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Freezing Cheese


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Freezing Cheese



Cheese

Cheese keeps best in the refrigerator. If necessary, hard or semi-hard cheese can be frozen if cut in 1-1/2- to 1-pound sizes and packaged in moisture-vapor resistant material. This cheese may become crumbly and mealy when frozen, but will retain its flavor.

Cream cheese, cottage cheese and ricotta cheese do not freeze well. However, if combined with heavy cream, cream cheese can be frozen for later use in dips or as icing on frozen sandwich loaves.

Recommended freezer shelf life:

  • Hard cheese (such as cheddar and Swiss), 6 months
  • Soft cheese (such as Brie), 6 months
  • Headspace to Allow Between Packed Food and Closure


    Type of Pack Container with
    wide top opening
    Container with
    narrow top opening
    Pint Quart Pint Quart
    Liquid Pack* 1/2 inch 1 inch 3/4 inch 1-1/2 inch
    Dry Pack** 1/2 inch 1/2 inch 1/2 inch 1/2 inch
    Juices 1/2 inch 1 inch 1-1/2 inch 1-1/2 inch

    *Fruit packed in juice, sugar, syrup or water; crushed or pureed fruit.

    **Fruit or vegetable packed without added sugar or liquid.




General Information on Freezing * Blanching Vegetables * Apples * Apricots * Artichokes * Asparagus * Avocados * Bacon * Bananas * Beans: Green, Snap, or Wax *

Beans: Lima * Beans: Butter or Pinto * Beets * Blackberries or Dewberries * Blueberries or Huckleberries * Broccoli * Brussels Sprouts * Butter * Cabbage or Chinese Cabbage * Carrots * Cauliflower * Celery * Cheese *

Cherries: Sour * Cherries: Sweet * Citrus Fruits * Clams * Crab * Fresh Coconut * Corn * Cranberries * Currants * Dates * Eggplant *

Eggs * Figs * Fish * Gooseberries * Grapes * Grapes: Muscadine * Greens (including Spinach) * Garlic in Oil * Guavas * Fresh Herbs *

Ice Cream * Kohlrabi * Lemon Curd, Freezer * Lobster * Loquats * Mayhaw Juice * Meats * Mangos * Melons * Mushrooms * Okra *

Onions * Oysters * Edible Pea Pods * Blackeye or Field Peas * Green Peas * Peaches or Nectarines * Pears * Bell or Sweet Peppers * Hot Peppers * Persimmons * Pesto * Pimentos *

Pineapples * Poultry and Game Birds * Plums * Pomegranates * Prepared Foods * New Irish Potatoes * Sweet Potatoes * Pumpkin * Raspberries * Rhubarb * Rutabagas *

Scallops * Shrimp * Sour Cream * Spinach * Chayote Squash * Summer Squash * Winter Squash * Strawberries * Tomatoes *

Green Tomatoes * Turnips or Parsnips * Whipped Cream * Zucchini

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.