While it's possible to freeze cheese, doing so may result in a drier and more crumbly texture. Generally, high-fat, commercially produced cheeses like cheddar (cheddar) perform better in the freezer compared to softer or artisanal varieties. Cheese is most enjoyable when fresh, as this allows for the full appreciation of its flavor and texture. However, there are instances when using large quantities before the use-by date is impractical. Freezing is a time-honored food preservation technique that has been utilized for more than 3,000 years, serving as an effective method to prolong the shelf life of various foods, minimize waste, and save money. This article provides comprehensive insights into the process of freezing cheese, ensuring you have all the necessary information.

Impact of Freezing and Thawing on Cheese

Cheeses with a greater water content tend to freeze at higher temperatures compared to those with lower moisture levels. For instance, cottage cheese freezes at approximately 29.8? (-1.2?), while cheddar has a freezing point of around 8.8? (-12.9?). This difference highlights the variation in how various cheeses respond to freezing conditions.

Although freezing does not eliminate the nutrients found in cheese, it significantly alters its texture and overall quality. When cheese is subjected to freezing temperatures, small ice crystals form within its structure, leading to disruptions that affect its integrity. Upon thawing, these ice crystals melt and release moisture, resulting in a cheese that may become dry, crumbly, and possibly acquire a mealy texture. Furthermore, cheeses that have been frozen for extended periods may exhibit a decreased ability to melt. For example, mozzarella that has been frozen for four weeks does not melt as effectively as mozzarella that has only been frozen for one week. This highlights the impact of freezing duration on the melting characteristics of various cheese types.

In addition to these physical changes, freezing also inactivates various microorganisms present in cheese, including bacteria, yeasts, and molds. This process extends the product's shelf life, preventing spoilage. However, it is important to note that freezing does not eradicate these microbes; instead, it only damages them. As a result, they can become active again once the cheese is thawed.

In the case of ripened cheeses like blue cheese and Camembert, specific live molds and bacteria are intentionally introduced to develop their unique flavors and textures. The freezing process can disrupt these microorganisms, potentially hindering the proper aging of these cheeses and diminishing their overall sensory qualities upon thawing.

In conclusion, freezing cheese leads to the formation of ice crystals that can disrupt its structural integrity, resulting in a texture that may be drier, more crumbly, and mealy. Moreover, it can inhibit the ripening process of cheese varieties that rely on active molds, further affecting their quality.

Top and Least Suitable Cheeses for Freezing

While it is technically possible to freeze any type of cheese, the results can vary greatly depending on the variety.

Below, we outline the top-performing cheeses for freezing alongside those that are not recommended:

Top Cheeses for Freezing

In general, cheeses intended for use in cooked meals tend to fare better when frozen compared to those meant for fresh consumption. Hard and semi-hard varieties like cheddar, Swiss, brick cheese, and blue cheese can be frozen; however, expect them to lose some quality in texture, often becoming crumbly and difficult to slice.

Mozzarella, especially when shredded as pizza cheese, also performs well in the freezer, although its melting quality and texture might diminish post-freezing. Some semi-soft cheeses, such as Stilton or soft goat cheese, are quite compatible with freezing, as well. Additionally, cream cheese can be frozen; though it may separate upon thawing, you can whip it afterward to restore its texture.

Least Suitable Cheeses for Freezing

While grated hard cheeses like Parmesan and Romano can technically be frozen, it is far more practical to store them in the refrigerator, where they can last up to 12 months without suffering the quality decline associated with freezing. Generally, artisanal cheeses with nuanced flavors and aromas do not freeze well and should be purchased in smaller quantities to be consumed fresh.

Fresh curd cheeses like cottage cheese, ricotta, and quark, which contain high moisture, are also not recommended for freezing. Furthermore, soft, ripened cheeses such as brie, Camembert, fontina, or Muenster are best enjoyed fresh and can be ripened effectively in the refrigerator. Although it is possible to freeze blue cheese, freezing may damage the essential molds that facilitate its ripening, making it a better candidate for fresh consumption. Lastly, processed cheeses and cheese spreads should not be frozen under any circumstances.

In summary, hard and semi-hard cheeses with lower moisture and higher fat content are better suited for freezing. Conversely, delicate artisanal cheeses, processed types, and most soft cheeses are not ideal candidates for this preservation method.

How to Freeze Cheese

If you've decided to freeze your cheese, following a few essential steps can help maintain its quality as much as possible.

Preparation

Begin by preparing the cheese appropriately for storage. It's advisable to divide it into portions that you would typically use at one time. For larger cheese blocks such as cheddar, refrain from freezing more than approximately 1000 grams (about 2.2 pounds) per portion. You can also opt to grate or slice the cheese before freezing, which can make it easier to use later.

The cheese can be stored in its original packaging or alternatively wrapped in foil or specialized cheese paper. When dealing with sliced cheese, ensure to interleave it with parchment paper to prevent sticking. Once wrapped, place the cheese into an airtight ziplock bag or a suitable container. This step is crucial in keeping dry air away from the cheese, thereby minimizing the risk of freezer burn.

Freezing

To freeze the cheese effectively, it should be done as quickly as possible, ideally reaching a temperature of at least -23 °C (-9 °F) to inhibit the growth of large ice crystals that can compromise texture. If your freezer is equipped with a quick freeze function, make sure to use it. While cheese can technically remain frozen indefinitely, for optimal quality, aim to consume it within 6 to 9 months.

Thawing

When it comes to thawing frozen cheese, the best method is to place it in the refrigerator at a temperature between 0 to 1 °C (32 to 34 °F) for about 7 to 8 hours for every 500 grams (1 pound) of cheese. For convenience, shredded cheese intended for pizza or cooking can be used directly from the freezer without the need to thaw it first. Moreover, to enhance the flavor and quality after thawing, allow the cheese to temper in the refrigerator for a few days to several weeks, depending on the variety, to enable it to mature slightly. It’s important to remember that, like other foods, cheese that has been frozen and subsequently thawed should not be refrozen. Cheeses that have undergone freezing are most suitable for incorporation into cooked dishes where texture alterations are less apparent, such as sauces, pizzas, or grilled cheese sandwiches.

In summary, to freeze cheese effectively, portion, wrap, and store it in an airtight container prior to rapid freezing. Aim to use it within 6 to 9 months, and always thaw it in the refrigerator for best results, particularly when used in cooked recipes.

The Bottom Line

Freezing cheese is an excellent method to minimize waste while extending its shelf life effectively. However, it is important to note that this process can lead to changes in texture, resulting in a drier, more crumbly, and sometimes mealy product. Cheeses with higher fat content, such as cheddar, especially those that are industrially produced, tend to freeze better compared to their softer counterparts and delicate artisanal varieties. Ultimately, while cheese is at its finest when enjoyed fresh, offering the best flavor and texture, freezing serves as a practical solution to store certain cheeses for culinary use.