Dairy

Most of us would be better off if we consumed more probiotics. And that’s probably why you decided to try drinking kefir in the first place, right? This dairy drink is most known for containing lots of probiotics, and the health benefits they provide.

But as a fermented product, it’s not always clear how to tell if kefir is spoiled or not, or how long you can keep it in storage. That’s where this article comes in. In it, we go through all the basic storage-related information regarding kefir. We’ll talk about spoiled kefir and how to tell if yours is okay or not, the shelf life of this dairy product, and how you should go about storing it.

If you’re new to kefir and would like to learn a bit more than what’s on the label of a kefir bottle, this article is for you. Please note that I won’t be covering making homemade kefir, as there are dozens of great resources on this topic on the Internet. Besides, most people coming here will be people who bought kefir in the supermarket, not people interested in making it on their own. With that in mind, let’s start by talking about kefir going bad.

Can Kefir Go Bad? How To Tell If Kefir Is Bad?

For starters, I want to reiterate that kefir is a fermented milk drink ([WIKI]), and as such, it has all the characteristics of other fermented products, like sauerkraut or kombucha. That means its taste, texture, and the amount of fizz will be different from batch to batch, and also change depending on the season ([LW]). So the fact that this bottle doesn’t taste or feel exactly like the other bottle from the same producer doesn’t mean it’s spoiled. Kefir is an alive and active product, and every bottle is somewhat unique.

When it comes to signs of kefir that’s gone off, there are a few possibilities. The first and most obvious is the presence of mold on top of the kefir ([YK]). It might be a noticeable fuzzy growth, or just a few pink or orange spots here and there. While I read about people who just scoop the moldy part and consume the rest, I definitely don’t recommend it. If it’s moldy, just discard it. Same thing if for some reason your kefir has separated entirely or smells off.

Another reason for getting rid of the kefir is when it turns too sour. As a living product, kefir becomes stronger in taste and potency over time ([CG]). And at a certain point, you will probably find it’s too much for your taste buds. If that’s the case, you can either discard it or perhaps try using it in a recipe where that flavor will fit right in. Just to make it clear, overly sour kefir is perfectly safe to consume, maybe just not the most taste-buds-friendly.

How Long Does Kefir Last?

Like with all fermented foods, this one is tricky. One way to go about it is to assume that it doesn’t go off ([CG]), and throw it out once the taste is too strong, or it actually spoils. But it’s okay if you’re not super comfortable with that approach, as it’s not the only option available.

You can also go about it the more traditional way by observing the date printed on the label. Since kefir is a fermented food, treat that date as an indicator of how long the taste of the dairy drink will be optimal. So the perfect storage time should be around two to three weeks, and once kefir has passed its date, sooner or later its taste will become too strong. When will that happen, you ask? There’s no way of telling you the specific period, but you can safely assume that it shouldn’t be that bad even after a week past its date. That period will, of course, vary from batch to batch, and from person to person, as some people will find it sour much quicker than others. If the kefir is “expired,” make sure you check for all described signs of spoilage before consuming it.

Once you open the package, the shelf life doesn’t really change ([LW]), but there’s always a chance of microbial contamination causing the kefir to spoil. So it’s definitely not a given that the kefir you’ve opened 2 weeks before its date will last up to that date in top-notch quality. Like with similar dairy products such as buttermilk or sour cream, it’s best to consume this fermented milk drink as soon as possible.

How To Store Kefir?

You should keep kefir in the fridge, plain and simple. Refrigeration keeps it safe for consumption, but also prevents the fermentation from accelerating. And that quite a long shelf life I talked about in the previous section is due to the fermentation going slowly and steadily.

Once you open the container, you should make sure the leftovers are sealed tightly. If the kefir comes in a bottle or a resealable carton, that’s not an issue. But if it comes in a non-resealable plastic container, it’s probably best to pour the leftovers to a mason jar, especially if you expect to keep them around for a few days. Alternatively, aluminum or plastic wrap and a rubber band is a decent makeshift solution to the issue.

But what if you’d like to keep kefir for longer? While it has a quite long shelf life, if you have much more on hand than you need, you could use an extra couple of weeks of storage time, right?

Can You Freeze Kefir?

Freezing kefir, same as freezing yogurt, is somewhat tricky. If you were to freeze the whole container, the solids would separate from the liquid after thawing, and stirring and running it through a blender wouldn’t fully reconstitute it. To reduce this effect, try freezing it using an ice cube tray ([LW]). Pour the liquid into the tray, freeze the cubes, and transfer them to a freezer bag once rock solid. You will probably need to blend it after thawing either way, but the effects should be better.

Nevertheless, some of kefir’s creamy consistency will be lost in the process ([LW]). That means you probably won’t enjoy drinking that kefir on its own. But using it for a smoothie, or in a cooked recipe should work just fine. The loss of creaminess won’t be as noticeable in such a dish, as other flavors will take over, and everything should blend together just fine. Please note that in some recipes the frozen and thawed kefir might not work as well as in others, so it’s best to run a test before making a big batch.

Last but not least, when it comes to the question of whether or not the probiotics survive the freezing, it’s difficult to tell. Chances are some of them will become dormant when frozen and active again once thawed, but I didn’t find any legitimate research or tests on this subject. In other words, if what you care about the most when drinking kefir is your health, do your best to drink it fresh.

In a Nutshell

• Kefir is a living product and varies in taste, consistency, and the amount of fizz in every bottle. Slightly different flavor or mouthfeel doesn’t mean it’s spoiled.
• If there’s mold on the surface, the dairy product smells terrible or has completely separated, throw it out. If it’s super sour, it’s safe for consumption, but feel free to discard it if it’s too much for your palate.
• Keep kefir refrigerated, and always appropriately sealed.
• Frozen and thawed kefir works well in smoothies and cooked dishes but not doesn’t taste that well on its own. Freeze in an ice cube tray and stir or blend after thawing.

References

• [WIKI] Wikipedia: Kefir
• [LW] Lifeway Kefir: FAQ
• [YK] Yummy Kefir: Milk Kefir FAQ
• [CG] Chuckling Goat: Goats Milk Kefir

If whenever you think about mac and cheese Velveeta immediately comes to mind, you surely know all about how to store it and how long does it last.

But if you’re using Velveeta only occasionally, or maybe you’ve just bought your very first package, you might not be familiar with those basics. Velveeta isn’t a “real” cheese, but a “recipe cheese product,” or a “processed cheese product.” And besides the naming, which for some may seem only as a technical detail, there are some differences between Velveeta and “normal” cheeses worth knowing about. And this article is exactly about those differences.

If your experience with Velveeta cheese is limited, and you’d like to learn a bit about signs of spoilage, methods of storage, and its shelf life, continue reading. And for the record, I’m going to refer to Velveeta as cheese for the rest of the article simply because everyone else does exactly the same. Plus it would be kind of awkward to call it a “recipe cheese product” each time.

Can Velveeta Cheese Go Bad? How To Tell If Velveeta Is Bad?

While Velveeta is definitely more processed than your typical cheese, like Brie or Blue cheese, it won’t last forever and will go bad eventually.

When it comes to signs of spoilage, pay close attention to its color and texture. Fresh Velveeta is yellow and soft to the touch. Any noticeable changes in either of these qualities suggest it’s past its prime, especially if it’s already past its date. If its smell or flavor changes for the worse, you should discard it too. Heavily (compared to regular cheese) processed foods such as Velveeta rarely go moldy, but if that happens, it’s obviously time for it to go.

One thing to note is that the cheese might start to dry out gradually if it’s not well wrapped after opening. If that’s the case, you can discard the dried part or use it like you usually would. If you’re going to melt it either way, it won’t make that much of a difference.

How Long Does Velveeta Cheese Last?

This one is super straightforward. When it comes to the shelf life of unopened Velveeta cheese, it’s usually around 6 months from the packaging date. As usual, it’s best to go with the “best-by” date on the label. Of course, it’s a processed food with added preservatives, so it will most likely last past that date. How long past the “best by” date, you ask? It’s impossible to tell, but my best guess would be about a month at least. If it’s past its date, just open the package and examine the quality of what’s inside. If you aren’t 100% sure it’s okay, err on the side of caution and discard it.

Once you open the package, the Kraft Foods’ product keeps quality for about 8 weeks ([WG]). The info is easily accessible on the package, so check yours in case anything changed. Plus it might be slightly different for other Velveeta products, so it’s always worth consulting the label. Of course, if you’ve opened the package near or after the date on the label, you shouldn’t expect the best quality for such a long time. Nevertheless, it’s a processed product, so it’s not like it’s going to completely degrade overnight. In other words, use it for as long as you find the quality good enough.

With that in mind, let’s talk about the last piece of the puzzle, and that is storing Velveeta.

How To Store Velveeta? Do You Have To Refrigerate It?

Unlike most cheeses, you don’t need to refrigerate an unopened package of Velveeta. It’s shelf-stable, and that’s why you can find it in the supermarket on the shelves and not in the fridges. Just make sure it doesn’t sit near any heat sources, and you’re golden.

After opening the package, make sure you refrigerate the cheese and wrap it properly each time. This way it won’t dry out and will stay in top-notch quality for a long time. If you can’t cover it using its original packaging, use a freezer bag instead. Does opened Velveeta go bad if not refrigerated, you ask? I didn’t test that and don’t intend to, but I would say no. It’d most likely degrade in quality much faster. So if you’re going to use the whole package within a few days, you can probably get away with skipping the fridge whatsoever. Again, I didn’t test that, and you do it at your own risk. As in almost all cases, I recommend the same storage method the producer does.

Last but not least, Kraft Foods doesn’t recommend freezing Velveeta ([FB]). However, if you really won’t be able to use it before it degrades, freezing might be a way out. I’m pretty sure you wouldn’t be the first person to freeze Velveeta, either. Just seal it well in a freezer bag and thaw overnight in the fridge. It shouldn’t make that much of a difference in your mac and cheese when it’s all melted together.

In a Nutshell

• Store Velveeta at room temperature away from heat, refrigerate after opening.
• Velveeta lasts about 6 months (observe the date on the label) unopened and about 8 weeks after opening.
• This cheese product rarely gets moldy, so in most cases, you will have to throw it out because its quality is poor, not because it’s spoiled in the usual way.

References

• [WG] Wallgreens: Velveeta
• [FB] Facebook: Velveeta cheese, question about freezing

Sour cream is one of the dairy products that’s mostly used as a condiment. We use it for toppings, dips, salad dressings, and even for baking. And like with other condiments, we usually don’t finish the whole thing in one go. On the contrary, most recipes call for only a small amount of it, and the containers in which this dairy product comes are much bigger. So after you make those baked potatoes topped with sour cream or that sour cream based salad dressing, there will be leftovers. That certainly makes you think about the shelf life of opened sour cream.

Or perhaps you left the container sitting in the far corner of the fridge, covered by a bunch of other items, and you just forgot about it. I know I do that often with various products. Now that you pick it up, you notice that it has already passed the date on the label. Should you just toss it out, or maybe it makes sense to open it up and check if it’s still good? And how long, if at all, does sour cream last after the date on the label?

Those two situations are common for anyone who doesn’t use sour cream all the time. And let’s be honest, hardly anyone uses it so often that leftovers or out-of-date containers are never a problem. And when those issues arise, it’s useful to know how to go about them. Did you notice that I used “when” instead of “if”? That’s because sooner or later you will have to deal with those situations, and it’s always better to be prepared. And the best way to prepare is to learn about signs of spoilage, shelf life, and even a bit about storage of the dairy products. Interested? Read on.

Can Sour Cream Go Bad? How To Tell If Sour Cream Is Bad?

All dairy products go off, and so does sour cream. But, of course, some of them last longer and keep better than others. And sour cream is one of those that don’t go bad in a matter of a few days of opening the container. Obviously, it’s nowhere near butter in terms of long-lasting, but it’s not that bad.

Before we go through signs of spoilage, let’s briefly touch upon sour cream getting watery on top. That is natural, and it’s harmless ([DA]). Just stir it in or drain the water. And next time before you put the container in storage, try to make the surface of the product smooth to reduce the separation ([DA]).

When it comes to sour cream going bad, some signs are apparent, while others not so much. When it comes to the obvious ones, if you see any signs of mold or any dark specks on the surface, toss it out. If the consistency changes noticeably, that is there isn’t only a small amount of water on top, but the whole thing basically separated, get rid of it too. For the less obvious ones, give it a good sniff to check if the smell has turned sourer than it initially was. If it did, it’s a sign the product has started spoiling, and it’s probably better to discard it. If everything up to this point seems fine, give it a taste and based on it decide if it’s good enough to use or not. In short, use your best judgment to tell whether the dairy product is still safe to eat.

Of course, if you already store the sour cream for much longer than recommended, you should toss it out even if it seems perfectly fine. And spaeking of those recommended periods, let’s talk about the shelf life of sour cream.

How Long Does Sour Cream Last?

Each container comes with a date on the label. And in most cases, it’s a “use-by” or “best-before” date. So one of the often-asked questions is how long does sour cream last after that date. In short, it’s difficult to say. The product is already acidic, so chances are it will retain quality for a week, sometimes even up to two weeks after that date. But, of course, it’s a dairy product, and if it were mishandled in storage before it got to the supermarket’s refrigerated section, it would go bad earlier, even before the date on the label. If it’s more than two weeks after that date, just get rid of it.

When it comes to an opened container, the sour cream can retain quality for up to two weeks ([DA]). Those two weeks are, of course, only for properly stored and new containers. If the sour cream is already nearing the date on the label, don’t expect it to keep well for more than a week, and if it’s passed that date, it’s best to use it within 3 days or less. Obviously, observe the product carefully for signs of spoilage before each use, especially if it’s been a few days since you’ve last used it.

Knowing that, it’s time to talk about how to keep sour cream from going bad. Or, in other words, how you should store it.

How To Store Sour Cream?

You store sour cream the same way you store other dairy products like yogurt or buttermilk. First off, keep it always refrigerated, and if it’s an option, keep it in the far corner instead of the door, where the temperature fluctuates the most. If you put it in that far corner, make a plan on how and when to use it, so it won’t get forgotten and tossed out after a few weeks.

Once you open the container, it’s important to keep it always sealed tightly. If it only comes with a foil seal, consider transferring it to an airtight container, especially if you expect to store it in the fridge for more than a few days. If the container is resealable, no need for any transferring.

Like with other condiments, always use clean spoons to scoop sour cream. I know that when you’re whipping up a salad, it’s more convenient to use the spoon you already have instead of reaching for a new one, but it’s important not to be lazy here. “Double dipping” is never a good idea, and that’s especially true for condiments that go bad easily, such as sour cream.

If you accidentally left sour cream out overnight, no matter if the container is unopened or not, just toss it out. The product might still be okay, but you never know, and it’s better to err on the side of caution in such a situation.

When it comes storage, there’s probably one more question that you have and I didn’t answer yet. And that question is whether or not freezing sour cream makes sense. Let’s talk about that.

Can You Freeze Sour Cream?

Producers say that you shouldn’t freeze sour cream ([DA]). Freezing affects the texture and might even change the flavor to some extent. That’s definitely true, and if that’s a possibility, it’s better to freeze the prepared dish with sour cream instead of freezing this condiment alone.

But many people make freezing sour cream work, and you can too. The trick here, and it works for many other dairy products also, is to use the frozen and thawed sour cream in a cooked or baked dish. If you add the sour cream to a soup or need it for a cake you’re making, the slightly altered consistency isn’t that big of a deal. It will be mixed with other ingredients anyway, and the difference in the taste of the prepared dish will be close to none. Feel free to try out freezing sour cream and using it in some of your dishes and see how it works. If it does, then great, if not, then you can try other recipes, or simply not freeze the product at all. At least you will know for sure.

Having said that, let’s talk about how to freeze sour cream. Since you most likely need only a small amount of the product at a time, it’s probably best to freeze it in an ice cube tray or a muffin tin. To do that, just pour the sour cream into the container of your choice and chuck it into the freezer. Once the cubes are frozen, transfer them to a freezer bag and back into the freezer. Whenever you need some sour cream, just take as many cubes as you need out of the bag and use it. When it comes to thawing, it’s best to do it overnight in the fridge. Alternatively, if you need the sour cream for a soup, you can just throw in the frozen cubes directly into the pot.

In a Nutshell

• always refrigerate
• unopened lasts for up to a week, maybe two past the date on the label; once opened keep well for up to two weeks
• freeze in a muffin or ice cube tray, only for cooked dishes
• sour cream being a little watery on top is okay to eat, but if there’s a lot of water, it smells sourer than usuall, or there are any other signs of spoilage, throw it out

References

• [DA] Daisy Brand: FAQ

Nothing compliments a spaghetti dish better than freshly grated cheese. The issue is that those cheeses often come in big blocks. And if someone from your household is sensitive to dairy or lactose-intolerant, you probably don’t eat cheese all that often.

You buy a block, use a third or a half of it, and let the rest sit in the fridge. And after a couple of weeks, you start to wonder: can hard cheese go bad?

Can Hard Cheese Go Bad? How To Tell It Is Bad?

Just like any other dairy product, hard cheeses eventually spoil. No matter if it’s Asiago, Pecorino Romano, Gruyere, Parmesan, or one of the popular Dutch cheeses such as Gouda or Edam. The good news is that the water content of those is quite low compared to a soft cheese like Brie, and that helps them last much longer. We will cover the shelf life of hard cheese in a moment, but before we do that, let’s talk about how to tell if your cheese is done for.

The first and most obvious sign that there’s something wrong with this dairy product is the presence of mold that’s not natural to that kind of cheese. And unlike for most food products, you don’t need to discard the hard cheese right away when mold appears.

If it’s in a block form, you can simply cut out the moldy part and then some (like an inch around that spot) ([CC][OA]). When doing so, make sure the knife doesn’t touch the mold, so you don’t accidentally contaminate the rest of the block. If there’s mold on shredded hard cheese, throw out the entire container.

When it comes to that “white stuff” that grows on some hard cheeses, it’s not mold, but cheese crystals ([WIKI]). These are normal on many varieties of long-aged hard cheese, and you can eat them ([OA]).

Over time the cheese may dry out, especially if you don’t store it properly. The dry part is perfectly edible, but not necessarily the tastiest. I recommend you either cut it off and discard, or use it for melting, where the dryness won’t be as apparent.

Other than that, observe the date on the package, and go with your gut. If the cheese starts to smell sour or off in any way, throw it out. Same thing if it doesn’t look as good as it used to, or its taste deteriorated. When it comes to the date on the package, there’s a bit of wiggle room, though.

How Long Does Hard Cheese Last?

Truth be told, there are too many varieties of hard cheese to discuss the shelf life of each one of them in this post. And besides the multitude of types, some manufacturers age their cheese for longer than usual, which also affects how long that cheese keeps well. Because of that, I will provide you with some general guidelines you can use no matter which hard cheese you’ve bought.

For starters, let’s talk about hard cheese in block form. As I already mentioned, they usually last much longer than their soft counterparts. How much longer depends on the exact kind of cheese that you have. Some of them, like Parmesan, easily last more than half a year unopened, while others like Gouda last only maybe a month and a half.

Fortunately, there’s no need to memorize those periods, as cheese pretty much always comes with a date on the label. While it’s usually a use-by date, it doesn’t necessarily mean the cheese will spoil right after that date. In almost all cases it’s still of good quality for a couple of weeks more. The longer the shelf life of that particular cheese, the slower its quality will degrade; therefore, the longer past its date it will be okay to eat.

Once you cut-open the cheese, it retains its quality for another couple of weeks. Again, the longer its shelf life, the longer it lasts after opening the package up.

When it comes to shredded cheese, go with the date on the label. Some brands use fresh cheese without any extras, while use preservatives and special processes to make the cheese last months or even years. Either way, go with the date on the label. Once you open the package of freshly shredded cheese, use it within a week. If it’s the long-lasting variety, you can probably keep it for months.

Last but not least, let’s cover sliced hard cheese. If you’re lazy like me, sliced Gouda or Edam is a staple in your household. When it comes to their shelf life, there’s no rocket science here. For an unopened package, go with the date on the label, plus maybe a week. Once you open it up, use its contents within a week.

Can You Freeze Hard Cheese?

If you know you won’t be able to finish the block before its quality deteriorates, freezing is another option. Hard cheeses freeze well and come out almost as good as fresh after thawing. Here’s how to go about it:

• Start with cutting the block into dish-sized chunks. This way, you will be able to easily defrost only as much cheese as you need for a particular dish.
• Wrap and package the cheese. If you freeze it for a month or two tops, freezer bags should be enough. For long-term freezing wrap each chunk in plastic or freezer wrap, and put into the freezer bag.
• Squeeze out the air and seal the freezer bags. Add a label with the name and date if you need it.
• Stick the bags into the freezer.

When it comes to defrosting, the fridge is the way to go. Transfer the hard cheese in the refrigerator the night before you need it, and it should be ready to go in the morning.

How To Store Hard Cheese?

This won’t come as a surprise, but almost all varieties of cheese need refrigeration. While technically some hard cheeses could get by being stored in the pantry, their quality would drop much faster than if in the fridge.

The only variety I know of that doesn’t benefit much from cold temperatures is the long-lasting shredded cheese. It’s sold unrefrigerated, and you can easily keep it that way until you open the package. After opening, you likely need to chill it in the fridge but check the label to make sure.

When it comes to packaging, use the original one when possible. If not, wrap the leftovers in plastic wrap, wax paper, or parchment paper, depending on what you have. Cheese that’s not wrapped well will dry out quickly, and you don’t want that.

In a Nutshell

• If there’s mold on your block of hard cheese, cut it out with some room on all sides; the rest is okay to eat. You should discard moldy shredded or sliced hard cheese.
• Those small white spots on the surface are probably cheese crystals and are okay to eat.
• Hard cheese has a quite long shelf life, and if that’s not enough, you can easily freeze it.
• Always keep hard cheese in the fridge.

References

• [WIKI] Wikipedia: Cheese crystals
• [CC] – Cello Cheese: FAQ
• [OA] – Old Amsterdam: Frequently Asked Questions

Everyone’s gotten a little over excited with making hard boiled eggs. You boil a dozen – or two – with the idea of making a whole bunch of egg salad, but soon realize that there is a limit to how much you can eat.

What should you do with those extra hard boiled eggs? Can hard boiled eggs go bad, and how long will they keep in your fridge?

Can Hard Boiled Eggs Go Bad?

Hard boiled eggs can go bad, and actually have a surprisingly short shelf life. In fact, hard boiled eggs actually have a shorter shelf life than raw eggs that are still in the shell. This is because boiling the eggs removes the protective outer layer that coats the shell, making the shell vulnerable to air, bacteria and other contaminants.

Though boiling the eggs will make the shells more porous, that outer layer of protection still helps to keep eggs fresh longer. The shelf life of a hardboiled egg in the shell is about seven days, though once the eggs are peeled, the shelf life is only around five days.

To ensure the safety of the hardboiled eggs, they should always be chilled immediately after making. Transferring the eggs from the boiling water to a bowl of ice water, and then the refrigerator can keep the temperature in a safe range.

How to Tell When Hard Boiled Eggs Go Bad

The most noticeable sign that a hard boiled egg has gone bad is the odor. If the hardboiled egg has any sort of unpleasant, sulfurous or rotten smell, it has gone bad and should not be consumed. If the hard boiled egg is still in its shell, you may have to crack it open in order to notice any odor.

Many people assume that when the yolk of a hard boiled egg is gray or green, that the egg has gone bad. However, this is not the case, and the color of the yolk actually has more to do with the cooking time. Perfectly cooked hard boiled eggs will have a deep yellow to golden color, and creamy texture. The longer the egg is cooked, the paler the yolk becomes in color, until it eventually turns greenish or grayish. The texture will become increasingly chalky as the color changes.

This gray tinge is actually caused by a chemical reaction that occurs within the yolk. The egg is still safe to eat at this point, though it may have a less appealing taste and texture than eggs that were properly cooked.

Can You Freeze Hard Boiled Eggs?

While you can technically freeze hard boiled eggs, it is not really recommended as a method to preserve whole eggs. The freezing process will change the texture of the egg whites, and they can become rubbery.

If you want to freeze hard boiled eggs for an egg salad, or similar dish with chopped eggs, you should freeze the eggs separately without any of the other ingredients. Mayonnaise, spices and other seasonings can be added when the eggs thaw.

Freeze the eggs by chopping them or grating them into a tightly sealing container or freezer bag. Be sure to write the date on the outside of the container, as hard boiled eggs will only last for a month in the freezer. Thaw hardboiled eggs in the container overnight and consume within two days.

Another way you can preserve hard boiled eggs for longer than a week is to pickle them. There are many easy recipes available online for pickled eggs, just be sure to use a brine recipe that is high in salt or vinegar, to prevent unwanted bacteria growth. Pickled eggs can be stored in the refrigerator for up to four months.

Feta cheese adds such a nice salty tang to so many dishes, but sometimes you find yourself buying more than can be consumed at one meal. What should you do with that extra cheese? Can feta cheese go bad? How should you store feta to extend its shelf life? Read on to find out!

Can Feta Cheese Go Bad?

Like all cheeses, feta cheese can go bad. The shelf life of feta cheese can actually vary pretty greatly, depending on how it was packaged originally. No matter how the cheese is stored, it should always be refrigerated to prevent spoilage for as long as possible.

An unopened package of crumbled feta cheese will have a shelf life of about a week past the printed date. Once opened, crumbled feta will only last in the refrigerator around five days, regardless of the date printed on the package.

If the cheese comes in a shrink wrapped block that is not brined, an unopened package of feta will have a shelf life of about a month. Once opened, the shelf life reduces to about a week.

Brined feta will last far longer than cheese that is not stored in brine. So long as the cheese stays submerged and sealed, it will have a shelf life of up to six months.

Of course, you should always check for signs of spoilage before consuming any cheese, just to be sure. Once the feta cheese has been opened, the shelf life reduces to about a month, so long as the cheese is still stored in the brine.

Signs That Feta Cheese Has Spoiled

Feta cheese is likely to dry out in the refrigerator. Once it becomes dry, hard and gritty, it should not be consumed. While it may still be safe to eat at this point, the texture and taste will be quite unpleasant. Therefore, crumbled feta should be discarded at this point, while you can just cut the hard part off of a block of feta.

Like all cheeses, feta cheese can mold after a while. If there are any signs of mold, the cheese should not be consumed. While you can scrape spots of mold off of harder cheeses, this is not recommended with a soft cheese like feta, as the mold spores can easily spread over the whole piece of cheese.

Smell is another good indicator of spoilage. If the cheese smells sour, or unpleasant in any way, it should not be consumed.

Storing Feta Cheese

Feta cheese can be purchased either crumbled or in blocks. Typically, the blocks will have a longer shelf life, especially if they are brined. If you have purchased a block of feta that did not come in a brining solution, you can actually extend its shelf life by making your own.

Simply dissolve ¼ cup of salt into three cups of cold water. Place the block of feta into a large, sealable container, and pour the brine solution on top until the cheese is completely covered. Tightly seal the container, and store in the refrigerator. Feta cheese should last for up to a month stored this way.

While freezing feta cheese will preserve it for up to six months, the texture and taste of the cheese may change after thawing. Because of this, using thawed feta is only recommended in dishes that will be cooked. To freeze crumbled feta, simply store the crumbles in a tightly sealed container. A block of feta can be wrapped in damp paper towels and wax paper before being placed in a tightly sealed container for freezing.

To thaw feta, place the container in the refrigerator overnight. Thawing at room temperature is not recommended. Thawed feta should not be refrozen, and should be consumed within one week.