Randy Chandler
Yes, you can put cheese in the freezer, but it's not always a good idea. Freezing cheese can affect its texture, making it drier, crumbly, and mealy. The flavour may also be impacted. Softer cheeses with a higher moisture content are not well-suited to freezing as they are more susceptible to damage from the formation of ice crystals. Hard and semi-hard cheeses like cheddar, Swiss, and brick cheese can be frozen but are still prone to textural changes. Freezing cheese is best for varieties that will be melted into dishes after thawing.
| Characteristics | Values |
|---|---|
| Can you put cheese in the freezer? | Yes, you can put cheese in the freezer. |
| Cheeses that can be frozen | Semi-firm to firm blocks with no rind, including cheddar, Jack, Colby, mozzarella, muenster, and provolone |
| Cheeses that shouldn't be frozen | Cheeses with a natural rind, such as Camembert, cloth-bound cheddar, and St. Nectaire |
| How to freeze cheese | Tightly wrap cheese in parchment paper and aluminum foil or use an airtight ziplock bag or container |
| How long can cheese be frozen for? | Cheese can be kept frozen indefinitely, but for best quality, use within 6-9 months |
| How to thaw frozen cheese | Thaw in the refrigerator at 32-34°F (0-1°C) for 7-8 hours per pound of cheese; allow time to breathe and retain moisture |
| Effects of freezing on cheese | May become drier, crumbly, and mealy, with a degraded texture; may be less meltable after prolonged freezing |
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What You'll Learn
Cheeses suited to freezing
While it is technically possible to freeze any cheese, softer cheeses with higher moisture content are not well-suited to freezing. This is because they are more susceptible to damage from the formation of ice crystals, which can significantly affect their texture and flavour.
Soft cheeses such as cream cheese, ricotta, cottage cheese, quark, brie, Camembert, fontina, and Muenster are therefore not good candidates for freezing. Freezing can also damage the microbes in ripened cheeses like blue cheese, preventing them from ripening properly and decreasing their overall sensory quality. Processed cheeses and cheese spreads should also not be frozen.
Hard and semi-hard cheeses with lower moisture content are best suited for freezing. Examples include cheddar, Swiss, parmesan, low-moisture mozzarella, provolone, and Colby. Semi-soft cheeses like goat cheese may also freeze relatively well.
Cheeses intended to be used for cooking and melted into a dish after thawing tend to freeze better than those intended to be served on their own. It is important to freeze cheese as rapidly as possible to prevent large ice crystals from forming, and to store it at or below 0 degrees Fahrenheit to prevent the growth of microbes.
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Cheeses not suited to freezing
While technically, any cheese can be frozen, softer cheeses with higher moisture content are not suited to freezing. This includes soft cheeses like cream cheese, ricotta, cottage cheese, quark, brie, Camembert, fontina, and Muenster. Freezing these cheeses can significantly damage their structure, leaving you with a pool of cheese when thawed. They are also more likely to develop an undesirable flavour and texture, becoming dry, crumbly, and mealy.
Handcrafted, artisanal, or delicate cheeses with natural rinds, such as cloth-bound cheddar, St. Nectaire, and Camembert, are also not recommended for freezing. Freezing can halt the ripening process, affecting their distinctive textures and flavours. For example, blue cheese has active mould populations that may not survive freezing, and freezing can disrupt the internal structure of the cheese, affecting its meltability.
Processed cheeses and cheese spreads are also unsuitable for freezing. While freezing can extend the shelf life of cheese, softer cheeses are more prone to texture and quality changes, making them less ideal for freezing.
In general, it is best to freeze harder, semi-hard, or semi-firm cheeses with lower moisture content, such as cheddar, Jack, Colby, mozzarella, and provolone. These cheeses are designed to be used in cooked dishes, where changes in texture are less noticeable.
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How to wrap cheese for the freezer
Freezing cheese is a great way to increase its shelf life and reduce waste. However, not all types of cheese are suited for freezing. Softer cheeses, for instance, are not ideal for freezing due to their higher moisture content, which leads to more ice crystal formation and a damaged structure. Cheeses with natural rinds, such as Camembert, should also be avoided for freezing as it can create undesirable flavours.
Hard and semi-hard cheeses like cheddar, Swiss, brick cheese, and blue cheese can be frozen, but their texture will change and they will become harder to slice. It is recommended to use these cheeses in cooked dishes rather than eating them fresh. Freezing cheese can also halt the ripening process, potentially affecting its overall sensory quality.
To wrap cheese for the freezer, it is best to avoid plastic wrap as it can cause the cheese to spoil faster and affect its flavour. Instead, opt for parchment paper or wax paper, which will allow the cheese to breathe and prevent excess moisture. You can also use cheese paper, which is specifically designed for this purpose but may be more expensive. After wrapping the cheese in paper, add another layer of protection with plastic wrap or a plastic bag to keep fridge odours out.
Alternatively, you can use the parchment paper and aluminium foil method. Tightly wrap the cheese in parchment paper first, followed by aluminium foil. The parchment paper acts as a barrier, while the foil keeps everything in place during freezing. Another option is to use a freezer bag, but it is important to remove as much air as possible before sealing.
Regardless of the wrapping method, it is important to label the cheese with the date and type. This helps to keep track of how long it has been stored and ensures proper rotation. When you are ready to eat the frozen cheese, thaw it in the refrigerator for 7-8 hours per pound of cheese. For best quality, consume the cheese within 6-9 months of freezing.
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How long cheese can be frozen for
Freezing cheese is a good way to increase its shelf life and reduce waste. However, it's important to note that not all types of cheese are suited for freezing. Soft cheeses, for example, are not ideal for freezing due to their higher moisture content, which can lead to more ice crystal formation and a noticeable degradation of texture.
Hard and semi-hard cheeses with lower moisture and higher fat content are better suited for freezing. Examples include cheddar, Swiss, brick cheese, mozzarella, and blue cheese. However, their texture will often become crumbly and mealy, and they may become harder to slice.
The length of time cheese can be frozen depends on the storage method. Vacuum sealing can preserve cheese for up to two months, while the parchment paper and aluminium foil method can keep it for one month. Freezer bags are the least ideal option, and cheese should be thawed after two weeks if using this method.
While cheese can technically be kept frozen indefinitely, it is recommended to use it within six to nine months for the best quality. Beyond six months, the cheese's taste and texture can be significantly altered.
When thawing frozen cheese, it is best to give it time to breathe and retain moisture. Place it in the fridge on a flat plate or surface, ideally wrapped or in an airtight container, and allow it to thaw for about 12 hours or overnight. It is not recommended to refreeze thawed cheese as it will become overly crumbly and the flavour will be affected.
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How to defrost frozen cheese
Freezing cheese is a great way to preserve it for future use and reduce food waste. However, it is important to note that not all types of cheese respond well to freezing. Hard and semi-hard cheeses, such as cheddar, Swiss, and provolone, are better suited for freezing than softer cheeses. This is because softer cheeses have a higher moisture content, which can form more ice crystals during freezing, damaging the structure of the cheese and affecting its texture and flavour.
When it comes to defrosting frozen cheese, here are some detailed instructions to ensure the best results:
Preparation
Before defrosting, it is important to check the cheese for any signs of spoilage. If the cheese has an unusual smell, visible mould (except for blue cheese), or an altered taste, it should be discarded.
Choosing a Defrosting Method
The best method for defrosting frozen cheese is to transfer it from the freezer to the refrigerator and let it thaw slowly. This gradual process helps maintain the cheese's texture and flavour. It is recommended to let the cheese thaw overnight in the refrigerator.
Using Other Methods
While the refrigerator method is preferred, there are other options available:
- Cool water method: Submerge the sealed cheese in cool water, changing the water every 30 minutes.
- Room temperature method: This method is only suitable for hard cheeses. Leave the cheese on the counter for a short time to thaw.
- Microwave method: Using the microwave is not recommended as it can lead to uneven heating and alter the texture of the cheese. However, if you must use this method, exercise caution and follow guidelines for defrosting cheese in the microwave.
Handling Thawed Cheese
Once the cheese is thawed, it is important to use it as quickly as possible to preserve its flavour. It is not advisable to refreeze the cheese, as it will become overly crumbly and the flavour will be compromised. Proper storage is crucial to maintaining the quality of the cheese after thawing.
Improving Quality
The quality of the thawed cheese can be improved by tempering it in the refrigerator. This involves leaving the cheese in the refrigerator for a few days to several weeks, depending on the type of cheese, to allow it to ripen slightly.
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Frequently asked questions
Yes, you can put cheese in the freezer.
Semi-firm to firm blocks of cheese with no rind are best suited for freezing. This includes cheddar, Jack, Colby, mozzarella, and provolone. Softer cheeses with higher moisture content, like Camembert, are not recommended for freezing as it can affect their texture and flavour.
Cheese should be tightly wrapped in parchment paper and then in aluminium foil before being placed in an airtight container or bag. This helps to prevent freezer burn.
Cheese can be kept frozen indefinitely, but for the best quality, it is recommended to use it within 6-9 months. Frozen cheese should be thawed slowly in the refrigerator before consuming.
