Cheese is a beloved food for many people. Its rich, creamy texture and range of flavors make it an extremely versatile ingredient. Cheese can be enjoyed on its own, melted on top of dishes, or integrated into various recipes. With so many varieties and types of cheese available, it’s understandable that cheese lovers would want to buy in bulk or take advantage of sales and store their cheese for later use. However, not all cheeses can be successfully frozen. Freezing changes the texture and consistency of some cheeses, rendering them unappetizing or unusable when thawed. So which cheeses should you avoid freezing?
Soft Fresh Cheeses
Soft fresh cheeses have a high moisture content and a soft rind. Examples include mozzarella, ricotta, cottage cheese, quark, mascarpone, and fresh goat cheeses. The high moisture content means these cheeses are prone to textural changes when frozen. The ice crystals that form during freezing will damage the protein structure that gives these cheeses their signature stretchy, creamy texture.
Upon thawing, soft fresh cheeses will turn watery, grainy, and may curdle or separate. They also tend to get rubbery and tough in texture. For this reason, it’s best to avoid freezing soft fresh cheeses. Use them within a few days of purchase for the best quality.
Soft-Ripened Cheeses
Soft-ripened cheeses are ripened from the outside in to develop a bloomy, edible rind and a creamy, gooey interior. Popular examples are brie and camembert. The rinds on these cheeses are fragile and can easily crack or break with freezing. The freezing process also damages the smooth, spreadable texture, turning it grainy or separated upon thawing. Soft-ripened cheeses become quite runny at room temperature anyway, so they are best enjoyed fresh.
High-Moisture Hard Cheeses
While hard cheeses are often excellent candidates for freezing, some varieties have a higher moisture content that makes freezing problematic. Examples include fontina, havarti, and gouda. The high fat and moisture levels make these cheeses prone to textural changes from freezing. When thawed, they may turn crumbly, grainy, or develop ice crystals throughout. Stick to enjoy fresh high-moisture hard cheeses within a week or two of purchase.
Blue Cheeses
The veins of flavorful blue mold running through cheeses like gorgonzola, stilton, and roquefort are easily damaged by freezing. The cold temperatures can cause the blue veins to bleed into the cheese, creating an unappealing marbled texture when thawed. The creamy, crumbly texture also deteriorates into a mealy, gritty consistency. For top quality, blue cheeses are best consumed fresh.
Processed Cheese Slices
Individually wrapped cheese slices and cheese singles do not freeze well. The emulsifiers and stabilizers that give them their meltability can break down during freezing. Thawed processed cheese slices turn grainy and may split or separate into an oily mess. The unappetizing oozing texture makes thawed cheese slices inedible. Leave these products in the refrigerator and use within a week or two.
Guidelines for Freezing Cheese
While some cheeses should clearly be avoided, many varieties freeze beautifully for extended storage. Here are some guidelines for successfully freezing cheese:
Choose Low-Moisture, Firm Cheeses
The best cheeses for freezing have lower moisture content and firm textures. Examples include aged cheddar, parmesan, asiago, Pecorino Romano, Gruyère, and Swiss cheese. The firmer the cheese, the better it will hold up to freezing. The low moisture content reduces changes in texture and crystallization.
Freeze in Portions
Cut firm block cheeses into smaller portions before freezing. Slice, dice, or shred into the desired amounts. Wrap tightly in plastic wrap, waxed paper, or sealable bags. Portioning cheese makes it easy to thaw just what you need. Remove air pockets to prevent freezer burn.
Use Freezer Paper or Foil
For wedges or blocks of cheese, wrap first in wax or parchment paper before sealing in aluminum foil or freezer bags. The paper acts as a protective barrier to prevent the cheese from freezing to the foil or plastic.
Label with Date
Mark packages with the type of cheese and date frozen. This prevents mystery cheese and keeps track of freezer time.
Freeze for 3-6 Months
For best quality and texture, eat cheese within 3 to 6 months of freezing. Longer freezing begins to negatively impact flavor and consistency.
Thaw in Refrigerator
Always thaw frozen cheese slowly in the refrigerator, not at room temperature. This prevents moisture condensation and keeps the texture intact.
Best Cheeses for Freezing
Here is a table summarizing the best cheese varieties for freezing:
| Cheese Type | Examples |
|---|---|
| Aged Cheddar | Sharp, extra sharp, vintage cheddar |
| Parmesan | Parmigiano-Reggiano, Grana Padano |
| Swiss | Emmental, Gruyère |
| Gouda | Aged gouda |
| Provolone | Aged, smoked provolone |
| Asiago | Aged Asiago |
| Pecorino | Pecorino Romano |
| Blue Cheese | Stilton, Roquefort, Gorgonzola |
| Cheddar | Mild, medium, sharp, extra sharp |
| Colby | Mild, medium, sharp |
| Monterey Jack | Regular, pepper Jack, hickory smoked |
| Mozzarella | Low moisture, part skim, whole milk |
| Provolone | Mild, smoked |
| Queso | Queso fresco, queso blanco |
Thawing and Serving Frozen Cheese
Thawing is an important step to bring frozen cheese back to its peak flavor and texture. Here are some tips:
Thaw in Refrigerator Overnight
Slow thawing is crucial. Remove frozen cheese from packaging and place uncovered in the refrigerator. Allow to slowly thaw overnight, or up to 24 hours for a full block.
Use Immediately After Thawing
For best results, use thawed cheese right away. Avoid refreezing any leftover thawed cheese. The texture will rapidly deteriorate.
Bring to Room Temperature before Serving
Let thawed cheese sit out at room temperature for 30 minutes to 1 hour before serving. This allows the center to warm and makes it easier to grate or melt.
Grate, Slice, or Melt
Grating, slicing, or melting thawed cheese helps disguise any textural changes from freezing. Grated cheese works great as a topping. Sliced cheese is perfect in sandwiches. Melting brings out the cheesy flavors.
Avoid Cooking on High Heat
The proteins may be slightly broken down in thawed cheese. Avoid high heat that can toughen texture. Use moderate heat and add cheese at the very end of cooking for best results.
Storing Thawed Cheese
Only thaw the amount of cheese you plan to use immediately. Here are some storage guidelines for thawed cheese:
Use Within 1 Week
Consume any thawed cheese within 1 week for the best flavor. The texture and taste will rapidly deteriorate after that.
Keep Refrigerated
Keep thawed cheese refrigerated at all times. Do not leave cheese out at room temperature or refreeze thawed cheese.
Wrap Airtight
Make sure cheese is well wrapped or kept in an airtight container. Exposure to air accelerates drying out.
Avoid Extra Handling
The less a thawed cheese is handled and moved around, the better it will retain its texture. Cut, grate, or slice just before eating.
Conclusion
Freezing can extend the life of cheese for up to 3-6 months if done properly with the right varieties. Soft fresh cheeses, soft-ripened cheeses, blue cheeses, and high-moisture hard cheeses do not react well to freezing. For best results, choose low-moisture, firm cheeses like aged cheddar, Parmesan, Swiss, Gouda, and Provolone. Portion cheeses, wrap airtight, and thaw slowly in the refrigerator before eating for optimum flavor and texture. With some basic guidelines, you can successfully freeze cheese for convenient long term storage and enjoyment.