Cheese Lifespan: Defrosting And Storage Tips For Cheese

Cheese is a versatile ingredient that can be used in a variety of dishes, but sometimes it's hard to judge how much you will need, and you may end up with leftovers. Freezing cheese is a great way to preserve it, but defrosting it properly is essential to maintain its taste and texture. The length of time cheese lasts after defrosting depends on the type of cheese and the defrosting method. Slow defrosting in the refrigerator is recommended to retain moisture and texture, and this can take up to 2 days. Defrosting at room temperature or using a microwave is faster but may affect the cheese's quality. Hard cheeses like cheddar and Parmesan are better suited for freezing and defrosting than softer cheeses like ricotta or brie, as they tend to retain their texture and flavour better.

The best way to defrost cheese is in the fridge for 24 hours

To defrost cheese, the best method is to place it in the fridge for 24 hours. This will ensure the cheese retains its moisture, texture, and flavour.

First, remove the cheese from the freezer and check the packaging is still airtight. If the cheese has been exposed to the air, it won't be edible. If the packaging is intact, leave the cheese sealed and place it on a plate or tray. You can put it in the vegetable drawer to keep other food smells out. Then, place the cheese in the fridge for 24 hours, or up to 48 hours for larger blocks of cheese.

Once the cheese is defrosted, it's best to use it as soon as possible. You can leave cheese out of the fridge for up to 4 hours, but after this, it may start to spoil.

If you need to defrost cheese more quickly, you can defrost it on the countertop at room temperature in 2.5–3 hours. However, this will affect the texture of the cheese, making it firmer. You can also defrost cheese in the microwave in 30–45 second increments, but this is not recommended as it can affect the flavour and texture.

Don't defrost at room temperature as this can cause spoilage

When defrosting cheese, it is important to avoid doing so at room temperature, as this can cause spoilage. This is because cheese is a perishable dairy product that is sensitive to temperature changes. Room temperature is typically too warm for cheese to be safely stored or defrosted.

Leaving cheese at room temperature for an extended period can cause it to spoil more quickly and become unsafe to consume. This is because bacteria and other microorganisms thrive at warmer temperatures, accelerating the spoilage process. Additionally, cheese that has been frozen and then defrosted at room temperature can become dry and crumbly, affecting its texture and quality.

To safely defrost cheese, it is best to use a slow and gradual approach. The preferred method is to defrost it in the refrigerator for 24 to 48 hours, depending on the thickness of the cheese. This allows the cheese to thaw gradually, retaining moisture and resulting in a better texture and flavour.

Another option is to defrost the cheese in the microwave, but this should be done with caution. Hard cheeses can be placed in a microwave-safe container and heated in short intervals until fully thawed. However, it is important to note that microwaving cheese can affect its texture, making it oily or wet.

It is important to remember that defrosted cheese, regardless of the method used, may have a different texture and flavour than fresh cheese. Slow defrosting can help minimise these changes, but some alterations are inevitable due to the formation of ice crystals during freezing, which disrupts the internal structure of the cheese.

Additionally, it is crucial to practice proper food safety when defrosting cheese. This includes ensuring that the cheese was properly packaged and stored in the freezer and that it shows no signs of spoilage before defrosting. Once defrosted, cheese should be consumed within a few hours to prevent spoilage, as it is highly perishable at room temperature.

Microwaving cheese is the fastest method but can make it oily or wet

When it comes to defrosting cheese, microwaving is the fastest method. However, it can also lift the whey and milk from the cheese, leaving it oily or wet.

If you're in a hurry, have no other option, or plan on melting the cheese in a recipe, this is the method to choose. However, it's important to note that you can only microwave hard cheeses to defrost them. Soft cheeses will melt on the outside while the inside remains frozen.

To defrost cheese in the microwave, unwrap the cheese and place it in a microwave-safe container. It's important to remove any original packaging, as this cannot withstand high heat. Then, adjust the power setting on your microwave to the lowest available level and heat the cheese in 30- to 45-second increments until it's completely thawed. Keep in mind that it may take several minutes to fully defrost the cheese, but working in small increments will help prevent accidental melting.

While microwaving is a quick and effective method for defrosting cheese, it's important to be cautious to avoid overcooking or altering the texture of the cheese.

Freezing cheese can affect its texture and quality

Freezing cheese is a great way to preserve it and stop it from spoiling. However, it can negatively affect the texture and quality of the cheese, and it may not be worth it if you're looking for a creamy, fresh cheese to snack on.

When cheese is frozen, small ice crystals form on the inside, disrupting the internal structure of the cheese. When it’s thawed, water is released, causing the product to dry out, become crumbly, and potentially develop a mealy texture. This can be avoided by defrosting the cheese slowly, which helps retain the cheese's texture and moisture.

Hard and semi-hard cheeses like cheddar, Swiss, brick cheese, and blue cheese can be frozen, but their texture will often become crumbly and mealy, and they will be harder to slice. Mozzarella and pizza cheese are generally suitable for freezing as well, particularly shredded pizza cheese, but their texture and melting properties may be negatively affected.

Freezing is not recommended for soft, ripened cheeses, such as brie, Camembert, fontina, or Muenster, as they are best eaten fresh and can be ripened in the refrigerator. Similarly, while blue cheese can be frozen, low temperatures can damage the molds that are essential to the ripening process. Therefore, these cheeses are better enjoyed fresh.

Shredded cheese is not the best contender for freezing and thawing, as it tends to sweat a lot when it’s thawed and will leave a liquid substance behind.

Hard cheeses are better for freezing and defrosting than soft cheeses

Freezing cheese is a great way to preserve it for longer. However, not all cheeses are created equal when it comes to freezing and defrosting. Harder cheeses are better suited to the process than soft cheeses.

When cheese is frozen, any moisture in it forms frost crystals. Once thawed, the water is released, and the cheese dries out. This makes previously frozen cheese more crumbly and, sometimes, unpleasant and mealy in texture. Harder cheeses, such as cheddar, Swiss, provolone, and Parmesan, have lower moisture content, so are less susceptible to this. They are also better at retaining their flavour once defrosted.

Soft cheeses, on the other hand, have a higher moisture content, which means more water is released upon defrosting. This can leave you with a pool of liquid cheese. Their texture is also more noticeably degraded by freezing and defrosting.

Freezing also affects the performance of cheese under heat. Harder cheeses will still melt, but soft cheeses may not.

Freezing cheese is best for cheeses that are intended to be used in cooked dishes rather than eaten fresh.

Frequently asked questions