There are three ways to defrost cheese. The best method is to refrigerate it for two days so that it thaws slowly. This will give the cheese a chance to retain some of the moisture from its packaging, which gives the best texture and preserves the original flavors. The other option is faster: let the cheese defrost in the sink. This will take two and a half to three hours, but the cheese can still be a little firm when serving. If you're in too much of a hurry, take the cheese to the microwave to thaw. However, remember that hard cheeses (such as cheddar or provolone) are better for freezing and thawing than softer cheeses (such as ricotta or brie) as they tend to release moisture and melt when thawed.
Method 1 of 3: Thaw Cheese in Refrigerator
Step 1. Take the cheese out of the freezer and inspect its packaging
Get your cheese out of the freezer. Take a good look at the package to see if it's still sealed. If the cheese has not been frozen in a sealed container and has been exposed to freezer air, it is no longer edible. In addition to being very hard and tasteless, it may have caught bacteria from exposure to air.
- When cheese is exposed to air, it oxidizes. Cheeses that have been exposed for a long time will turn pale and hard.
- This is the best method for defrosting cheese, as it will likely be able to get it back to its original texture. Use this method if you're eating cheese alone, slicing it for sandwiches, or using it as a garnish for a plate.
- Placing the cheese in the fridge prevents its taste from changing. However, it takes longer than leaving it in the sink.
- Cheeses that have been frozen for more than six months may not be good anymore.
Step 2. Place the cheese on a plate or baking sheet
Keep the cheese in the package and do not open or remove any seals or tape. Place the packaged cheese on a plate or baking sheet. You can use a bowl or other container that has a rim if you prefer.
If you open the package, you will release the moisture that was trapped inside it from when the cheese was frozen. This will leave it even drier and more crumbling than it would normally be when it thaws
Step 3. Store the cheese in the refrigerator for 24 to 48 hours
Refrigerate the container. Leave the cheese there for 24 to 48 hours, taking into account its thickness. Sliced cheese packets can stay for 24 hours, larger pieces will need 48 hours to defrost completely.
if you are concerned that air will enter the package, place the cheese in the vegetable drawer to keep the smells of other foods away from it.
Step 4. Take the cheese out of the fridge and use it as quickly as possible
Take the cheese that was left in the fridge and take it out of the package. See if it thawed out trying to cut a piece. If the knife goes through easily, it's unfrozen. Eat or use in a recipe to prevent it from spoiling. You can let the cheese come to room temperature before taking it out of the wrapper if you want to serve it as a snack and don't want it to get cold. Be careful though: cheeses will start and spoil when left out of the fridge for more than four hours.
- When the cheese starts to go bad, the smell will get stronger, the color will change and the flavor will be more sour or bitter.
- You will notice a change in the texture of the thawed cheese compared to one of the same variety that has not been frozen. The process of freezing and thawing usually makes cheeses harder and more crumbly.
- The softer the texture of the cheese, the faster it will spoil when it comes to room temperature. Soft cheeses that have been at room temperature for more than four hours should be discarded. Hard cheeses must be discarded after six hours outside the refrigerator. Soft cheeses include brie, gorgonzola, feta and ricotta. Hard ones include cheddar, provolone, gouda and the Romano variety.
- If you're cooking, it's usually possible to bring the still-frozen cheese into the pan. If you are going to melt it or add it to a recipe, it is not always necessary to defrost it.
Method 2 of 3: Thaw cheese in sink
Step 1. Take the cheese out of the freezer and check its package or jar
Take the cheese that was in the freezer and see if the package or jar of it is well sealed. If the air from the freezer has entered the package, the cheese has spoiled. Even if it hasn't caught bacteria from the air, much of the flavor has been lost and it will have an unpleasant texture.
While this is not the best defrosting method, it is much faster than defrosting in the fridge. Choose this option if using cheese as an ingredient in a recipe where its texture won't matter much
Step 2. Place the packaged cheese on a plate or tray
Do not remove the cheese from the package where it was frozen. Put it on a plate or bowl and leave it in the sink. You can use another container that has a rim if you prefer.
don't leave the cheese by a window or in the sun while it defrosts. If it gets in the sun, it could start to spoil while it thaws.
Step 3. Leave the cheese in the sink for two and a half to three hours to thaw
Leave the cheese on the container to thaw. It will take two and a half to three hours for complete defrosting. The waiting time will depend on the density of the cheese. The softest ones will thaw in two and a half hours, while the hardest ones can take a little more than three hours.
Keeping the cheese in its original packaging ensures that the moisture inside doesn't make it hard
Step 4. Use the cheese as quickly as possible so it doesn't spoil
Once it's completely defrosted, take the cheese out of the wrapper. You must consume it or use it in a recipe immediately. If you leave it in the sink for too long, it will start to spoil. Use it fast after thawing so you don't lose the cheese!
- If you're cooking cheese or using it in a recipe, you can usually do this with it still frozen. See the recipe to see if the cheese needs to be defrosted.
- Spoiled cheeses taste sour, smell bad and may change color.
Method 3 of 3: Microwave cheese
Step 1. Take the hard cheese out of its packaging and place it in a microwave safe container
Take the cheese out of the freezer. Remove its packaging or take it out of the jar or plastic bag where it was stored. Place it in the middle of a microwave-safe plate, bowl or pan.
- Microwaving a cheese is the quickest method of defrosting it, but it can also remove the whey and milk from the cheese, which will make it oily or wet. Choose this method if you're in a hurry, don't have another option, or if you're going to melt cheese for use in a recipe.
- This method only works for hard cheeses. If you try to do the same with soft cheeses, the outer layers will melt while the inside is still frozen.
- To find out if a microwave-safe container, turn it over and see if it says “safe for microwave use” or if there are three wavy lines, which is the international symbol for microwaveable materials. waves. Unpainted glass and ceramics are always safe.
Step 2. Microwave the cheese on the lowest setting for 30 to 45 seconds at a time
Place the container in the middle of the microwave. Adjust his power to the lowest available. Heat the cheese for 30 to 45 seconds at a time, take it out and look at it. If it still hasn't thawed, add another 30 seconds.
The cheese may take a few minutes to thaw completely, but going slowly ensures that you don't accidentally melt it
if there is a button labeled “Cheese” on your microwave, press it and enter the approximate weight of the cheese you want to defrost. Keep an eye! This button can be made to melt cheese in your microwave model.
Step 3. Cut the cheese in half to see if it has thawed
When the microwave beeps, take the container with the cheese out of it. Use a butter strainer to cut the cheese in half. If the knife or strainer slides easily through the cheese, it is completely thawed. If it is difficult to cut, take it to the microwave and reheat. Try cutting later.
- Even though it is possible to freeze any type of cheese, the thinner or creamier ones will be watery and solid when they thaw. The brie, camembert, stilton, cream cheese and low-fat versions are examples that will break easily and will not be able to retain the original flavor after thawing.
- Grated cheeses are not good for freezing and thawing. They tend to release a lot of water when defrosting and will leave a lot of liquid behind.