Bushra Griffith
Freezing cheese is a great way to extend its shelf life, but it's important to know which cheeses are suitable for freezing and how to use them once thawed. The texture of cheese will change after freezing, but harder cheeses like cheddar, parmesan, and Monterey jack hold up better in the freezer than softer cheeses like camembert, brie, and ricotta. Frozen cheese is perfect for melting into casseroles, sauces, or pastas, but it's best to avoid using it for appetizers or cheese boards. To freeze cheese, it should be trimmed into a uniform shape and wrapped tightly to reduce oxygen exposure. When cooking with frozen cheese, it can be added directly to recipes without thawing, but if using it for other purposes, it's best to defrost it slowly in the refrigerator.
| Characteristics | Values |
|---|---|
| Texture | Frozen cheese will have a different texture, even after defrosting. |
| Flavor | Freezing cheese may slightly reduce its flavor. |
| Freezing technique | Vacuum sealing is the best method to freeze cheese. If not available, use parchment paper followed by aluminum foil. |
| Soft cheeses | Soft cheeses with high water and fat content, such as Camembert, Brie, Ricotta, and Cottage Cheese, do not freeze well and may become crumbly when thawed. |
| Hard cheeses | Harder cheeses like Cheddar, Monterey Jack, and Parmesan hold up better in the freezer. |
| Thawing | The preferred method is to thaw cheese slowly in the refrigerator over 24-48 hours. Microwaving is the fastest method but may affect the cheese's texture. |
| Use | Frozen cheese is ideal for melting or cooking in dishes like casseroles, sauces, or gratins, but not for serving fresh. |
| Storage | Freeze cheese for up to 2-3 months to maintain quality. |
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What You'll Learn
Cheeses that freeze well
Freezing cheese can be a great way to extend its shelf life, but it's important to know which cheeses freeze well and which don't. In general, harder cheeses with lower moisture content tend to freeze better than softer, higher-moisture cheeses. So, cheeses like cheddar, Monterey Jack, Parmesan, Asiago, and Pecorino are good options for freezing. These cheeses have a more compact nature, which means there is less moisture to form ice crystals during freezing, resulting in less degradation of texture and structure.
On the other hand, softer cheeses like Camembert, Brie, Ricotta, and Cottage Cheese are not the best candidates for freezing. Their higher water and fat content can lead to a significant change in texture, leaving you with a pool of undesirable cheese after thawing. These cheeses are meant to be enjoyed fresh, as freezing can affect their delicate flavours and textures.
Some sources suggest that freezing cheese in its original packaging or vacuum-sealed can help extend its shelf life. Vacuum sealing, in particular, can virtually eliminate contact with air, allowing the cheese to be stored for longer periods. If vacuum sealing is not an option, wrapping the cheese tightly in parchment paper followed by aluminum foil can also work.
It's worth noting that even the recommended cheeses for freezing will undergo some texture changes. The key is to understand how you intend to use the cheese after thawing. For example, a block of cream cheese might become grainy after freezing, but it can still be used in cooked dishes where its texture is less important. Similarly, frozen shredded mozzarella may not be ideal for slicing and eating fresh, but it will still melt beautifully on a pizza.
Overall, when it comes to freezing cheese, the type of cheese, its intended use, and proper packaging are crucial factors in determining its success.
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How to freeze cheese
Freezing cheese is a great way to extend its shelf life and reduce food waste. However, it's important to note that not all cheeses are suitable for freezing, and the quality of the cheese, particularly its texture, can change after being frozen and thawed. Harder cheeses with lower moisture content, such as Cheddar, Monterey Jack, and Parmesan, tend to freeze better than softer cheeses. Soft cheeses like Camembert, Brie, ricotta, and cottage cheese have a higher water and fat content, which can lead to a more noticeable degradation of texture when frozen and thawed.
If you do decide to freeze your cheese, it's recommended to use it within two to three months for optimal quality. Harder cheeses like Parmesan may last a bit longer. It's best to avoid refreezing cheese that has been previously frozen and thawed.
When freezing cheese, it's important to package it properly to reduce oxygen contact. Here are some recommended methods:
- Vacuum sealer: This method eliminates air contact and allows the cheese to be frozen for the longest duration.
- Parchment paper and aluminium foil: Tightly wrap the cheese in parchment paper, followed by aluminium foil. This creates a barrier to protect the cheese while freezing.
- Plastic wrap and freezer bag: For block or sliced cheese, wrap it tightly in plastic wrap or aluminium foil, then place it in a freezer bag, removing as much air as possible to prevent freezer burn.
- Resealable plastic bag: For shredded or sliced cheese, place it in a resealable plastic bag with as much air removed as possible.
Regardless of the method, it's best to trim the cheese into a uniform shape before freezing to ensure even freezing and to make it easier to store.
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Defrosting frozen cheese
When it comes to defrosting frozen cheese, there are a few key considerations to keep in mind. Firstly, it is generally recommended to defrost cheese by transferring it from the freezer to the refrigerator, allowing it to thaw slowly and safely. This process can take a couple of hours or even overnight for larger blocks of cheese. During this time, the cheese will rehydrate and regain some of its original texture, reducing the impact of freezing on its consistency.
It is important to note that the texture and consistency of frozen cheese will change, even after it has been defrosted. This is due to the formation of ice crystals during freezing, which can damage the protein structure of the cheese. As a result, previously creamy cheeses like Brie may become crumbly, and blocks of cream cheese may take on a grainy texture. Therefore, it is recommended to use defrosted cheese as an ingredient in cooked dishes rather than serving it plain.
To optimise the defrosting process, it is best to package cheese in an airtight container or well-sealed bags before freezing. This helps to minimise exposure to oxygen and slows down the degradation of the cheese. When it comes to defrosting, placing the cheese on a flat plate or surface in the fridge can aid in even thawing. Additionally, wrapping the cheese or using an airtight container can help retain moisture and further preserve its texture.
While it is possible to defrost cheese at room temperature or with lukewarm water, these methods may not be recommended for food safety reasons. Rapid defrosting methods can also impact the texture and consistency of the cheese, potentially making it overly crumbly. Therefore, it is generally advised to allow cheese to defrost slowly in the refrigerator.
Lastly, it is important to use defrosted cheese as soon as possible to preserve its flavour and texture. Refreezing previously thawed cheese is not recommended as it can lead to further deterioration in quality. By following these guidelines, you can effectively defrost frozen cheese and incorporate it into various cooked dishes.
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Cooking with frozen cheese
Cheese can be frozen, but its texture will change, and softer cheeses with higher water and fat content may become crumbly when thawed. Harder cheeses like cheddar, Monterey jack, and parmesan tend to hold up better in the freezer.
If you're cooking with frozen cheese, you can usually add it to your dish without thawing it first. This works especially well if you're melting the cheese or adding it to a hot dish like a casserole, sauce, or gratin. Frozen shredded mozzarella can go straight onto a pizza and will melt in the oven.
To defrost cheese, the preferred method is to let it thaw slowly in the refrigerator over the course of 24 to 48 hours, depending on the thickness of the cheese. If you're in a hurry, you can defrost cheese in the microwave, but this can affect the texture, leaving it oily or wet.
When freezing cheese, it's best to use it within two to three months. To prepare cheese for freezing, trim it into a uniform shape, then wrap it tightly in parchment paper followed by aluminum foil, or use a vacuum sealer to eliminate as much contact with air as possible.
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Recipes with frozen cheese
While it is possible to freeze cheese, not all cheeses are suitable for freezing. Harder cheeses like cheddar, parmesan, and gouda are better suited for freezing, whereas softer cheeses like camembert and brie are not. This is because the higher water content in softer cheeses leads to more ice crystals forming, which significantly damages their structure and leaves you with a pool of cheese when thawed.
When freezing cheese, it is best to grate or cut the cheese into smaller cubes, rectangles, or uniform shapes. This helps to reduce the cheese's contact with oxygen and makes it easier to use in recipes. You can then store the cheese in freezer-proof bags, squeezing out any excess air before sealing. It is also recommended to wrap the cheese in parchment paper and then in aluminum foil to further protect it from the air.
Now that we know how to freeze cheese, let's look at some recipes that use frozen cheese:
- Pizza: Shredded mozzarella can be frozen and used straight from the bag without thawing. It will melt in the oven, creating the classic bubbly, stretchy texture that we all know and love.
- Grilled Cheese Sandwich: Frozen cheese can be used to create a crispy grilled cheese sandwich. While the freezing process may affect the texture of the cheese, it will still melt and create a tasty sandwich.
- Macaroni and Cheese: You can use frozen cheese in macaroni and cheese, adding it directly to the dish without thawing. The heat from the oven or stovetop will melt the cheese, creating a creamy and delicious sauce.
- Baked Dishes: Many baked dishes that include cheese can be made with frozen cheese. The heat from the oven will melt the cheese, and any changes in texture may go unnoticed in a baked dish with other ingredients. Examples include casseroles, lasagna, or stuffed vegetables or meats.
Remember to use frozen cheese within two to three months for the best quality, as extended freezing can affect its melting abilities and texture.
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Frequently asked questions
Harder cheeses like cheddar, Monterey jack, and parmesan are better suited for freezing. Soft cheeses like camembert, brie, ricotta, and cottage cheese have a higher water and fat content and can still be frozen, but their texture will suffer.
Before freezing, trim the cheese into a uniform shape (cube, rectangle, etc.) with level surfaces. You can use a vacuum sealer to eliminate contact with surrounding air, or wrap the cheese tightly in parchment paper and then in aluminium foil.
Frozen cheese is perfect for melting or cooking, but not so great for serving fresh. You can cook with frozen cheese without thawing it first. It's ideal for melting into soups, casseroles, sauces, or pastas.
