With milk, it’s hard to know if you’ve reached that point of no return. I mean, one day your milk smells fine and the next day you’ve nearly passed out from the putrid aroma that’s leached into your nostrils, what gives? Specifically with milk, the turning point at which bacteria begins to manifest and grow is quite rapid. According to the Clemson Cooperative Extension, it is vital to keep storage temperatures well under 40 degrees Fahrenheit. When shopping, make sure your milk is the last thing to go in the cart and first thing to go in the fridge!
Cheese, let me count the ways… From stinky to mild, I’m in love, but with that love comes the necessary level of care. The American Cheese Society says that most varieties of cheese should be stored between 35 and 45 degrees Fahrenheit. Also, its important to maintain a certain level of humidity which makes your fruit/veggie drawer perfect for cheese. Hard, fragrant varieties like asiago, parmesan, and manchego don’t need special attention, but they should be kept away from softer cheeses that could “take on” or absorb said funk. When you get your cheese home, its always best to rewrap it in plastic or parchment (or both!) to preserve freshness.
Maintaining the proper storage temperatures for your dairy products will keep the bacteria at bay, but not forever. It is very important to take note of expiration dates and use the good old fashion “smell test.” As usual if you are uncertain just throw it out, its better to go without than to take a chance and make yourself sick.