brine |
| With mold | +1…+6°С | 7 days | Wrap in paper, foil, keep in a warm room for several hours, once every three days. |
| Fused | +1…+6°С | 3-6 hours | In original packaging, in a container |
Read about storing blue cheese Here, fused - here.
How to extend the period?
A few tips for proper storage:
Remove the original packaging. It cannot be used as a container - harmful microflora develops on the inner walls.- Kitchen wrapping paper, film, and foil should be changed daily.
- Cheese containers are washed and wiped dry every day.
- Products with pungent odors should not be placed together; cheese absorbs other people's aromas.
- Do not place cheese close to the weeping surface of the back wall of the refrigerator. Moisture will soak the product and signs of spoilage will appear.
Conclusion
The perishable delicacy retains its benefits and nutritional value when fresh. It must be remembered that cheese was originally invented to prevent milk from souring.
It is already a product of milk fermentation that has begun. Long-term storage only continues this process. Neglecting the rules and not observing the shelf life can lead to food poisoning.
