'Really, the best advice I have is to eat your cheese as soon as you buy it -- that way you can be sure it's always fresh,' said cheesemonger Rachel Freier, who works at New York's pretty much world-famous Murray's Cheese Bar. But for those of us who like preplanning, sometimes we need to store our cheese in the fridge.

Though Freier's own ethos is 'buy small [quantities], and frequently,' as opposed to bulk purchases, she also has some insight on how long almost every variety of cheese will last in your icebox -- and how to tell if it's past the point of no return. The cheeses are split into three pertinent categories that should cover everything out there. Yes, even those seemingly invincible American cheese slices.

Can you eat goldfish crackers after the expiration date? They have never been opened. Grow harmful bacteria if they sit too long even sealed (they have like yeast, a live organism). But that's like years past the expiration date, not weeks. I just ate a cracker which was 3 days past the expiration date, am i going to die?

Hard cheeses

Examples: Asiago, Parmesan, Beaufort, pecorino Romano, Cheddar

What's the fridge life? 'Harder, aged cheeses will last the longest in the fridge out of any cheese,' said Freier. 'Most can last four to six months in your fridge, if you store it correctly. All cheese will lose moisture and change over time -- though harder cheeses have less internal moisture than most anyway, so they will be the least affected.' Though the cheese will last and still be 'good,' Freier noted that any cheese, when frozen, will taste a little differently.

How to store it: 'What I do, is use what I call the 'egg drawer' (NOTE: Not the vegetable drawer -- though that can be used in a pinch) and wrap the cheese in cheese cloth, parchment paper, or butcher paper,' she said, while advising all cheese lovers to stay away from wrapping it, skin-tight, in cellophane. 'The cheese needs to breathe -- this will help it last longer than if it's suffocated.'

How to tell if it's gone bad: 'With harder cheeses, you can definitely cut a little mold off, should some pop up,' she said. 'Just chop off the problem area, and you should be good to go.' Though Freier noted to pay attention to the mold you see, before slicing it off and digging in. 'If the mold is white, or blue/green -- that's natural. If you are seeing red or black mold, it could be another issue and you should throw the cheese out, honestly.'

Semi-hard to semi-soft cheeses

Examples: Emmental, Gruyère, havarti, Muenster, Port Salut, Gouda, Edam, Jarlsberg, Cantal, cașcaval

What's the fridge life? 'For semi-hard and semi-soft cheeses -- the middle ground -- your time frame is a little less than harder cheeses. There's more moisture present in the cheeses, so they aren't going to keep as long. I'd say two to four weeks after the expiration date is the basic time frame. Again, you have to be able to also use your judgment to see if it's still good,' she noted.

How to store it: Freier often wraps her cheese in breathable parchment-type paper, then places it inside a Ziploc bag. 'This may be the best method to keep your cheese tasting fresh -- the Ziploc bag allows air flow, but a limited air flow. This will also keep the cheesy smell off the rest of the food in your fridge, and vice versa.'

How to tell if it's gone bad: 'When you buy your cheese and open it up -- you have to get to know it. Taste it. Smell it. Really acknowledge it. Honestly, if you are trying to see if a cheese has gone bad past that approximate time frame, your senses are your friends. Like with the super-hard cheeses, you can definitely cut off mold and still eat it, as long as it is not completely covered -- I mean, mold is totally natural. Just look for any weird molds, and make sure it tastes the same -- relatively! -- as it did when you bought it.'

Soft cheeses

Examples: Cottage cheese, cream cheese, ricotta, Brie, mozzarella, Neufchâtel, feta, Gorgonzola, Camembert

What's the fridge life? 'Soft, less-mature cheeses will go bad much more quickly than the hard or semi-hards,' Freier said. 'I would be very careful eating them even one to two weeks after their expiration date. These cheeses have so much moisture inside them, they are kind of like ticking time bombs. So you should eat them quickly!'

How to store it: 'You can store your soft cheeses much like the semi-hards and hards. One easy way to seal it off from a lot of airflow -- but keep a little bit -- is to put your soft cheeses in a little Tupperware container or plastic jar.'

How to tell if it's gone bad: 'With these soft cheeses, you really don't want any mold at all. This is where they are different from the other cheeses. Any sign of mold, and you probably want to toss the whole thing, just to be safe. So, don't try to cut it off. Just accept it.' But obviously the mold test is not applicable to soft blues. Just use your judgment.

Processed American cheese slices

Example: Kraft American Singles

What's the fridge life? 'Look, I'm not a snob about this. I grew up with American cheese slices on my burgers. But, um, actually -- I'm not sure I've ever seen mold on a slice of American cheese. Has anyone? I'm not sure these ever go bad.'

Invocations for worship services. That's.. a damn good point, Rachel.

Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun.

Depending on the brand, the date on a package of cheese can refer to the date it should be used by for best flavor or an expiration date, but should not necessarily stop you from eating the cheese. As a semi-hard to hard cheese, cheddar does have a comparatively long shelf life when stored properly and used with care. Light mold can be cut off of hard cheeses and the cheese safely eaten afterward. Freezing can extend the length of time it can be kept and used, but it will change the texture.

Cheddar Can Last

Cheddar ranges from semi-hard to hard, depending on the length of time it is aged. Traditionally made cheddar cheese hardens as it ages. Mild cheddar is typically aged for three months. Sharp cheddar, a harder cheese than the mild, usually ages about nine months before it is sold. Extra sharp cheddar is aged for at least 15 months. In general, the harder a cheese is, the longer it can be stored. Cheddar stored in the refrigerator can last one to two months past the date on the package. In the freezer, that time extends to between six and eight months.

Correct Cheddar Storage

When cheddar isn't wrapped properly, it can lose moisture, becoming too dry. If poorly wrapped, it can absorb too much moisture, leaving it vulnerable to mold. Instability in temperature allows condensation to form inside cheddar's packaging, also a mold risk. A little mold can be cut off, but if there's a lot of surface mold or the mold goes down into the cheese, it's safer to discard it. Tightly double-wrapping cheddar in plastic wrap, then putting it in a tight-sealing food storage container is the best method for refrigerating cheddar, according to Clemson University Cooperative Extension Service. To freeze it, cut it into pieces 8 ounces or smaller and wrap each one tightly with plastic wrap. Then place it in a secure, air-tight food storage bag or container.

Cleanliness Is Essential

Being scrupulously clean in the handling of cheddar can help extend its shelf life. Always wash hands freshly before touching a block or cheddar. Make sure to cut only with a clean knife on a clean surface. When skin oils and food contaminates are transferred to the surface of cheddar, deterioration and mold are likely to result. Protect cheddar from absorbing bad odors, thereby damaging its flavor, by keeping the refrigerator clean and the cheese properly stored.

Using Frozen Cheddar

Freezing cheddar, while extending its shelf life, does affect its texture, leaving it crumbly and difficult to slice. Once it has been frozen, cheddar cheese is best used in cooking, such as for cheese sauce or in omelets, or crumbled on salads or soups. Thaw it slowly in the refrigerator before using to help preserve moisture. Cheddar cheese should be used as soon as possible after it is thawed to avoid spoiling.

Most Recent