Cheese is a staple in many fridges, but experts warn it could pose serious health risks if it’s not stored properly. Whether it’s cheddar, stilton, creamy brie, or crumbled feta, cheese is a key staple to many of our daily meals. Before you reach for that wedge of Gouda or mozzarella ball, however, you might want to take a moment to consider the hidden dangers lurking in your fridge.
Cheese, especially high-protein varieties, can be a prime breeding ground for harmful bacteria, including Listeria and Salmonella. The misconception that cheese is only dangerous when it smells bad or appears mouldy is one that can lead to serious foodborne illnesses.
Many bacteria, including Listeria, don’t affect the smell, taste, or appearance of food, so you might unknowingly be consuming contaminated cheese.
According to Essential Food Hygiene UK, cheese is a high-risk food and must be stored at or below 5 °c.
However, studies show that many domestic refrigerators operate closer to 7C, well into the “danger zone” where bacteria like Listeria, Salmonella, and E. coli can multiply.
Soft cheeses like camembert, brie, and blue cheese are especially risky.
They’re more susceptible to contamination and can be dangerous for vulnerable groups such as pregnant women, the elderly, and people with weakened immune systems.
Improper habits, such as leaving cheese uncovered in the fridge, forgetting when it was opened, or storing it near raw meat, will also increase the risk of foodborne illness.
Experts recommend avoiding overloading the refrigerator to ensure proper air circulation, storing raw meats separately from ready-to-eat foods, labelling and dating all food items, and regularly cleaning and maintaining your fridge to prevent the growth of bacteria.
Using a digital thermometer, labelling opened items with dates, and storing cheese in airtight packaging can greatly reduce your risk.
If you’re not sure how long your cheese has been sitting in the fridge, the safest move is to throw it out.