Can you freeze cheese? Find out which are ideal and which are not...

According to the U.S. Department of Agriculture (USDA), many cheeses can be frozen safely, but the texture can change after thawing, especially in softer cheeses. Freezing affects the structure of cheeses because the water present in the food crystallizes, breaking the protein bonds and making the cheese more crumbly or rubbery.

These cheeses withstand freezing well, especially if they are grated or sliced first:

• Mozzarella cheese
• Dish cheese
• Cheddar cheese
• Swiss cheese (emmental, gruyère)
• Parmesan grated or in small pieces
• Provolone and cured Gouda

Tip: Grate or slice the cheese before freezing and package in small portions, removing as much air as possible. Use freezer bags or airtight jars.

• Curd cheese: can be frozen, but may release more liquid when thawed.
• Snack cheese (industrialized in slices): freezes well, but can stick together if not separated by baking paper.
• Edam and Maasdam (similar to Gouda): also freeze well, especially cured.
• Pizza cheeses (processed blends): made for freezing, without major losses.
• Hard cheeses in general: the less water, the better the response to freezing

Some cheeses have a high moisture content or a very creamy texture, which makes them unsuitable for freezing, as they separate and lose their consistency:

• Fresh (Ricotta, Cottage cheese, Minas frescal)
• Soft and creamy (Cottage cheese, Cream cheese, Brie, Camembert)
• Blue (Gorgonzola, Roquefort): they can even be frozen, but they lose a lot of texture and aroma.

Always defrost in the fridge, preferably overnight. This avoids sudden changes in temperature that worsen the texture. Avoid defrosting at room temperature or in the microwave, especially for large pieces of cheese.

You can freeze cheese, as long as you choose the right types and follow good packaging and thawing practices. For use in recipes such as sauces, fillings, gratins or sandwiches, frozen cheeses still work very well - even if they lose some of their original texture.