Freezing Cheese: How Long Can You Keep It?

Freezing cheese is a great way to extend its shelf life, but how long is too long? The answer depends on the type of cheese and how it's stored. Frozen cheese can last for up to eight months and still be safe to consume, but it's best to use it within six to nine months for optimal quality. Firmer varieties like cheddar, gouda, and Swiss tend to handle freezing better than softer cheeses, maintaining their structure and flavour. When it comes to storage, portioning cheese into smaller quantities and using airtight wrapping or heavy-duty freezer bags can ensure the cheese stays fresh for longer. While freezing cheese may alter its texture and taste, it's a convenient way to keep cheese on hand for cooking, reducing waste, and saving money.

How long can you keep frozen cheese?

Frozen cheese is best used for cooking rather than eating as it is, as freezing affects the texture and flavour of the cheese. Freezing cheese is a good way to increase its shelf life, but it can be frozen for too long.

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. The firmer the cheese, the better it will freeze. Softer cheeses are grainy after freezing, as their texture is more noticeably altered.

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. They will also be harder to slice. Mozzarella and pizza cheese are generally suitable for freezing as well, particularly shredded pizza cheese. However, its texture and melting properties may be negatively affected.

Some semi-soft cheeses like Stilton or soft goat cheese are well-suited to freezing, too. Cream cheese can be frozen but may separate upon thawing. However, you can then whip it to improve its texture.

Freezing is not recommended for fresh curd cheeses like cottage cheese, ricotta, and quark due to their high moisture content. Similarly, soft, ripened cheeses, such as brie, Camembert, fontina, or Muenster, are best eaten fresh and can be ripened in the refrigerator.

Blue cheese can be frozen, but low temperatures can damage the moulds that are essential to the ripening process. Therefore, these cheeses are better enjoyed fresh.

Processed cheeses and cheese spreads are unsuitable for freezing.

For best results, keep cheese frozen for no more than 6 months. Frozen cheese should be defrosted in the refrigerator and is best used within 2-3 days after thawing.

What's the best way to freeze cheese?

Freezing cheese is a great way to save money and reduce food waste. However, the quality of the cheese can change after being frozen and thawed, with some types of cheese changing more than others.

Choose the Right Cheese

Not all cheese freezes well. Hard and semi-hard cheeses tend to freeze better than soft cheeses due to their lower moisture content. Softer cheeses, such as cream cheese, cottage cheese, and brie, can become watery, crumbly, or grainy after being frozen and thawed. The best cheeses to freeze include cheddar, gouda, Swiss, Colby Jack, and Monterey Jack.

Pre-portion the Cheese

Before freezing, cut or grate the cheese into smaller portions. This will make it easier to thaw and use, and will help the cheese last longer in the freezer.

Wrap the Cheese Properly

To prevent freezer burn and odours from affecting the flavour, wrap the cheese tightly in plastic wrap, aluminium foil, or wax paper. You can also place the wrapped cheese in a freezer bag and squeeze out as much air as possible before sealing.

Label and Date the Cheese

Always label the cheese with the type and date before placing it in the freezer. This will help you keep track of how long it has been frozen and ensure you use it within the recommended time frame.

Thaw the Cheese Properly

When you are ready to use the frozen cheese, thaw it slowly in the refrigerator. Avoid thawing at room temperature to prevent texture changes. Plan to use the cheese within two to three days of thawing.

Use Frozen Cheese for Cooking

While the texture of thawed cheese may be slightly different, it is perfect for cooking. Frozen cheese is ideal for melting into casseroles, sauces, soups, or gratins.

By following these tips, you can safely freeze cheese and extend its shelf life, ensuring you always have a stash of cheese ready for your favourite recipes.

What's the best way to defrost frozen cheese?

When it comes to defrosting frozen cheese, the best method depends on the type of cheese and how much time you have. The general rule is that cheese should be defrosted slowly to avoid a crumbly or grainy texture, and it's best to use defrosted cheese for cooking rather than eating it plain.

The recommended method for defrosting cheese is to place the unopened package on a plate and leave it in the fridge for at least 6 hours. The cheese should be no more than 200-300 grams, and the defrosting time should be adjusted upwards for larger quantities. This method works for both hard and soft cheeses, and it helps to preserve the flavour and texture of the cheese.

If you need to defrost cheese more quickly, you can use a microwave. However, this method is not recommended as it can negatively impact the texture and flavour of the cheese. To defrost cheese in the microwave, ensure that the packaging is intact to keep in as much moisture as possible. Place the cheese in a microwave-safe bowl, cover it with cling wrap, and microwave at low to medium power for 20-second intervals until it has thawed. This method is only suitable for hard cheeses.

Another option is to defrost cheese in the oven. This method gives you more control over the texture and consistency of the cheese, as you can monitor it closely. Preheat the oven to 300 degrees Fahrenheit and place the cheese in a plastic bag with some water in a bowl. The cheese will defrost in about 5 minutes, and it will still be soft. This method works for both hard and soft cheeses.

Finally, you can defrost cheese in a bowl of lukewarm water. This method takes between 20 and 60 minutes, depending on the size and type of cheese. Make sure the water is not too hot, as you don't want to cook the cheese. This method is suitable for both hard and soft cheeses, but it's important to ensure that the cheese is in an airtight package and that no water gets into the package.

What types of cheese freeze well?

When it comes to freezing cheese, not all varieties are created equal. The best cheeses to freeze are harder cheeses with lower moisture content, such as cheddar, gouda, Swiss, Monterey Jack, and Parmesan. Harder cheeses tend to maintain their structure and texture better during the freezing process. Blocks of hard cheese are ideal for freezing, and they can be frozen in their original, unopened packaging.

For soft cheeses with higher water content, like camembert, brie, ricotta, and cottage cheese, freezing is possible, but their texture will suffer. They will become crumbly, dry, and grainy after freezing. Therefore, soft cheeses are better suited for cooked dishes rather than individual tastings.

Shredded hard cheeses also freeze well and can be stored in resealable plastic bags with the air removed. Grated cheese can also be frozen and placed in a freezer bag. Frozen shredded cheese can be used directly from the freezer for cooking in dishes like casseroles or lasagna.

Overall, while you can freeze most types of cheese, the freezing process may alter the texture and flavour, especially for softer cheeses. Firmer cheeses are generally better suited for freezing and will last for up to six months in the freezer.

What types of cheese don't freeze well?

While it is possible to freeze cheese, there are some types that do not freeze well. Soft cheeses with a high moisture content, such as Camembert, brie, ricotta, cottage cheese, and cream cheese, are not well-suited for freezing. This is because the moisture within the cheese forms ice crystals, which damage the texture of the cheese when it is defrosted, resulting in a grainy, crumbly, and mealy texture.

In addition, freezing is not recommended for fresh curd cheeses like cottage cheese, ricotta, and quark due to their high moisture content. Similarly, soft, ripened cheeses such as brie, Camembert, fontina, or Muenster are best eaten fresh and can be ripened in the refrigerator.

Freezing is also not ideal for blue cheese, as the low temperatures can damage the moulds essential to the ripening process. For this reason, blue cheese is better enjoyed fresh.

Processed cheeses, such as queso fresco and paneer, and cheese spreads are also not suitable for freezing.

Overall, delicate, handcrafted cheeses, processed varieties, and most soft cheeses are not suitable for freezing and are best bought in smaller portions and eaten fresh.

Frequently asked questions