Cheese Best Before

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networkn

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#295586 8-Apr-2022 10:10

I have some sealed unopened refrigerated Mozerella cheese which is past it's 'best before' date.

I called the company, they said they can't guarantee but to just go off smell/texture.

They are submerged in 'water'.

One was BB 20/3 and the other (which I am almost certain would be fine) is 27/3

Any experts here? Last thing I need right now is food poisoning :)

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#2898471 8-Apr-2022 10:17

My view on these matters FWIW:

Your nose was developed for this purpose, give it a sniff and if it looks and smells ok, why not?

OTOH life is too short to spend 24 hours hunched over the toilet for something that cost $5 so if I have any doubt, too bad, it's in the bin.

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#2898472 8-Apr-2022 10:20

Milk turns into cheese because of mould, and in some cases it gets put on a shelf for 2 years before they sell it to you. That's barely past its best-before. It'll be fine.

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#2898473 8-Apr-2022 10:21

https://www.stuff.co.nz/business/127463155/confusion-around-best-before-dates-leads-to-tonnes-of-food-wastage-every-year

Seems relevant

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#2898475 8-Apr-2022 10:24

^^ Yep - go with common sense(s) - smell and test-taste - and gut feel. If it was me, I would have no hesitation if they pass these tests - but IANA expert (which is what you asked for).

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#2898478 8-Apr-2022 10:34

With cheese it should be a best after date, Cheese is a live culture.

These being in brine will not be an issue if they have been refrigerated, the salt in the water is a preservative.

I will eat cheese months after the best before date and there is no issue, the Brie / Camembert get nice and gooey.

I also smoke my own cheese and will let it mature for 6 - 12 months.

Eat and enjoy but if you are not happy biff them out, or make pizza this weekend and cook them to make them safe.

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#2898479 8-Apr-2022 10:35

eracode:

^^ Yep - go with [...] gut feel.

Isn't it a bit late by then?

networkn

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#2898480 8-Apr-2022 10:36

SATTV:

I also smoke my own cheese and will let it mature for 6 - 12 months.

Eat and enjoy but if you are not happy biff them out, or make pizza this weekend and cook them to make them safe.

John

It will be with a Caprese Salad, but the older one I could cook.

Home Smoked cheese sounds interesting, I think we live close to each other LOL.

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#2898483 8-Apr-2022 10:38

Behodar:

eracode:

^^ Yep - go with [...] gut feel.

Isn't it a bit late by then?

Ah, someone got it. 😀 It is a reliable test though.

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#2898484 8-Apr-2022 10:40

SATTV:

I also smoke my own cheese

Is it harder to roll, when it gets older? The papers would stick to it more, wouldn't they?

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#2898490 8-Apr-2022 10:58

Have some pizza bases in the Freezer, decided the older one will be used for that, less old one in Caprese unless it smells bad (in either case). Problem solved.

Thanks for the advice.

hsvhel

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#2898532 8-Apr-2022 11:47

It also freezes well if grated up in case there is more than you care to use in one go

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trig42

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#2898543 8-Apr-2022 12:04

It freezes will still in the container. We quite often grab it when the supermarket reduces it and freeze them. Pull them out for Pizzas as needed.

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#2898552 8-Apr-2022 12:15

trig42:

It freezes will still in the container. We quite often grab it when the supermarket reduces it and freeze them. Pull them out for Pizzas as needed.

You don't have issues with it splitting the plastic container full of liquid as it expands? Or do you take out the liquid?

trig42

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#2898556 8-Apr-2022 12:28

No, we've just frozen it. I don't think the containers are full to the brim.

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#2898604 8-Apr-2022 14:53

I suspect the 'submerged in water' will be salty water. That is a preservative anyway.

Water also stops air getting at the cheese so slows down mould growth.

I thought when you mentioned the best before date it was going to be last year!

Mozzarella has virtually no smell - When you take it out of the water it probably still wont have a smell - so will be fine.

It's only a couple of weeks at most on both of them - it will be fine. Make yourself a nice pizza!

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