The shelf life of refrigerated cheese after being opened can vary depending on the type of cheese. Different cheeses have different moisture contents and preservation methods, which can affect their longevity. Here are some general guidelines for common types of cheese:
Soft cheeses (e.g., Brie, Camembert, goat cheese): These cheeses have a higher moisture content and are generally more perishable. After opening, they typically last about 1 to 2 weeks in the refrigerator. Be sure to keep them in their original packaging or wrap them tightly in plastic wrap to maintain freshness.
Semi-soft cheeses (e.g., Gouda, Havarti, Feta): These cheeses have a moderate moisture content and tend to last a bit longer than soft cheeses. After opening, they can last 2 to 3 weeks in the refrigerator if stored properly.
Hard cheeses (e.g., Cheddar, Swiss, Parmesan): Hard cheeses have a lower moisture content, which contributes to their longer shelf life. After opening, they can last 3 to 4 weeks or even longer in the refrigerator. Proper storage in a resealable plastic bag or airtight container can help maintain their quality.
Blue cheeses (e.g., Roquefort, Gorgonzola): Blue cheeses are known for their distinctive veining and strong flavor. After opening, they can last about 1 to 2 weeks in the refrigerator.
Keep in mind that these are general estimates, and the actual shelf life can vary based on factors such as the cheese's age, quality, and how well it's been handled and stored. Additionally, mold can develop on some cheeses, especially softer varieties. If you notice any signs of mold, like green or fuzzy patches, it's best to discard the affected portion and not consume it.
To maximize the shelf life of opened cheese, always handle it with clean hands and store it in a cool, dry place in the refrigerator. Wrapping the cheese tightly in plastic wrap or using resealable plastic bags can help prevent it from drying out or absorbing other odors in the fridge.
If you're ever unsure about the freshness or safety of a particular cheese, it's better to err on the side of caution and discard it rather than risk foodborne illness.