Cheeses You Can Freeze (and Those You Shouldn’t)
One of my favorite ways to reduce food waste in the kitchen is to use the freezer frequently. An incredible amount of food that you might have accidentally spoiled on the counter or in the refrigerator can be easily preserved with this fantastic ice box. You probably know how to extend the shelf life of meat and bread in the freezer, but don’t forget about the last member of the holy trinity: cheese. However, some freeze better than others. Here are the cheeses you can freeze and the ones you’ll just have to eat faster.
Why freezing cheese works… sometimes.
Freezing dairy products is not easy. More precisely, it is the thaw that can disappoint. But aside from creating a DIY cheese cave , the freezer is a viable option for extending the life of some cheeses. Dairy products, such as cheese, milk, sour cream or yogurt, are emulsions of fat, water, protein and acid. Depending on the ratio of water and other elements, dairy products can be liquid like milk, semi-solid like yogurt, semi-solid like cheddar, or hard like Parmesan.
Freezing will change the composition of anything that contains water. As you probably know, water expands when it freezes , meaning that if tiny droplets of water are dispersed in a milky emulsion, they will repel other elements as they expand and freeze. When the item thaws, the water turns back into liquid, but the proteins and fats move into a new space and separate from the water, leaving behind a larger pocket that was used as ice. These cheeses will still be edible, but their texture will suffer and this will likely change how your taste buds perceive the flavor.
Cheeses You Can Freeze (And Those You Shouldn’t)
Don’t worry, you don’t have to memorize a list of specific cheese names to freeze the right variety. Since water is the biggest casualty of freezer changes, you should only freeze cheeses with lower water content. Consider freezing hard, aged cheeses such as Parmesan, Manchego, Iberico or sharp cheddar. These foods will experience fewer texture and flavor disturbances.
Cheeses with higher water content are likely to experience some separation of water and fat and may appear broken or grainy after thawing. Therefore, refrain from freezing soft and spreadable cheeses such as brie, camembert, burrata or blue cheese.
Some unexpected cheeses may be living in your freezer too. I have found that anything ground keeps really well in the freezer. I won’t hesitate to throw a bag of shredded cheddar, provolone, or mozzarella into the freezer. Low-moisture mozzarella blocks also store well in the freezer.
To thaw, simply leave the cheese in the refrigerator overnight and it will be ready to slice the next day. Use grated cheese straight from the freezer and sprinkle it on your dishes; These small pieces defrost effortlessly and turn into hot food in seconds. Enjoy the long life of aged cheeses; When it comes to soft, spreadable cheeses, now you have an excuse to finish them before they get weird in the fridge.