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Cold-resistant cheese products

Cheese products are one of the most popular foods and not unjustly, since in addition to being delicious, they are also sources of nutrients, such as protein and calcium. Feta, cheese, gruyere, cheddar, blue cheese are just some of the favorite cheeses of those who are not vegan. But what are the most durable cheese products?

Many believe that the cheese can be kept almost unchanged, as long as the surface that has begun to mold is removed. But this is not the case. Cheese products are living organisms and for some categories of cheese this could be dangerous. And so, the question easily arises "How can one preserve cheese?" Freezing is a safe method, but still not suitable for all cheeses.

Cheese products that freeze

Every cheese is different. This means that the storage and freezing time is different. There are so many types of cheese, with different properties, that some are suitable for freezing and some are not.
The general rule, according to which you can easily distinguish which cheeses can withstand freezing, is that semi-hard and hard cheeses from whole milk can withstand freezing, while creamy ones do not, since when thawed, the curd and whey separate, with result in a watery, grainy, textured ugly cheese.
However, there are hard cheeses such as parmesan, which become particularly crumbly once thawed.

Cheeses suitable for freezing

Graviera cheese
Feta cheese

Cheeses unsuitable for freezing

Katiki Domokos
Cream cheese
Sweet mizithra
Cream cheese
Cottage cheese
Low fat cheeses

How cheese products are stored in the freezer

The best way to freeze and store the cheese is to grate it and then store it in small food bags suitable for freezing. Depending on its use, you can cut it into small cubes and wrap it tightly with cling film.
Avoid storing your cheeses in large chunks. They will lose their moisture and become brittle. After all, the texture is what changes when a cheese is cooled and thawed.
To defrost it, transfer it to the refrigerator to return to normal, always in the closed refrigerator bag or to the membrane, so that the moisture that was "lost" during cooling can be returned. Do not forget to thaw only the amount of cheese you will consume. When the cheese is thawed it cannot be returned to the refrigerator as there is a risk of bacteria growing. Finally, frozen cheeses should be consumed in less than 6 months.