How to Freeze Cheese

how-to-freeze-cheese Freezing cheese is safe and can stretch your food budget more than you can imagine. And it requires very little time and minimal effort. Hard cheeses freeze the best, while soft cheeses, such ricotta and cream cheese may suffer considerably in texture and taste. Similarly, after freezing cheese, the shelf life (or time it can sit in refrigerator) will be reduced almost in half. Just like meat, purchasing cheese in large quantities can save a great deal of money! Taking the same care and consideration when freezing cheese as you would meat is key to getting the most out of it! Next time you see a deal to score a bunch of cheese on a dime, feel free to stock up! Now you know it can be frozen! cheese2

How to Freeze Cheese:

  1. First, decide how the cheese will be used. If it will be used for a sauce or topping, then grate the cheese first and freeze it in a plastic storage bag. It is wise to invest in strong, high quality freezer bags for this. Any freezer burn will ruin the cheese.
  2. As the shredded cheese freezes, remove it from the freezer a few times and shake it hard. This way the cheese doesn’t stick together as it freezes and makes it easier to grab cheese whenever it is needed. When storing large slices or chunks, wrap the cheese well in foil or plastic wrap. Wrapping as tightly as possible will prevent air from reaching the cheese.
  3. If it will be frozen in blocks or chunks the cheese will change texture slightly. It will still be ideal for grilled cheese, but not as good for cheese and crackers. It is best to use for cooking rather than in uncooked appetizers.
  4. Place in a plastic freezer bag and squeeze out as much air as possible.
  5. Well-wrapped cheese will stay good for up to three months but will be best if used within one month. Also, remember to freeze cheese that is nearing its expiration date so it can be used later.

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9 thoughts on “How to Freeze Cheese”

If you grate your cheese prior to freezing it if you had just a very small amount of corn starch your cheese won’t clumb together.

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My recommendation is to let it thaw over night and become completely thawed before you use it. We love a certain brand of cheese and stock up on the shredded cheese when it goes on sale. Only time I’ve had a problem is when we haven’t let it thaw over night before using it.

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I often freeze blocks of cheese and agree that the texture of it once it is defrosted is often crumbly if you try to slice it . I have read ( but never tried yet ) that if you allow it to COMPLETELY defrost on the counter BEFORE putting it in the fridge this will not happen . I will try this the next time i take cheese out of the freezer

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I often freeze blocks of cheese … i agree that it is hard to slice once it has defrosted. I have read ( but never tried ) that if you let it COMPLETELY

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I also save any cheese from cheese platters, it does not matter if there are many kinds, as long as they are hard cheeses. I freeze it and use it in homemade macaroni and cheese.

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They have some wonderful European cheeses at Aldi grocery store from England, Ireland, Spain, Wales etc including Kerrygold at really good prices. I have a Spanish cheese sampler in my freezer with Iberico, Cabra al vino, and Manchego which I’m anxious to try out. (European cheeses also don’t have growth hormones like many American cheeses which I like.)

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I’ve never had issues freezing cheese. I just pop it in and go. Most the time I freeze it in blocks that way I don’t have to shred it -it just crumbles in my hand when I take it out. I wouldn’t take this article seriously, just freeze it in something air tight and be done. Also, I’ve had cheese frozen for way longer than 3 months and never had any issues. I don’t where this person got their info, but I don’t think they freezer cook much.

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That’s what I do, but cheese goes fast in this house.

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Also note that if it comes in its own already-vacuum-sealed package that works well – I freeze shredded and block cheese like this all of the time. If you buy it in bulk or sliced fresh then a vacuum sealer works well for sealing those (and you don’t have to use an electric sealer – the Ziploc manual pump sealer and bags work well too for short-term freezer storage of a few months or less).

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