Q:

Does cheese need to be refrigerated?

A:

Quick Answer

Soft cheeses need to be refrigerated at all times. However, some types of harder cheese can be left at room temperature for short periods of time.

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Full Answer

Some of the many types of soft and semi-soft cheese include American, Brie, Gorgonzola, ricotta, curd, and Fontina. Hard cheeses include Romano, cheddar, Parmesan, and Asiago.

Cheeses that need to be refrigerated should be kept at temperatures of 35 to 40 degrees Fahrenheit. The shelf life of cheese is extended when wrapped properly. Cheese can be frozen, but it is not a recommended storage method. Freezing cheese can change its texture and make it harder.

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Related Questions

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    Does string cheese need to be refrigerated?

    A:

    As with any dairy-based product, string cheese should be refrigerated until it is ready to be eaten. String cheese is safe to eat for up to 2 hours before it should be refrigerated again.

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    Is it okay to freeze cheese?

    A:

    Hard cheeses can be frozen for up to 3 months according to Consumer Reports. Other types of dairy, including cream, milk, butter and yogurt may also be frozen. All food items should be frozen on or before their expiration date, and some foods may need shaking or stirring once thawed.

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    How long does cheese last?

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    The lifespan of cheese depends largely on its type as soft and processed cheeses stay fresh for one to three weeks after opening, while hard or unprocessed cheeses may retain their quality for several months after purchasing. Generally, natural cheeses that are not processed and cheeses stored in chunks, rather than shreds, stay fresh far longer than their softer or processed counterparts. Although many cheeses come with "best by" dates, proper handling and storage techniques may either shorten or lengthen the lifespans of cheeses.

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    What cheese is gluten free?

    A:

    Virtually all cheeses available for purchase at supermarkets and cheese shops are as close to gluten-free as possible, which means they all contain an undetectable level of gluten. The main ingredients in cheese are milk, rennet (a milk-curdling enzyme), and bacteria (which ferments the milk).

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