Some types of cheese does really go bad 5 days after opening and some cheeses go bad sooner than others and others last longer.
Soft cheeses such as Brie, goat cheese and camembert cheese may not go bad in 5 days and can last up to 1 week after opening as long as it's refrigerated.
Cottage cheese and ricotta cheeses often are good for 1 to 2 weeks after opening and cream cheese is often good for around 2 weeks after opening when kept refrigerated.
However in some cases these cheeses may go bad sooner.
Fresh cheeses tend to last 5 days or so after opening but may last a bit longer.
Hard cheeses such as Cheddar cheese, Swiss Cheese, Parmesan etc can be kept in the fridge for 3 to 4 weeks after opening, block hard cheese is often good for 6 months in the fridge and shredded hard cheese is often good for 1 month after opening.
Soft cheese should be wrapped in some parchment paper or wax paper and then plastic wrap or aluminum foil to keep them from going bad quicker.
If the soft cheese has crumbled or you see mold then it likely bad and should be thrown out.
If there's any small amount of mold on the cheese you can cut the mold off and eat the good parts as long as the rest of the cheese has not spoiled.
The healthiest cheese to eat is Mozzarella Cheese followed by Cheddar Cheese
Other cheeses that are the healthiest cheeses are Cheddar Cheese, Swiss Cheese, Parmesan Cheese, Cottage Cheese, Ricotta Cheese, Feta Cheese and Blue Cheese.
It is good to eat cheese everyday as cheese can help to lower your risk of heart disease, stroke, and also lower your blood pressure.
Cheese is also a healthy fat and contains calcium which helps to protect your bones as well.
The benefits of eating cheese include improved gut health, reduced inflammation, protection of your blood vessels and lower blood pressure.
Cheese is healthy as it contains Zinc, Vitamins A, D and K which also help protect your bones.
Research has found that eating around 40 grams (or 1.41 ounces) of cheese every day could help to reduce the risk of heart disease and stroke.
Research also suggest that eating a small amount of cheese every day may benefit heart health.
Cheese is a great source of protein and calcium but is often high in saturated fat and salt.
This means eating too much could lead to high cholesterol and high blood pressure, increasing your risk of cardiovascular disease (CVD).
Cheeses that are ripened are Parmesan Cheese, brick cheese, Swiss Cheese, Cheddar Cheese and Colby Cheese.
Ripened cheeses are made by coagulating milk proteins with enzymes (rennet) and culture acids.
These cheeses are then ripened (aged) by bacteria or mold.
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking.
It is responsible for the distinct flavor of cheese, and through the modification of "ripening agents", determines the features that define many different varieties of cheeses, such as taste, texture, and body.
Cheese is classified according to firmness.
There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses.