Yes it does! Eventually.
Typically a cheese will let you know loud and clear if it has gone bad. However, scent can be deceptive because certain cheeses are so stinky you may feel like it has turned right from the beginning! Some people consider cheeses like Époisses (a “pungent” aka stinky, soft paste cows milk cheese) to have turned as soon as they give it a whiff, but cheese lovers would consider that scent the mark of some GOOD cheese.
How do you know the cheese in your fridge has reached the end of its life span? Here are a few guide lines to keep in mind next time you are questioning the safety of your cheese!
- Fresh cheeses (like ricotta or our quark). If you see anything growing on it or smell something like sour milk, toss it out!
- Bloomy rinds (Camembert or brie) will have the distinct smell/taste of ammonia when it goes bad.
- Hard Cheeses (Gouda or Cheddar) have a low moisture content and do not pose a significant food safety threat. If a hard cheese is growing a little something, simply cut it off (make sure you get it all) and continue to enjoy the rest of the cheese!
- Blue Cheeses (Stilton or Gorgonzola) actually has a certain strain (safe to eat) of mold that is encouraged to grow in the cheese making process. You’ll know this cheese has turned to the bad side when, like Camembert or brie, it starts to smell of ammonia. Bonus tip for Blue Cheeses! Store them in a separate area away from your fresh cheese. Blue mold is pervasive and could spoil them faster.