'I'm a nutrition expert - never buy cheese unless you've checked 1 little thing first'

Cheese is a fridge staple for millions of Brits, whether it's melted on toast, grated into pasta, or sliced for snacks. But many people could be wasting money by picking the wrong block at the deli counter. While cheese is often bought to last a week or two, it can go off much sooner if the quality is poor. Some wedges lose their flavour or texture after just a few days, even if stored properly in the fridge.

That's because problems can begin before the cheese even makes it home. Fresh or cut-to-order cheeses are often removed from their original packaging. If they're left exposed to air for too long or wrapped in the wrong material at the shop, the surface can start to dry out and spoil. Once that happens, even proper storage in your fridge won't save it, and a strong smell or crumbly texture can quickly put people off eating it.

According to nutritionist and former competitive athlete coach Daniel Wright, one of the most important things to check is the cut surface of the cheese before you buy it.

"If the edges are starting to dry out, change colour, or look slightly cracked, that's a sign the cheese has been sitting for too long. The texture and taste have already started to change," he explained.

Wright, who works with bodybuilders and endurance athletes, said cheese is often used as a quick source of protein and calcium, but only when the quality is high.

"If the cheese is already drying out, it may have lost moisture and natural fats, which affects both flavour and nutrition," he said.

Once you've bought it, storing it correctly is key. Wright says wrapping fresh cheese in baking paper and then loosely covering it in foil helps it last longer while protecting the taste.

"Cheese is a living food," he added. "Wrapping it too tightly in plastic can trap moisture and speed up spoilage, while leaving it uncovered will dry it out. Balance is key."

A spokesperson from Minotaur Fighting Store, who specialise in fitness and sports nutrition, said poor quality cheese could even disrupt diet plans.

"For those in training, cheese can be a quick source of energy and protein," they said.

"But if the quality has already gone downhill before it leaves the shop, it's less likely to be eaten - that's lost nutrition."

Wright added that shoppers should never rely on smell alone to judge freshness.

"The first sign of bad cheese is usually visible, not detectable by scent," he said.

Hard cheeses like parmesan tend to keep longer than soft ones like camembert, with cheddar somewhere in the middle.