Canned cheese sauce can last unopened for 1 to 2 years past the “best by” date printed on the can. An unopened canned cheese sauce will maintain best quality for about 18 months. Once opened, it will last 3 to 4 weeks in the fridge. Canned cheese sauce lasts for a shorter period of time if it has been purchased as part of a prepared dish such as au gratin potatoes. Prepared dishes with canned cheese sauce tend to last about 1 to 2 weeks in the fridge.
What are some signs canned cheese sauce has gone bad?
Some common signs canned cheese sauce has gone bad are:
- Mold growing on the surface
- Curdling or separation
- Noticeable sour smell
- Change in color
- Rancid taste
Once opened, any changes in appearance, texture, or smell are signs the canned cheese sauce should be discarded. An unopened can that is dented, leaking, swollen, or rusted should also be discarded.
How to tell if opened canned cheese sauce is still good?
Here are some ways to tell if opened canned cheese sauce is still good to eat:
- Check the expiration or “best by” date – if it has not passed, the cheese sauce is likely still safe to eat
- Look at the color – it should be bright yellow/orange and consistent throughout
- Smell the cheese sauce – it should have a mild cheddar cheese scent without any sourness
- Check the texture – it should be smooth and creamy without any lumps or separation
- Taste a small amount – it should taste like cheddar cheese and not have any bitter, sour, or odd flavors
If the color, smell, texture, or taste seems off, it’s best to discard the cheese sauce.
How to store canned cheese sauce to extend its shelf life?
Here are some tips for storing canned cheese sauce to extend its shelf life:
- Store unopened cans in a cool, dry place away from direct sunlight and sources of heat.
- Avoid storing cans in humid areas like above the stove or near the dishwasher.
- Once opened, transfer cheese sauce to an airtight container and refrigerate.
- Make sure cheese sauce is covered and sealed before returning to the fridge.
- Use opened canned cheese sauce within 3-4 weeks.
- Don’t freeze opened cheese sauce – freezing can negatively affect the texture.
- When reheating cheese sauce, stir frequently and don’t allow it to boil.
- Check for signs of spoilage before use if cheese sauce has been in the fridge close to the 3-4 week mark.
Proper storage helps extend the shelf life of canned cheese sauce, whether it’s unopened or previously opened. Keeping cheese sauce well sealed, refrigerated, and checking expiration dates allows it to stay fresh as long as possible.
How long does homemade cheese sauce last in the refrigerator?
Homemade cheese sauce will generally last 3 to 5 days when stored properly in the refrigerator. Here is a breakdown of how long homemade cheese sauces made with different bases will last in the fridge:
| Type of Cheese Sauce | Refrigerator Life |
|---|---|
| Cheese sauce made with roux | 3-5 days |
| Cheese sauce made with condensed soup | 3-4 days |
| Queso or nacho cheese sauce | 3-5 days |
| Beer cheese sauce | 3-4 days |
Tips for extending the shelf life of homemade cheese sauce:
- Use the freshest dairy and cheese possible when making the sauce
- Refrigerate within 2 hours of preparation
- Store cheese sauce in an airtight container
- Place plastic wrap directly on the surface before sealing container
- Only reheat the amount needed and avoid contaminating leftover sauce
Properly stored, homemade cheese sauce keeps well for 3-5 days, allowing plenty of time to enjoy it on vegetables, pasta, nachos, or other favorite dishes.
What are the best substitutes for canned cheese sauce?
Some good substitutes for canned cheese sauce include:
- Homemade cheese sauce – Make a simple cheese sauce from butter, flour, milk and cheddar cheese. Customize flavors as desired.
- Jarred cheese sauce – Look for shelf-stable, ready-made cheese sauce sold in jars from brands like Ragu.
- Boxed shelf-stable cheese sauce packets – Brands like Annie’s make boxed cheddar or nacho cheese sauce mixes.
- Condensed cheddar soup – Diluted condensed cheddar or nacho cheese soup can mimic canned sauce.
- Evaporated milk and cheese – Mix together evaporated milk, cheese and spices for a quick cheese sauce.
- Greek yogurt and cheese – Blend Greek yogurt, shredded cheese, and seasonings until smooth.
- Cream cheese and milk – For an ultra-easy sauce, soften cream cheese with milk over low heat.
When choosing a canned cheese sauce substitute, look for options without artificial additives that are shelf-stable or can be refrigerated after opening. Homemade and condensed soup-based sauces make great alternatives.
What cheeses work best for homemade cheese sauce?
The best cheeses to use for homemade cheese sauce are:
- Cheddar – Melts smoothly and gives cheese sauce a rich flavor. Aged cheddar provides a sharper taste.
- Monterey Jack – Known for easy melting properties and mild flavor.
- Colby – Mild and melty, similar to Monterey Jack. Colby melts evenly for a smooth sauce.
- Gruyère – Adds a nutty, distinctive flavor to cheese sauce when blended with cheddar.
- Fontina – Provides a velvety texture. Its mild flavor pairs well with bold cheeses.
- Gouda – Depending on age, gouda’s flavor ranges from mild to savory with a creamy melt.
- Havarti – Creamy and semisoft, havarti gives cheese sauce a buttery, tangy taste.
For best results, use high-quality, block style cheeses instead of pre-shredded varieties. The shredded cheese is often coated in powders that prevent clumping but can affect melting. Combining two or three cheeses creates the most complex, delicious homemade cheese sauces.
Tips for making smooth, lump-free cheese sauce
Here are some tips for getting smooth, lump-free results when making homemade cheese sauce:
- Shred block cheese into uniform thin strands and add it slowly to the hot sauce.
- Make a roux with the butter and flour before adding milk to help prevent lumps.
- Add grated cheese gradually while stirring constantly over low heat.
- Switch to a whisk and vigorously stir as more cheese is incorporated.
- If lumps form, press sauce through a strainer while still hot.
- When reheating, add a little milk or cream and stir frequently over gentle heat.
- Incorporate mustard powder or cornstarch to help stabilize and smooth the sauce.
- Use evaporated or condensed milk for an ultra-smooth sauce that blends easily.
Putting in the extra time and care when preparing cheese sauce prevents frustrating lumps. Patience is key – add cheese slowly and stir, stir, stir while simmering for flawless homemade cheese sauce.
Conclusion
Canned cheese sauce will maintain best quality for about 18 months unopened or 3-4 weeks refrigerated after opening. Signs it has spoiled include mold, curdling, sour smell, discoloration, and off flavors. Refrigerating opened cans in airtight containers extends shelf life. Homemade cheese sauce also lasts about 3-5 days in the fridge. Great substitutes for canned cheese sauce include homemade, condensed soup-based, jarred, or boxed shelf-stable options. For smooth homemade cheese sauce, shred high-quality melty cheeses and gradually incorporate into a hot roux while whisking constantly. With proper storage and handling, canned or homemade cheese sauce can stay fresh for use in recipes.