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Cheese may be spoiled if it develops a distinctly unpleasant, unfamiliar odor, an abnormal sticky or slimy texture, unexpected discoloration, or mold that is not part of its normal rind. But those checks cannot prove cheese is safe: disease-causing bacteria may not change how food looks, smells, or tastes. Never taste questionable cheese to test it. Whether to trim or discard mold depends on the cheese and its form.
What to check before deciding
Consider the cheese’s expected characteristics, its package directions, and how it has been stored. A strong aroma, unusual-looking rind, or blue veins may be normal for a particular style; a new, distinctly off change is more concerning.
- Odor: An unpleasant, distinctly off smell can be a spoilage sign. Compare it with what is normal for that cheese rather than treating every strong aroma as a warning.
- Texture: New stickiness or sliminess may indicate spoilage. Judge it against the cheese’s usual texture.
- Appearance: Unexpected mold or discoloration is a warning, but intended rinds and veins are not spoilage by themselves. Mold can extend below the visible surface.
USDA FSIS cautions that disease-causing bacteria generally do not change food’s taste, smell, or appearance. Sensory checks can reveal spoilage, but a normal-looking piece is not a guarantee of safety. USDA advises: “Don’t sniff the moldy item. This can cause respiratory trouble.”
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USDA FSIS guidance distinguishes hard cheese from soft cheese and from shredded, sliced, or crumbled cheese. Use the cheese’s actual type and form; do not assume every cheese with mold can be saved.
| Cheese or form | What to do if unexpected mold appears |
|---|---|
| Hard cheese not made with that mold | Cut off at least 1 inch around and below the mold spot. Keep the knife out of the mold to reduce cross-contamination, then cover the remaining cheese in fresh wrap. |
| Soft cheese, including cottage cheese, cream cheese, Neufchatel, or chèvre | Discard it if mold appears. |
| Shredded, sliced, or crumbled cheese | Discard it if mold appears. |
| Brie or Camembert | White surface mold is part of these cheeses. Discard if mold develops that is not part of their manufacture. |
| Gorgonzola or Stilton | These are mold-made cheeses; for surface mold on these hard blue cheeses, trim at least 1 inch around and below the spot as for hard cheese. |
| Another mold-ripened cheese, or a cheese whose type is unclear | Distinguish intended mold from unexpected mold. Check the product label or ask the manufacturer rather than guessing. |
The USDA’s guidance notes that mold can spread below a surface and may be spread by cutting equipment, which is why its trimming rule applies to hard cheese and requires a generous margin. It lists Roquefort, blue, Gorgonzola, and Stilton among cheeses made with mold; that does not mean all mold on every cheese is safe.
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Does cheese go bad after the date on the package?
A passed package date alone is not a universal safety deadline. USDA FSIS says date labels are generally about quality; consider the package directions, storage history, and actual signs of spoilage. If a food has developed spoilage characteristics, USDA says, “it should not be eaten.”
How storage temperature changes the decision
Keep the refrigerator at 40°F (4°C) or below. FoodSafety.gov’s cold-storage guidance gives item-specific information and links to FoodKeeper; it does not establish one refrigerator-life limit for every cheese. Fresh, soft, shredded, opened, and hard cheeses differ, so follow the package directions and use the appropriate storage guidance for the product.
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For a power outage, FoodSafety.gov’s chart addresses a specific situation: cheese held above 40°F for more than two hours. In its listed categories, soft cheeses and shredded cheese should be discarded, while listed hard cheeses can be kept. Apply that chart to its stated outage conditions and cheese categories, not as a general rule for any cheese that has been warm.
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Food safety risk is separate from visible spoilage. FoodSafety.gov identifies raw-milk cheese and unheated queso fresco-type cheese as riskier choices for people at higher risk of food poisoning; it lists pasteurized hard cheeses among safer options. A cheese that looks and smells normal can still present a pathogen risk that sensory checks cannot detect.
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