All About Gruyère cheese
Your complete guide to gruyère cheese - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Gruyère cheese Last?
Storage times and freshness tips for gruyère 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.
frozen2-3 months
Signs of Spoilage
Freezer burn (dry, discolored patches), significant changes in texture (becoming excessively crumbly, mealy, or grainy) after thawing, loss of flavor or development of off-flavors.
How to Check
Visually inspect for freezer burn before and after thawing. Note any changes in texture that make it unsuitable for its intended use (e.g., crumbling excessively when sliced, not melting smoothly).
Storage Tips
Freezing can alter the texture of Gruyère, making it more crumbly and less suitable for slicing or eating plain. It's best to freeze Gruyère that will be used for cooking (grating into dishes, sauces, or fondues) rather than for a cheese board. For best results, grate the cheese before freezing for easy portioning. Wrap tightly in plastic wrap, then aluminum foil, or place in an airtight freezer bag, removing as much air as possible to prevent freezer burn. Thaw slowly in the refrigerator before use.
opened in fridge2-3 weeks
Signs of Spoilage
Visible mold (blue, green, white, or black fuzzy spots) beyond any natural rind, slimy or unusually soft texture, strong ammonia or sour smell (different from its natural aroma), darkening or significant discoloration not part of its normal appearance.
How to Check
Visually inspect the entire surface for any mold growth or discoloration. Touch the cheese to check for sliminess or an overly soft, mushy consistency. Smell the cheese; it should have a pleasant, nutty, slightly sweet aroma, not sour, rancid, or ammoniated. A small taste test (if no other signs of spoilage are present) can confirm freshness, but if in doubt, do not taste.
Storage Tips
Proper wrapping is crucial for extending freshness: Wrap tightly in cheese paper, parchment paper, or wax paper, then place in a loosely sealed plastic bag or an airtight container. Avoid wrapping directly in plastic wrap as it can suffocate the cheese and trap moisture, promoting mold. If only a small amount of surface mold appears on a hard/semi-hard cheese like Gruyère, you can often cut off at least 1 inch (2.5 cm) around and below the moldy spot, and the rest should be safe to eat. However, if mold is extensive, deeply embedded, or if the cheese smells or feels off, discard it entirely. Store in the cheese drawer or a stable temperature zone of your fridge.
unopened in fridge2-4 months past 'best by' date, if properly sealed
Signs of Spoilage
Significant mold growth (not just on the natural rind if applicable), strong ammonia smell upon opening, excessive dryness or hardness that wasn't present before (indicating moisture loss).
How to Check
Check the 'best by' date on the packaging. Visually inspect the packaging for any signs of damage, punctures, or air leaks that could compromise the seal. Upon opening, smell for any off-odors; it should have a pleasant, nutty, earthy aroma. The cheese should still feel firm and consistent.
Storage Tips
Store in the coldest part of your refrigerator for optimal shelf life. While it can last beyond the 'best by' date due to its low moisture content and aging process, quality may slowly diminish over time. Always check carefully upon opening.
at room temperature (for serving)2-4 hours
Signs of Spoilage
Excessive oiliness or 'sweating' (fat separation), significant softening or becoming mushy, developing an off-smell (sour, rancid) if left out for too long (beyond the safe window).
How to Check
Visually check for excessive oil release on the surface or a noticeably softened, almost melted texture. Smell the cheese for any unusual or sour odors that weren't present when cold.
Storage Tips
For the best flavor and texture, remove Gruyère from the refrigerator 30-60 minutes before serving. This allows the flavors to open up and the texture to become more pliable. To ensure food safety and maintain quality, do not leave cheese at room temperature for more than 2-4 hours. After serving, promptly return any uneaten portions to the refrigerator, re-wrapping them properly.