Freeze: Cheese
- Before you grate a block of cheese, throw it in the freezer for 15 minutes. Firmer cheese is easier to grate.
- If you have a food processor, grate a whole kilo at a time. Buy big blocks at a discount. Spoon into individual freezer packets (I use Glad Press ‘N’ Seal for the freezer) by serving size. The key is not to PACK them. Freeze them loosely in a package, and it should crumble when you open it up. I do this to my mozzarella, and half of my cheddar.
- Only freeze your cheese if you don’t just plan to cut it up in blocks and eat it. Defrosted cheese is better cooked than eaten raw, since the freezing process does effect the texture. General rule - the less moisture the cheese holds, the better it’d hold in the freezer. It won’t taste any different though, so if you’re just going to crumble it and use in sauces (blue cheese), go ahead and freeze it.
- You can freeze blocks as well, just make sure they’re tightly wrapped, and defrosted in the fridge. Don’t try to freeze soft cheeses such as mascarpone. Hard cheeses (like aged white cheddar) actually tastes better if you freeze it for a couple of months and defrost in the fridge.
If you’re having reservations, just think of all the frozen meals you heat up in the oven that contains cheese. Frozen pizza, anyone?
