How Long Does Cheese Last in the Fridge?

Cheese shelf life varies enormously — a block of parmesan can keep for weeks, while ricotta must be eaten within days. The key factor is moisture content: dry, hard cheeses last longest because there is little water for bacteria and mould to thrive in. Soft and fresh cheeses have high moisture content and deteriorate quickly. Fango tracks your cheese and other dairy with push notifications so you know exactly when to use it up — before it turns into expensive waste.

Cheese Storage Times at a Glance

Hard Cheese: Cheddar, Parmesan, Manchego

Hard cheeses last the longest in the fridge because their low moisture content inhibits bacterial and mould growth. An opened block of cheddar lasts 3–4 weeks. Parmesan and other very dry hard cheeses can last 4–6 weeks or more.

Storage tip: wrap hard cheese in parchment or wax paper, then place in a loose plastic bag or container. This allows the cheese to breathe slightly while keeping it from drying out. Sealed in an airtight container, hard cheese can develop an ammonia smell from trapped gases.

Mould on hard cheese: surface mould is common and doesn't mean the cheese is unsafe. Cut off at least 2.5 cm (1 inch) around and below the mould spot — hard cheese is dense enough that mould rarely penetrates deeper. Use a clean knife for cutting, not the same one that touched the mould.

Soft-Ripened Cheese: Brie and Camembert

Brie and camembert last 1–2 weeks after opening. Once cut, the rind no longer fully protects the interior, and these cheeses deteriorate relatively quickly.

• Do not use an airtight container — soft-ripened cheese needs to breathe. The rind is a living culture; sealing it traps ammonia and causes the cheese to taste bitter.
• Keep in the original wooden box if possible — this is the best container for brie and camembert.
• Wrap loosely in parchment if you've discarded the box.
• Mould on soft cheese: any non-characteristic mould (pink, orange, green) means discard the whole cheese — unlike hard cheese, you cannot safely cut around mould in a soft, creamy interior.

Fresh Cheese: Ricotta, Cottage Cheese, Mozzarella

Fresh cheeses have high moisture content and the shortest shelf lives:

• Ricotta — 5–7 days after opening. High moisture and no rind means fast deterioration. Always use a clean spoon to avoid contamination.
• Cottage cheese — 5–7 days after opening. Check for any watery separation with off smell, or pink/yellow discolouration.
• Fresh mozzarella (ball in brine) — 3–5 days after opening. Keep submerged in the brine or make a new light salt water solution. Mozzarella exposed to air dries out and loses texture quickly.
• Cream cheese — 1–2 weeks. Keep the original foil seal or press cling film onto the surface to reduce air contact.

How to Tell If Cheese Has Gone Bad

1. 1
   Smell — Some cheeses have a strong or pungent natural smell (blue cheese, washed rind). The question is whether it smells different from when you first opened it. A sharp ammonia smell, sour milk odour, or unpleasant tang are signs of spoilage.
2. 2
   Appearance — For hard cheese: surface mould can be cut away. For soft and fresh cheese: any non-natural mould (pink, orange, green, black) means discard the whole piece. Dried or cracked edges on soft cheese, or watery pooling in cottage cheese with an off smell, are also signs.
3. 3
   Texture — Slimy or unusually wet texture on the surface of a hard cheese (beyond normal surface moisture) can indicate spoilage, as can an unusual stickiness. Fresh mozzarella that has turned slimy or pink should be discarded.

Can You Freeze Cheese?

For a full breakdown of which cheeses freeze well and how to do it properly, see: can you freeze cheese? — all types covered.

Hard and semi-hard cheeses freeze well. The texture becomes slightly more crumbly after freezing, but flavour is largely unchanged — making frozen cheese perfect for cooking (pizza, pasta, sauces), even if less ideal for a cheeseboard. Grate parmesan or cheddar before freezing for maximum convenience.

Soft and fresh cheeses generally don't freeze well. Ricotta, cream cheese, cottage cheese, and brie become watery, grainy, or separated after thawing. Mozzarella can be frozen but loses its characteristic stretch.

To freeze hard cheese: cut into portions, wrap tightly in cling film, then place in a zip-lock bag. Lasts up to 6 months — best quality within 3 months. Thaw in the fridge overnight before using.

Frequently Asked Questions

How long does cheddar last in the fridge?

3–4 weeks after opening, wrapped in parchment. Pre-sliced or grated: 1–2 weeks. Surface mould can be cut away — cut at least 2.5 cm around it.

How long does brie last after opening?

1–2 weeks. Keep in its original box or wrapped loosely in parchment — not in an airtight container. Discard if any non-characteristic mould appears.

How long does cream cheese last?

1–2 weeks after opening. Seal tightly and use a clean spoon every time. Discard if there is any mould, watery separation, or sour smell.

Can you freeze cheese?

Hard cheeses (cheddar, parmesan, gouda) freeze well for up to 6 months (best quality within 3 months) — best for cooking. Soft cheeses (brie, ricotta, cream cheese) don't freeze well; they become watery and grainy.

Is it safe to eat cheese past its best-before date?

For hard cheese: often yes — best-before is a quality indicator. If it looks, smells, and tastes fine, it is generally safe. For soft and fresh cheeses: be more cautious and discard if in doubt.