How to freeze the cheese


Cheese is a food that many love to include in their dishes but, due to its dairy origin, it is delicate to store. This does not mean that it is impossible, but it does have to take into account some factors before trying to save it for a long time.

In the following article we will explain how to freeze the cheese in the most appropriate way so that you can use it and make the most of it when you need it and for a long time.

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Before learning how to keep the cheese frozen, you should know that not all of them respond equally to low temperatures. The cream cheeses Although they contain a large percentage of fat that separates from whey when they return to room temperature, they can be stored in the freezer knowing that once they are to be used they will probably serve as the basis of other preparations that need to be beaten, such as Cream or cheese sauce. When beating, the texture is improved although it will not be as it originally was, that is why it is no longer recommended to spread or eat alone.

The best way to freeze this type of dairy is in its original packaging, well sealed.


The fresh cheeses they can withstand low temperatures, although it must be known that once the aroma and flavor are thawed they will vary slightly. To store it properly, the first thing to do is dry them with absorbent paper and then wrap them in transparent plastic foil or in a plastic bag with airtight closure. After this they can be frozen.


The lean cheeses They are ideal for freezing because they have less fat. In fact, many times prolonged cold improves its original characteristics. It is advisable to wrap the cheese in a sheet of plastic kitchen paper to preserve food and from there cover it with the paper, the box or the original container before freezing it. If the cheese has a strong smell, it is best to put it in a plastic container with a lid to avoid contact with the outside air.


For their part, the hard or semi hard cheeses they require several layers of transparent plastic and also be packed in a airtight container. Some people tend to put a piece of hard bread to absorb moisture, however this is not necessary.

Although these dairy products are at low temperatures, their fermentation process continues, so if whitish spots or signs of mold appear, you have to rub the area with absorbent paper moistened in olive oil. Another option is to scrape or cut the piece in disrepair.


The grated or rolled cheeses They keep very well in the freezer. In the case of the grated ones, it is enough to keep them in a sealed bag, making sure to take out all the air before putting them in the freezer. While the sheets can be stacked in packs of 10 (separated from each other by their respective wrappings) and from there to the freezer, either wrapped in plastic wrap or airtight bag. If the laminate is made at home, each square must be separated with paper before putting it in the bag, to avoid sticking.


Now to know how to freeze cheese optimally It is important to think that the right temperature depends on the type of cheese: if it is soft paste, it is best preserved between 4 and 8 degrees, while if it is hardcover it is ideal that the freezer is between 8 and 12 degrees.


To defrost the cheese you have to put it in the refrigerator or fridge at least one hour before consuming it; however, the more time is spent, the more moisture it will retain, so it is best to leave it a little longer. While grated and rolled cheeses can be used instantly if they are applied to hot foods.


In case of not having transparent plastic paper, it can be replaced by foil, but in the same way you have to use an airtight bag if required. There are some in the market freezer bags They come with a device to make empty. This may be an alternative to avoid the continuous use of paper and plastic bags to store frozen cheese.


In addition, we must also know that freezing times vary according to the type of cheese: The softer, the less time they should be at low temperatures. The maximum time should be 15 days for a soft cheese and one month for a harder cheese. If at the time of consumption you are not going to use all the cheese, it is best to cut the piece at once to let the rest remain frozen. And they should always be handled with clean hands and knife, to prevent the plastic paper, the bag or the container from becoming contaminated and damaging the remaining piece.

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