Dairy & Eggs
Hard cheese (cheddar, parmesan)
Fridge (4°C / 40°F)
3–4 weeks after opening
Freezer (−18°C / 0°F)
6 months (best for cooking after)
Worth knowing
On hard cheese only, you can cut 2.5 cm (1 inch) around and below a mold spot and eat the rest. Never do this with soft cheese.
Store it right
- Wrap in parchment then loosely in foil so it can breathe.
- Keep in the drawer, the most humid spot.
Signs it has gone off
- Fuzzy mold in multiple colors.
- Ammonia smell.
- Slimy rind.
Never taste food to test it — a small bite is enough to make you ill.
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