Key Takeaways
- Cheese must be shipped at or below 35°F (1.7°C) for most varieties, though ideal temperatures vary by type. For example, Emmental requires 10–12°C while Cheddar ships best at 0°C.
- Hard cheeses like Parmesan and Cheddar are the easiest and safest to ship, while soft cheeses like Brie and cream cheese demand continuous refrigeration.
- Reefer containers are the most reliable method to ship cheese internationally, maintaining precise temperature, humidity, and ventilation throughout sea freight voyages.
- Improper temperature during transit causes irreversible quality loss; too cold dries cheese out and halts ripening; too warm triggers mould, fermentation, and spoilage.
- Shipping cartons must be protected from seawater, rain, and condensation, with humidity maintained between 70–90%, depending on the variety.
Like most perishable foods, cheese contains living, breathing microorganisms that require careful packaging when being transported.
Despite its organic makeup, cheese is not very fragile but does require some consideration during its shipping to avoid spoilage or loss of quality.
Understanding how to ship cheese correctly starts with recognising that not all cheeses behave the same way in transit. The FDA classifies cheese by moisture content, and moisture content directly determines how sensitive a cheese is to temperature abuse during shipping:
- Fresh soft cheeses (Queso Fresco, Queso de Crema): highest moisture, highest risk.
- Soft ripened cheeses with over 50% moisture (Brie, Camembert, Mozzarella): high risk.
- Semi-soft cheeses with 39–50% moisture (Blue, Monterey Jack, Provolone): moderate risk.
- Hard cheeses with under 39% moisture (Cheddar, Parmesan, Swiss): lowest risk.
The general rule: the harder the cheese, the more forgiving it is during transit. This distinction is critical whether you need to ship hard cheese across a single border or ship cheese overseas across multiple climate zones.
How Do You Ship Cheese Internationally?
The following are the main procedures involved in the overseas shipping of cheese:
Packaging Cheese for Shipping
The main goal of cheese packaging is to maintain the appropriate taste and texture of the cheese. Poor packaging can lead to a negatively altered taste. And as a consequence, cheese with an undesirable flavour can deter consumers from making a repeat purchase leading to financial loss for a company.
However, while maintaining good taste is desirable, prevention of contamination cannot be overlooked. Good packaging helps prevent the contamination of cheese.
Cheese is packed with an insulation lining on the inside of the shipping box. This insulation within a pre-assembled corrugated box helps keep the temperature cool and stable inside the shipping box, to maintain the integrity of the cheese.
Cheeses on sea freight voyages are typically placed into cartons— then into large mesh containers or lockable offshore reefer containers— with little room for movement. This setup ensures that they are tightly packed and well protected.
Packaging requirements differ by cheese type. Vacuum-packed cheese, for instance, can maintain quality for approximately 6 months at 2–4°C according to the Transport Information Service (TIS-GDV), making vacuum sealing a preferred method for long-haul international shipments.
Wax-coated cheeses have a natural protective rind that shields against contamination, mould, insects, light, and moisture loss, while rindless cheeses are sealed in plastic film before ripening.
If you need to ship cheese curds, they require particularly careful packaging. Cheese curds are fresh, unaged, and high in moisture, meaning they’re among the most perishable cheese products. Vacuum-seal them tightly, use insulated shipping boxes with gel packs, and ensure they reach their destination within 1–2 days.
Similarly, knowing how to ship cream cheese safely means recognising that its high moisture content (over 50%) puts it in the highest-risk category. Cream cheese requires continuous cold chain maintenance and should never be shipped without refrigeration.
Refrigeration and cheese shipping
When shipping cheese, the temperature of the shipping module has to be taken into account. Cheese typically needs to be transported via modules that maintain a specific temperature range. Otherwise, it runs the risk of getting spoilded.
That being said, most cheeses can be stored at an average of 35°F (1.7°C) and below. However, be careful to avoid very cold storage, as your cheese could dry out – becoming harder than usual and unsavoury for the customers.
On the other hand, if your cheese is stored at very warm temperatures for a significant amount of time, it could get spoiled (via moulding), expand in size and rip through the packaging.
Avoid shipping soft cheeses like fresh mozzarella without any continuous refrigeration as they require very cold temperatures for food safety reasons.
What is the ideal temperature for shipping cheese?
The ideal temperature for shipping cheese is 35°F (1.7°C) and below for most varieties. The FDA Food Code mandates that perishable dairy products, including cheese, must be held at 41°F (5°C) or below. Temperatures above this threshold enter what the FDA calls the “danger zone” (41°F–135°F / 5°C–57°C), where harmful bacteria can multiply rapidly.
The easiest cheeses to ship are firm cheeses like parmesan or asiago.
Softer cheeses require more attention to their insulation and cooling. Fresh cheeses cannot be shipped without optimal refrigeration or short travel times.
As such, the recommended temperature to ship cheese is 35° F and below, as few situations warrant any variation in this shipping temperature range.
However, ideal shipping temperatures actually vary by cheese type. The table below, based on data from the Transport Information Service (TIS-GDV), provides specific temperature and humidity targets for safe cheese shipping:
| Cheese Type | Category | Shipping Temp | Recommended Humidity | Max Duration of Storage |
| Cheddar | Hard | 0°C (32°F) | 80% | Several months |
| Emmental | Hard | 10–12°C (50–54°F) | 80–85% | 4–8 months |
| Gouda | Semi-hard | 0–1°C (32–34°F) | 80% | 4 months |
| Edam | Semi-hard | 3–5°C (37–41°F) | 80% | 4 months |
| Tilsit | Semi-soft | 2°C (36°F) | 90% | 4 months |
| Roquefort | Semi-soft (Blue) | 1–4°C (34–39°F) | 85% | 4 weeks |
| Camembert | Soft | 2°C (36°F) | 85–90% | 6–8 weeks |
| Processed cheese | Processed | 5–7°C (41–45°F) | 70–80% | Approx. 6 months (vacuum-packed) |
| Fresh cheese (Mozzarella, Ricotta, Cream Cheese) | Fresh/Soft | 2–5°C (36–41°F) | 85–90% | 2–4 weeks |
This table is especially useful if you need to ship cheese internationally, as sea freight durations often exceed several weeks. Matching the correct temperature to the cheese type ensures your product arrives in sellable condition.
Smoked cheeses, such as smoked Gouda or smoked Cheddar, follow the same temperature guidelines as their non-smoked counterparts.
The smoking process does not significantly alter their moisture content or shipping requirements. To ship smoked cheese safely, maintain the same cold chain protocols listed above for the relevant cheese category.
How to Safely Ship Cheese: Tips to Consider
Temperature control
Generally, if cheese is being shipped at excessively cold temperatures, its quality degrades by drying out, which leads to hardening, loss of aroma as ripening halts, and spoilage.
Typically, processed cheese is shipped at a range of 5–7°C, while Tilsit should be shipped at 2°C, Edam at 3–5°C and Emmental at 10–12°C,
On the other side, extremely high temperatures trigger fermentation processes which cause the cheese to expand in volume and accelerates decomposition. High temperatures always pose a risk of making the cheese overripe or melting.
Humidity and Moisture control
The recommended humidity to maintain during cheese shipping is approximately 70–90% (depending on variety), while the water content should be approximately 35% for hard cheese and 50% for soft and processed cheese.
Since the water content is heavily dependent on variety, it can be assumed that the harder the cheese, the less water it contains.
Shipping cartons should always be protected from all sources of exterior moisture like seawater, rain and condensation water and excessive humidity levels.
Do not store with odour-sensitive products
Depending on the type, cheese usually exudes an odour ranging from slightly pleasant to extremely unpleasant.
Some cheese elements are highly sensitive to foreign odours.
As such, cheese shouldn’t be stored with other odour-sensitive food products like butter, lard and meat. Rather, cheese can only be stored with fruit and vegetables, depending on the type. Some cheese varieties should even be stored separately from one another to avoid odour contamination.
Ensure proper ventilation
The recommended ventilation condition for cheese is 15–20 circulations/hour.
Poorly ventilated cheese typically faces the risk of mould growth and losses in quality.
Read our article on “What is Offshore Reefer Container Ventilation.”
Hazards to health
Extended storage of some cheese varieties can lead to the release of toxic gases. These gases pose a health risk to anybody who enters the hold or container. Pre-ventilation and gas measurement should be carried out before container entry, where necessary.
Contamination
Since cheese is highly sensitive to dust, dirt and oils, ensure that its storage is clean and in a thoroughly hygienic condition.
Businesses that ship cheese internationally should ensure compliance with HACCP (Hazard Analysis and Critical Control Points) principles.
HACCP is the globally recognised food safety management framework that governs temperature control, contamination prevention, and traceability throughout the cold chain.
Most importing countries require HACCP compliance for dairy products, making it a non-negotiable standard for international cheese shipping.
How do offshore reefer containers help in cheese shipping?
The best way to ship cheese — especially over long distances or via sea freight — is with reefer containers. These specialised containers are built to maintain optimal storage temperatures, for perishables like fruits, meats and vegetables, especially those not pre-cooled to the optimal carrying temperature.
In practice, reefer containers work exactly like refrigerators, and prevent cheese products from ripening too quickly whilst ensuring a longer shelf-life by circulating cool air to avoid spoilage.
For businesses that ship cheese overseas in bulk, offshore reefer containers offer the most reliable cold chain integrity.
Unlike standard insulated packaging with gel packs, which only maintains temperature for 24–48 hours, reefer containers provide continuous, active refrigeration for the entire duration of transit.
Why MGS IceStorm Reefer Containers Are Built for Cheese Shipping
MGS IceStorm’s offshore reefer containers are specifically engineered to maintain the precise conditions cheese requires in transit.
Here’s how the Ice Storm (3m/10ft) and Ice Wave (2.5m/8ft) meet every critical cheese shipping requirement:
- Temperature range of -30°C to +20°C, covering the full spectrum from fresh mozzarella at 2°C to Emmental at 10–12°C, all within a single adjustable unit.
- Built-in humidity control with dehumidification from 65% to 85%, keeping hard cheeses at lower humidity and soft cheeses at higher humidity as needed.
- Microprocessor-controlled fresh air exchange, providing the 15–20 air circulations per hour that cheese requires to prevent mould growth, with ventilation that responds to real-time changes in respiratory gases.
- Integrated data logger, tracking supply air temperature, return air temperature, ambient temperature, cargo temperature, and humidity level throughout the voyage, providing full traceability for HACCP compliance.
- DNV 2.7-1, EN 12079, and ISO 10855 certified, meeting the strictest international offshore safety and quality standards.
- Hygienic, easy-to-clean interior, made of sanitised aluminium or stainless steel, addressing cheese’s high sensitivity to dust, dirt, and contamination.
MGS IceStorm reefer containers are produced in partnership with Thermo King and Honeywell, under strict HSSE (Health, Safety, Security, and Environment) regulations.
They are available for purchase and lease, with ready stock and delivery across Europe, Africa, Asia, the Americas, and Oceania.
Read our article on “How to handle perishable foods in offshore reefer containers.”
Frequently Asked Questions
Can I ship cheese internationally?
Yes, you can ship cheese internationally, but it requires temperature-controlled shipping to comply with food safety regulations.
Most countries require dairy imports to meet HACCP standards, and perishable cheeses must maintain cold chain integrity throughout transit, typically via reefer containers for sea freight.
How do you transport cheese long distances?
The safest way to transport cheese long distances is in refrigerated containers (reefer containers) that maintain a consistent temperature between 0–5°C for most varieties.
Cheese should be vacuum-packed or wax-sealed, packed tightly to prevent movement, and protected from moisture, odour contamination, and temperature fluctuations.
How long can packaged cheese stay unrefrigerated?
It depends on the cheese type. Hard cheeses like Parmesan, Cheddar, and Asiago can tolerate temperatures up to 30°C (86°F) for limited periods without significant pathogen growth, according to research by the Wisconsin Center for Dairy Research.
Soft cheeses like Brie, Mozzarella, and cream cheese should never be left unrefrigerated.
Can cheese survive without a fridge?
Some cheeses can. Hard and semi-hard cheeses produced with pasteurised milk under HACCP conditions, including Cheddar, Parmesan, Colby, Provolone, and Swiss, have inherent characteristics that prevent pathogen growth at elevated temperatures.
However, soft and fresh cheeses cannot survive without a fridge and will spoil rapidly above 5°C (41°F).
What is the best way to store cheese long-term?
For long-term storage, cheese should be kept at 35–40°F (2–4°C) in a humidity-controlled environment between 80–90%.
Vacuum packing extends shelf life significantly, and vacuum-packed cheese can last approximately 6 months at 2–4°C. Store cheese away from strong-smelling foods, and ensure consistent temperature with no fluctuations.
What cheeses should not be refrigerated?
Technically, certain hard cheeses produced to CFR (Code of Federal Regulations) standards can be stored without refrigeration at up to 86°F (30°C). These include Parmesan, Romano, aged Asiago, Cheddar, Colby, and Provolone.
However, this applies to properly manufactured, pre-packaged cheeses, not to soft, fresh, or mould-ripened varieties, which always require refrigeration.
Does cheese need to be refrigerated when shipped?
In most cases, yes. The FDA Food Code requires perishable dairy products to be held at 41°F (5°C) or below.
While some hard cheeses may technically tolerate warmer conditions, commercial shipping standards and international food safety regulations require temperature-controlled transport for all cheese types to protect quality and ensure food safety compliance.
How do you ship soft cheese safely?
To ship soft cheese safely, maintain continuous refrigeration at 2–5°C (36–41°F) with humidity between 85–90%.
Soft cheeses like Brie, Camembert, and fresh Mozzarella have over 50% moisture content, making them highly perishable. Use insulated packaging with active refrigeration (not just gel packs for long distances), minimise transit time, and never break the cold chain.
Conclusion
The most critical aspects to remember when shipping cheese are the proper packaging and storage temperatures for each cheese type, and consistent cold chain maintenance throughout transit.
If your business involves shipping cheese via sea freight, the best way to protect your investment and avoid client dissatisfaction is by ensuring your shipper employs reefer containers to maintain the quality, taste and odour of your cheese shipment.
Reach out to us at MGS Icestorm for more details on Offshore Reefer Container purchases, available in Europe, Africa, Asia, the Americas and Oceania.
Business Director
A graduate (Business) from KDU, Jason Tan, is the current Business Director (Sales) for MGS Icestorm and has been associated with the company for the past 10 years.
With over 13 years in the shipping industry, he has had a significant contribution to Malaysia’s oil and gas industry in the engine and boat supply sector.
His expertise includes managing offshore catering business, offshore reefer containers, AI technology, offshore gas tanks, A60 pressurized cabins, etc. His contributions have helped establish MGS, in partnership (joint venture) with Thermo King and Honeywell to produce state of art Offshore Reefer Container products.