Randy Chandler
Freezing cheese is a great way to extend its shelf life, but it's important to consider the type of cheese and how you plan to use it after thawing. While most cheeses can be frozen for up to a month, freezing can alter the texture and taste, making it better suited for cooked dishes rather than served plain. Harder cheeses like cheddar, Monterey Jack, and Parmesan freeze better than softer cheeses due to their lower moisture content, which can damage the structure and texture of softer cheeses. To freeze cheese, it's recommended to wrap it tightly in parchment paper and aluminum foil, and then place it in a resealable freezer bag with the air removed. When thawing, it's important to do so slowly in the refrigerator to allow moisture to redistribute evenly.
| Characteristics | Values |
|---|---|
| Suitability by cheese type | Cheeses with a natural rind (e.g. Camembert, cloth-bound cheddar, St. Nectaire are not suited for freezing due to undesirable flavour changes |
| Semi-firm to firm blocks with no rind (e.g. cheddar, Jack, Colby, mozzarella, muenster, provolone) are suitable for freezing | |
| Softer cheeses with higher moisture content are not ideal for freezing due to a higher risk of structural damage and undesirable texture changes | |
| Harder cheeses like Parmesan can be frozen with little to no change in texture | |
| Freezing method | Vacuum sealing can preserve cheese for up to two months |
| Parchment paper and aluminium foil method can preserve cheese for one month | |
| Freezer bag method should be used for up to two weeks | |
| Grate the cheese and place it in a resealable plastic bag | |
| Unopened cheese can be frozen in its original packaging | |
| Opened cheese should be placed in a resealable plastic bag with as much air removed as possible | |
| Sliced cheese should be placed in a plastic freezer bag with small sheets of parchment paper between slices to prevent sticking | |
| Storage duration | Frozen cheese should be used within two to three months, with harder cheeses like Parmesan lasting potentially longer |
| Grated cheese can be frozen for up to six months | |
| Thawing | Thawing should be done slowly in the refrigerator to allow moisture to be reabsorbed into the cheese |
| Thawed cheese should be used as quickly as possible | |
| Usage | Frozen cheese is best used in cooked dishes like soups, sauces, or casseroles rather than served raw due to texture changes |
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What You'll Learn
Freezing cheese: yes or no?
The answer to this question is not a straightforward yes or no. Freezing cheese is possible, but it depends on the type of cheese, how you prepare it, and what you plan to do with it after thawing.
Hard cheeses like cheddar, Monterey Jack, and Parmesan are better suited for freezing and can be stored in the freezer for up to six months. Soft cheeses with higher water content, such as Camembert, Brie, ricotta and cottage cheese, can be frozen but may suffer textural changes. Their texture will become crumbly, and they are not suitable for eating plain after being frozen.
To freeze cheese, cut it into chunks, wrap them tightly in parchment paper, and then in aluminum foil. Place the wrapped pieces in a resealable plastic bag, removing as much air as possible. Frozen cheese should be thawed slowly in the refrigerator, allowing the moisture to redistribute evenly. It is best to use the cheese within a few days to a week after thawing.
While freezing cheese is possible, it is important to note that it will alter the texture, and frozen cheese is best used in cooked dishes like soups, sauces, or casseroles rather than served raw. Therefore, consider the intended use of the cheese before deciding whether to freeze it or not.
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How to prep cheese for freezing
Freezing cheese is a great way to make it last longer, but it's important to prepare it properly to ensure the best quality and taste when you come to use it.
Firstly, it's important to note that not all cheeses are suited to freezing. Harder cheeses like cheddar, Monterey jack, and parmesan are better suited to freezing than softer cheeses like camembert, brie, ricotta, and cottage cheese. This is because softer cheeses have a higher water content, which can form ice crystals and significantly damage the structure of the cheese. Freezing can also affect the taste and texture of harder cheeses, so it's best to use frozen cheese for cooking rather than serving it raw.
If you're freezing a block of cheese, cut it into chunks a few inches wide. Then, wrap each chunk tightly and fully with a layer of parchment paper, followed by a layer of tinfoil. Place the wrapped pieces into a resealable plastic bag, sucking out as much air as possible before sealing. You can also grate the cheese before freezing and place it directly into a resealable plastic bag. If you're freezing sliced cheese, place small sheets of parchment paper between each slice to prevent them from sticking together.
When you're ready to use your frozen cheese, transfer it to the refrigerator to thaw slowly. This might take up to a day, depending on the size of the cheese, but it's important to allow the moisture to be reabsorbed gradually. It's best to use the cheese in cooked dishes like soups, sauces, or casseroles rather than eating it raw.
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How to thaw frozen cheese
Freezing cheese is a great way to extend its shelf life, but it's important to know how to thaw it properly to maintain its texture and flavour. Here is a detailed guide on how to thaw frozen cheese:
Thawing Cheese in the Refrigerator
The best method for thawing frozen cheese is to transfer it from the freezer to the refrigerator and let it thaw slowly. This gradual process helps the cheese retain moisture, preserving its texture and flavour. Place the cheese in the refrigerator for 24 to 48 hours, depending on its thickness. For example, deli slices may only need 24 hours, while a large block of cheese could take up to 48 hours to fully thaw.
Cold Water Bath
If you're short on time, a cold water bath is a quicker method. Submerge the sealed cheese in a bowl of cool water, changing the water every 30 minutes. Avoid using warm water, as it can cause the outer layers of the cheese to thaw too quickly, leading to bacterial growth and texture changes.
Countertop Thawing (for Hard Cheeses)
For hard cheeses, you can leave the cheese on the countertop at room temperature for 30 to 60 minutes. This method is not recommended for soft cheeses, as they can spoil quickly at room temperature.
Grating While Frozen
If you're planning to melt the cheese or use it in a recipe, you can grate the frozen cheese directly into your dish. It will thaw quickly as it cooks, saving you time.
Microwave (as a Last Resort)
The microwave is the fastest way to thaw cheese, but it should be used sparingly and with caution. Place the cheese in the microwave and heat in 30- to 45-second increments until completely thawed. Microwaving can lead to uneven heating and alter the texture of the cheese.
Remember, freezing and thawing cheese can affect its texture and flavour, with softer cheeses being more susceptible to changes. Always check the cheese for any signs of spoilage, such as unusual odours, visible mould (except for blue cheese), or odd tastes. Proper wrapping and storage are crucial to maintaining the quality of your cheese during and after the thawing process.
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Best types of cheese to freeze
Freezing cheese is a great way to preserve it for longer. However, not all cheeses are suited for long-term storage in the freezer. Generally, freezing cheese will alter its texture and flavour. When frozen, any moisture in the cheese becomes frost crystals, and once thawed, the cheese dries out and becomes crumbly. Thus, the best types of cheese to freeze are those with minimal moisture content, such as:
- Hard cheeses, such as cheddars and goudas, can be frozen with little to no change in texture or flavour. However, there is not much benefit to freezing these cheeses as they keep just as well, or even better, in the fridge.
- Semi-hard cheeses like low-moisture mozzarella, provolone, and Colby, Colby Jack, Butterkäse, Monterey Jack, Pepper Jack, and Havarti.
- Blocks and loaves of cheddar, Jack, Colby, mozzarella, muenster, and provolone are suitable for freezing, as they are intended to be melted into a dish after thawing.
It is important to note that soft cheeses with high moisture content are not suitable for freezing as their structure can be significantly damaged, leaving an undesirable pool of cheese when thawed. Freezing is also not recommended for cheeses with a natural rind, such as Camembert, cloth-bound cheddar, and St. Nectaire, as it can create undesirable flavours.
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Containers for freezing cheese
When it comes to freezing cheese, the type of cheese is an important factor to consider. Hard and semi-hard cheeses freeze well, while soft cheeses are best avoided unless they are to be used for sauces or dips. Very dry, hard cheeses can be frozen with minimal changes in texture, but there may not be much benefit unless you are trying to stop them from ageing further. Low-moisture mozzarella, cheddar, and Swiss cheese can be frozen in their original plastic packaging. If you are freezing cheese for pizza toppings or lasagna layers, it is recommended to slice or shred the cheese before freezing and store it in freezer-safe containers or bags. This allows you to easily take out the required amount of cheese without thawing the entire block.
Freezer-safe containers are essential for storing cheese in the freezer. These containers should be designed to withstand freezing temperatures and prevent moisture build-up, which can lead to mould growth. Plastic wrap can be used, but it is not ideal as it can trap moisture and alter the flavour of the cheese. If you use plastic wrap, remember to unwrap and re-wrap the cheese regularly to allow it to breathe. Parchment paper is another option, but it can cause the cheese to dry out. A zip-top bag or a freezer bag can be used to provide an additional layer of protection and facilitate easy storage.
For long-term cheese storage in the fridge, a cheese vault or specialised container is recommended. These containers are designed to create an optimal environment for cheese storage by balancing breathability and moisture control. They help maintain the ideal temperature, prevent odour absorption, and make it easy to clean. Other options for fridge storage include silicone boxes, wax paper, and cheese storage boxes.
Proper labelling and inventory management are crucial for ensuring the freshness and flavour of your cheese. Use waterproof labels or a glass marker to indicate the cheese type, purchase date, and best-before date. Colour-coding different types of cheese can also be helpful. Taking photos of the labels and maintaining a digital inventory will help you keep track of your cheese collection.
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Frequently asked questions
The best way to freeze cheese is to grate or cut it into smaller cubes before placing it in an airtight container or freezer bag. This will make it easier to portion and reduce waste. Vacuum packing is also a good option. Always label the cheese with its name, type, and the date it was frozen.
Cheese can be frozen for up to six months. While it is still safe to eat after this time, the texture and flavour may begin to deteriorate.
Hard and semi-hard cheeses with low moisture content, such as cheddar, Parmesan, and halloumi, freeze well and are ideal for cooking after thawing. Soft, creamy cheeses like Brie, Camembert, mascarpone, and goat's cheese do not freeze well and may become watery or grainy.
Frozen cheese should be thawed slowly in the refrigerator to allow moisture to redistribute evenly. This can take a full week for the best results, but a couple of days is usually sufficient. In a hurry, it can also be defrosted on the countertop for 30 minutes or in the microwave in short increments.
