You left the ricotta on the counter while you assembled the lasagna. Or you forgot to put it back after dinner. Now you are wondering: does ricotta need to be refrigerated, and how long can it safely sit out?
Does ricotta cheese need to be refrigerated?
The short answer: Yes, ricotta must be refrigerated at all times. It is a high-moisture fresh cheese and one of the most perishable dairy products in your refrigerator. Ricotta left at room temperature for more than 2 hours should be discarded. Store it at 40 degrees Fahrenheit or below, toward the back of the fridge, not in the door.
For more on dairy storage, see the Food Storage Guide.
Key Takeaways
Ricotta is perishable and must be refrigerated at all times
Left out more than 2 hours at room temperature: discard
Store at 40 degrees Fahrenheit or below, on a middle or lower interior shelf
Press plastic wrap against the surface after opening to limit air exposure
Opened: use within 1 week. Unopened: use within 2 weeks.
Does Ricotta Need to Be Refrigerated?
Yes, without exception. Ricotta is a fresh soft cheese with high moisture content, which creates an ideal environment for bacterial growth at room temperature. The USDA’s 2-hour rule applies directly: ricotta left out at room temperature (above 40 degrees Fahrenheit) for more than 2 hours should be discarded. On a hot day above 90 degrees Fahrenheit, that window shrinks to 1 hour.
Unlike aged cheeses such as parmesan or cheddar, which have low moisture and can tolerate brief periods at room temperature, ricotta has no natural protection against rapid bacterial growth. It must stay cold continuously, from the moment you bring it home through every use.
How Long Can Ricotta Sit Out?
The USDA defines the temperature danger zone for perishable foods as between 40 and 140 degrees Fahrenheit. In this range, bacteria can double rapidly, sometimes within 20 minutes under optimal conditions. Ricotta that has been left at room temperature for more than 2 hours has been in the danger zone long enough for bacterial levels to potentially reach unsafe concentrations, even if the cheese looks and smells completely fine.
This is the key point most people miss with ricotta: it will not necessarily look or smell bad when it is no longer safe. Unlike milk that sours or bread that molds visibly, ricotta can harbor harmful bacteria without any obvious sign. The 2-hour rule is not conservative caution, it is the practical safety window for high-moisture dairy at room temperature.
Left Ricotta Out? Here Is What to Do
Less than 2 hours, still cool to the touch: Return to the refrigerator. It is likely fine.
2 hours or more at room temperature: Discard. Do not taste-test, do not return to the fridge and plan to use it soon. The 2-hour window is the limit regardless of how it looks.
Left out overnight: Discard immediately, no exceptions.
Used in a baked dish that sat out: The cooked dish follows the same 2-hour rule once it comes out of the oven. Refrigerate with
