Best Way To Freeze Cheese

[shivvy]

I have recently been given a lot of cheese and need to freeze some of it.
One piece is a hard cheese and the other 2 are softer cheeses. What is the best way to freeze it eg how to wrap it?
I have the wrapping for the softer ones but the hard cheese is currently in clingfilm.
Thank you.

[Ninnynanny]

I tend to buy a lot cheeses at one time from a deli, as it is a long way from home. I wrap each piece in cling first and then tinfoil. It is fine in the freezer.

[jazzyjen]

I regularly freeze hard Cheddar types. simply cut it to required size and put it in a plastic sandwich/freezer bag. Allow to thaw before using. I've never had a problem.

I have not tried any soft kinds but I think I read somewhere that it isn't recommended.

[jourdain2]

Hard cheese is no problem, in my experience. We used to import English cheeses to France as a treat and I froze all sorts successfully - they do tend to become a little more crumbly. Not sure about soft cheeses at all. If you have a 'fast-freeze' setting that may do it.
How about wrapping a small piece of soft cheese, freezing it for 24 hrs. and defrosting it to see what happens?

[shivvy]

Thanks. They are all wrapped up and in the freezer now.

[diddlydo]

Soft cheeses tend to become even softer after freezing and run all over the plate when you cut into them.

[shivvy]

I don't mind them getting softer - I love a good stinky runny cheese!

[HansUrbancka]

diddlydo is correct about soft cheese becoming even softer after freezing. In fact it can become quite 'watery'.

I guess I am a bit late with the following link :-

https://www.dairycouncil.co.uk/consumers/faqs/can-i-freeze-cheese

Hans.

[dannyk13]

For hard cheeses wrap tightly in polythene bag and squeeze out all the air before putting in freezer.To use allow to thaw out in the bag.

[shivvy]

Thanks for the link Hans.

They are tightly wrapped in either their original packaging or clingfilm and then covered in foil danny - thanks.

[krishnakumar]

1. Select a suitable cheese. Hard and very hard cheese or a semi-hard cheese such as Brie or Camembert can be frozen as a whole.

2. Cut down large blocks, if necessary. The most cheese that should be rozen as a block is 1/2 pound/225g to 1 pound/500g

3. Wrap the cheese block. Use wrapping that is moisture-proof and airtight. Some options include:
a) Wrap in wax paper, then foil. Place inside a resealable bag or airtight container.
b) Wrap in foil. Place inside a resealable bag or airtight container.
c) Wrap in plastic food wrap. Then either wrap in foil or place straight into a resealable bag or airtight container.
d) Leave in original packaging for Brie or Camembert. Add to resealable bag or airtight container.

4. Seal the bag or container.

5. Place in the freezer.

6. Thaw slowly. Move from the freezer to the refrigerator for thawing. The more slowly the cheese thaws, the better, as this will help it to retain moisture.
*If the cheese has turned crumbly during freezing, use for cooking, adding to sauces or melting on bread/toppings, etc. Blue cheese is especially prone to crumbling.