Randy Chandler
Blue cheese is a strong-smelling and tasting cheese made from cow, sheep, or goat's milk and matured with penicillium. Freezing blue cheese is a great way to preserve this pungent delicacy. When stored in the fridge, blue cheese will stay good for up to 4 weeks, but freezing can extend its lifespan. Freezing blue cheese is a simple process, but it's important to note that the taste and texture may be affected, and it may become more crumbly and mealy. To freeze blue cheese, it is recommended to cut the block into smaller pieces, wrap it tightly to reduce oxygen contact, and store it in an airtight container or bag in the freezer.
| Characteristics | Values |
|---|---|
| Can you freeze blue cheese? | Yes |
| How to freeze blue cheese? | Cut into smaller pieces, wrap in two layers of cling film, place in an airtight freezer bag or container, and label with the date of freezing. |
| How to thaw blue cheese? | Place in the fridge overnight or for 12 hours |
| How long can you freeze blue cheese for? | Vacuum sealing can preserve cheese for up to two months, the parchment/foil method will keep the cheese for one month, and a freezer bag for two weeks |
| How does freezing affect blue cheese? | Freezing affects the taste and texture of blue cheese, making it more difficult to slice and crumble |
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What You'll Learn
How to package blue cheese for freezing
Freezing blue cheese is a great way to make it last longer. When you're ready to use it, you can simply grate it over a salad or dish, or peel it into curls with a vegetable peeler or paring knife.
Before freezing blue cheese, it's important to understand that not all cheeses are suited to freezing. Cheeses that are best suited to freezing are semi-firm to firm blocks with no rind and are intended to be melted into a dish after thawing. This includes blocks of cheddar, Jack, Colby, mozzarella, muenster, and provolone. When cheese is frozen, its water and fat content form ice crystals that can damage the protein structure of the cheese, affecting its texture and how it performs under heat. Freezing blue cheese will make it more crumbly and mealy, and difficult to slice.
Assuming your blue cheese is suitable for freezing, there are three recommended ways to package it:
- Using a vacuum sealer is the preferred method of freezing cheese. This method virtually eliminates contact with the surrounding air and allows the cheese to be frozen the longest.
- If you don't have access to a vacuum sealer, you can use parchment paper followed by aluminum foil. Tightly wrap the cheese in parchment paper and then in aluminum foil. The parchment paper will create a decent barrier, while the foil will help keep everything in place while freezing.
- As a last resort, you can use a freezer bag. This is not the best option, but it will work if you squeeze out as much excess air from the bag as possible before sealing.
Regardless of which method you use, the cheese should be trimmed into a uniform shape (cube, rectangle, etc.) with level surfaces before freezing. The goal of packaging is to reduce as much contact with oxygen while the cheese is frozen.
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The best container for freezing blue cheese
Freezing blue cheese is a tricky process. The cheese's coloured veins are a mold called Penicillium roqueforti, and there are hundreds of different strains, each with unique tolerances to cold temperatures. Some can survive, and others will not. Freezing blue cheese will also change the texture, making it crumbly and mealy, and harder to slice.
The best containers for freezing blue cheese are those that minimise exposure to oxygen. Vacuum sealing is the preferred method, as it virtually eliminates contact with the surrounding air and allows the cheese to be frozen for the longest time. If you don't have access to a vacuum sealer, you can use parchment paper followed by aluminium foil. Tightly wrap the cheese in parchment paper and then in aluminium foil. The parchment paper will create a barrier for the cheese, while the foil will help keep everything in place while freezing.
As a last resort, you can use a freezer bag, but this is not the best option. It will work if you squeeze out as much excess air from the bag as possible before sealing. If using a freezer bag, you should try and thaw the cheese after two weeks of storage.
When you are ready to eat your frozen blue cheese, it is best to thaw it in the refrigerator. Pop it in the fridge on a flat plate or surface, ideally wrapped or in an airtight container, and give it a good 12 hours to thaw. It is best to eat the cheese after it has been thawed and not to refreeze it, as it will become overly crumbly.
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How long can you freeze blue cheese for?
Blue cheese can be frozen for up to 6-8 months. After this time, the flavour and texture will be affected, and it won't be at its best. However, it will still be safe to eat. It's important to note that freezing blue cheese can damage the moulds essential to the ripening process, so it is better to enjoy it fresh.
When you're ready to eat your frozen blue cheese, it's best to thaw it overnight in the fridge to help the cheese retain some of its moisture. It may be a little more crumbly and mealy, and difficult to slice, but it will still melt fine.
If you're freezing blue cheese, it's best to trim it into a uniform shape and vacuum seal it to reduce oxygen contact and allow it to be frozen for the longest time. You can also wrap the cheese in parchment paper and then aluminium foil, which will preserve it for about a month. As a last resort, you can use a freezer bag, but the cheese should be consumed within two weeks.
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How to defrost blue cheese
Freezing blue cheese is a practice that some people recommend steering clear of. This is because the colored veins in blue cheese are a mold called Penicillium roqueforti, and there are hundreds of different strains—each with their own unique tolerances to cold temperatures. Some can survive just fine, and others will not.
If you do choose to freeze blue cheese, it is recommended to defrost it in the fridge over a day or so before opening the packet. This will help the cheese naturally retain some of its moisture so the texture and consistency are as close to fresh cheese as possible. Place the cheese on a flat plate or surface in the fridge, ideally wrapped or in an airtight container, and give it a good 12 hours to thaw. It is best to eat the cheese after it has been thawed and not to refreeze it, as it will become overly crumbly and the flavor won't be as good.
Some people have reported that frozen blue cheese is fine to eat when cooked, but not as good for a table cheese. It is also worth noting that freezing cheese will make it more crumbly, mealy, and difficult to slice.
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What dishes is frozen blue cheese best suited for?
While it is possible to freeze blue cheese, it is not recommended, as low temperatures can damage the moulds that are essential to the ripening process. Freezing blue cheese can also alter its texture, making it drier and crumbly. Frozen blue cheese is therefore best suited for cooked dishes where changes in texture are less noticeable.
Frozen blue cheese can be used in dishes such as sauces, dips, and dressings. It can be stirred into pasta sauces or melted on top of a steak or burger. It can also be used on pizza, as the cooking process can help to mitigate any negative textural changes.
Blue cheese crumbles can be sprinkled over salads, adding a rich, bold taste and a distinctive blue-green marbling. The strong flavour of blue cheese can be balanced with sweet or acidic elements, such as sweet fruits like strawberries, or acidic ingredients like tomatoes. It can also be paired with spicy ingredients, as the creamy texture of blue cheese can help to cool the palate.
When freezing blue cheese, it is important to trim it into a uniform shape and reduce oxygen contact during storage. It can be frozen in an airtight container or double-wrapped in plastic wrap and sealed in a freezer bag. Frozen blue cheese should be thawed slowly in the refrigerator and is best used within 6-9 months of freezing.
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Frequently asked questions
Freezing blue cheese is a good way to preserve it. To freeze blue cheese, cut a large block into smaller pieces and wrap them tightly in two layers of cling film. Place the wrapped cheese in an airtight container or freezer bag, removing as much excess air as possible. Label the container or bag with the date of freezing and place it in the freezer.
To thaw frozen blue cheese, remove it from the freezer and leave it in the fridge for 12 hours or overnight. It is best to eat the cheese after it has been thawed and not to re-freeze it as this will affect the texture and taste.
The length of time blue cheese can be frozen for depends on the wrapping method used. Vacuum sealing can preserve blue cheese for up to two months, while wrapping in parchment paper and then aluminium foil will keep it for one month. If using a freezer bag, it is recommended to thaw the cheese after two weeks of storage.
