All About Goat cheese
Your complete guide to goat cheese - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Goat cheese Last?
Storage times and freshness tips for goat cheese in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
at room temperature (serving only)Up to 2 hours
Signs of Spoilage
Not typically 'spoiled' within this timeframe, but rapidly becomes unsafe due to bacterial growth, especially for fresh, soft varieties. May become excessively soft, oily, or 'sweat' as it warms.
How to Check
Time is the primary indicator. If it has been out for longer than 2 hours (or 1 hour if room temperature is above 90°F/32°C), it should be discarded for safety, regardless of appearance or smell.
Storage Tips
Only remove from the fridge right before serving. Return any unused portions to the refrigerator promptly. Never leave dairy products out for extended periods, as this significantly increases the risk of foodborne illness.
unopened in fridge2-3 weeks past 'best by' date
Signs of Spoilage
Bloated or puffed packaging (indicating gas production from bacteria), excessive liquid accumulation, visible mold (other than any intentional rind on some aged varieties), strong ammonia or sour smell detectable through packaging.
How to Check
Visually inspect the packaging for any signs of swelling, tears, or damage. Check for unusual discoloration or mold spots visible through the wrap. A strong, off-putting smell might be noticeable even through the sealed package.
Storage Tips
Always check the 'best by' or 'use by' date. Keep in its original, sealed packaging for optimal freshness and to prevent absorption of other fridge odors.
opened in fridge1-2 weeks (fresh chevre), 2-3 weeks (firmer/aged varieties)
Signs of Spoilage
Visible fuzzy mold (blue, green, black, pink – distinct from any natural white bloom or intentional rind), slimy or excessively sticky texture, strong sour, ammonia, or 'yeasty' smell, yellowing or browning of the white cheese, hardened or dried-out edges (quality degradation, not necessarily spoilage if minor).
How to Check
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Visual: Look closely for any colored or fuzzy mold growth. Note any changes in color (e.g., from bright white to yellowish).
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Smell: Take a cautious sniff. A slight 'goaty' aroma is normal, but a pungent, sour, ammonia-like, or overly yeasty smell indicates spoilage.
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Touch: Gently feel the surface. It should be firm but spreadable (for fresh chevre) or firm (for aged). Sliminess or extreme stickiness is a sign of spoilage. For soft goat cheese, if mold is present, discard the entire piece. For very firm goat cheese, if a small, isolated spot of mold appears, you might be able to cut it off (at least 1 inch around and below the mold), but it's generally safer to discard.
Storage Tips
To extend freshness, re-wrap tightly in plastic wrap or parchment paper, then place in an airtight container. Store in the colder part of the fridge (e.g., the cheese drawer). Prevent cross-contamination by using clean utensils. Avoid storing near strong-smelling foods, as cheese can absorb odors.
freezer2-3 months for best quality, up to 6 months
Signs of Spoilage
While not 'spoiled' in the traditional sense, quality degradation includes freezer burn (dry, discolored spots), crumbly or mealy texture after thawing, and potential loss of original flavor.
How to Check
Before freezing, ensure it's properly wrapped. After thawing, visually inspect for severe freezer burn. Taste a small piece to check for off-flavors or an undesirable texture. It might be best suited for cooked dishes if texture is compromised.
Storage Tips
Wrap tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. Label with the date. Freezing can significantly alter the texture, making it more crumbly or dry, especially for fresh chevre. It's generally best for cooking applications (e.g., quiches, tarts, sauces) rather than eating fresh after thawing. Thaw slowly in the refrigerator.