Randy Chandler
Freezing cheese is a great way to extend its shelf life, but it can alter the structure and texture of the cheese, making it crumbly and mealy. This is because the cheese forms ice crystals on its fat and protein content, which can damage the molecular structure of the cheese. Softer cheeses with higher moisture content are more susceptible to this damage, while harder cheeses like cheddar, Swiss, and parmesan hold up better in the freezer. Frozen cheese may also be less meltable, especially if stored for a long time, due to the disruption of its structure and composition. However, frozen shredded mozzarella can still melt well on a pizza, and hard frozen cheeses can be used in casseroles or as toppings.
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What You'll Learn
Freezing cheese changes its texture and melting properties
Freezing cheese is a great way to extend its shelf life, but it can alter the cheese's structure and texture. When cheese is frozen, its water and fat content form ice crystals, which can damage the protein structure of the cheese. Both fat and protein contribute to the texture of the cheese and how it melts. The degradation of texture will be very noticeable for any frozen cheese that is eaten plain.
Soft cheeses, in particular, are not ideal for freezing. They emerge from the freezer exuding liquid separated from the tough and somewhat granular remaining paste. This can significantly damage the structure and leave you with a pool of cheese when thawed. Therefore, soft cheeses like Camembert, Brie, ricotta, and cottage cheese are better enjoyed fresh.
Hard and semi-hard cheeses with lower moisture and higher fat contents are best suited for freezing. This includes blocks and loaves of cheddar, Jack, Colby, mozzarella, muenster, and provolone. While freezing does not pose any health risks, the quality of most cheese does suffer as a result. The texture will change, and the cheese will become crumbly and mealy, and more difficult to slice.
Previously frozen cheese performs best when grated, crumbled, or melted. Frozen shredded mozzarella can go right on a pizza—it'll melt in the oven. Hard cheese that has been frozen still melts beautifully and can be used as a topping in casseroles or stirred into mac and cheese. Cream cheese can be frozen and works well in baked goods.
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Soft cheeses don't freeze well
While it is possible to freeze cheese, the texture and consistency will change, and softer cheeses tend not to freeze well. This is due to their higher moisture content, which means more ice crystals will form, significantly damaging the structure of the cheese. Soft cheeses such as camembert, brie, ricotta, and cottage cheese have a higher water and fat content, and while they can be frozen, their texture will suffer.
Delicate, hand-crafted cheeses, processed varieties, and most soft cheeses are generally not suited to freezing. Softer cheeses are more likely to become a pool of liquid when thawed, and the degradation of texture will be very noticeable if the cheese is eaten plain. Therefore, it is recommended to buy and serve soft cheeses fresh.
Hard and semi-hard cheeses with lower moisture and higher fat content are best for freezing. This includes cheddar, Swiss, brick cheese, blue cheese, mozzarella, and pizza cheese. However, their texture may become crumbly and mealy, and they will be harder to slice. Freezing cheese can also negatively impact its melting properties, and it may be more difficult to get a grilled cheese pull.
Overall, while it is possible to freeze soft cheeses, it is not recommended due to the negative impact on their texture and structure.
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Hard and semi-hard cheeses can be frozen
When freezing hard or semi-hard cheeses, it is best to prepare them in quantities that can be used in one go. Grating or slicing the cheese before freezing can be helpful. It can be stored in its original packaging or wrapped in foil or cheese paper. Vacuum sealing is the preferred method as it reduces contact with oxygen and extends storage time. Freezing cheese can also impact its melting properties, with freshly frozen cheese melting better than cheese that has been frozen for longer periods.
It is worth noting that cheese is best enjoyed fresh to maximize its flavor and texture. Freezing can affect the texture, quality, and flavor of the cheese, with softer cheeses being more susceptible to these changes. Frozen cheese is therefore recommended for cooking rather than serving as a table cheese. When using frozen cheese, it is important to thaw it properly by placing it in the fridge overnight to allow it to retain some moisture and get as close to fresh cheese as possible.
Additionally, freezing inactivates microbes in the cheese, such as bacteria, yeasts, and mold, which can help extend its shelf life. However, these microbes may become active again upon thawing, and freezing can disrupt the ripening process of certain cheeses, potentially impacting their sensory quality. Overall, while hard and semi-hard cheeses can be frozen, it is important to consider the potential changes in texture, melting properties, and flavor before opting for frozen cheese.
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Grated frozen cheese melts well
Cheese can be frozen to extend its shelf life, but its structure and texture may be altered in the process. The cheese forms ice crystals on its fat and protein, which can damage the protein structure and lead to a crumbly texture. This can affect the cheese's ability to melt. Freezing cheese for longer periods can also negatively impact its meltability.
Hard and semi-hard cheeses, such as cheddar, Swiss, brick cheese, and blue cheese, can be frozen but may become crumbly and difficult to slice. Grated hard cheeses like Parmesan and Romano can be frozen, but they may develop a slightly metallic "burnt" flavor. Mozzarella, pizza cheese, and shredded cheese are also suitable for freezing and can be used on pizzas as they melt well in the oven.
Soft cheeses, such as Camembert, Brie, ricotta, and cottage cheese, can be frozen but are more susceptible to texture changes due to their higher water and fat content. Freezing is not recommended for these cheeses if they are intended for a cheese board or appetizer spread.
In general, grated cheese, whether frozen or not, tends to melt well. Grating frozen cheese can also help improve its texture and make it easier to use in recipes. It is important to note that freezing cheese may affect its quality, and fresh cheese is always preferable for maximizing flavor and texture.
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Fresh cheese is best for grilled cheese sandwiches
While it is possible to freeze cheese, it is best to use fresh cheese when making grilled cheese sandwiches. Freezing cheese can damage its structure, texture, and consistency. When cheese is frozen, its water and fat content form ice crystals, which can negatively impact its texture and how it melts. This can result in crumbly, mealy, and difficult-to-slice cheese, and it may not give you that perfect grilled cheese pull.
Fresh cheese, on the other hand, will provide the best flavour and texture for your grilled cheese sandwich. When it comes to choosing the right cheese for your sandwich, there are a few popular options. Mozzarella, for example, is a popular choice due to its stretchy texture, delicate flavour, and non-greasy melting qualities. It is especially good when paired with fresh ingredients like tomatoes, basil, and pesto. Another classic option is American cheese, which gives you that nostalgic flavour and the iconic orange stripe when melted.
If you're looking for a more adventurous option, consider using two types of cheese, such as mozzarella for stretch and another for flavour. Vintage cheddar or gruyere are excellent choices for adding a burst of flavour to your sandwich. For a spicy kick, try pairing mozzarella with pepper jack cheese. This combination will give you an extra gooey melt with a mild spice.
To achieve the perfect grilled cheese, it's not just about the cheese; the bread and cooking method are also important. Sourdough bread is a popular choice, and it's best to cook your sandwich in a pan on the stove to get that golden buttery crust. Don't forget to butter your bread for an even crispier texture!
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Frequently asked questions
Freezing cheese may alter its structure, making it crumbly and less meltable. However, hard and semi-hard cheeses like cheddar, Swiss, and mozzarella can be frozen and still melt fairly well.
The melting capability of frozen cheese depends on the type of cheese, the freezing duration, and the presence of additives. Cheeses with higher moisture content and lower salt content tend to have lower meltability after freezing. Pre-shredded cheeses often contain anti-caking additives that can hinder even melting.
Grating, shredding, or crumbling the cheese before freezing can improve its meltability. Adding your own fresh cheese to a frozen meal is another way to increase the overall meltiness of the dish.
Hard and semi-hard cheeses with lower moisture and higher fat content, such as cheddar, Swiss, gouda, and Monterey jack, are suitable for freezing and can still melt. Mozzarella, pizza cheese, and shredded cheese designed for melting on pizza also freeze relatively well and retain their melting properties.
Soft cheeses like camembert, brie, ricotta, and cottage cheese have a higher water and fat content, making them less suitable for freezing. Their texture and quality tend to suffer, and they may become liquid and granular upon thawing. Delicate, hand-crafted cheeses, processed varieties, and cheese spreads are also not recommended for freezing.
