Cheese often finds itself at the centre of a dilemma. Can you freeze cheese without sacrificing its taste and texture? In this blog post, we embark on a journey through the world of cheese storage, exploring the scientific nuances and practical considerations behind freezing various cheese types.
SEE ALSO: How you can keep your cheese at its best by storing it properly →
Disclaimer
You should always buy cheese in responsible quantities. To avoid wastage and spoilage, only buy what you can consume within one to two weeks. In the unfortunate event where you do end up with more cheese that you can eat, you can follow this guide on how to freeze cheese.
What is cheese made of?
To understand the intricacies of freezing cheese, it’s essential to first delve into its composition. Cheese is a complex mixture of proteins, fats, water, minerals and other compounds. And each of those contribute to its unique taste, texture and structure.
1. Proteins
The primary proteins in cheese are caseins, which form a network of interconnected strands. These proteins are responsible for the cheese’s structure, helping it maintain its shape.
2. Fats
Fats in cheese contribute to its rich mouthfeel and flavour. During freezing, fats harden and may clump together, altering the cheese’s overall texture.
3. Water
Water content varies across different cheese types, ranging from low-moisture hard cheeses to high-moisture fresh cheeses.
4. Mould and additives
Cheese may contain additives that enhance its flavour and shelf life. Some cheeses also feature mould cultures, which contribute to their unique characteristics.
What happens to cheese when you freeze it?
Water
On a molecular level, when cheese is frozen, the water molecules present in the cheese undergo a phase transition from liquid to solid, forming ice crystals. These ice crystals grow and spread within the cheese matrix as it freezes. The formation of ice crystals is a crucial event that impacts the cheese’s structure and texture.
Protein structure
Proteins, such as caseins, are responsible for the cheese’s structure, holding together fat globules and water molecules. When freezing occurs, ice crystals begin to form around these water molecules. As water freezes, it expands, creating pressure on the surrounding protein and fat structures.
Furthermore, the pressure from expanding ice crystals can rupture the cheese’s protein network. Casein proteins, which normally form a cohesive structure, are disrupted as ice crystals push their way through. This disruption leads to the breakdown of the cheese’s texture, especially in softer varieties, making them grainy or crumbly upon thawing.
Fat globules
Additionally, fats in cheese can also be affected at the molecular level. Freezing causes the fats to harden and clump together, altering the cheese’s mouthfeel and creaminess.
These changes in the molecular structure of proteins and fats contribute to the loss of the cheese’s original texture and can impact its overall palatability when frozen and thawed.
Volatile compounds
Finally, the freezing process can affect the volatile compounds responsible for the cheese’s aroma and flavour. Some of these compounds may be lost or altered during freezing, leading to a less intense or nuanced organoleptic profile upon thawing.
Does freezing make cheese safer?
Freezing cheese can help extend its shelf life by slowing down the growth of bacteria, moulds and yeasts that can spoil the cheese. Freezing essentially puts these microorganisms in a dormant state, preventing them from multiplying and causing spoilage.
This can make frozen cheese safer to consume compared to cheese that has been stored at higher temperatures for an extended period.
While freezing can make cheese safer by inhibiting the growth of harmful microorganisms, it is crucial to handle cheese properly before freezing. And thaw it correctly to minimise the risk of foodborne illnesses.
What is freezer burn?
Freezer burn is a condition that occurs when frozen food comes into contact with frigid air, leading to the dehydration and oxidation of the food’s surface. It can affect various frozen foods, including meat, fruits, vegetables and even cheese.
While freezer burn doesn’t make the food unsafe to eat, it can negatively impact its texture, flavour and overall quality.
When food is improperly wrapped or stored in the freezer, air can penetrate the packaging. As a result, the moisture on the food’s surface escapes, leaving it dry and shrivelled. Additionally, the exposure to air can lead to oxidation, causing changes in the food’s colour and flavour.
In the case of freezer burn on cheese, the loss of internal moisture leaves it dry and crumbly. The affected areas might appear discoloured, with a white or greyish hue. While freezer-burned cheese is technically safe to eat, it might have a compromised taste and texture, making it less enjoyable.
How to avoid freezer burn on cheese
To keep your cheese free from freezer burn, it’s essential to follow a few key guidelines:
Airtight packaging
The primary culprit behind freezer burn is exposure to air. To safeguard your cheese, wrap it tightly in plastic wrap, aluminium foil or place it in an airtight, moisture-proof container.
Double wrapping
Consider a two-step approach: wrap the cheese in plastic wrap first to form a tight seal around it, then cover it with a layer of aluminium foil. This double wrapping adds an extra layer of protection, further reducing the chance of air infiltration.
Vacuum sealing
Investing in a vacuum sealer can be a game-changer. By removing air from the packaging entirely, vacuum sealing significantly minimises the risk of freezer burn. Vacuum-sealed bags or containers create a vacuum environment, ensuring the cheese remains well-preserved.
Portion control
Divide large blocks of cheese into smaller, manageable portions before freezing. Smaller portions not only freeze and thaw more quickly but also reduce the frequency of opening and resealing the packaging. This helps to minimise air exposure.
Labelling and dating
Properly label each package with the type of cheese and the freezing date. Having this information readily available helps you keep track of the cheese’s storage time, ensuring you use it within the recommended timeframe for optimal quality.
We’ll explain a bit further down why it’s important to identify the type of cheese.
Temperature control
Maintain your freezer at a constant temperature. Fluctuating temperatures can cause condensation, leading to moisture on the cheese’s surface, which increases the risk of freezer burn.
Proper placement
Store cheese in the coldest part of your freezer, away from the door, where temperature fluctuations are more common. Consistent low temperatures are crucial for preserving the cheese’s texture and flavour.
By adhering to these guidelines, you can effectively shield your cheese from the clutches of freezer burn, ensuring that it maintains its delectable taste and texture even after spending time in the icy depths of your freezer.
What temperature should you freeze cheese at?
To freeze cheese effectively and maintain its quality, it’s important to set your freezer to a sufficiently low temperature. The ideal freezer temperature for freezing cheese is -18°C (0°F) or lower.
At this temperature, the freezing process occurs rapidly, minimising the formation of large ice crystals and helping to preserve the cheese’s texture and flavour.
By freezing cheese at or below -18°C, you create an environment where the cheese can be preserved for an extended period while minimising the risk of textural and flavour changes upon thawing.
How long can you freeze cheese for?
The length of time cheese can be frozen varies depending on the type of cheese and its moisture content.
Here are some general guidelines for freezing different types of cheese:
1. Hard Cheeses (e.g., Cheddar, Parmesan)
Hard cheeses with low moisture content freeze relatively well. They can be frozen for up to six months to a year without a significant loss in quality. Having said that, those cheeses can usually last the same amount of time in your refrigerator. Hence, we’d recommend keeping them in the fridge.
2. Semi-Hard Cheeses (e.g., Gouda, Swiss)
Semi-hard cheeses can also be frozen for about three to six months without substantial texture and flavour changes if properly sealed and stored.
3. Soft Cheeses (e.g., Brie, Camembert)
Soft cheeses have higher moisture content and do not freeze as well as hard or semi-hard cheeses. Freezing can cause them to become crumbly and lose their creamy texture.
While they can be frozen for one to three months, their quality will very likely suffer.
4. Processed Cheeses
Processed cheeses, often found in slices or blocks, have additives that can affect their texture during freezing. They can be frozen for one to three months, but the quality will almost definitely decline.
5. Cream Cheese
Freezing cream cheese is possible, but it tends to become grainy and crumbly upon thawing. It can be frozen for up to two months, but the texture will be compromised.
For the best results, it’s advisable to use frozen cheese within the recommended time frames to avoid further deterioration. Always label the cheese with the freezing date to keep track of its storage time.
Should you shred or grate cheese before freezing it?
Shredding cheese before freezing can help improve its quality when thawed for several reasons:
1. Increased surface area
Shredding cheese creates more surface area, allowing for quicker and more even freezing. Smaller pieces freeze and thaw more efficiently than larger blocks, reducing the chances of uneven texture or moisture loss.
2. Faster thawing
Shredded cheese thaws faster than a solid block because of its reduced volume and increased surface area. Quicker thawing helps minimise the time the cheese spends at temperatures where bacterial growth could occur, enhancing safety.
3. Versatility
Shredded cheese is versatile and convenient to use. Once thawed, it can be directly sprinkled over dishes, used in casseroles or melted for sauces without the need for additional processing.
This versatility makes shredded cheese a practical choice for various recipes.
4. Uniform texture
Shredding creates uniform-sized pieces, ensuring a consistent texture after freezing and thawing. This uniformity is especially important for applications where even melting or distribution of cheese is desired, such as in sauces and baked dishes.
5. Reduced textural damage
Finally, grating cheese allows excess moisture to escape from individual shreds as ice crystals form. This means that the crystals form on the outside of the cheese rather than within its protein and fat structure.
How can you safely thaw cheese?
Safely thawing frozen cheese is crucial to preserving its texture, flavour and overall safety. Here are the recommended steps to thaw frozen cheese safely:
Refrigerator thawing
Place the frozen cheese in the refrigerator for several hours or overnight. The exact time required for thawing depends on the size and type of cheese. Larger blocks of cheese will take longer to thaw completely.
Avoid room temperature thawing
Do not thaw cheese at room temperature, as this can promote the growth of harmful bacteria. Cheese left at room temperature for extended periods may enter the “danger zone” (between 4°C and 60°C or 40°F and 140°F). In this temperature range, bacteria can multiply rapidly, leading to foodborne illnesses.
Avoid microwave thawing for soft cheeses
While a microwave can be used to thaw cheese, it is not recommended for soft or creamy cheeses. Microwaving soft cheese can cause it to melt and become unappetising.
If you choose to use a microwave for hard cheeses, use the defrost setting and check the cheese frequently to prevent overheating.
Consume promptly
Once the cheese is thawed, it is best to consume it promptly. Avoid refreezing previously frozen cheese, as this can further compromise its texture and taste. We’ll have some great tips further down for how you can use thawed cheese.
Inspect thawed cheese
After thawing, inspect the cheese for any signs of spoilage, such as off odours, unusual colours or unwanted mould growth. If the cheese exhibits any of these signs, it is safer to discard it.
You can read more about the signs of cheese spoilage in our dedicated post here. And we’ve also got a guide for you on how to compost cheese.
As always, proper handling and storage practices are essential in ensuring the safety and enjoyment of cheese and other perishable foods.
What types of cheeses can be frozen?
Several semi-hard and hard cheeses can be frozen successfully, with minimal impact on their texture and flavour. Here are some examples of cheeses that generally freeze well:
1. Cheddar
Cheddar cheese, one of the most popular hard cheeses, freezes quite well. It retains its texture and flavour relatively effectively when properly frozen and thawed.
2. Parmesan
Parmesan, a hard and aged cheese, can be frozen successfully. Its low moisture content allows it to maintain its quality during freezing.
3. Gouda
Gouda cheese, a semi-hard cheese, can be frozen and retains its texture quite well, making it suitable for freezing.
4. Gruyère
Gruyère from Switzerland is another semi-hard cheese and can be frozen successfully. Shredding or grating before freezing is recommended for best results.
5. Colby
Colby, a semi-hard cheese similar to Cheddar, freezes reasonably well. Once again, it’s advisable to shred or slice it before freezing.
6. Provolone
Provolone cheese, whether mild or spicy, is a low moisture pasta filata cheese that can be frozen. Again, we recommend grating or slicing it before freezing to preserve its texture.
7. Edam
Edam cheese, another semi-hard Dutch cheese is known for its distinctive round shape. This pressed cheese can be frozen with good results. Be sure to shred or slice it before freezing.
8. Low Moisture Mozzarella
Finally, this commercial type of Mozzarella has a lower water content than the traditional versions. As a matter of fact, frozen and thawed Low Moisture Mozzarella melts better than the fresh version. However, its ability to stretch is adversely affected.
9. Stilton
Since Stilton is a low-moisture blue cheese, it tends to respond well to freezing. Actually, Long Clawson Dairy recommends that you can freeze their Stilton for up to three months.
On the topic of blue cheese, there are many claims that freezing impacts the Penicillium roqueforti mould within the paste. While evidence does confirm that low temperatures deactivate the mould, it so far fails to connect this with a negative impact on flavour or aroma.
Remember, regardless of the type of cheese you freeze, proper packaging in airtight, moisture-proof containers or bags is crucial to preserving its quality.
Additionally, labelling the packaging with the freezing date helps you keep track of its storage time. Proper thawing techniques, as mentioned earlier, also play a key role in maintaining the cheese’s texture and flavour after freezing.
What are examples of cheeses that you should never freeze?
While many cheeses can be frozen with varying degrees of success, there are certain types of cheeses that do not freeze well due to their high moisture content and delicate textures.
Freezing can cause these cheeses to become crumbly, watery or grainy, significantly altering their original qualities.
Here are examples of cheeses that you should generally avoid freezing:
1. Soft and creamy cheeses
Cheeses like Brie, Camembert and Ricotta have high moisture content and delicate textures. Freezing causes them to lose their creaminess and become grainy or watery upon thawing.
2. Fresh cheeses
Fresh cheeses like Cottage Cheese and Quark have a very high moisture content and are best consumed fresh. Freezing can cause them to separate and develop an undesirable texture.
3. Unaged pasta filata cheeses
Cheeses that are very moist, such as Mozzarella in water or brine, tend to become rubbery or mushy after freezing and thawing. The texture change can make them less appealing for consumption.
4. High moisture blue cheeses
Some blue cheeses like Roquefort and Gorgonzola Dolce have a relatively high moisture content. As a result, they fall in the same category has soft and creamy cheeses when it comes to freezing. Since you will significantly damage their texture, we don’t recommend freezing these blue cheeses.
5. Processed cheeses with emulsifiers
Cheeses that are processed and contain emulsifiers to maintain their smooth texture, such as The Laughing Cow and Cheez Whiz, will not freeze well. Freezing can cause them to lose their emulsified structure, resulting in a less desirable texture.
It’s important to note that while these cheeses may not freeze well for direct consumption, they can sometimes be used in cooked dishes where the changes in texture are less noticeable.
However, the best practice is to enjoy these cheeses fresh to fully appreciate their original flavours and textures.
How can you use frozen and thawed cheese?
Thawed cheese, especially varieties that do not freeze well for direct consumption, can still be used in various cooked dishes where changes in texture are less noticeable.
Here are some ways to use thawed cheese effectively:
1. Use in cooking
Thawed cheese can be incorporated into cooked dishes such as casseroles, lasagnes, baked pasta and soups. The melted texture of cheese in these dishes helps mask any textural changes that occurred during freezing and thawing.
2. Sauces
Melt thawed cheese into sauces for added flavour and creaminess. Cheese sauces work well in dishes like Macaroni & Cheese, vegetable gratins and nachos. The cheese blends smoothly into the sauce, making its altered texture less noticeable.
3. Pizza and flatbreads
Shredded thawed cheese can be used as a topping for pizzas, flatbreads and quesadillas. The cheese melts during baking, creating a gooey, flavourful topping.
4. Baked goods
Hard cheeses like Cheddar or Gruyère can be grated and added to savoury baked goods such as biscuits, muffins or scones. The cheese adds a rich, cheesy flavour to the baked goods.
When using thawed cheese in recipes, it’s often best to incorporate it into dishes where it will be melted or combined with other ingredients. These cooking methods help mitigate the changes in texture that occur during freezing and thawing, allowing you to enjoy the cheese in a variety of tasty dishes.
Conclusion
The question of whether cheese can endure the icy grip of the freezer has been unravelled through our exploration. Armed with knowledge about the composition of cheese and the art of preservation, we’ve demystified the freezing conundrum.
Freezing cheese is indeed possible, but the key lies in understanding its nuances. Hard cheeses like Cheddar and Parmesan tend to withstand freezing more gracefully than their softer counterparts. The proper techniques, from airtight packaging to controlled temperatures, can make a significant difference in preserving the cheese’s essence.
While freezing cheese is a viable option for extending its shelf life, it’s not without its challenges. By purchasing a reasonable amount of cheese, you should be able to consume it quickly enough to not have to consider freezing it.
Do you freeze your cheese? We’d love to hear about your experiences with different types of cheeses. Please leave us a comment below.
We, and many friends, have a lot of Parmigiana rind in our freezer for soups, various cooking projects, etc. What do you think of that? One can buy just the rind in stores, so freezing seems to be the way to go!
I’ll definitely back this one. We’ve always got leftover rind in our fridge. Considering the low moisture level in the rind, freezing does not seem to do any damage to it.