Should you freeze cheese? A guide to which cheeses freeze well, which don't, and how to freeze and thaw cheese for the best results.
Freezing cheese is a handy way to prevent waste and stock up, but it doesn't work for every cheese — and it changes the texture. Knowing what freezes well and what doesn't, and how to do it right, makes all the difference. Here's a guide to freezing cheese.
What Freezing Does to Cheese
Freezing forms ice crystals in the cheese's moisture, which disrupt its structure. When the cheese thaws, this can leave it more crumbly, drier, and sometimes grainy than before, because the protein and fat structure has been altered. The higher a cheese's moisture content, the more its texture suffers. This is why freezing works better for some cheeses than others, and why frozen cheese is generally best used for cooking rather than eating fresh.
Cheeses That Freeze Well
Hard and semi-hard cheeses freeze reasonably well, especially for cooking. Cheddar, mozzarella (especially low-moisture), Monterey Jack, Gouda, Swiss, and similar firm cheeses can be frozen, though they become a bit more crumbly. Grated or shredded cheese freezes particularly well and is convenient — you can use it straight from the freezer for cooking. Cheese destined for melting (pizza, sauces, gratins) is the best candidate for freezing, since the texture change won't matter once it's melted.
Cheeses That Don't Freeze Well
Soft, fresh, and creamy cheeses generally don't freeze well. High-moisture cheeses like fresh mozzarella, ricotta, cottage cheese, cream cheese, brie, Camembert, and soft goat cheese tend to become watery, grainy, or separated after thawing, with their texture significantly degraded. Crumbly fresh cheeses and delicate soft-ripened cheeses are best enjoyed fresh, not frozen. If you must freeze them, plan to use them only in cooked dishes where texture matters less.
How to Freeze Cheese
To freeze cheese well: divide it into portions you'll use at once (you can't refreeze thawed cheese well), wrap it tightly to prevent freezer burn (wax paper then foil, or a freezer bag with the air pressed out), and label it with the date. Grated cheese can be frozen loose in a bag. Freeze it while fresh, not near the end of its life. Properly wrapped, cheese keeps in the freezer for a couple of months.
How to Thaw and Use
Thaw frozen cheese slowly in the refrigerator, not at room temperature, which helps minimize texture damage and moisture loss. Use thawed cheese promptly. Because the texture will be more crumbly, reserve thawed cheese for cooking — melting into sauces, sprinkling on pizza, baking into dishes — rather than serving it on a cheese board. Grated frozen cheese can often be used directly from frozen in cooking, no thawing needed.
The Verdict
Freezing cheese is worth it for hard and semi-hard cheeses you plan to cook with, especially grated cheese and bulk buys you can't use in time — it prevents waste and is convenient. It's not worth it for soft, fresh, and fine cheeses meant to be enjoyed at their best, which suffer too much. As a rule: freeze firm cheese for cooking, eat soft and fine cheese fresh.
Frequently Asked Questions
Can you freeze cheese?
Yes, especially hard and semi-hard cheeses for cooking, though the texture becomes more crumbly. Soft and fresh cheeses don't freeze well.
Which cheeses freeze best?
Firm cheeses like cheddar, low-moisture mozzarella, and Gouda, especially grated, since they'll be melted in cooking where texture change doesn't matter.
How should I use thawed cheese?
For cooking — melting into sauces, on pizza, or in baked dishes — rather than on a cheese board, since the texture is more crumbly after freezing.