Can You Freeze Cheese
Can You Freeze Cheese?
Shredded Cheese actually can be frozen and still retain it’s texture and taste. Probably due to the coating that bagged Shredded Cheeses have on it. I always have some Shredded Cheese on hand, in the freezer for last minute recipes.
Freezing block Cheese is completely different than freezing bagged Shredded Cheeses. The consistency of Block Cheese changes when frozen, making it hard to slice the Cheese after it has been frozen, it just crumbles. The same is true for most Cheese Slices. I would not suggest freezing blocks of Cheese unless you are going to use it for cooking, perhaps putting it into a sauce where you intend it to melt.
Can you freeze Processed Cheese food such as Velveeta? The answer is NO. It even says freezing is not recommended right on the box.
What about freezing Cream Cheese? You can freeze Cream Cheese. Just thaw it out in the refrigerator prior to using it. It will be less creamy but if you are putting it into a baked dish or cooking with it, it should be fine.
Ricotta and Mascarpone Cheese can be frozen but they will separate and get runny. Thaw them in the refrigerator and stir them well after you have thawed them.
I would never freeze FINE Gourmet Cheeses such as a stilton or gruyere because the freezing process will change their structure. A lot of FINE Gourmet Cheeses are very delicate and freezing them would just be wrong because the cheese will deteriorate. Gourmet cheese will age well in the refrigerator if wrapped properly so never freeze it.
Tip from: Hot Dish Homemaker
A little trick for freezing block cheese…takes a bit of prep but works beautifully. Shred the block using large holes on box grater. For one block of cheese use one tablespoon of corn starch making sure all pieces are evenly coated. Then toss in freezer bags and you won’t know it was ever frozen. I can tell you all pizza restaurants recieve boxes of grated cheese/cornstarch mixtures completely frozen in giant blocks. As the box thaws the cheese seperates into former shreds and the starch is what gives that thick, melty, stringy cheese that is impossible to duplicate at home….unless you know this trick 🙂