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Freezing Cheese
Alice Henneman, MS, RD, UNL Extension in Lancaster County
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Hard or semi-hard cheese can be frozen if cut in one half to one pound blocks. Wrap in plastic wrap and then put in freezer bags. After freezing, cheese may become crumbly and mealy, but, it will retain its flavor. It works best for cooking.
Plan to use frozen cheese within 4 to 6 months. Thaw cheese in the refrigerator. Use soon after thawing.
The cheeses that freeze best are:
- Brick
- Camembert
- Cheddar
- Edam
- Mozzarella
- Muenster
- Parmesan
- Provolone
- Romano
- Swiss
Blue cheeses are more prone to becoming crumbly but they'll still taste good. Cream cheese and cottage cheese do not freeze well.
UNL Colleges with Food-related Degrees:
Schedule a Personalized visit to the UNL Camps:
- College of Agriculture Sciences & Natural Resources
Other Resources:
