Randy Chandler
Freezing cheese is a great way to extend its shelf life, but it's important to know how to thaw it properly once you're ready to eat it. The texture and quality of cheese can change after being frozen, so it's best to use frozen cheese in cooked dishes rather than eating it fresh. In this article, we will discuss the best practices for thawing frozen cheese to ensure optimal taste and texture. We will also explore the different types of cheese that are suitable for freezing and provide tips on how to prepare cheese for freezing to maintain its quality.
| Characteristics | Values |
|---|---|
| What types of cheese can be frozen? | Store-bought, hard cheeses and most semi-hard cheeses can be frozen. Cheddar, Gouda, Emmental, Parmesan, Monterey Jack, and Colby are some examples. |
| What types of cheese should not be frozen? | Soft cheeses with a higher moisture content, such as Brie, Camembert, and blue cheese, are not suitable for freezing as they are susceptible to damage caused by ice crystals. |
| How to freeze cheese? | Cheese should be frozen as soon as possible and as rapidly as possible to prevent the formation of large ice crystals. It can be grated or cut into smaller cubes before freezing. High-quality airtight packaging or overwrapping with foil is recommended to prevent freezer burn and protect the flavor. |
| How long can cheese be frozen for? | Cheese can be kept frozen indefinitely, but for the best quality, it should be used within 2-9 months. Harder cheeses like Parmesan may last a bit longer. |
| How to thaw frozen cheese? | Frozen cheese should be thawed slowly in the refrigerator, ideally overnight or for 7-8 hours per pound of cheese. It should be placed on a flat plate or surface in the fridge, preferably wrapped or in an airtight container. |
| Can frozen cheese be refrozen? | No, cheese that has been previously frozen and thawed should not be refrozen as it will become overly crumbly and the flavor will be affected. |
| How to use frozen cheese? | Frozen cheese is best suited for cooked dishes rather than eaten fresh. It can be used for melting, grilling, or sprinkling on pizza or Shepherd's pie. |
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What You'll Learn
How to thaw frozen cheese
Freezing changes the texture and quality of cheese, so it's best to use frozen cheese for cooking rather than eating it fresh. Harder cheeses like cheddar, Monterey jack, and parmesan are better suited to freezing than softer cheeses. Freezing cheese rapidly minimizes the damage to its structure.
Once you're ready to use your frozen cheese, it's important to let it thaw gradually. This allows the moisture to redistribute evenly throughout the cheese, preventing it from becoming soggy. Place the frozen cheese in the refrigerator for 7–8 hours per pound of cheese. For an 8-ounce bag of shredded cheese, some recommend thawing in the fridge for a full week, but 2–3 days may be sufficient.
To thaw frozen cheese, place it on a flat plate or surface in the fridge, ideally wrapped or in an airtight container. Avoid condensation by keeping the cheese covered until it's warmed. You can also temper the cheese by leaving it in the refrigerator for a few days to several weeks after thawing to improve its quality.
Remember, cheese that has been frozen and thawed should not be refrozen.
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How long can you keep cheese in the freezer
Freezing cheese is a great way to extend its shelf life, but it's important to know how long it can be stored in the freezer and how to do it properly. The length of time cheese can be stored in the freezer depends on the type of cheese and the method used to freeze it.
Hard cheeses, such as cheddar, Monterey Jack, and Parmesan, hold up best in the freezer. This is because they have a lower moisture content, which means they are less likely to form ice crystals that can damage their structure. Softer cheeses, such as mozzarella, are not as well-suited for freezing due to their higher moisture content.
The recommended storage time for frozen cheese varies depending on the source. Some sources suggest that cheese can be stored in the freezer for up to two to three months. However, others claim that it can be kept frozen indefinitely, but for the best quality, it should be used within six to nine months. One source mentions that vacuum sealing can preserve cheese for up to two months, while using parchment paper and aluminum foil can keep it for one month.
When freezing cheese, it is important to wrap it properly to prevent air exposure. Vacuum sealing is the preferred method as it eliminates contact with surrounding air. If a vacuum sealer is not available, cheese can be wrapped tightly in parchment paper and then aluminum foil. As a last resort, a freezer bag can be used, but it is important to squeeze out as much excess air as possible before sealing.
It is worth noting that freezing cheese will alter its texture, even after it is defrosted. Frozen cheese may become drier, crumbly, and mealy. It is recommended to thaw frozen cheese in the refrigerator for 7-8 hours per pound of cheese before consuming it. Once the cheese is thawed, it is best to eat it and not refreeze it, as the quality and texture may be further compromised.
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Best cheeses to freeze
Freezing cheese is a great way to preserve it for longer. However, it is important to note that the texture and quality of the cheese may change after it is defrosted. The cheese may become drier, crumbly, and mealy. Therefore, it is best to use frozen cheese in cooked dishes rather than eating it plain.
Now, coming to the best cheeses to freeze:
- Hard and semi-hard cheeses with lower moisture content and higher fat content are best suited for freezing. This includes cheddar, Swiss, brick cheese, Monterey Jack, Colby, and Parmesan.
- Semi-soft cheeses like mozzarella, provolone, pizza cheese, and Muenster can also be frozen. However, their texture and melting properties may be negatively affected.
- Some other semi-soft cheeses like Stilton or soft goat cheese are well-suited for freezing.
- Grated hard cheeses like Parmesan and Romano can be frozen, but they are best kept in the refrigerator, where they will last up to 12 months.
It is important to note that softer cheeses with higher moisture content, such as cream cheese, cottage cheese, ricotta, quark, brie, Camembert, fontina, and Muenster, do not freeze well and are best eaten fresh. Similarly, blue cheese can be frozen, but low temperatures can damage the molds essential to the ripening process, so it is better enjoyed fresh.
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Worst cheeses to freeze
Freezing cheese is a great way to reduce waste and save money, but it can negatively affect the texture and flavour of the cheese. Softer cheeses with a higher moisture content are not well-suited for freezing as their texture can become crumbly, mealy, and dry.
- Blue Cheese: Freezing can damage the moulds essential to the ripening process, so it is better to buy and serve this type of cheese fresh.
- Brie: This soft, ripened cheese is best eaten fresh and can be ripened in the refrigerator.
- Cottage Cheese: Freezing cottage cheese is not recommended due to its high moisture content.
- Cream Cheese: Cream cheese has a high-moisture content and can take on a grainy texture after freezing and thawing.
- Feta: Feta has a low pH, which means its protein structure is more rigid. When ice crystals form in frozen feta, they break apart the casein structure, resulting in an extra-crumbly cheese once thawed.
- Processed Cheese Slices and Spreads: Processed cheese slices and spreads are not suitable for freezing.
- Queso Fresco: This fresh cheese is best bought in small portions and eaten fresh.
- Ricotta: Like other soft cheeses, ricotta has a high moisture content and does not freeze well.
Remember, while these cheeses may not be the best candidates for freezing, it doesn't mean you can't freeze them. If you do choose to freeze these cheeses, be prepared for changes in texture and flavour, and consider how you plan to use the cheese after thawing.
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How to prepare cheese for freezing
Freezing cheese is a good way to make it last longer, but it's important to know that the cheese's texture will change. Hard and semi-hard cheeses with lower moisture and higher fat content are best suited for freezing. Soft cheeses can still be frozen but their texture will suffer.
Before freezing, portion the cheese into quantities you're likely to use at one time. For large blocks of cheese like cheddar, don't freeze more than 1 pound (500 grams) per portion. Cheese can also be grated or sliced before freezing.
If the cheese is unopened, freeze it in its original packaging. If it's been opened, wrap it in foil or cheese paper. Sliced cheese should be separated with parchment paper before being placed in an airtight ziplock bag or container. This will prevent dry air from getting into the cheese and causing freezer burn.
To freeze cheese as quickly as possible, use the quick-freeze function on your freezer if it has one. Aim for a temperature of at least -9 °F (-23 °C) to prevent the formation of large, disruptive ice crystals.
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Frequently asked questions
Ideally, you should leave it there until you're ready to eat it. Freezing and thawing cheese can affect its texture and quality, so it's best to only freeze cheese that you plan to cook with.
Cheese can be kept frozen indefinitely, but for the best quality, it should be used within six to nine months.
Place the cheese in the fridge on a flat plate or surface, ideally wrapped or in an airtight container, and leave it for around 12 hours to thaw.
No, you should not refreeze previously frozen and thawed cheese.
Harder cheeses with lower moisture content, such as cheddar, Monterey Jack, and Parmesan, are better suited for freezing than softer cheeses. It's best to freeze cheeses that are intended to be melted into a dish after thawing.
