Trust Your Senses:How to Tell If Cheese Is Still Good to Eat

Cheese naturally matures over time. A firm farmhouse Cheddar might develop a deeper, more savoury flavour, while a soft cheese may become creamier and more pronounced in aroma as it ripens.

However, this doesn't mean every cheese is suitable to eat beyond its date. How it has been stored, whether the packaging has been opened and the type of cheese all matter.

Important: A use-by date is different from a best-before date. Always follow the use-by date and don't eat food after it, even if it looks and smells fine. Your senses cannot reliably detect harmful bacteria.

Look at Your Cheese: Know What's Normal

The first step is to take a good look at your cheese. Different varieties naturally have different appearances, so knowing what is normal for the cheese you have is important.

• Hard cheeses, such as mature Cheddar, may become drier or develop small crystals as they age.
• Bloomy-rind cheeses, such as Brie and Camembert, naturally develop a soft, white rind.
• Blue cheeses are made with characteristic blue or green veining, which is part of their identity.
• Washed-rind cheeses can have an orange or reddish rind and a particularly strong appearance and aroma.

The key is to look for changes that are unusual for that particular cheese. Unexpected mould, unusual discolouration, damaged packaging or a slimy surface where one wouldn't normally be present may be signs that something isn't right.

Remember, not all mould is the same. Mould that is part of a cheese's natural rind or production is different from unexpected mould growing on a cut surface.

Smell Your Cheese: Your Nose Knows a Lot

Cheese is full of wonderful aromas, from buttery and nutty to earthy, tangy and wonderfully pungent. Some perfectly good cheeses have a surprisingly strong smell!

The trick is to become familiar with the normal aroma of each variety. A ripe washed-rind cheese might smell powerful, while a fresh, mild cheese should generally have a much gentler aroma.

Be cautious if your cheese develops a distinctly unpleasant or unusual smell that is different from how it normally smells. A sour, rancid or rotten odour can be a warning sign, depending on the type of cheese.

If something seems wrong, don't taste it to check. And remember that harmful bacteria can be present without changing a cheese's smell or appearance.

Trim Your Cheese When Needed — But Know When Not To

One of the most common questions we hear is whether you can cut mould off cheese and eat the rest. The answer depends on the type of cheese and where the mould has appeared.

Hard cheeses: trimming may be appropriate

For a firm, hard cheese such as mature Cheddar, unexpected surface mould can often be cut away safely if the cheese has otherwise been stored correctly and there are no other signs of spoilage.

Cut at least 2.5 cm (1 inch) around and below the mould, taking care not to let the knife touch the mould and then transfer it to the remaining cheese.

Soft cheeses: take extra care

For soft, high-moisture cheeses such as Brie, Camembert, cream cheese and cottage cheese, unexpected mould is a different matter. Mould can spread below the surface, even when it isn't visible, so the safer choice is to discard the cheese rather than simply trim the affected area.

The same caution applies to many crumbled, sliced or grated cheeses, as well as cheeses with unexpected mould throughout.

What about the natural rind?

Many artisan cheeses have rinds that are an important part of their character. White mould on Brie, blue veining in Stilton and the distinctive rinds of certain washed-rind cheeses are normal features of those varieties.

Don't confuse these expected characteristics with new, unexplained mould growth. If you're unsure what you're seeing, ask your cheesemonger before eating it.

Texture Matters, Too

As cheese matures, its texture can change. A hard cheese may become firmer and more crumbly, while a soft cheese may grow softer and creamier.

These changes aren't automatically signs that cheese has gone bad. They can simply be part of its natural development.

However, an unexpected slimy or sticky surface, unusual liquid, or a texture that seems very different from what you'd expect may indicate spoilage. Consider the cheese as a whole, including how it has been stored and whether the packaging is intact.

When in doubt, don't take a risk.

How to Keep Your Cheese in Good Condition

Good storage makes a real difference to the quality and longevity of your cheese. To help it stay at its best:

• Keep it refrigerated and follow any storage instructions on the packaging.
• Wrap it appropriately to help prevent it drying out while allowing the cheese to breathe where suitable.
• Keep different cheeses separate where possible, particularly strong-smelling varieties.
• Use clean utensils and avoid handling cheese unnecessarily.
• Check it regularly so you can spot changes early.
• Follow use-by dates and any instructions about consuming the cheese once opened.

For more tips, read our guide to How to Store Cheese in the Fridge and explore the best ways to care for your favourite varieties.

Trust Your Senses — With a Little Cheese Knowledge

Cheese isn't a product that always behaves in exactly the same way. Natural variations in flavour, aroma and texture are part of what makes artisan cheese so special.

A best-before date is a helpful guide, but it isn't the only thing to consider. Learn what your cheese should look, smell and feel like, store it properly, and understand when trimming is appropriate — and when it isn't.

Above all, never rely on your senses alone to determine whether food is safe, and don't ignore a use-by date.

At The Cheese Society, we're passionate about helping you get the very best from every cheese you buy. If you're ever unsure about a particular variety, we're always happy to help you understand its rind, ripeness and how best to enjoy it.

Love your cheese, get to know your cheese, and waste less where it's safe to do so.

Happy cheesing!

The Cheese Society