While freezing soft cheese might seem like a convenient way to extend its freshness, it significantly impacts its quality. Understanding these effects is crucial before deciding to freeze.
The Impact of Freezing on Soft Cheese
Freezing significantly alters the texture of soft cheeses due to physical changes. When water within the cheese freezes, it expands and forms ice crystals. These ice crystals rupture the delicate cell walls and protein networks that give soft cheese its smooth, creamy consistency. Upon thawing, this damage results in a crumbly, grainy, or mealy texture.
The expansion of water and the formation of ice crystals also lead to the separation of water and fats, causing the cheese to “weep” liquid when thawed. This process can leave the remaining cheese with a tough or granular consistency, different from its original creamy state. While the primary impact is on texture, freezing can also subtly affect the cheese’s flavor, though this is often less pronounced than the textural changes. Freezing further inactivates beneficial microbes, which can impede the proper ripening process in some cheeses upon thawing.
Preparing and Freezing Soft Cheese
Proper preparation is important when freezing soft cheese to minimize undesirable changes. Begin by dividing the cheese into smaller, manageable portions, such as ½ to 1-pound blocks, allowing for quicker freezing and thawing of only the amount needed. For some soft cheeses, especially those intended for melting, grating them before freezing can be beneficial, as this speeds up the thawing process and makes them easier to incorporate into recipes.
To protect the cheese from freezer burn, thorough wrapping is essential. First, wrap each portion tightly in plastic wrap or wax paper. Follow this with an additional layer of aluminum foil for added protection.
Finally, place the double-wrapped cheese into a resealable freezer bag, pressing out any remaining air before sealing. A vacuum sealer offers optimal air exclusion. Label each package with the type of cheese and the freezing date. While cheese remains safe indefinitely at 0°F, its quality is best maintained if used within three to six months.
Optimal Thawing and Usage
Thawing frozen soft cheese correctly is as important as the freezing process itself. The most effective method involves a slow thaw in the refrigerator, which helps the cheese gradually reabsorb moisture and minimizes further textural degradation. Depending on the portion size, this process can take anywhere from 12 to 48 hours. Avoiding rapid thawing methods, such as at room temperature or in a microwave, is advisable as these can lead to a separation of fats and proteins.
Due to likely textural changes, thawed soft cheese is best suited for culinary applications where its altered consistency is less noticeable or even beneficial. It performs well when melted into sauces, soups, casseroles, or baked dishes like gratins and pizzas. For instance, it can be easily incorporated into a creamy mac and cheese or used as a topping that will melt during cooking. Once thawed, soft cheese should not be refrozen, and it is best consumed within a few days to maintain quality.