Cheese is a living food in the truest sense of the word. The ripening process also continues during storage. The lactic acid bacteria gradually provide the typical aroma. The only thing these tiny creatures don't like is the icy cold. Does that mean leftover cheese has to stay away from the freezer?

Cheese is better off in the fridge than in the freezer

The cheese "works"

Lactic acid bacteria are necessary for milk to be made into cheese at all. No cheese has already developed its typical taste during production. Above all, these tiny creatures need time to develop their aroma. Depending on the variety sometimes more and sometimes less. The taste of the cheese changes on the supermarket shelves and after purchase at home.

The optimum temperature for a good aroma

Lactic acid bacteria die at a temperature below 2 degrees Celsius. The maturing process is interrupted, the taste and structure of the cheese change. This difference can be clearly tasted. In order for the maturing process to continue, unused cheese is best stored in the refrigerator. The temperatures there are low, but still above the acceptable limit.

So is cheese from the freezer completely useless?

No, Don `t worry! Frozen cheese is still usable, albeit limited, after thawing. It depends on how you use the cheese further.

Cheese that has had to withstand the freezing cold for a long time is simply no longer tasty as a topping or snack. He's lost far too much of his taste for that. For these purposes, only the refrigerator is suitable as a storage place. Therefore, cheese should not be bought in large quantities at once.

However, frozen cheese can be used well for gratinating. It can also enrich other cooking dishes.

This is to be considered with the cheese types

  • Sliced cheese is best for freezing
  • e.g. B. Gouda, Edam or cheese for raclette
  • frozen hard cheese crumbles easily
  • Grate the parmesan beforehand
  • Soft cheese and cream cheese contain too much water

the freezer is taboo for them

How to freeze cheese properly

If you have more cheese at home than you can use, you should think carefully about further storage. Whenever the shelf life in the refrigerator offers enough time, it should also be chosen as the storage location. Its aroma is preserved in it and further use is not subject to any restrictions.

If the cheese has to go into the freezer, it should find its way in like this:

  • always packed airtight
  • whole pieces remain juicier after defrosting
  • Separate the cheese slices with interleaving foil so that they don't stick together
  • Grate hard cheese first

durability

Cheese can be frozen for 2-4 months. It should be given time to thaw, ideally in the fridge.

Conclusion for fast readers

  • Challenge: The ripening process stops below 2 degrees Celsius because lactic acid bacteria die
  • Consequences: The cheese aroma suffers noticeably and the structure of the cheese also changes to the disadvantage
  • Best storage place: In the refrigerator it is warmer than 2 degrees; it is to be preferred as a storage location whenever possible
  • Freezing: Is also possible if necessary; however, after thawing, the cheese is only of limited use
  • Use: Unsuitable for raw consumption; OK for gratinating casseroles; also for other cooked dishes
  • Sliced cheese: Best for freezing. For example Gouda, Edam or Raclette cheese
  • Hard Cheese: Gets crumbly in the freezer; therefore grate before freezing
  • Soft cheese: Unsuitable for the freezer; Cream cheese and soft cheese contain too much water for this
  • Freezing: Always packed airtight; Whole pieces stay juicier than slices
  • Freezing: separate slices with foil; Grate hard cheese first
  • Shelf life: Cheese can be stored in the freezer for 2 to 4 months
  • Thawing: Allow sufficient time to thaw, ideally in the fridge

The garden journal freshness ABC

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The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

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