Kamil Perry
Freezing is a well-known food preservation method that has been used for thousands of years. It is a useful way to extend the shelf life of food, reduce waste, and save money. But what about cheese? Can you freeze cheese, and will it still be good? The short answer is yes, you can freeze cheese, but its texture and quality will be affected. Cheese is best enjoyed fresh, but freezing can be a convenient way to keep some types of cheese on hand for cooking. Harder cheeses with no rind, such as cheddar, are better suited to freezing than soft cheeses or handcrafted varieties. Frozen cheese should be thawed slowly in the refrigerator and is best used in cooked dishes.
| Characteristics | Values |
|---|---|
| Can cheese be frozen? | Yes |
| How long can it be stored? | Indefinitely, but best quality within 6-9 months |
| How to freeze cheese? | Portion, wrap, and pack in an airtight container before rapid freezing |
| How to thaw frozen cheese? | In the refrigerator for 7-8 hours per pound of cheese; best used in cooked dishes |
| Effect on cheese | May become drier, crumbly, and mealy; less meltable |
| Best cheeses for freezing | Harder cheeses like cheddar, semi-firm to firm blocks with no rind like mozzarella, Colby, and provolone |
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What You'll Learn
Freezing cheese can extend its shelf life
Freezing is a well-known food preservation method that has been used for over 3,000 years. It is an effective way to extend the shelf life of foods, reduce waste, and save money. Freezing cheese can be a convenient way to keep it from spoiling and ensure it lasts longer.
Cheese can be kept frozen for an indefinite period, but for the best quality, it is recommended to consume it within 6 to 9 months. Harder cheeses with a higher fat content, such as cheddar, are better suited for freezing than soft cheeses and handcrafted varieties. They can be stored in the freezer with little to no change in texture and quality. However, freezing can affect the texture and quality of cheese. When cheese is frozen, small ice crystals form inside, disrupting its internal structure. As a result, the cheese may become drier, more crumbly, and mealy upon thawing.
To freeze cheese, portion it into manageable amounts, wrap the pieces tightly, and place them in an airtight container or ziplock bag. This prevents dry air from entering and causing freezer burn. Freeze the cheese as quickly as possible to at least -9 °F (-23 °C) to prevent the formation of large ice crystals. When ready to use, thaw the cheese in the refrigerator for 7 to 8 hours per pound, or leave it overnight. It is best to use the cheese in cooked dishes as freezing and thawing can affect its texture and flavour.
Overall, freezing cheese is a useful method to extend its shelf life and reduce waste. However, cheese is best enjoyed fresh for optimal flavour and texture. Freezing is ideal for those who want to stock up on cheese during sales or for those who cannot consume large amounts before the use-by date.
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How to freeze cheese
Freezing cheese can be a great way to prolong its shelf life and reduce waste. However, it's important to note that not all types of cheese are suited for freezing, and the freezing process can affect the texture and quality of the cheese. Here's a step-by-step guide on how to freeze cheese:
Step 1: Choose the Right Cheese
Cheeses that are best suited for freezing are typically semi-firm to firm blocks with no natural rind. Examples include cheddar, mozzarella, Swiss cheese, and processed cheese blocks with a smooth and uniform texture. These cheeses have lower moisture content, which means there is less chance of the cheese expanding and damaging its cell walls during freezing.
On the other hand, soft cheeses with high water content, such as cottage cheese, are not ideal for freezing as they can become dry, crumbly, and mealy when thawed. Cheeses with a natural rind, like Camembert, should also be avoided as freezing can create undesirable flavours.
Step 2: Portion and Prepare the Cheese
Before freezing, cut the cheese into portions or chunks that are a few inches wide. This will make it easier to thaw only the amount you need. Trim the cheese into a uniform shape, such as cubes or rectangles, to ensure even freezing.
Step 3: Wrap and Package the Cheese
Wrap each portion of cheese tightly and fully with a layer of parchment paper or foil. Then, transfer the wrapped pieces into a resealable plastic bag. It is crucial to remove as much air as possible from the bag to prevent dry air from causing freezer burn. Vacuum sealing is an excellent method to eliminate air contact and extend the shelf life of the cheese.
Step 4: Freeze the Cheese
Place the packaged cheese in the freezer as quickly as possible. Aim for a temperature of at least -9 °F (-23 °C) to prevent the formation of large ice crystals. If your freezer has a quick freeze function, use it.
Step 5: Thawing and Storage
When ready to use, thaw the frozen cheese in the refrigerator. Place it on a flat plate or surface and allow it to thaw slowly for up to a day or overnight. The slow thawing process helps the cheese retain moisture and regain its texture. Once thawed, it is best to consume the cheese within a few days to a week and avoid refreezing to prevent further texture degradation.
In summary, freezing cheese is a convenient way to extend its shelf life, but it may alter the texture and flavour. By following these steps, you can effectively freeze cheese and minimise negative effects.
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How to defrost cheese
Freezing cheese is a great way to prolong its shelf life and reduce waste. However, it is important to defrost it properly to minimise changes to its texture and flavour. Here is how to defrost cheese:
Plan ahead and defrost slowly in the refrigerator:
The best way to defrost cheese is to give it time to breathe once you've taken it out of the freezer. This will help the cheese retain its moisture, texture and flavour. Place the cheese in the refrigerator, ideally on a flat plate or surface, and leave it wrapped or in its airtight container. It is best to allow around 12 hours for every 500 grams of cheese—so, overnight for smaller portions.
Defrost on the countertop:
If you are in a hurry, you can defrost cheese on the countertop. Place the cheese on a plate or in a bowl and leave it to thaw at room temperature. This will take around 2.5-3 hours, depending on the density of the cheese. Softer cheeses will be ready at the 2.5-hour mark, while harder cheeses may take a little longer.
Use the microwave:
If you need to defrost cheese very quickly, you can use the microwave. However, this method is not recommended as it can affect the texture of the cheese.
Use shredded cheese straight from frozen:
If you have shredded or grated your cheese before freezing, it can be used straight from the freezer. Simply sprinkle the frozen cheese onto hot dishes like pasta, pizza or soup, and it will melt during cooking.
Avoid re-freezing:
Once cheese has been frozen and defrosted, it should not be frozen again. Re-freezing will negatively impact the texture and flavour of the cheese.
Choose the right types of cheese:
Hard and semi-hard cheeses are best for freezing and defrosting. These include cheddar, Swiss, Monterey Jack, Parmesan, Pecorino Romano and provolone. Soft cheeses like goat's cheese, brie and Camembert do not defrost well and can develop undesirable flavours.
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Best types of cheese to freeze
Freezing cheese is a great way to increase its shelf life and reduce waste. However, it is important to note that not all types of cheese are suited for freezing, and the process may affect the cheese's texture and quality. The best types of cheese to freeze are hard or semi-hard cheeses with low moisture content, such as:
- Cheddar
- Parmesan
- Asiago
- Pecorino
- Low-moisture mozzarella
- Provolone
- Colby
- Jack
- Muenster
These varieties of cheese have a stronger protein structure that can withstand the formation of ice crystals during freezing, which can damage the cheese's protein structure and lead to a crumbly texture upon thawing.
It is recommended to vacuum-seal or wrap the cheese tightly before placing it in an airtight container or bag to prevent freezer burn and maintain quality. Frozen cheese should be thawed slowly in the refrigerator, and it is best used in cooked dishes rather than served as table cheese due to potential changes in texture and taste.
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Downsides of freezing cheese
Freezing cheese can negatively impact its texture, causing it to become drier, crumbly, and mealy. This is due to the formation of ice crystals during freezing, which disrupts the cheese's structure. The rate of freezing affects the size of these crystals, with faster freezing resulting in smaller crystals that have less impact on the cheese's texture. However, even with rapid freezing, the texture of the cheese will be altered.
Freezing also affects the flavour of the cheese. The enzymes and living cultures responsible for developing flavour over time are deactivated by freezing. As a result, the ageing process is halted, and the cheese may lose some of its distinctive flavours and aromas. This is particularly concerning for cheeses like blue cheese, where the mould is responsible for its unique characteristics.
Additionally, freezing and thawing can impact the melting properties of cheese. Frozen cheeses may become less meltable over time, which can be undesirable for cheeses typically used in dishes that require melting, such as mozzarella on pizza.
Freezing cheese is not recommended for soft cheeses like Camembert and Brie, or cheeses with a natural rind. These varieties tend to suffer the most in terms of texture and flavour changes. However, harder cheeses like Cheddar, Monterey Jack, and Parmesan hold up better in the freezer, although their texture will still be impacted.
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Frequently asked questions
Yes, you can freeze cheese.
Cheese can be kept frozen indefinitely, but for best quality, it should be used within 6-9 months.
Portion the cheese into small, usable pieces, wrap them, and place them in an airtight container before rapidly freezing them.
Freezing cheese affects its texture and quality. Frozen cheese is best reserved for cooking rather than served as table cheese.
