I had unopened block cheese in my fridge for 8 months is it still good?
I had unopened block cheese in fridge for 8 months is it still good?
Best Answer
Mold is usually the first sign of degradation. I just cut that stuff off. Listeria tends to hit softer cheeses, but there's always a danger. If it's not moldy, not Brie or similar, I'd eat it. I've eaten 2 year old fridge cheese before, and not died. But as with all matters involving health, you're on your own, and the question is really outside the purview of this stack.
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Quick Answer about "I had unopened block cheese in my fridge for 8 months is it still good?"
Yes -the unopened cheddar cheese will typically remain safe to use for about 6 months, even if the "sell-by" or "best by" date on the package expires.How long does unopened block of cheese last?
Stored properly, an unopened packet of hard cheese like parmesan or cheddar can be kept in the fridge for between two and four months or eight months in the freezer, according to food website Tasting Table. Once opened, hard cheese is generally safe to eat for six weeks.How long will an unopened block of cheese last in the fridge?
Unopened blocks of hard cheese last 6 months in the fridge (3). Soft cheeses last 1\u20132 weeks in the fridge after opening while most hard cheeses last 3\u20134. Hard cheeses generally don't require refrigeration but keep longer in the fridge.Can you eat expired block cheese?
If it's emitting a toxic ammonia-like odor or is starting to smell like a barnyard, it's no longer safe to eat. The same goes for the taste. Spoiled cheese won't taste like cheese at all, and will actually cause the insides of your mouth to tingle, sometimes even burn.How long does vacuum sealed cheese last in the fridge?
Vacuum sealed cheeses can last 4-8 months in the refrigerator.You've Been Storing Cheese Wrong Your Entire Life
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Answer 2
The problem, generally speaking, is that your fridge is not a very good cheese cave. Yes, usually a homemade cave is made from a wine fridge but there is slightly more to it. You need to make your cave humid enough so that the bacteria you introduce to your cheese thrives. You would also need to have your cave in a dark place.
There is also a very real chance that the other foods in the fridge could lead cross-contamination, god only knows what micro organisms a piece of uncooked chicken could bring to aging cheese. Odours could also lead to unsavoury flavours.
A proper cheese cave is a controlled environment and without this control you really are just playing culinary russian-roulette.
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