If you've got cheese in your fridge that is not getting eaten very fast, don't waste it. Maybe you found a deal at the store or are going on a trip and you are worried about the cheese expiring before you return. Freezing is a simple way to store any extra amount of cheese left in your fridge and to keep it fresh longer.
Select cheeses without any cracks or dry edges. Cheese with cracks in it will shatter easier when thawed.
Slice or grate the cheese. You can also cut the cheese into 1-pound squares or cubes.
Set the slices of cheese between pieces of wax paper. This will keep the slices from sticking to each other. Place wax paper on a cookie sheet and then sprinkle a layer of grated cheese on the wax paper.
Put the grated cheese in the freezer and leave until almost frozen. Take the cookie sheet out of the freezer and place the grated cheese in a zippered bag. Squeeze the air out of the bag and seal it, then place it in a bigger zippered bag.
Wrap the cheese tightly in plastic wrap and then place in a zippered bag. You want to keep moisture out of all food you are freezing to keep the chances of freezer burn low.
Set the cheese in a freezer until needed. Place all bags of cheese in the freezer. Thaw in the refrigerator when ready to use.
- Some cheeses freeze better than others. Hard cheeses are the best and do well grated but may become crumbly when thawed. Thawed hard cheeses are better used as toppings or cooked.
- Some hard cheeses are cheddar, colby and gouda and do well frozen or left in the refrigerator. Hard cheeses should be only be frozen for 3 to 6 months.
- Soft cheeses, like mozzarella, should be frozen in their packages or tightly wrapped up in aluminum. Soft cheeses should only be frozen for up to 1 month. Cheeses like ricotta may shatter upon thawing. This type of cheese can be solidified somewhat by beating with a whisk.
- Sometimes mold gets on cheese. When this happens, cut off the pieces with mold on it so that it does not spread over the rest of the cheese. The rest of that cheese can be eaten.
- Texture is sometimes sacrificed when frozen, but taste almost never is.