We found that as long as you wrap the cheeses extremely well (or better yet, vacuum-seal them) to prevent freezer burn, it's fine to freeze cheese for up to two months.
Blocks or large hunks of cheese are ideal for freezing. If they're unopened, freeze them in their original packaging. If you already opened them, freeze them in a resealable plastic bag with as much air removed as possible. Shredded cheeses are fine, too.
What types of cheese can be frozen? Hard and semi-hard cheeses are better for freezing, including: Cheddar cheese. Blue cheese.
As a general rule, cheese should never be put in the freezer, as freezing and thawing destroy the delicate flavors and textures. But the processed cheese in question really doesn't have that much to lose, and may be frozen for practical purposes.
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.
Yes! Cheese slices are easy to freeze. Freeze the cheese in its original package if it's unopened. For cheese slices that you've sliced yourself, place a piece of parchment paper between each slice.
For best results: Use frozen cheese within three months. Store your cheese in the unopened original packaging, or in zip-top freezer bags with the air pressed out. If you intend to store sliced cheese, separate the slices using parchment paper and store it in a bag or airtight container.
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.
Freezing cheese doesn't affect the flavor much but it does affect the texture. This is why it is best for melting rather than thawing and trying to use fresh in recipes.
Can you freeze it: You can freeze cheese slice but before freezing, make sure to put them in the freezer bag. Once you have set pieces in the freezer bag, place it in the freezer. If you don't have a freezer bag, you can use any freezer-safe container that must be freezer proof.
Yes, you can freeze eggs. Eggs can be frozen for up to a year, although it is recommended to use them within 4 months for freshness. Many people find themselves being left with spare egg whites or yolks after a recipe requiring just one or the other, or even throwing out unused eggs when the box hits its expiry date.
Frozen Hard Cheeses
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.
Hard cheeses such as cheddar, Swiss and Parmesan can be stored in the refrigerator six months before opening the package and three to four weeks after opening. It can also be frozen six months.
Soft cheeses—including Brie, Camembert, or a bloomy-rind fancier cheese like Jasper Hill's Harbison—will last a little longer, and harder cheeses from cheddar to Gouda to Parmesan will hold up the longest.
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.
You should avoid buying cheese wrapped in plastic wrap. "When cheese ripens, it gives off ammonia. When it is wrapped in cling wrap or film, the ammonia can't escape, so it goes back into the cheese." Hook explains that for natural rind cheese, the impacts of plastic are just as unappetizing.
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.
Yes, you can freeze feta cheese.
Not to worry, there are ways to help bring some of that flavor back. In addition, feta cheese that has been frozen and then thawed will be crumblier than fresh feta, so it is better used crumbled in a recipe than served sliced.
Properly stored butter can be frozen for up to four months if frozen prior to the USE BY date on the package. Butter may begin to lose its fresh butter taste and pick up flavors and odors from the freezer if stored for longer than four months. Once the butter is removed from the freezer, use it within 30 days.
It's true that soft cheeses often lose much of their texture after having been frozen. However, harder and aged cheeses freeze better because of their lower moisture content.