Andy Montoya
Freezing cheese is a great way to extend its shelf life and reduce waste. However, it's important to consider the type of cheese, the freezing method, and how you plan to use it after thawing. While freezing cheese doesn't affect its nutritional value, it can alter its texture and flavour, making it crumbly and drier. This change in texture may not be desirable for certain dishes, especially if you plan to serve the cheese on its own or melt it after refreezing. Therefore, it is generally recommended to use previously frozen cheese in cooked dishes where its texture is less noticeable, such as shredding it on top of lasagna or slicing it onto a burger patty.
| Characteristics | Values |
|---|---|
| Is it safe to refreeze cheese after melting it? | Yes, refreezing cheese is safe but may negatively impact the texture and flavor. |
| Recommended Uses for Thawed Cheese | It is recommended to use thawed cheese as a secondary ingredient in dishes where the texture is less noticeable, such as shredding on lasagna, melting into queso, or slicing onto a burger patty. |
| Recommended Storage Practices | To maintain freshness and minimize flavor loss, cheese should be frozen for no more than 6 months. |
| Impact on Melting Properties | Freezing cheese may reduce its melting ability, especially with longer freezing durations. |
| Impact on Microbes | Freezing inactivates microbes in cheese, such as bacteria, yeasts, and mold, but they may become active again upon thawing. |
| Recommended Types of Cheese for Freezing | Semi-hard cheeses like Cheddar, Provolone, or Colby-Jack tend to freeze better without significant changes in texture. High-fat industrial cheeses are also suitable for freezing. |
| Recommended Types of Cheese for Refreezing | N/A |
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What You'll Learn
Freezing cheese is an effective way to extend its shelf life
Freezing cheese is a great way to extend its shelf life, but there are a few things to keep in mind. Firstly, not all cheeses freeze well. Semi-hard cheeses like cheddar, provolone, and Colby-Jack can withstand freezing with minimal changes in texture, but soft cheeses like ricotta and very hard cheeses like Parmesan may become dry, crumbly, and mealy. Cheeses with live bacteria or mold, such as blue cheese, should also be avoided as freezing will harm the microbes and alter the flavor.
Secondly, how you intend to use the cheese after thawing matters. Frozen cheese is best used as a secondary ingredient in cooked dishes rather than eaten fresh. This is because freezing can alter the texture and flavor of the cheese, making it less suitable for dishes where the cheese is the star, such as a grilled cheese sandwich. However, it will still melt just fine and can be used in recipes like lasagna, queso, or burgers.
When freezing cheese, it's important to prepare it properly. Blocks of cheese can be left in their original packaging, wrapped in parchment paper, and then covered in aluminum foil. Sliced cheese can be frozen by placing a sheet of parchment paper between each slice, wrapping them tightly in plastic wrap, and placing them in a zippered plastic bag. Frozen cheese should be thawed slowly in the refrigerator, ideally overnight, to help retain moisture and minimize changes in texture.
It's worth noting that once cheese has been frozen and thawed, it's not recommended to refreeze it as this can further alter the texture and flavor. Freezing cheese may not always result in the same quality as fresh cheese, but it's a great way to extend its life and reduce food waste, especially for cheeses intended for cooking.
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Freezing cheese can negatively impact its texture and flavour
Freezing cheese can negatively affect its texture and flavour in several ways. Firstly, the formation of ice crystals during freezing can damage the protein structure of the cheese, making it more crumbly, mealy, and difficult to slice. Freezing can also alter the fat content of cheese, which contributes to its texture and mouthfeel. The degradation of texture is more noticeable in soft cheeses with higher moisture content, as they form more ice crystals, which can significantly damage their structure.
Additionally, freezing cheese can affect its flavour. The freezing process can alter the volatile compounds responsible for the cheese's aroma and flavour, resulting in a less intense or nuanced flavour profile upon thawing. Freezer burn, which occurs when frozen food comes into contact with frigid air, can also negatively impact the texture, flavour, and overall quality of cheese. It can cause dehydration and oxidation of the food's surface, leading to changes in colour, flavour, and texture.
Furthermore, cheeses with beneficial active mould populations, such as blue cheese, may not ripen properly when thawed, potentially decreasing their overall sensory quality. Freezing can also inactivate microbes in cheese, such as bacteria, yeasts, and mould, which can affect the flavour and texture of certain cheeses.
While freezing cheese can extend its shelf life and reduce waste, it is essential to consider the potential impact on texture and flavour when deciding whether to freeze or refreeze cheese.
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Some cheeses freeze better than others
While it is technically possible to freeze any cheese, some varieties respond to freezing better than others. Freezing cheese can alter its texture and flavour, and it is best to use previously frozen cheese in cooked dishes rather than eating it raw.
Hard and semi-hard cheeses with lower moisture and higher fat content, such as cheddar, Swiss, brick cheese, mozzarella, pizza cheese, Colby-Jack, and provolone, are generally well-suited for freezing. However, their texture may become crumbly and mealy, and they may be harder to slice.
Some semi-soft cheeses like Stilton or soft goat cheese are also suitable for freezing. Cream cheese can be frozen but may separate upon thawing, and whipping it can improve its texture.
On the other hand, soft cheeses like ricotta, handcrafted cheeses, processed cheeses, and cheese spreads are not suitable for freezing. They are best enjoyed fresh as freezing can significantly impact their texture and flavour.
Cheeses with live bacteria or mould, such as blue cheese, should also be avoided as freezing can harm the microbes and alter the flavour. However, some chefs do freeze blue cheese, and some strains of the mould may survive freezing temperatures.
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Thawed cheese is best used as a secondary ingredient
Freezing cheese is a great way to extend its shelf life and reduce food waste. However, it's important to consider the type of cheese and how you plan to use it, as freezing can alter the texture and flavour. Once cheese is frozen and thawed, it is best used as a secondary ingredient in cooked dishes, rather than the star of the show.
Cheese that has been frozen and thawed will likely have a drier and crumbly texture than fresh cheese. This is because freezing forms ice crystals that damage the protein structure of the cheese, affecting its texture and how it melts. So, while previously frozen cheese may not be ideal for a cheese board or grilled cheese sandwich, it can still be a tasty addition to many recipes.
Thawed cheese is best suited for dishes where it will be melted, grated, shaved, or fully incorporated into the dish. For example, you could use it to make queso, shred it over a hot burger patty, sprinkle it on casseroles or pizzas, or melt it into grilled cheese, tuna melts, or paninis. Semi-hard cheeses like cheddar, provolone, or Colby-Jack tend to freeze and thaw with less noticeable changes in texture.
Cream cheese can also be frozen and thawed, but its texture may change slightly, becoming a bit crumbly. However, when spread on a warm, toasted bagel, the difference is barely noticeable. Soft goat cheese has a similar texture to cream cheese and can be frozen and thawed with a "close enough" texture.
While it is technically safe to refreeze cheese, it is not recommended, as it will further affect the texture and flavour. Therefore, it is best to plan to use your thawed cheese within a few days to a week, depending on the type of cheese and how you plan to use it.
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Freezing cheese is an ancient food preservation method
Freezing is an ancient food preservation method that has been used for millennia. In cold climates, freezing food for preservation has been practised since humans began hunting and gathering food. Freezing food slows decomposition by turning residual moisture into ice, preventing the growth of most bacteria.
In the 1800s, the first commercial freezing operations were established, shipping frozen meat from Australia and New Zealand to Europe. This marked the beginning of the frozen food industry, which would later revolutionise food preservation and consumption.
Cheese is one of many foods that can be frozen to extend its shelf life. Freezing cheese can alter its texture, making it drier and crumbly, but it remains suitable for cooking or melting into dishes. Semi-hard and hard cheeses, such as cheddar, mozzarella, and Swiss, are better suited for freezing than softer varieties. Freezing cheese is a practical way to preserve it and prevent waste, especially when large quantities are acquired or it is challenging to consume it before its use-by date.
While freezing cheese is an effective preservation method, it is generally recommended to consume the cheese within a reasonable timeframe. Freezing and thawing cheese multiple times should be avoided, as it can further deteriorate the texture and flavour. Therefore, it is advisable to portion the cheese into quantities that can be used at once before freezing.
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Frequently asked questions
No, it is not recommended to refreeze cheese after it has been melted. Once cheese is frozen and thawed, it is best to consume it without freezing it again.
Refreezing cheese will not reduce its nutritional value or make it unsafe to consume. However, the texture and flavour may be altered, and the cheese may become drier and crumbly.
Semi-hard cheeses like cheddar, provolone, mozzarella, and Colby-Jack can be frozen without a significant difference in texture. Soft cheeses like ricotta, and very hard cheeses like parmesan, are not suitable for freezing.
