Avoid This Major Cheese Mistake, Says Tillamook Expert

If I were to list the most high-maintenance items in your refrigerator, raspberries, buttermilk, and previously frozen meat would definitely be near the top. Let these ingredients sit just a tad too long, and you’ll find them spoiled, moldy, or even worse.

On the other hand, a good block of cheddar cheese is relatively easy to handle and can last a considerable time without losing its flavor or quality. However, there are certain practices that can help maintain its freshness. One crucial tip from cheese experts: “Never freeze a cheese that you plan to consume as a whole block,” advises Steve Marko, Senior Director of R&D at Tillamook County Creamery Association.

The Drawbacks of Freezing Cheese

“Freezing cheese leads to moisture within the cheese forming ice crystals, which can damage and disrupt the fat and protein structures,” Marko explains. When it’s thawed, these damaged structures tend to leak oil, making the cheese more susceptible to oxidation and a potential off taste.

Moreover, the texture of cheese that has been frozen and then thawed can be compromised. According to Marko, during the aging process, the protein structures in cheddar cheese soften, which contributes to its creamy texture. Freezing can misalign these protein structures, leading to a texture that is pasty and grainy.

Marko further notes that the higher the moisture content in the cheese, the more pronounced the negative effects of freezing will be, due to the greater volume of water that can form disruptive ice crystals. Tillamook, known for its long-aged cheddar, benefits from having a lower moisture content, which helps it stay fresh longer without the need for freezing.

Additional Cheese Advice from Tillamook

“Many customers hesitate to buy a quality cheese and not immediately store it in a cooler,” Marko observes. This is a common concern among visitors at the Tillamook store in Oregon, as many buy cheese to take home. However, Marko reassures that under normal conditions, there’s no issue as long as the cheese remains in its original, unopened package.

Moreover, the expiration date on the package doesn’t necessarily dictate when you must consume it. “Once it reaches the consumer’s home, as long as the cheese looks clean and mold-free, it can last quite a long time in your refrigerator,” he adds. “I have cheeses in their original packaging that have been stored for a year.”

To maximize longevity, Marko suggests keeping the cheese in its original packaging until you need to use it, and storing it in the coldest, darkest part of your refrigerator. When you’re ready to use it, cut only what you need with a clean knife and hands, then wrap the remaining cheese in natural beeswax to keep it fresh. Properly stored, your cheese can remain good for several more weeks.

Before serving an aged sharp cheddar, let it sit at room temperature for about 20 minutes, Marko advises. This not only enhances the flavor but also the crystallized texture, making it more enjoyable.

For those who have already frozen some cheese, don’t worry: You can still use it effectively. “If you’re melting the cheese, the effects of freezing are much less noticeable,” explains Marko. “If it’s going into a dish like lasagna, you really won’t notice a difference.”

Indeed, when could lasagna ever be a problem?