Content

• To step
• Method 1 of 3: Defrost cheese in the refrigerator
• Method 2 of 3: Defrost cheese on the counter
• Method 3 of 3: Defrost cheese in the microwave
• Tips
• Warnings

There are three ways to defrost frozen cheese. The best method is to slowly thaw the cheese in the refrigerator for two days. This gives the cheese the chance to absorb some of the moisture in the package, giving the cheese a better texture and preserving the original flavor. The other option, which is faster, is to thaw the cheese on your counter. This takes 2.5-3 hours, but the cheese will be a bit firmer when it is ready for use. If you're really in a hurry, you can defrost cheese in the microwave. Keep in mind that harder cheeses (such as cheddar or provolone) are more suitable for freezing and thawing than softer cheeses (such as ricotta or brie) as soft cheese tends to sweat and melt when thawed.

To step

Method 1 of 3: Defrost cheese in the refrigerator

1. Remove the cheese from the freezer and inspect the packaging. Remove the cheese from the freezer. Look closely at the packaging to make sure it is still airtight. If the cheese is not frozen in an airtight container and exposed to the air in your freezer, it will not be edible. Not only is the cheese incredibly hard and tasteless, it may have absorbed bacteria from its exposure to the air.
   • When cheese is exposed to the air, it becomes oxidized. Cheese that has been exposed to the air for too long will turn pale and hard.
   • This is the best method for defrosting cheese, as it is most likely that the cheese will regain its old texture. Use this method if you eat the cheese on its own, on a sandwich or with a dish.
   • By putting the cheese in the fridge you prevent the flavor profile from changing. However, it takes more time than defrosting on the counter.
   • Cheese that has been frozen for more than six months may no longer be edible.
2. Put the cheese in the fridge for 24-48 hours. Take the container of cheese and put it on a shelf in the refrigerator. Leave your cheese in the fridge for 24-48 hours, depending on how thick the cheese is. Packages with cheese slices can be left to stand for 24 hours, while large pieces of cheese take 48 hours to fully thaw.

   Tip: if you are concerned about air entering your package, put the cheese in the crisper to keep out other food odors.

   
   
3. Take your cheese out of the fridge and use it as soon as possible. Remove your cheese from the refrigerator and remove the packaging. Check if the cheese has thawed by trying to cut a piece off it. If it cuts easily, it is completely thawed. Eat it or add it to your recipe to keep it from spoiling. You can let the cheese come to room temperature before removing it from the package, if you want to spread it or if you don't want to eat the cheese cold. Be careful though, as cheese will start to spoil if left for more than four hours.
   • When cheese starts to spoil, it starts to smell, change color and taste sour or bitter.
   • You will no doubt notice a change in texture after you thaw your cheese, compared to unfrosted cheese of the same kind. Freezing and thawing makes the cheese more crumbly and harder.
   • The softer the cheese, the faster it will spoil once it reaches room temperature. Soft cheeses that have been left at room temperature for more than four hours should be discarded. Hard cheeses should be discarded after six hours. Soft cheeses include brie, gorgonzola, feta, and ricotta. Hard cheeses are cheddar, provolone, Gouda cheese and Romano.
   • If you cook with it, you can usually cook the cheese, even if it is frozen. If you melt the cheese or put it in a recipe, you don't necessarily have to defrost it.

Method 2 of 3: Defrost cheese on the counter

1. Place the cheese and packaging on a plate or bowl. Do not remove the cheese from the package in which it was frozen. Place the cheese on a plate or in a bowl and set it on the counter. You can also use a different rimmed tray if you prefer.

   Warning: do not leave the cheese near a window or in the sun during defrosting. If you accidentally heat the cheese in the sun, it can spoil during defrosting.

   
   
2. Let your cheese sit on the counter for 2.5-3 hours to thaw. Let the cheese thaw in the cheese tray on the counter. It will take about 2.5-3 hours for the cheese to thaw completely. The time it takes depends on the density of the cheese. Softer cheeses will thaw in 2.5 hours, while harder cheeses may take a little over three hours.
   • If you leave the cheese in its original packaging, the moisture in the packaging will keep the cheese from hardening while it dries.
3. Use your cheese as soon as possible to keep it from spoiling. After the cheese has completely thawed, remove it from the packaging. Eat your cheese or use it in your recipe. If you leave the cheese on the counter for too long, it will start to spoil. So use it soon after it has thawed, so you don't waste good cheese!
   • If you're cooking your cheese or using it as an ingredient in a recipe, you can usually use it while it's still frozen. Check the recipe to see if the cheese needs to be thawed first.
   • Cheese that is no longer good will taste sour, smell unpleasant, and may have changed color.

Method 3 of 3: Defrost cheese in the microwave

1. Heat your cheese on the lowest power in steps of 30 to 45 seconds in the microwave. Place your plate in the center of the microwave. Set the power of your microwave to the lowest setting. Heat your cheese for 30-45 seconds before taking it out to check. If the cheese has not thawed, reheat it for an additional 30 seconds.
   • It may take a few minutes for the cheese to completely thaw, but working in smaller steps will prevent the cheese from accidentally melting.

   Tip: If you have a "Cheese" button on your microwave, press it and enter the approximate weight of the cheese you are defrosting. Keep a close eye on the cheese while cooking, as this button on your specific model may be for melting cheese.

   
   
2. Cut through the center of your cheese to see if it has thawed. After the microwave buzzer sounds, remove the plate or bowl from the microwave. Use a butter knife to cut through the center of the cheese. If the knife goes through the cheese easily, the cheese is completely thawed. If it is not easy to cut, return the cheese to the microwave and heat it further before trying to cut it again.

Tips

• While you can certainly freeze all types of cheese, certain thinner or creamier cheeses will become watery and crumbly when you thaw them. Brie, camembert, Stilton, cream cheese, and low-fat cheeses are examples of cheeses that break apart quickly and don't retain their flavor when defrosted.
• Grated cheese is not the best candidate for freezing and thawing. It tends to sweat a lot when thawed and will leave a liquid substance.

Warnings

• Soft cheeses that have been left at room temperature for more than four hours should be discarded. Hard cheeses should be discarded if they have been out of the refrigerator for more than six hours.