Freezing Cheese

Selecting High-Quality Cheese:

Best Cheeses to Freeze:

Worst Cheeses to Freeze:

Preparing for Freezing:

Suitable Packaging:

Maximum Storage Time:

Thawing:

Tips & Shortcuts:

Refrigerating Cheese:

I do this too. I had been told cheddar cheese may crumble, it does. So, I use it for recipes like enchiladas and then I do not have to grate it. It just crumbles and it will melt in oven. Works great for me!

Buy cheese on sale and in large quantities. Cut it into sizes that fit your use and freeze. To use it just let it thaw out.

Editor's Note: We have done this for years. Cheese tends to be more crumbly after freezing. If you use a lot of sliced cheese this may not be the best, but if you grate it, it's great! : )

Virginia

I buy the cheese ends from the deli for cheap and use them for salads, chunks, macaroni and cheese etc. Also the salami and pepperoni ends for antipasto and Italian macaroni salads.

Freeze the cheese first, as suggested, then use the food saver. Doing this will keep the cheese in it's original shape. I tried to vacuum seal some shredded cheese, unfrozen, and it turned into a one blob of cheese. The flavor was fine after thawing but I had to slice it up to use. I have only froze blocks of cheese so I'm not sure if sliced cheese would work but I see no reason why it shouldn't. I LOVE my Food Saver and feel it's the best investment I have ever made due to the way it preserves all types of food for a very long time.

I freeze sliced cheese all the time. When they have a special, I get extra! Once it is completely thawed, it's just like when you first bought it.

We freeze swiss cheese in in 1/2 lb./pks when We can catch it on sale.have the deli slice and bag it that way or,to your liking

we just put all the pkgs in a large Freezer bag.. and we take it our of the freezer the night before we need and put in in the refrig. We don't use anything else and we have had no problems

It's very easy. Break it down into manageable blocks and then wrap tightly with saran wrap. Then place the wrapped cheese inside of a sandwich bag. The wrap keeps the moisture in the cheese and it stops the cheese from sticking to the inside of the plastic bag.

I freeze cheese slices all the time. When the cheese is getting low in the refrigerator, I just pull the frozen cheese out to thaw in the refrigerator and then its ready to use when needed.

I freeze cheese all the time, I live in a very rural area and only shop once a month. I freeze alot of things, and never had a problem with it turning to mush. I freeze both blocks and shredded, all different kinds.

Yes, you can freeze cheese cooked in a recipe with no problem. I do it often. If you need to freeze regular "raw" cheese, shred it first, then freeze. Frozen blocks of cheese turn to mush when de-frosted (I learned the hard way). Good luck!

I have frozen cream cheese in the store packaging. Freezing changes the texture of the cheese. The taste does not seem to change. It still can be used in recipes, but it can no longer be used by itself as a spread since it seems to dry out. So freezing it would depend on the use it is intended for. Hope this is helpful.

I have frozen cream cheese and if you let it thaw completely outside of the fridge, then put into the fridge, it is usually creamy like when it was first bought. If you put it straight into the fridge from the freezer, it will be crumbly and only good for use in cooking.

Softer cheeses tend to crumble when thawed. I have frozen havarti cheese before and it crumbled....But it was Ok for grilled cheese and such.

I have purchased big blocks of cheddar, mozzarella and jack cheeses to food-saver into smaller sized 1 pound chunks and have never had a problem with keeping these chunks in the refrigerator. I have been able to keep my cheeses for months this way! Just make sure there is not a bit of air in the package and to mark them well. If there is accidently one with just a little bit of air, make sure to mark to use that one first. Don't try to food-saver grated cheese, they come out in a big chunk that you have to try to crumble anyway, and there is the possibility of having air that will allow mold to grow on the cheese.

Yes you can! Just wrap well and tightly in plastic wrap before placing in your food saver. Try to use it by around two months for best flavor. Yes, it will be crumbly but crumbled Havarti is wonderful to use in vinegar and oil dressed salads and melts well so you can easily use it in omelets, and pasta, rice and veggie dishes. :-)

Yes you can freeze it. Use baggies and divide it up into smaller amounts, then put the baggies into a larger one, with a 3x5 card label in with them, with the contents written in felt marker with big dark letters.

Are you sure you want to eat that? Many processed cheese items have a lot of partially hydrogenated or fractionated oils, which are found to be more dangerous than saturated fats. I no longer eat those because they attack brain tissue pretty efficiently, so a lot of what I grew up with is out. There's still plenty of delicious stuff out there!

Hope this helps, whether you are a trans-fat eater or not. God bless you.

I always freeze luncheon meat, but I don't know if freezing would affect the consistency of the cheese. It might depend on the cheese.

I have successfully frozen hard cheeses in their original packaging. Cream cheeses don't seem to like the freezer, though, so if they seem to be at the end of their life span in the refrigerator, I stir them into potatoes, scambled eggs, or bread dough.

Can American cheese slices be frozen?

Best Cheeses to Freeze: Camembert, Cheddar, Edam, Mozzarella, Muenster, Parmesan, Port du Salut, Provolone, Romano, and Swiss. Blue Cheese will retain its flavor, but become crumbly. Soft cheeses should be frozen when they reached the desired ripeness.

Worst Cheeses to Freeze: Container cream cheese, cottage cheese and ricotta cheese do not freeze well. Blocks of cream cheese can be frozen for later use as an ingredient in recipes.

Good luck.

I freeze Havarti regularly (in its own pkg.) and have, not once, had a problem. It's still as delicious as when I 1st put it in there=)