Why fresh cheeses cannot be frozen

In theory, even fresh cheeses can be frozen. In practice, it's absolutely not recommended, as doing so only risks wasting them. The reason is very simple and is linked to the mechanism that occurs when you put fresh cheese in the freezer. These cheeses contain a lot of water, which, when exposed to the freezer temperature , forms ice crystals that break down the product's structure, altering its texture and flavor.

When you thaw fresh cheese to eat it, the water tends to separate, causing a grainy, crumbly, or watery texture. Essentially, the watery portion turns to ice and occupies/displaces the other components, altering the network that gave the cheese its creamy, elastic consistency. In very creamy cheeses, freezing can destabilize the emulsion between water and fat, making the product grainier or less creamy.

As for flavor, when cheese thaws, it can lose water along with small amounts of aromatic and soluble substances. The flavor may be more concentrated or less balanced . If cheese is left in the freezer for a long time, especially if poorly packaged, the fats can oxidize, which can produce rancid, bitter, or "old" notes . Finally, cheese contains a lot of fat, which can easily absorb the aromas of other foods in the freezer, and can therefore take on a completely unnatural flavor and odor. All fresh cheeses, without exception, should not be placed in the freezer, although problems with texture, flavor, and odor are worse for some types of cheese and less so for others. Mozzarella, for example, certainly has a completely different flavor than traditional mozzarella once thawed, but it can still be used for cooking; ricotta, on the other hand, spoils much more and becomes virtually inedible.

The cheeses that can go in the freezer are the hard ones ( Parmesan, aged Pecorino, Grana Padano, etc.), because they contain significantly less water than fresh cheeses.

Even in hard cheeses there can be some alteration:

• they can become more crumbly after thawing;
• aromas may be slightly different after very long storage;
• if they enter air and humidity, increases the risk of oxidation and loss of quality.

There's a little trick for this: freeze them already grated or in small pieces , well wrapped and with minimal air in the package. This way, you can use the amount you need directly.

In any case, here you will find all the instructions for preserving cheeses for a long time and avoiding waste.

Read also:

• How to reuse and not waste leftover cheese
• When cheeses cannot be vacuum-packed
• When can the cheese rind be eaten?