Some say freezing cheese is sacrilege, some think it's only logical. On what side do you fall? And from a cheese professional's point of view, what's the reasoning for taking or not taking the icy plunge?
I'm pretty definitive on the issue: Don't freeze your cheese! But, as in most cheese matters, all rules are up to interpretation.
So perhaps I should restate. Don't freeze fine cheese. Hand-crafted cheeses are delicate, and very simply said, they'll deteriorate in the freezer. In a freezer, ice crystals form within the paste of the cheese, and when cheese defrosts, the molecular structure breaks down, transforming a perfectly fine wedge into a mealy, more crumbly and dry version of its former self. Cheeses with fissures, holes, or cracks are especially susceptible to freezer damage.
Fresh cheeses are more sensitive to freezing than aged cheeses; with higher moisture content comes an even more fragile texture. Picture a light, fluffy triple creme: a freezer would annihilate its delicate, curdy paste, turning it crystalline and then weepy after a defrost.
The argument for freezing aged cheeses like parm and cheddar might seem logical because they're more durable in the first place, and so could withstand being frozen. But since most aged cheeses can virtually last for ions in your refrigerator when stored properly, why bother with the freezer, which can do more harm than good?
Even with the knowledge of these deterrents, cheese freezers will live on. The only type of cheese that justifies being frozen is of the block variety, like a grocery store block cheddar, monterey jack, or provolone. These are industrial cheeses, highly processed and meant to be durable. By nature, they're not delicate and sensitive to temperature changes that can drastically alter their integrity. But take note: when defrosted, they'll be best used as melters, which will mask any potential alteration to texture from their frozen stint. Bring on the nachos!
Related: From the Files: Recipes that Freeze Well
Nora Singley is an avid lover of cheese, and for some time she was a Cheesemonger and the Director of Education at Murray's Cheese Shop in New York City, where she continues to teach cheese classes for the public. She is currently an assistant chef on The Martha Stewart Show.
(Image: flickr user Paul Goyette licensed under Creative Commons)
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Anything I grate I'll freeze----it's rare though reserved for cheeses that I truly despise for eating but like for cooking such as swiss (it really makes a great contribution with some white cheddar for mac and cheese yet I really hate its intensity straight out).
I have found that freezing cheese can drastically alter its texture. In most cases, this change in texture is not welcome. On the other hand, I've had excellent results using a vacuum sealer. Cheese storage really is the "killer app" for vacuum sealing, in my opinion. It works amazingly well for all but the softest of cheeses (which can get squished in the process) - up to several weeks of storage without any noticeable adverse effects for a cheese such as Parmesan or cheddar. Reduce waste by making sure to leave enough slack in the plastic so that you can reuse it after cutting off what you need.
I only freeze cheese that has already been shredded. Then, it's not that big of an issue, because you're most likely going to melt it anyway in some form of cooking. In fact, I almost always have a bag of shredded jack in my freezer in case I run out in the fridge...we make a lot of things with jack :) But whole blocks? No way. Ruins the cheese, in my opinion!
The only solid cheese that I can freeze successfully is mild cheddar (doesn't matter what brand). Any other varieties turn into a crumbly mess while the mild retains it's form perfectly.
Freeze cheese? I've never heard of such a horrible thing!
allow this French person to weight in: i've learned from my tribe that you could definitely freeze some cheeses. For instance, buying already well-aged camembert (we're talking the raw stuff you don't find in the U.S.) means that you want to stop its aging further unless you're absolutely ready to eat it (and maybe there's a good deal at your local market and you've purchased five). The key is that the cheese will want to be thawed very slowly, in the fridge. And it will absolutely taste like you just purchased it!!!
I only freeze the ends of parm and other similar cheeses to toss in soup for flavor. Great way to use them if you don't already.
Count me amongst those who will freeze anything that I grate. Its a great way to ensure that any cheese I'm in danger of losing to mold doesn't got to waste.
I got a 5lb block of raw millk cheddar last november and there was no way I could get through it before it went bad. I shredded it and froze it in 1 & 2 cup increments and have been using it in baked goods ever since. Tastes great!
I always used to make up a batch of cheese & chutney sandwiches en mass at the beginning of the week, take them out of the freezer in the morning, by the time lunchtime comes around, the sandwich has defrosted, but hasn't got warm. The cheese never suffered from it, and it saved me making a lunch up every single day. There's probably an argument about things with a certain fat content not freezing particularly well though.
@apttherapyuser - wow, that is a revelation! Thank you, that is a great tip!!
I also freeze grated/shredded cheeses that I am going to use for cooking or baking. I stock up when the prices are good and bundle it up according to what I am going to make with it (usually mac and cheese or an italian baked dish or pizza). I haven't noticed any discernible change in the quality of the final product and it means that I am always have the cheeses I want on hand.
Fresh mozzarella freezes surprisingly well. I've been making my own which just wouldn't be viable if I couldn't freeze it. Freeze very quickly to form smallest possible crystals and thaw slowly.
@lokio - do you freeze the fresh mozzarella in or out of the brine?
I bought some goat cheese at a farmer's market and the seller told me that it froze well. I followed her advice (it was a large block and I couldn't eat it fast enough), and did not notice any adverse effects on the texture or taste. I haven't tried it with other cheeses, though.