The Best Way to Freeze Cheese

It hurts to toss out a hunk of pricey cheese that has gone bad. But even the most devoted cheese connoisseurs—those with a fridge drawer full of artisan delights — can't always enjoy all their cheese before it spoils. This begs the question: Can you freeze cheese and extend its life?

The answer is yes, though there are some ground rules. Ahead, experts explain the cheese freezing process, sharing which varieties you should and shouldn't freeze, and break down bringing frozen cheese back to room temperature.

Can You Freeze Cheese?

You can freeze cheese, making it last longer and saving it from the garbage bin. "It is possible to freeze cheese to extend its shelf life. How you intend to use the cheese and what kind of cheese you are freezing will play a big part in your success," says Josh Windsor, caves manager at Murray's Cheese. "In general, cheese that is intended to be used for cooking is going to freeze better than a cheese that is intended to be served on its own."

He notes that the harder the cheese, the better it holds up to frozen conditions. But not every cheese type is suited for long-term storage in the freezer: If the cheese has a natural rind (an innate outer covering of the cheese, as is the case with Camembert, cloth-bound cheddar, St. Nectaire), you might not want to freeze it. Doing so can create some undesirable flavors.

What Cheeses Are Best to Freeze?

Before you start moving all of your cheeses to the freezer, it's important to understand which should and should not be frozen. "Cheeses that are best suited to freezing are semi-firm to firm blocks with no rind [around the cheese] and are intended to be melted into a dish after thawing," says Windsor.

This includes all the blocks and loaves of cheddar, Jack, Colby, mozzarella, muenster, provolone, and so forth that you find in the grocery store aisle, says Windsor. When cheese is frozen, its water and fat content form ice crystals that can damage the protein structure of cheese, he explains, adding that both fat and protein contribute to the texture of cheese and how it performs under heat.

"Freezing these types of cheese will make them more crumbly, mealy, and difficult to slice, but they will continue to melt just fine," says Windsor. "You may not get that picture-perfect grilled cheese pull with frozen cheese, but you will still have a delightfully delicious sandwich."

The Best Cheeses to Freeze

• Cheddar
• Jack
• Colby
• Monterey Jack
• Swiss
  
• Mozarella
• Muenster
• Provolone
• Parmesan

Cheeses That Don't Freeze Well

Softer cheeses aren't the best bet for your freezer due to their higher moisture content, which translates to more water to form more ice crystals. "This can significantly damage its structure and leave you with an undesirable pool of previously delicious cheese when thawed," says Windsor. "The degradation of texture will be very noticeable for any frozen cheese that is eaten plain."

So, if you're thinking of freezing a cheese that's destined for an appetizer spread or cheese board, think again. Your best bet is to buy and serve soft cheese fresh, and make sure you encourage your guests to enjoy it so none goes to waste.

What About Blue Cheese?

Blue cheese aficionados, perk up your ears. Occasionally, Windsor will come across a chef who freezes blue cheese before using it. This is a practice he urges people to steer clear of, though. "The colored veins in blue cheese are a mold called Penicillium roqueforti. This mold is responsible for the characteristic flavors and aromas of blue cheese," he says. "Although it is a single species of mold in all blue cheeses, there are hundreds of different strains—each with their own unique tolerances to cold temperatures. Some can survive just fine, and others will not."

Windsor adds that it is impossible to know the acceptable temperature range of any particular blue mold in cheese, and it is best to not risk killing it off. "As a person whose career is tending the mold in cheese, a poorly treated P. roqueforti colony is a heartbreaking sight," he says.

How to Freeze Cheese

Assuming the cheese is suitable for freezing, Windsor says there are three recommended ways to package cheese for freezing. "Regardless of which method you use, the cheese should be trimmed into a uniform shape (cube, rectangle, etc.) with level surfaces before freezing," he says. "The goal of packaging is to reduce as much contact with oxygen while the cheese is frozen."

Vacuum Sealer

You can use a vacuum sealer, which is Windsor's preferred method of freezing cheese. "This method virtually eliminates the contact with the surrounding air and allows cheese to be frozen the longest," he says.

Parchment Paper

If that's not an option for you, try parchment paper followed by aluminum foil. "Tightly wrap the cheese in parchment paper and then in aluminum foil. The parchment paper will create a decent barrier for the cheese, while the foil will help keep everything in place while freezing," Windsor says.

Freezer Bag

As a last resort, use a freezer bag: This is not the best option, but it will work if you squeeze out as much excess air from the bag as possible before sealing, Windsor advises.

How Long Can You Freeze Cheese?

Depending on which of the above methods you use, the length of time you can freeze a cheese for varies. "Vacuum sealing can preserve a cheese for up to two months, and the parchment/foil method will keep the cheese for one month," says Windsor. "If using a freezer bag, you should try and thaw the cheese after two weeks of storage."

Does Frozen Cheese Taste Different?

You'll notice a slight change in both the texture and consistency of frozen cheese. "Because cheese in general retains moisture, its water and fat content will form into ice when frozen. Thawing fat can cause fluctuations in the consistency of the original fat content, especially if it's not thawed in consistent or optimal temperatures or conditions," says Nate Weir, a chef and the vice president of culinary at Modern Market Eatery.

He says that flavor is also often slightly reduced. The harder the cheese, though, the better the flavor will be once thawed. The compact nature of those cheeses means there's less moisture, so you won't experience the same degradation that soft cheeses with higher moisture content do, Weir adds.

"If you're concerned about flavor and texture, I recommend saving thawed cheese as a secondary ingredient in the meal you're prepping," says Weir. "So, if you need grated cheese, fully melted cheese, or shaved cheese in a dish, thawed cheese will work great! If you're trying to create an epic grilled cheese sandwich, it's best to use fresh cheese."

How to Thaw Cheese

Naturally, you'll need to thaw your frozen cheese once you're ready to eat it again. "I find the best approach to thawing cheese is to give it time to breathe once you’ve taken it out of the freezer," says Weir. "This will help the cheese naturally retain some of its moisture so the texture and consistency is as close to fresh cheese as you can get it."

He says to pop it in the fridge on a flat plate or surface—ideally wrapped or in an airtight container—and give it a good 12 hours to thaw. (Overnight works well.) He adds that it's best to eat the cheese after its been thawed, and to not re-freeze it since it'll make your cheese overly crumbly. The flavor also won't be as good.