Hard, aged cheeses with low moisture, like Parmesan, Pecorino Romano, aged Cheddar, Gouda, and Asiago, don't need refrigeration and are great for travel, as are shelf-stable options like Vella Dry Jack or processed cheese (American); soft cheeses, however, always need refrigeration. For best results without refrigeration, keep them wrapped in foil or a cloth in a cool, dry place.
Soft cheeses such as cream cheese, cottage cheese, shredded cheeses, and goat cheese must be refrigerated for safety. As a general rule, hard cheeses such as cheddar, processed cheeses (American), and both block and grated Parmesan do not require refrigeration for safety, but they will last longer if kept refrigerated.
Semi-hard cheeses
These include cheeses like Der Alpen or Swiss-style cheeses. They have more moisture than hard cheeses but still hold up well for several hours at room temperature.
Cheeses That Are Less Perishable
Cheeses made in the U.S. from pasteurized milk that have less moisture and a more acidic pH, such as Cheddar, Parmesan, Gouda, Swiss, and other hard, aged cheeses, are less likely to promote bacterial growth and can last longer without refrigeration.
How long can cheese sit out before it becomes unsafe to eat? For the best taste and quality, cheese should not be left out for longer than two hours at room temperature. Hard cheeses can be left out longer without becoming unsafe, but the quality and taste may change.
While vacuum sealing doesn't make cheese shelf-stable indefinitely, it extends its life significantly at cool ambient temps (like in a food barrel or cooler stream). In general: It can last 2–4 weeks without refrigeration if kept cool, dry, and sealed. Mold can still grow eventually, but it's slowed way down.
If you have a cellar that can maintain temps of 12 C (55 F), then you can put it there. Hard cheeses that are vacuum packed or waxed will pretty much last indefinitely (several years) at that temp. Just turn them over every week or so. Natural rind cheeses need proper humidity, so it's a bit more difficult.
Mini Babybel® cheese should be refrigerated at all times when not being consumed. We advise that when taken on the go, cheese is safe unrefrigerated for 2-4 hours, and remaining cheese, if there is any, can then be safely returned to the fridge.
More Aged Cheeses
There are a whole variety of aged cheeses that don't need refrigeration. Most aged cheeses are hard and have very little moisture, which means they can last at room temperature. Some more popular aged cheeses include aged cheddar, aged gouda, and more.
Twelve months; provided the cheese remains hermetically sealed and stored below 72 degrees F. Shelf stable cheese lasts between 6 months - 12 months. Gilman Cheese currently offers 12 months on vacuum sealed and 6 months on gas flushed packaged products.
Some cheeses and meats have a low moisture content, higher level of acid, have been smoked, or contain ingredients that help control bacterial growth. For those reasons, consumers can find items like Parmesan cheese or packages of salami at room temperature in the grocery store.
Swiss cheese doesn't actually have to be refrigerated. Refrigeration only keeps the cheese from getting moldy as fast. It may “sweat” or get hard around the edges if you leave it out for too long, but it won't hurt you to eat.
Aged, hard cheeses like Parmesan, Gouda, and Pecorino Romano are best for backpacking due to their low moisture content and high caloric density. Processed options like Babybel and Laughing Cow offer convenience and extended shelf life. Always prioritize hard or aged varieties for longer trips or warm conditions.
Here are Utano's suggestions for five cheeses that are especially well-suited for travel.
All Cabot cheeses, with the exception of boxed Cabot macaroni and cheeses, require refrigeration. We do not have packaging that will protect our cheese from the effects of heat.
Gouda cheeses remain perfectly fine outside the refrigerator. When the cheese is hot, 'sweaty' or soft at delivery, simply put the cheese in the refrigerator and you will see that the cheese becomes 'hard' again (the heat during transport will not compromise the quality and / or the taste of the cheese).
Ultra Sharp Cheddar Cheese - Shelf-Stable. This Ultra Sharp Cheddar is ideally paired with Summer Sausage and your favorite crackers and pretzels. This cheese bar is shelf-stable so it's perfect for packed lunches, hiking, or a quick snack on-the-go. No refrigeration needed until opening.
As mentioned earlier, hard cheeses like cheddar, gouda, and parmesan have a lower moisture content, making them less susceptible to bacterial growth. These cheeses can generally be left out at room temperature for up to 8 hours. However, consuming them within 4 hours is best to ensure the best flavor and quality.
Mold most often can't get far into hard and semisoft cheeses. These include cheddar, colby, Parmesan and Swiss. So you can cut out the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot.
The wax that wraps Babybel ® Plant-Based is the same wax as used on our other Babybel ® products. The wax is made of paraffin and does not contain bee's wax. Is the red wax used on Mini Babybel® edible? Whilst the wax is suitable and safe around the cheese, it is not intended for consumption.
Versatile and keeping due to its pasteurization process, Laughing Cow can remain unrefrigerated for a limited length of time. The archetypal Laughing Cow cheese comes wrapped in the individual serving-sized foiled wedges and they are packaged in a round, flat box.
From a food hygiene perspective, you should only leave your wax-coated cheese at room temperature for up to 4 hours. Otherwise, you risk the growth of bacteria, which could make you ill.
Cheeses should not be dehydrated. In order to conserve all of the aromas, avoid using airtight containers or packaging. Keep them in wooden boxes, in their original packaging, or in greaseproof or paraffin paper or even wrapped in a cloth. Pressed cheeses are best kept in aluminium foil.
Avoid wrapping your cheese in cling film or foil. It can cause the cheese to sweat which can negatively affect the flavour and texture. Parchment/greaseproof paper is the best substitute for cheese paper.
If your kitchen is cool, and you bought your mozzarella in a tub of brine, you can probably leave it out overnight without a problem, as long as the cheese is well submerged. For longer storage, you'll need the fridge—mozzarella has too much water and not enough salt or acid to stay fresh for long.