The shelf-life of Halloumi cheese as stated by different regional producers ranges between 4 and 6 months under refrigeration.
An unopened packet of halloumi will keep in the fridge for up to a year.
The taste or smell may change to that of sour milk, which indicates the halloumi has gone bad. An unopened packet of halloumi can actually remain edible for up to a year if stored in a refrigerator.
Once the cheese is in vacuum, Once vacuum-packed your cheese can be stored for up to 7 to 8 weeks.
If you wrap the cheese in parchment paper or cheese paper before placing it in an airtight container, you can store the halloumi in the fridge for up to two weeks.
Then refrigerate until firm again before cooking. Halloumi will keep in the refrigerator for as long as a year, if it's unopened. Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks. Or wrap it tightly in waxed paper, parchment paper or cheese wrap.
Once you open your package of halloumi you can store your uncooked leftovers in two ways. If you plan to use your halloumi quite quickly, simply store in an airtight container or sandwich bag for up to 3 days. To extend it's life further, make a simple salt brine by mixing 2 cups of water with 2 teaspoons of salt.
Vacuum sealing removes the air and prevents bacteria from growing and will keep cheese fresher longer. Cheese generally lasts between one to two weeks when stored in ordinary bags and containers, but using a vacuum sealer extends that length between four and eight months.
Vacuum sealing cheese
Over time, the moisture in the cheese will cause it to deteriorate. So, if you're going to vacuum seal your cheese, wrap it first in wax or parchment paper. The paper will absorb the excess moisture and keep your cheese from deteriorating for at least a few months.
“Sliced cheese or shredded cheese will mold or expire quicker, as there is a larger surface area for the bacteria and air to be exposed to.” Good news: Most hard cheeses will last six weeks longer than the printed date, Savage says.
I'd say two to four weeks after the expiration date is the basic time frame. Again, you have to be able to also use your judgment to see if it's still good," she noted. How to store it: Freier often wraps her cheese in breathable parchment-type paper, then places it inside a Ziploc bag.
Spoiled cheese won't taste like cheese at all, and will actually cause the insides of your mouth to tingle, sometimes even burn. It's important to note that sometimes spoiled cheese will smell fine but taste bad, or vice versa, so the listed expiration date is usually the safest gauge for whether or not to toss it.
But remember that soft, ripened cheeses are made with the help of bacteria.) So if you're being extra cautious, follow the USDA guidelines that recommend you toss perishable foods, including soft cheese, that have been left out at room temperature for longer than two hours.
Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!
Luckily, Halloumi cheese can be found in most larger grocery stores. It will likely be in vacuum-sealed packaging or a container stored in brine (a salt and water solution).
Cheese generally lasts between one to two weeks when stored in ordinary bags and containers, but using a vacuum sealer extends that length between four and eight months.
The most obvious sign is mold. If you see any visible mold on the cheese, it should not be consumed. The texture of the cheese can also be an indicator if it has gone bad. If the cheese feels hard or dry, it is likely spoiled.
"Blocks of cheese are usually vacuum packaged by the manufacturer, and once unwrapped, have a shortened shelf life. Once the vacuum seal is broken and the cheese is exposed to air, there is an increased risk of mold growth and oxidation."
On average, a vacuum-sealed product under freezing conditions can last up to 5-6 months or even 1-2 years, depending on your freezer capacity. On the other hand, refrigerated vacuum-sealed products can last up to 1 to 2 weeks.
Gouda cheeses remain perfectly fine outside the refrigerator.
It's important to note that while leaving cheese out for longer than four hours unrefrigerated may not always pose a health risk, it may change in taste, flavor, quality, or texture as time passes.
Once opened it's suggested that you consume it within 3 days. However, it will usually last longer than that. Most often, up to 5 days, especially if grilled and covered in a drizzle of olive oil. But, if your halloumi has gone bad it will smell like sour milk and have a slimy texture on the outside.
This means that halloumi should be consumed in moderation, and it really doesn't need any added salt when preparing it. Because of its higher salt content, it's best to enjoy one to two slices of halloumi about once a week or less.
For the production of mature halloumi, the cheese needs to be kept in the brine whey for at least 40 days.