Cheese is best enjoyed fresh to maximize its flavor and texture, but sometimes it’s not feasible to use large amounts of it within the use-by date.
Freezing is an ancient food preservation method that has been used for over 3,000
Cheese is best enjoyed fresh to maximize its flavor and texture, but sometimes it’s not feasible to use large amounts of it within the use-by date.
Freezing is an ancient food preservation method that has been used for over 3,000 years.
It’s an effective way to increase the shelf life of foods, reduce waste, and save money.
This article tells you all you need to know about freezing cheese.
Cheeses with a higher water content freeze at higher temperatures than those with a lower water content. For example, cottage cheese freezes at 29.8℉ (-1.2℃), but cheddar freezes at 8.8℉ (-12.9℃) (1).
When cheese is frozen, small ice crystals form on the inside, disrupting the internal structure of the cheese. When it’s thawed, water is released, causing the product to dry out, become crumbly, and potentially develop a mealy texture (1, 5).
Frozen cheeses may also be less meltable when they’re stored for a longer time. For example, mozzarella that has been frozen for 4 weeks melts to a lesser extent than mozzarella that has been frozen for 1 week (5, 6, 7).
In cases of ripened cheeses like blue cheese and Camembert, live mold and bacteria populations are deliberately added to give these varieties distinctive textures and flavors.
As freezing damages these microbes, it can stop these cheeses from ripening properly when thawed, potentially decreasing their overall sensory quality.
Freezing cheese causes ice crystals to develop, disrupting the cheese’s structure. This may affect the texture and make it drier, more crumbly, and mealy. It can also halt the ripening process of cheeses with beneficial, active mold populations.
Any cheese can technically be frozen, but some varieties respond to freezing better than others.
Here are some of the best and worst cheeses to freeze (1):
|Best cheeses to freeze||Worst cheeses to freeze|
Best cheeses to freeze
As a general rule, it’s best to freeze cheeses that are designed to be used in cooked dishes rather than eaten fresh.
Hard and semi-hard cheeses like cheddar, Swiss, brick cheese, and blue cheese can be frozen, but their texture will often become crumbly and mealy. They will also be harder to slice.
Mozzarella and pizza cheese are generally suitable for freezing as well, particularly shredded pizza cheese. Still, its texture and melting properties may be negatively affected (6).
Plus, cream cheese can be frozen but may separate upon thawing. However, you can then whip it to improve its texture (10).
Worst cheeses to freeze
Grated hard cheeses like Parmesan and Romano can be frozen, but it’s more sensible to keep them in the refrigerator, where they will keep for up to 12 months. That way, you won’t experience the loss in quality that comes with freezing.
In general, hand-crafted cheeses with delicate flavors and aromas don’t freeze well and are best bought in smaller portions and eaten fresh.
Freezing is also not recommended for fresh curd cheeses like cottage cheese, ricotta, and quark due to their high moisture content.
Similarly, soft, ripened cheeses, such as brie, Camembert, fontina, or Muenster, are best eaten fresh and can be ripened in the refrigerator.
Likewise, while blue cheese can be frozen, low temperatures can damage the molds that are essential to the ripening process. Therefore, these cheeses are better enjoyed fresh.
Lastly, processed cheeses and cheese spreads are unsuitable for freezing.
Hard and semi-hard cheeses with lower moisture and higher fat contents are best suited for freezing. Delicate, hand-crafted cheeses, processed varieties, and most soft 