Andy Montoya
Freezing cheese is a great way to extend its shelf life and reduce waste. While any cheese can technically be frozen, some varieties respond better than others. As a general rule, hard and semi-hard cheeses with lower moisture content, such as cheddar, Swiss, gouda, and provolone, freeze well and can be stored for up to nine months. However, their texture may become drier, crumbly, and mealy after thawing, making them more suitable for cooked dishes rather than eating fresh. Softer cheeses, such as cream cheese, ricotta, and brie, are less suited for freezing due to their high moisture content, which can lead to a grainy or crumbly texture.
| Characteristics | Values |
|---|---|
| Freezing cheese | Can extend its shelf life |
| Freezing temperature | To at least -9 °F (-23 °C) |
| Freezing period | Up to 3-9 months |
| Freezing method | Wrapping in parchment paper, then in aluminium foil, and placing in an airtight freezer bag |
| Freezing type | Hard and semi-hard cheeses like cheddar, Swiss, brick cheese, blue cheese, mozzarella, gouda, emmental, and provolone |
| Not suitable for freezing | Soft cheeses like cottage cheese, ricotta, quark, brie, camembert, fontina, muenster, and cream cheese |
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What You'll Learn
Freezing cheese changes its texture
Freezing cheese is a great way to extend its shelf life and reduce food waste. However, it is important to note that freezing cheese changes its texture. When cheese is frozen, any moisture in the cheese becomes frost crystals. Once thawed, the water is released, and the cheese dries out, resulting in a crumbly and mealy texture. This change in texture is more pronounced in soft cheeses due to their higher water content.
Hard and semi-hard cheeses, such as cheddar, Swiss, brick cheese, and blue cheese, can be frozen, but they may become crumbly and harder to slice. Mozzarella and provolone are also suitable for freezing, especially when shredded or sliced. However, their texture and melting properties may be negatively affected. Some semi-soft cheeses, like Stilton or soft goat cheese, can also be frozen.
Freezing cheese is not recommended for soft, ripened cheeses, such as Brie, Camembert, fontina, or Muenster, as they have a high water content and are susceptible to damage caused by ice crystal formation. Fresh curd cheeses like cottage cheese, ricotta, and quark should also be avoided due to their high moisture content. Delicate, handcrafted cheeses and processed cheese spreads are also not suitable for freezing.
While frozen cheese can be kept indefinitely, it is recommended to use it within six to nine months for optimal taste and texture. Proper thawing in the refrigerator is essential to prevent harmful bacteria growth. The texture of the cheese may still be drier than before freezing, and tempering it in the refrigerator for a few days to several weeks can improve its quality.
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Hard and semi-hard cheeses freeze best
Freezing cheese is a great way to extend its shelf life and reduce waste. While any cheese can technically be frozen, some varieties respond better to freezing than others.
Hard and semi-hard cheeses are the best candidates for freezing. This is because they have a lower moisture content, which helps them maintain their texture after thawing. Examples of hard and semi-hard cheeses that freeze well include cheddar, Swiss, brick cheese, gouda, emmental, mozzarella, provolone, and blue cheese. However, it is important to note that even these cheeses may become drier, crumbly, and harder to slice after freezing.
To freeze hard and semi-hard cheeses, it is recommended to grate them or cut them into smaller cubes before freezing. This helps to prevent the cheese from becoming too crumbly and dry after thawing. The cheese should then be placed in an airtight freezer bag or container to prevent freezer burn. It is also important to label the bags with the date of freezing. Frozen cheese can be stored for up to six to nine months, although some sources suggest that the quality may start to deteriorate after two to three months.
When thawing frozen cheese, it is important to do so slowly in the refrigerator to prevent the growth of harmful bacteria. It is recommended to thaw the cheese for seven to eight hours per pound. Once thawed, the cheese may have a drier and crumbly texture, so it is often better suited for cooking or grating rather than eating fresh.
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Soft cheeses don't freeze well
While any cheese can technically be frozen, some varieties respond better to freezing than others. Soft cheeses, for example, don't tend to freeze well. This is because they have a higher water content, and when cheese is frozen, the water inside turns to tiny ice crystals. When the cheese is thawed, the water is released, resulting in a dry, crumbly texture. Soft cheeses, therefore, are more adversely affected by freezing.
Cheeses with a higher water content freeze at higher temperatures than those with a lower water content. For example, cottage cheese freezes at 29.8°F (-1.2°C), while cheddar freezes at 8.8°F (-12.9°C). Soft, ripened cheeses such as brie, Camembert, fontina, or Muenster are best eaten fresh and can be ripened in the refrigerator. Fresh curd cheeses like cottage cheese, ricotta, and quark are also not recommended for freezing due to their high moisture content.
Cream cheese can be frozen but may separate upon thawing. However, whipping it can improve its texture. Other soft cheeses like mozzarella and pizza cheese are generally suitable for freezing, but their texture and melting properties may be negatively affected.
To preserve the quality of the cheese, it is best to freeze it as rapidly as possible to at least -9°F (-23°C) to prevent the formation of large, disruptive ice crystals. Frozen cheese should be used within six to nine months of freezing and should not be refrozen after thawing.
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Freezing cheese is a good way to reduce waste
Freezing cheese is a great way to reduce waste and save money. While cheese is best stored in the refrigerator and eaten fresh, freezing is an effective way to extend its shelf life.
Firstly, it's important to note that not all cheeses freeze well. In general, hard and semi-hard cheeses with lower moisture and higher fat contents are best suited for freezing. Examples include cheddar, Swiss, brick cheese, gouda, emmental, and provolone. These cheeses tend to have a longer shelf life in the refrigerator, so freezing may not be necessary. However, if you have a large block of cheese that you won't finish before its use-by date, freezing is a good alternative to reduce waste.
On the other hand, soft cheeses with high moisture content, such as cottage cheese, ricotta, cream cheese, and soft goat cheese, do not freeze well. Freezing and thawing these cheeses can result in a drier, crumbly, and mealy texture. Instead of freezing, it's recommended to store these cheeses in the refrigerator and consume them fresh.
To freeze hard or semi-hard cheeses, grate or cut the cheese into smaller cubes before placing them in freezer-proof bags. Squeeze out any excess air, seal the bags, and label them with the date of freezing. Try to lay the bags flat in the freezer to prevent clumping. You can also wrap cut cubes of cheese in cling film before placing them in a freezer-proof bag. For sliced cheese, separate each slice with parchment paper and then place them in a bag. Frozen cheese can be stored in the freezer for up to two to nine months, depending on the source.
It's important to note that freezing and thawing cheese will affect its texture, and it may not be as suitable for eating fresh. However, frozen cheese can still be used in cooked dishes such as pizzas, casseroles, or grilled cheese sandwiches. By freezing excess cheese, you can reduce waste, save money, and always have some on hand for your favourite recipes.
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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 freeze well, and the quality of the cheese can change after freezing and thawing. Here's a step-by-step guide on how to freeze cheese:
Step 1: Choose the Right Cheese
Hard and semi-hard cheeses with lower moisture content and higher fat content, such as cheddar, Swiss, brick cheese, low-moisture mozzarella, and provolone, are the best options for freezing. These cheeses maintain their texture better after thawing. Soft cheeses like cream cheese, ricotta, cottage cheese, and soft goat cheese should be avoided as they have high moisture content and can become dry and crumbly when frozen.
Step 2: Prepare the Cheese
If you have a block of cheese, cut it into smaller blocks of 1/2- or 1-pound each. You can also grate or slice the cheese. Grated cheese freezes well and is convenient for future use.
Step 3: Wrap and Package the Cheese
Wrap the cheese tightly to prevent freezer burn. You can use plastic wrap, aluminum foil, or cheese paper. Separate slices with parchment paper. Then, place the wrapped cheese in an airtight freezer bag or container. Squeeze out as much air as possible from the bag to avoid freezer burn.
Step 4: Label and Freeze
Label the freezer bag or container with the date. Freeze the cheese as quickly as possible to at least -9 °F (-23 °C) to prevent the formation of large ice crystals, which can affect the texture of the cheese. Use the quick freeze function on your freezer if available.
Step 5: Thawing and Storage
Cheese can be kept frozen for up to nine months. For optimal taste and texture, it is recommended to use the cheese within six to nine months of freezing. Thaw the frozen cheese in the refrigerator at 32–34 °F (0–1°C) for 7–8 hours per pound. Do not leave the cheese at room temperature for more than two hours as it can result in harmful bacteria growth. Shredded cheese can be used directly from the freezer for pizza toppings or cooking, and frozen cheese grates well for sprinkling on dishes like pasta or tacos.
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Frequently asked questions
Hard and semi-hard cheeses with lower moisture content, such as cheddar, Swiss, brick cheese, gouda, emmental, and blue cheese, are the best options for freezing.
Frozen cheese can be stored for up to six to nine months. However, for optimal taste and texture, it is recommended to use it within two to three months.
Cheese should be frozen as soon as possible and as rapidly as possible to prevent the formation of large ice crystals. Wrap the cheese in foil or plastic wrap, separate slices with parchment paper, and place it in an airtight freezer bag or container. Remove as much air as possible from the bag or container to prevent freezer burn. Label the package with the date of freezing.
