Kamil Perry
Cheese is a beloved dairy product with a long shelf life, but can you freeze it? The short answer is yes, but the texture and taste may be affected. Freezing cheese is a great way to reduce waste and save money, but it's important to note that not all cheeses are suited for freezing. Harder cheeses like cheddar, parmesan, and gouda tend to fare better in the freezer, while softer cheeses like brie and camembert are more likely to suffer textural changes due to their higher moisture content. To freeze cheese, it's best to grate or cut it into smaller cubes, wrap it tightly, and store it in an airtight container or bag to extend its shelf life.
| Characteristics | Values |
|---|---|
| Freezing cheese | It is possible to freeze cheese, although some types freeze better than others. |
| Best cheeses to freeze | Hard and semi-hard cheeses with lower moisture and higher fat content, such as cheddar, Monterey jack, gouda, parmesan, and emmental. |
| Worst cheeses to freeze | Soft cheeses with higher moisture content, such as brie, camembert, ricotta, and cottage cheese. Also, blue cheese, processed cheeses, and cheese spreads. |
| How to freeze | Portion into quantities likely to be used in one go, grate or cut into smaller cubes, wrap or place in an airtight container or bag, and freeze as soon as possible. |
| Freezing time | Cheese can be kept frozen indefinitely, but for best quality, use within 6-9 months. |
| Thawing | Thaw in the refrigerator for 7-8 hours per pound. |
| Re-freezing | Do not re-freeze cheese that has been previously frozen and thawed. |
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What You'll Learn
Freezing cheese can extend its shelf life
Freezing cheese is a great way to extend its shelf life and save yourself some money. While cheese is best enjoyed fresh, sometimes it's not possible to consume large amounts before the use-by date. Freezing is a good option to prevent wastage.
However, not all cheeses are suited for freezing. Soft cheeses with higher moisture content, such as Brie, Camembert, and blue cheese, are not ideal for freezing. This is because their texture can become crumbly and dry, and their flavour may be affected. Freezing and thawing soft cheeses can also cause significant damage to their structure, resulting in a pool of undesirable cheese when thawed.
On the other hand, hard and semi-hard cheeses with lower moisture and higher fat content are better suited for freezing. Examples include cheddar, gouda, parmesan, and Monterey jack. While their texture may still change slightly, it is less noticeable in harder cheeses.
To freeze cheese, it is recommended to grate or cut it into smaller cubes. This helps to prevent large blocks from forming and makes it easier to use the cheese in cooking. Wrap the cheese in parchment paper and then in aluminium foil, ensuring it is airtight. Alternatively, use freezer-proof bags and squeeze out as much excess air as possible before sealing. Label the bags with the date of freezing and try to lay them flat in the freezer.
Frozen cheese can be kept for up to 3 months, although some sources suggest it can last up to 6-9 months. It is important to note that frozen cheese should not be refrozen after thawing.
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Not all cheeses are suitable for freezing
While it is possible to freeze cheese, not all cheeses are suitable for freezing. Freezing cheese is an effective way to extend its shelf life, thereby saving money and reducing food waste. However, some cheeses are better suited to freezing than others.
Hard and semi-hard cheeses with lower moisture and higher fat content are best for freezing. Examples include cheddar, gouda, emmental, parmesan, Monterey jack, and romano. These cheeses can be grated or cut into smaller cubes before freezing to make them easier to use in cooked dishes. Blocks or large hunks of these cheeses can also be frozen, but they may become crumbly and difficult to slice after thawing.
On the other hand, soft cheeses with higher moisture content, such as brie, camembert, ricotta, and cottage cheese, are not ideal for freezing. Their higher water content means they are more susceptible to damage from ice crystal formation, which can significantly affect their texture and leave you with a pool of cheese after thawing. Blue cheese is another type of cheese that is not recommended for freezing, as low temperatures can damage the molds essential to its ripening process. Processed cheeses, cheese spreads, and cheeses with a natural rind are also unsuitable for freezing and may develop undesirable flavours.
Overall, while freezing can be a useful way to preserve some types of cheese, it is important to consider the potential changes in texture and quality that may occur, especially for cheeses that are meant to be eaten fresh rather than cooked.
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Freezing cheese changes its texture
Freezing is a simple and effective way to extend the shelf life of cheese and reduce food waste. However, it is important to note that freezing cheese will alter its texture.
When cheese is frozen, its water and fat content form ice crystals that can damage the protein structure of the cheese. Both fat and protein contribute to the texture of cheese and how it performs under heat. The formation of ice crystals can significantly damage the structure of the cheese, resulting in a noticeable degradation of texture when the cheese is eaten plain. This is especially true for soft cheeses, which have a higher moisture content and are more susceptible to the formation of ice crystals.
Hard and semi-hard cheeses with lower moisture and higher fat contents are better suited for freezing. Examples include cheddar, Gouda, Emmental, Parmesan, Monterey Jack, and mozzarella. These cheeses tend to have a more crumbly texture after being frozen and defrosted, which can be desirable for cooking but less ideal for serving as table cheese.
To minimize texture changes, it is recommended to freeze cheese as rapidly as possible to at least -9 °F (-23 °C) to prevent the formation of large ice crystals. Properly preparing and storing the cheese is also crucial. Portioning the cheese into smaller quantities, grating or cutting it into smaller cubes, and removing as much air as possible from the storage bag can help maintain texture and quality.
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Cheese should be frozen as soon as possible
Cheese is a beloved dairy product with a long shelf life, but sometimes it's necessary to freeze it to prevent waste. Freezing cheese as soon as possible is important for maintaining its quality. While cheese can be kept in the freezer indefinitely, it's best enjoyed within six to nine months of freezing to avoid a significant loss of quality.
When freezing cheese, it's crucial to act quickly to prevent the formation of large ice crystals, which can damage the protein structure and negatively affect the texture. The cheese should be frozen to at least -9 °F (-23 °C) to achieve this. Using the quick freeze function on your freezer is recommended.
Before freezing, it's important to prepare the cheese properly. Hard and semi-hard cheeses with lower moisture and higher fat content are best suited for freezing. These cheeses can be grated or cut into smaller cubes before freezing to make them easier to use in cooked dishes. Freezing cheese in this way can extend its shelf life and reduce food waste.
To ensure the best quality, it's recommended to use frozen cheese within two to three months of freezing. Frozen cheese should be thawed slowly in the refrigerator, allowing it to return to its optimal texture and temperature. The cheese can then be used in various dishes, such as grilled cheese sandwiches or mac and cheese recipes, where its melted texture will be a delicious addition.
In summary, while cheese can be frozen, it's important to act quickly to maintain its quality. Proper preparation and storage methods are key to ensuring the best outcome. Freezing cheese can be a great way to extend its shelf life and reduce waste, but it's important to manage expectations regarding texture changes.
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Frozen cheese should not be refrozen
While freezing cheese is a good way to extend its shelf life, it is important to remember that not all cheeses are suitable for freezing. Hard and semi-hard cheeses with lower moisture and higher fat content are best suited for freezing. This includes cheeses like cheddar, gouda, emmental, parmesan, Monterey jack, and Colby. On the other hand, soft cheeses with higher moisture content, such as brie, Camembert, ricotta, and cottage cheese, are not ideal for freezing as their texture will be significantly impacted, becoming dry, crumbly, and mealy.
When freezing cheese, it is important to prepare it properly for storage. Grating the cheese or cutting it into smaller cubes can make it easier to use once thawed. It is also crucial to wrap the cheese tightly to create an airtight seal and reduce contact with the surrounding air. This can be done using vacuum sealing, parchment paper followed by aluminum foil, or freezer bags with as much air removed as possible.
Once frozen, cheese can be stored indefinitely, but for the best quality, it is recommended to use it within 6 to 9 months. Thawing should be done slowly in the refrigerator, with approximately 7 to 8 hours per pound of cheese. While frozen cheese can be a convenient way to extend the life of your cheese, it is important to note that the texture will likely change, becoming drier and crumbly.
Now, coming to the main concern: should you refreeze cheese that has been previously frozen and thawed? The answer is a definitive no. Once cheese has been frozen and then thawed, it should not be refrozen. This is because freezing and thawing can cause changes in the texture and structure of the cheese, and refreezing it can further degrade its quality. Therefore, it is best to plan to use all the cheese once it has been thawed to avoid waste.
In conclusion, while freezing cheese can be a useful way to extend its shelf life, it is important to choose the right types of cheese, prepare it properly for storage, and use it within a reasonable timeframe. Additionally, refreezing thawed cheese is not recommended to maintain food safety and quality standards.
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Frequently asked questions
Yes, you can freeze cheese to extend its shelf life. However, freezing cheese will change its texture, and it is best suited for cooking rather than serving as a table cheese.
To freeze cheese, it is recommended to grate it or cut it into smaller cubes. Wrap the cheese in parchment paper, then in aluminium foil, and place it in an airtight container or freezer bag. Squeeze out as much excess air from the bag as possible before sealing. Label the bag with the date of freezing and try to lay the bag completely flat in the freezer.
Cheese can be kept frozen indefinitely, but for the best quality, it is recommended to use the cheese within 6 to 9 months. Frozen cheese should be thawed in the refrigerator for 7 to 8 hours per pound of cheese.
