If you plan on using it grated, it's best to grate before freezing. Lay a bag of grated cheese out flat and don't pack it too tightly. The cheese will keep in the freezer for up to three months. To thaw, place it in the fridge for 24 hours.
No need to worry, you can certainly freeze grated cheese without losing any flavor at all. In fact, freezing grated cheese is perhaps the best way to preserve the taste over the long-term. Unlike shredded cheeses, grated cheese is made from hard cheeses with low moisture content.
Shredded cheeses are fine, too. If you shredded the cheese yourself, place it in a resealable plastic bag and remove as much air as possible, like you would with blocks of cheese. You can freeze pre-shredded cheese in its original container or bag.
Creamier cheeses such as Brie, cream cheese and Camembert should be avoided when freezing as they have a higher water content, which means they will be susceptible to damage caused by ice-crystals forming in the freezing process.
You can even freeze bags of the pre-shredded stuff (good to know if you're looking at BOGO sale at the supermarket!). Shred the cheese, place it in an airtight, resealable plastic freezer bag, and freeze it for up to three months. (Or just put the store-bought bag of shredded cheese directly into the freezer.)
For best results, stick to freezing cheeses that are meant to be used in cooked dishes (like shredded cheeses or cheese slices designed for grilling), rather than those meant to be eaten fresh. If you do decide to freeze cheeses that are to be eaten fresh, remember their texture may become dry, crumbly, and even mealy.
The preferred method is to thaw it in your refrigerator over the course of 2 days to let it defrost slowly. This will give the cheese the opportunity to retain some of the moisture in its packaging, giving it a better texture and preserving its original flavors.
Softer cheeses aren't the best bet for your freezer due to their higher moisture content, which translates to more water to form more ice crystals. "This can significantly damage its structure and leave you with an undesirable pool of previously delicious cheese when thawed," says Windsor.
Store-bought, pre-shredded is always going to be a good bet. You can keep it in its original packaging and put it straight in the freezer. You can also shred cheese from a block and then freeze it (I prefer this to freezing an entire block.
Unopened packages of shredded cheese can last up to 6 months in the fridge or up to 8 months in the freezer. On the other hand, opened packages of shredded cheese should be consumed within 2 weeks if stored in the fridge or up to 8 months if kept in the freezer.
❄️ To defrost, take the cheese out of it's packaging so it has space to breathe - ideally place it on some kitchen roll, on a flat plate, in the fridge. Leave it for approx. 12 hours (overnight works) to totally thaw out.
There's a simple trick to store shredded cheese without clumping, whether it's in the refrigerator or freezer. Simply add 1 – 2 tablespoons of corn starch to the freezer bag and shake vigorously to distribute it evenly.
Use frozen shredded cheese within 3 to 6 months for best quality, but don't sweat it if it sits in the freezer for longer. As usual, the longer the product is frozen, the worse its quality is, but you shouldn't worry about it until it's past the 6-month mark.
The main difference between grated and shredded cheese is its form. Grated cheese is made up of very thin strips, whereas shredded cheese is made up of larger bits of varied sizes. Both types of cheese can be used interchangeably in recipes, but knowing the differences can help you make the best choice for your recipe!
Store shredded cheese in a bag.
Shredded cheese can be stored in plastic bags or in the packaging it comes in, which is usually resealable. Just make sure to get as much air as possible out of the bag before sealing it shut, says Kuhn.
It's best to keep cheese, of all varieties, in a dark, cool and airy space – the vegetable compartment of an average fridge is ideal, as it is not too humid or cold. Cheese should be allowed to breathe, however this needs a little balance to avoid the cheese from drying out, or becoming too humid and sweaty.
According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you're ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they're thawed.
Johnson recommends putting the cheese you've wrapped in paper (not plastic!) in another container for extra protection — either Tupperware with holes poked in it or a plastic bag with holes poked in it. The holes are key, as cheese is a living thing.
While most cheeses lose their texture from having been frozen, the cooking properties and flavours largely remain no different, even after several months in the freezer.
When freezing hard cheeses like manchego, parmesan, or cheddar, these can last a long time. If frozen properly, they can last up to 2 years in the freeze. It is best to eat within 6-9 months for the ultimate freshness.
All yogurt—whether full-fat or nonfat, strained (like Greek or skyr), plain or swirled with fruit—can be frozen for up to two months. Technically, it's safe to eat long after that, but two months is really the limit when it comes to taste and texture.
While the cheese will melt easily, it won't melt together quite as well as cheese you grate yourself. And since you won't have to go through the dreaded task of shredding it yourself, expect to pay a little bit more for a bag of shredded cheese than you would for a block.
Melting cheese in the microwave is less consistent and less reliable, but if you're in a pinch, start by bringing grated cheese to room temperature first. Cover with a vented lid and melt at LOW heat in 15-second increments, stirring in between.
Pre-grated cheese contains preservatives like potato starch and natamycin, meant to keep the shreds from clumping together in the bag. That means the cheese won't melt well when used for cooking.