Is it possible to freeze mozzarella: why and is it worth it?

Mozzarella can be found on the shelf of almost any grocery store. And it can be difficult to resist buying several packages, such a wonderful cheese. But how to store it later? Is it possible to freeze mozzarella in the freezer without damaging the taste and shape? We’ll answer right away that yes, you can freeze cheese, but you need to follow a few simple rules.

Do you freeze cheese in the freezer and will it spoil it?

To maximize the flavor and texture of the cheese, it is best consumed fresh, but sometimes it is not possible to use large quantities within its expiration date.

Freezing is an ancient method of food preservation that has been used for over 3,000 years.

This is an effective way to increase the shelf life of food, reduce waste and save money.

This article tells you everything you need to know about freezing cheese.

Cheese without defrosting

By freezing cheese, you can not only increase its shelf life, but also simplify and shorten culinary processes. This becomes possible if unfrozen cheese is used during cooking.

If you expect to save time on defrosting, store chopped cheese, preferably grated. You can add it to dishes, ready-made and semi-ready dishes without defrosting.

Not defrosted cheese is added to:

• pizza;
• soups;
• casseroles;
• minced meat for meatballs and cutlets.

The best and worst cheeses to freeze

Any cheese can technically be frozen, but some varieties respond to freezing better than others.

Here are some of the best and worst cheeses to freeze (1):

The Best Cheeses to Freeze

In general, it is best to freeze cheeses that are intended to be used in cooked dishes rather than eaten fresh.

Hard and semi-hard cheeses such as cheddar, Swiss, brick and blue cheese can be frozen, but their texture often becomes crumbly and floury. They will also be more difficult to cut.

Mozzarella and pizza cheese are generally suitable for freezing as well, especially shredded pizza cheese. However, its texture and melting properties may be impaired (6).

Some semi-soft cheeses, such as Stilton or soft goat cheese, also work well for freezing (10).

Mozzarella salad with figs and walnuts

Mozzarella goes amazingly with both vegetables and fruits, so a salad with herbs, walnuts and figs is a classic of the genre.

Rinse and dry the salad mixture. Cut 6 pieces of figs into 4 parts. Tear 125 g of mozzarella into pieces with your hands.

Place salad mix, mozzarella and figs, and toasted walnuts on a plate. Prepare sauce from 3 tbsp. l. balsamic vinegar, 2 tbsp. l. fig jam and 3 tbsp. l. fragrant olive oil. Dress the salad and serve immediately as a side dish or on its own.

How to freeze cheese

If you decide to freeze your cheese, there are several steps you can take to ensure the least loss of quality.

Preparation

First, properly prepare the cheese for storage.

Divide it into quantities that you are likely to use at one time. For large cheeses such as cheddar, do not freeze more than 500 grams per serving. The cheese can also be grated or sliced ​​before freezing.

The product can be stored in its original packaging or wrapped in foil or cheese paper. Separate the sliced ​​cheese with parchment paper.

Wrapped cheese should be placed in an airtight ziplock bag or container. This is important to prevent dry air from getting into the cheese and causing freezer burn.

Freezing

Freeze cheese as quickly as possible, to at least -23°C, to prevent the formation of large, destructive ice crystals. Use the quick freeze function on your freezer if available (2, 11).

The cheese can be kept frozen indefinitely, but for best quality, use the cheese within 6-9 months.

Defrosting

Frozen cheese should be thawed in the refrigerator at 0-1°C for 7-8 hours if the piece of cheese weighs 500 grams. Shredded cheese for pizza toppings or for cooking can be added straight from the bag without defrosting.

Additionally, quality can be improved by keeping the cheese in the refrigerator after thawing. You just need to leave it in the refrigerator for a few days or a few weeks, depending on the type, to ripen it a little (5, 12).

Keep in mind that, like any food, cheese that has been frozen and thawed should not be refrozen.

Cheese that has been frozen works best in prepared dishes where the change in texture is less noticeable, such as in sauces or in pizza and grilled cheese sandwiches.

To freeze a portion of cheese, wrap and seal in an airtight container before flash freezing. Use it for 6-9 months. Frozen cheese should be thawed in the refrigerator and is best used in cooked dishes.

Hard and semi-hard cheeses with low moisture content and high fat content are best suited for freezing. Delicate, handcrafted cheeses, processed varieties and the softest cheeses are generally not suitable for this storage method.

Proper freezing of different types

The procedure and principles for storing different cheeses in the freezer have much in common. There are only small nuances related to the structure and other features of this product.

Hard cheeses

Cheeses with a dense structure store better than other varieties. It is more profitable to pre-grind the product in one way or another - grate or cut into cubes. In this form, the product will be convenient to use for preparing pizza, baked goods, and other dishes.

Do not defrost cheese in the microwave. It will melt in it and lose all its beneficial properties.

Hard cheeses include Armenian Chanakh, Romano, Emmental, Maasdam and others. To make your task easier, buy cheese for freezing in vacuum packaging, then the process will be simplified as much as possible - you just throw the product into the freezer.

Parmesan

This Italian cheese is made from cow's milk and has a rich taste and aroma. After defrosting it does not crumble. Parmesan can be stored at -20°C for at least 2 months.

Don't put Parmesan in the corner of the freezer so you don't forget about it. Other products may block it, and you may simply not see the package of cheese.

Processed cheeses

Spreadable cheese can be stored in the refrigerator for a long time without compromising its consumer properties. Their shelf life, thanks to freezing, increases from 8-10 days to 3-4 months.

Processed cheeses are the most finicky. When thawed, they lose their presentation. It is used only for spreading toast and sandwiches. Cutting it into cubes will not work.

Suluguni

Suluguni is a cheese with a sour milk taste, moderately salty. Its consistency is thick. This is a layered and elastic cheese.

Before freezing suluguni, soak it in 20% brine. Or in serum. When the cheese structures absorb the liquid, drain the remaining liquid and pack it in an airtight container. Other pickled cheeses are frozen using the same scheme.

Adyghe cheese

This product belongs to the group of curd cheeses. He is able to adapt to frost. But the minimum freezing temperature is limited to -5°C. With this mode, the cheese retains its structure and other properties for 2 months.

Mozzarella

This young cheese, prepared according to an Italian recipe, can be stored in the freezer for the same amount of time as any other curd cheese - about 3 months. It is better not to unpack Mozzarella before storing it - it is better stored in an airtight container.

Similar to Mozzarella - in industrial packaging, Mascarpone, Philadelphia, Ricotta and Camembert are stored.

Cremette

This cream cheese is usually used to make creams. To provide themselves with an important ingredient and pay wholesale prices, many pastry chefs purchase large quantities of cremette. And to preserve it longer, they put it in freezers.

How to freeze cremette:

1. Place the cheese in vacuum bags.
2. Place the cremette in the freezer, placing the bags in a single layer.
3. To ensure that the product freezes quickly, turn on the maximum cold setting.
4. When the cheese is frozen, place the vacuum sealed bags into one large bag and seal it.

Almost all types of cream cheeses separate after defrosting. In this form they are only suitable for sauces, salads, and cheesecakes. Beat the defrosted cremette with a blender. It can be used in cooking, but not for creams. Some cream cheeses are able to return to their original consistency.

Dutch

There are many varieties and varieties of Dutch cheeses. The most popular are Gouda and Edam. Cheese lovers also appreciate Maasdam for its appetizing perforated structure.

Dutch cheeses with holes do not store well. It is recommended to freeze only varieties with a dense, hole-free structure.

How to freeze Dutch cheese:

1. Cut the cheese into portions, for example, 150-200 g - as much as you may need.
2. Wrap each piece in paper, and then put it in a bag and then in the freezer.

Camembert

This cheese has a moist and chewy center. Camembert resembles Brie, but is more difficult to freeze. While the cheese is ripening, it contains live fungi. But once they get into the freezer, they die. The cheese loses its unique taste.

Blast freezing helps to avoid loss of the taste of Camembert. There are freezers in which you can enable a similar function. The temperature should not be higher than -20°C.

Hochland

Hochland is a processed cheese and is frozen according to the same freezing rules. The main thing is not to freeze foods that contain perishable additives.

Hochland freezing procedure:

1. Remove the cheese triangles from the packaging.
2. Place them in the freezer for 2 hours. Turn on the coldest setting possible.
3. Place the frozen triangles in a large bag, seal it, and place it back in the freezer.

Hochland cheese slices are frozen in a similar way - first they freeze them, scattering them around the freezer, and then put them in airtight packaging.

Shelf life

1. Be aware of expiration dates when purchasing cheese in advance. Study the packaging. Try to adhere to the specified rules and storage periods.
2. Most often, mozzarella is sold in 125g packages and is shaped like balls. This is a classic form of serving Italian cheese, which customers really like.
3. How long to store mozzarella in open packaging directly depends on the temperature in the refrigerator.
4. Opened product will be stored longer in glass containers. Be sure to cover it with the brine and cover it tightly with a lid. In this form, it will retain its properties for 2-3 days from the moment the package is opened.
5. If you don’t have enough brine, it’s not difficult to prepare it yourself. Dilute in 100 gr. a glass of water one tablespoon of table salt. This homemade brine will be quite suitable for storing Italian mozzarella cheese.

What is the best cheese for pizza?

9 Cheeses That Are Best for Pizza

• Mozzarella For classic pizza
  and a stretchy cheese layer, it is recommended to add Mozzarella. ...
• Parmesan...
• English cheese
  ...
• Swiss cheese
  ...
• Adyghe cheese
  ...
• Georgian brine Suluguni...
• 
  Blue cheeses
• Russian cheese

Is it possible to freeze

Can mozzarella be frozen in the freezer? This is the question most often asked by housewives around the world, wanting to extend the shelf life of this product. We hasten to answer - yes, mozzarella can be frozen in the freezer.

You can freeze any type and variety of this product. However, do not rush to put the cheese in the freezer. Before placing in the freezer, place the product in a container of water. This is the freezing method that the Italians recommend. Frozen water will act as a deterrent and prevent the cheese from losing its shape.

When it is necessary to defrost the mozzarella, remove it from the freezer and move it to the refrigerator for several hours and only then remove it from the refrigerator. In this case, it will be possible to avoid the so-called “heat stroke” and maintain shape and taste.

It is important that the cheese is defrosted gradually, without a sudden temperature change. Otherwise, it will lose not only its shape, but also its taste.

It is not recommended to store mozzarella in the freezer for longer than one month.

How to Freeze Mozzarella Cheese Semi-Hard

Post by Dominique » 17 Nov 2015 20:53

Re: Storing Mozzarella (+)

meretseger wrote: In the store, it seems to me that the composition of the brine is somehow especially adjusted. For acid and calcium, and for... uh. density, or what? in general, what does osmotic pressure provide, salt balance or what? .

I also really want “wet” Mozzarella, I tried water, and acidified water, and whey, and lightly salted and acidified whey, and with calcium. Fsyo is bad. But with slightly salted, acidified and calcified whey it turned out a little better. I selected salt and acid to taste.

And I’m also wondering why store-bought brined Mozzarella is so white? And in the pretty pictures - when with basil and cherry blossoms - too.

But in the Italian videos, where they show the entire production process, it is yellowish. Like me and all the Mozzarellas shown here.

Mine also turns out a little yellowish, but, as I noticed, it becomes yellowish after light salting (I salt in a weak (3-5%) salt solution for a very short time). If you don't add salt at all, it will be whiter.

- regarding the composition of the solution for storage - I don’t know if it makes sense to acidify it even more - because with acid coagulation - the whey turns out to be about pH 5.2 +/- 0.1 For some reason it seems to me that some other salts are added to the store-bought brine, which you can’t taste (since it doesn’t taste salty at all), but they create something like You correctly noticed some semblance of osmotic pressure. This may be why the outer layers of the cheese don't become as loose.

What is mozzarella

Traditionally, mozzarella is made from black buffalo milk; this cheese is called mozzarella di bufala and has a rich, salty taste. It is very difficult to find it outside of Italy, since it is produced only in its historical homeland. This cheese is awarded the highest category DOP mark, which indicates compliance with all traditional technologies and product quality.

Mozzarella made from regular cow's milk - fior di latte (milk flower) has become much more widespread; it has a less rich, but still very pleasant taste.

Mozzarella is a young cheese, and the fresher it is, the better, it does not last long. To get more pleasure, it is better to eat the delicacy on the day of purchase, if the cheese was purchased by weight, or immediately after opening the package.

A Deli's Take Mozzarella goes perfectly with tomatoes, basil and balsamic vinegar and is a staple ingredient in Italian cooking. It is often used in all kinds of appetizers, salads, and hot dishes.

Rules and shelf life

This type of cheese is classified as brine cheese, that is, produced for immediate consumption and not intended for long-term storage. Main conditions:

• the temperature should be no more than +7°C;
• the container where the cheese is stored is tightly closed;
• the cheese is in brine (completely covered with it).

If the temperature and conditions are not correct, the mozzarella will dry out, spoil and become unsuitable for eating. That is why this type of cheese is most often sold in the form of mini-balls soaked in brine. If you buy cheese in a supermarket by weight, then tell the seller to pour a little brine into the package with the cheese. Choose the freshest cheese (usually they are prepared 2-3 times a week).

Storage conditions are usually written on the packaging; if you have opened it, then transfer the cheese to a clean container and glass, pour over the pickle.

Shelf life of mozzarella:

Storage rules

Mozzarella is a pickled cheese. It is ripened in brine and does not have a rind, so it does not last long. The production of such a product is designed for daily consumption. The cheese has a special unique taste and high protein content.

Mozzarella should be stored in the refrigerator at temperatures up to +7 degrees, in a tightly closed container. In order to eliminate the risk of premature spoilage, the product must be completely in brine.

Tip: It is quite important that the mozzarella is from a recent batch. When buying such a product, be sure to ask the seller to pour brine into the package with cheese.

Is it possible to freeze

Many housewives are concerned about the question of whether it is possible to freeze mozzarella for pizza and other dishes, while maintaining all its taste. Answer: yes, but subject to several conditions.

1. Before putting the cheese in the freezer, soak it in water first, this will help maintain its shape and not turn into a soft, unattractive mass.
2. Place the mozzarella on the bottom shelf of the refrigerator for a couple of hours, this way you will avoid sudden temperature changes that degrade the quality of any product.
3. Transfer to the freezer.

Shelf life of mozzarella:

When should you put cheese on pizza?

Cheese must be placed on pizza twice. The first layer of cheese goes immediately on top of the sauce, then the filling is placed, and the second layer of cheese is distributed on top of the filling. The first layer will be protected by the filling from drying out, as a result of which the cheese in the pizza will always stretch.

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