How freezing cheese could save you money
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As we all know, when it comes to saving money, every cent counts! So if you're like us at the Seniors Discount Club and are sick of inflated grocery prices, you might have found yourself pondering: Can you freeze cheese? It sounds like a great way to make your groceries stretch further, but will it affect the taste and texture? Let’s answer these burning questions once and for all!
In an enlightening interview, Georgia Goode, Senior Food Editor/Writer at ThePioneerWoman, shared some essential tips on freezing cheese—how to do it, which types are best, and how to utilise them later. Her insights unveil a world of possibilities to save our hard-earned dollars without compromising the taste or quality of our meals.
She begins by explaining that although you can, technically, freeze cheese, it's not as simple as it seems. Yes, cheese can be frozen—but should it be? That depends on the kind of cheese you have and what you want to use it for later.
First off, let's talk about texture. It does become less creamy and more crumbly after thawing, but not to worry, if you are careful with your selections and their uses, this drawback can be easily managed—and you can still make culinary marvels.
Georgia reveals that hard cheeses, such as Cheddar, Monterey Jack, and Parmesan, fare best when frozen. Their sturdier structure allows them to maintain a decent texture upon thawing. Soft cheeses like Camembert and Brie might suffer some texture changes but still can be frozen without affecting the taste. Ricotta, Cottage Cheese, and even Cream Cheese can also be frozen!
The secret, however, lies in how the cheese is used after thawing. For instance, although frozen soft cheese might not look great on a cheese board, it still works wonderfully when baked into a dish. So, grab that frozen Cream Cheese when making a cheesecake or toss that frozen Mozzarella on top of your favourite casserole—you won't be disappointed!
The freezing process itself is easy. Leave unopened blocks in their original packaging and stash them in the freezer. Opened blocks can be stored in a resealable ziplock bag after squeezing out as much air as possible. The same goes for shredded cheeses—just make sure to remove the air from the bag.
Sliced cheeses can also be frozen. For deli-style cheese, place sheets of baking paper between the slices, then pack them into a ziplock bag. This way, you can effortlessly separate them later when you're ready to use them.
Georgia suggests using frozen cheese within two to three months for best results, though harder cheeses like parmesan can last a bit longer. To thaw, simply transfer it to the refrigerator and give it a couple of hours to soften up. You can even use your frozen shredded cheese straight from the freezer, like topping a pizza, and it’ll melt beautifully.
On the other hand, freezing can also help to extend the shelf life of cheese, meaning it has more time to retain some of its nutritional value before going bad. Some research suggests that freezing cheese provides a more reliable way to extend its shelf life and preserve its nutritional quality for longer than high-temperature processing techniques or packaging techniques, such as vacuum packaging.
Ultimately, the effect of freezing on the nutritional value of cheese depends on the specific type of cheese and the length of time it has been stored. It is best to eat cheese as soon as possible after purchase to ensure maximal retention of its nutritional value. If you must freeze it, use it within a few months of freezing.
In conclusion, don't be afraid to try freezing cheese. It can be an easy way to reduce your grocery waste. Happy freezing, members!
In an enlightening interview, Georgia Goode, Senior Food Editor/Writer at ThePioneerWoman, shared some essential tips on freezing cheese—how to do it, which types are best, and how to utilise them later. Her insights unveil a world of possibilities to save our hard-earned dollars without compromising the taste or quality of our meals.
She begins by explaining that although you can, technically, freeze cheese, it's not as simple as it seems. Yes, cheese can be frozen—but should it be? That depends on the kind of cheese you have and what you want to use it for later.
First off, let's talk about texture. It does become less creamy and more crumbly after thawing, but not to worry, if you are careful with your selections and their uses, this drawback can be easily managed—and you can still make culinary marvels.
Georgia reveals that hard cheeses, such as Cheddar, Monterey Jack, and Parmesan, fare best when frozen. Their sturdier structure allows them to maintain a decent texture upon thawing. Soft cheeses like Camembert and Brie might suffer some texture changes but still can be frozen without affecting the taste. Ricotta, Cottage Cheese, and even Cream Cheese can also be frozen!
The secret, however, lies in how the cheese is used after thawing. For instance, although frozen soft cheese might not look great on a cheese board, it still works wonderfully when baked into a dish. So, grab that frozen Cream Cheese when making a cheesecake or toss that frozen Mozzarella on top of your favourite casserole—you won't be disappointed!
The freezing process itself is easy. Leave unopened blocks in their original packaging and stash them in the freezer. Opened blocks can be stored in a resealable ziplock bag after squeezing out as much air as possible. The same goes for shredded cheeses—just make sure to remove the air from the bag.
Sliced cheeses can also be frozen. For deli-style cheese, place sheets of baking paper between the slices, then pack them into a ziplock bag. This way, you can effortlessly separate them later when you're ready to use them.
Georgia suggests using frozen cheese within two to three months for best results, though harder cheeses like parmesan can last a bit longer. To thaw, simply transfer it to the refrigerator and give it a couple of hours to soften up. You can even use your frozen shredded cheese straight from the freezer, like topping a pizza, and it’ll melt beautifully.
How Freezing Affects the Nutritional Value of Cheese
Freezing cheese can help preserve its flavour and texture, but there may be some drawbacks regarding its nutritional quality. Like many other foods, certain vitamins and minerals in cheese decrease when it is frozen, and some studies suggest that fat-soluble nutrients in cheese, such as vitamin A, vitamin D, and vitamin E, may be particularly sensitive to freezing. Additionally, freezing cheese may damage the structure of its proteins and fats, which can affect its digestibility and reduce the amount of nutrients that can be absorbed by the body.On the other hand, freezing can also help to extend the shelf life of cheese, meaning it has more time to retain some of its nutritional value before going bad. Some research suggests that freezing cheese provides a more reliable way to extend its shelf life and preserve its nutritional quality for longer than high-temperature processing techniques or packaging techniques, such as vacuum packaging.
Ultimately, the effect of freezing on the nutritional value of cheese depends on the specific type of cheese and the length of time it has been stored. It is best to eat cheese as soon as possible after purchase to ensure maximal retention of its nutritional value. If you must freeze it, use it within a few months of freezing.
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I do really think there’s been a great improvement. My family nickname growing up was the Cheese Queen, and I still adore cheese, and have found some lovely ones - as well as some that are almost inedible. You just have to be willing to pay more for the good ones.
, mozzarella, and quark cheese too and had no problems 
