How long does Soft Cheese (Brie, Camembert) last?
How long does Soft Cheese (Brie, Camembert) last? fridge 1 week, freezer 2 months. Plus spoilage signs, sources, and an unopened-vs-opened note.
Quick answer
Sealed / unopened: 1–2 weeks
Signs Soft Cheese (Brie, Camembert) has gone bad
- Pink, gray, or black mold anywhere on the cheese.
- Strong ammonia smell.
- Very runny or slimy texture.
Still good if
- The white bloomy rind on Brie or Camembert — that's the natural Penicillium rind, fully edible (not mold to fear).
Discard immediately if
- Mold on soft cheese (brie, cream cheese, ricotta) — discard the whole block
- Sour or rancid smell
- Texture is unusually dry, cracked, or slimy
Why guidance varies
Dairy spoilage depends on initial pasteurization, fridge temperature, and how often the container is opened; manufacturer-printed dates assume continuous storage at 40°F (4°C) or below.
Get a heads-up before it expires. Search the full database instead.
Frequently asked questions
How long does Soft Cheese (Brie, Camembert) last?
In the fridge: 1 week. In the freezer: 2 months. Sealed / unopened: 1–2 weeks. Keep in its original packaging or a sealed container. Eat quickly once opened.
How can you tell if Soft Cheese (Brie, Camembert) has gone bad?
Signs that Soft Cheese (Brie, Camembert) has gone bad: Pink, gray, or black mold anywhere on the cheese; Strong ammonia smell; Very runny or slimy texture. Still good if: The white bloomy rind on Brie or Camembert — that's the natural Penicillium rind, fully edible (not mold to fear).
What does the date label on Soft Cheese (Brie, Camembert) mean?
Soft Cheese (Brie, Camembert) usually carries a "Use By" date. The last date the manufacturer recommends for peak quality — for most foods this is still quality-based, not a safety cutoff (infant formula is the one exception). See our date-labels guide for the full breakdown.
Sources for this answer
- A USDA FoodKeeper — Storage windows and refrigeration guidance for this category.
- A USDA FSIS — Food Product Dating — Date-label interpretation and food-safety baseline.