Have a stock of frozen cheese in the freezer? In fact, there are three methods you can use to soften frozen cheese before eating it. The most recommended method is to leave the cheese in the refrigerator for about 2 days to gradually soften it. If you use this method, the cheese will not lose its moisture, original texture, and natural taste. However, if you have limited time, feel free to apply a faster and more practical method, which is to let it sit for 2.5-3 hours on the counter, although this will result in a denser cheese texture. If that's still too long for you, try warming the cheese in the microwave. Most importantly, always remember that a harder cheese (such as cedar or provolone) is best suited for freezing and thawing, rather than a softer cheese (such as ricotta or brie), especially since soft cheeses tend to get soggy. and melts when softened.
Step
Method 1 of 3: Softening Cheese in the Fridge
Step 1. Remove the cheese from the freezer and check the condition of the packaging
After removing from the freezer, make sure the container or cheese packaging is still tightly closed. If stored in a container or packaging that is not airtight in the freezer, the cheese will undoubtedly be exposed to air and no longer hygienic to eat. Besides being susceptible to exposure to bacteria, the texture will harden and the original taste will be reduced.
- When exposed to fresh air, cheese will undergo a process of oxidation. As a result, if the duration of exposure is too long, the cheese will look pale and feel hard to the touch.
- Softening cheese in the refrigerator is the best option, especially since this method allows the cheese to return to its original texture before freezing. Therefore, use this method if you are going to eat the cheese straight away, use it as a filling for bread, or use it as a garnish for other foods.
- In addition, this method will not change the original taste of the cheese, although the process required will of course take more time than other methods.
- Cheese that has been frozen for more than 6 months may no longer be suitable for consumption.
Step 2. Place the cheese on a plate or baking sheet
Remember, do not open the package of cheese before and while the cheese is softened in the refrigerator. If you want, you can also use a bowl or lunch box instead of a plate or baking sheet.
Opening the cheese packaging will release the moisture trapped in the original cheese case. As a result, the cheese will be more dry and crumbly after softening
Step 3. Store the cheese in the refrigerator for 24-48 hours
Place the cheese and its container in the refrigerator, then let the cheese sit for 24-48 hours, depending on the thickness. For example, cheese products that have been sliced can be allowed to stand for 24 hours, while cheese that is still in chunks must be left for 48 hours or more for the texture to really soften.
Tip:
If you're worried that air will get into the cheese package, try keeping it on a vegetable rack so that the cheese doesn't get contaminated with the smell of other foods.
Step 4. Remove the cheese from the refrigerator and eat or process it immediately
Remove the cheese from the refrigerator and from the packaging, then check for texture. If the cheese is easy to cut, it means that it is perfectly softened and ready to be eaten or processed into various other dishes. If you're going to spread the cheese later on in various snacks such as jam, or if you don't like eating cheese cold, feel free to let it sit for a while at room temperature. However, make sure the cheese is not exposed to room temperature for more than 4 hours, OK!
- Stale cheese will usually give off a bad smell, change color, and taste sour or bitter when eaten.
- Basically, cheese that is still fresh with cheese that has been frozen and then softened has a different texture, even though the type is the same. In particular, the process of freezing and softening cheese will make it more crumbly and tougher in texture.
- The softer the texture of the cheese, the shorter its age when left at room temperature. That's why soft cheeses that have been allowed to sit for more than 4 hours at room temperature should be discarded, while harder cheeses are no longer fit to eat if they have been left for 6 hours at room temperature. Some types of cheese that are classified as soft are brie, gorgonzola, feta, and ricotta. Meanwhile, some types of cheese that have a harder texture are cedar, provolone, gouda, and Romano.
- If the cheese is going to be used in other dishes, you probably won't need to soften it first. For example, cheese can be processed immediately frozen if it will later be melted or mixed with other dishes.
Method 2 of 3: Softening the Cheese on the Kitchen Table
Step 1. Remove the cheese from the freezer and check the condition of the packaging or container
After removing from the freezer, check the packaging or cheese container and make sure it is still tightly closed. Be careful, cheese that has been exposed to fresh air is no longer ideal for eating. Even if it hasn't been contaminated with bacteria, the cheese will still lose much of its original flavor and texture.
Although this method is not recommended, the time you need to spend is actually much shorter than when using the first method. Therefore, only use this method if the texture of the cheese after it has softened is no longer important to you, such as if the cheese is going to be used in cooking instead of eating right away
Step 2. Place the cheese and its container or packaging on a plate or baking sheet
Do not remove the cheese from the container or package and then place the cheese in a bowl, plate, or baking sheet. After that, place the cheese on the counter for a few hours to soften the texture. If you want, you can also put cheese in the lunch box.
Warning:
Do not place cheese near windows or in areas exposed to direct sunlight. Be careful, cheese that is exposed to heat from the sun while softening can spoil more easily.
Step 3. Let the cheese sit on the counter for 2.5-3 hours to soften the texture
Allow the cheese to remain in the container or package, then place the cheese on the counter for 2.5-3 hours, or until it is completely soft. Basically, the time it takes really depends on the density of the cheese. Soft cheeses may only need 2.5 hours, while harder cheeses may need to stand for more than 3 hours.
Do not remove the cheese from its container or packaging to ensure that the cheese remains moist, and that it does not harden while softening
Step 4. Immediately process or consume cheese before its quality changes
Once the texture has softened completely, remove the cheese from the packaging. Then, immediately eat cheese or process it into various dishes. If you let it sit for too long at room temperature, the cheese will definitely go stale in a short time. That's why, cheese must be eaten or processed immediately to maintain its quality!
- If the cheese is going to be processed into a variety of dishes, you don't really need to soften it first. However, keep checking the instructions, as some recipes require softened cheese.
- Cheese that has gone stale will taste sour, smell bad, and change color.
Method 3 of 3: Softening Cheese in the Microwave
Step 1. Open the hard-textured plastic wrap of the cheese, then place the cheese in a heat-resistant container that is safe for use in the microwave
First of all, remove the cheese from the freezer. Then, remove the cheese from the plastic, aluminum foil, or original container and transfer the cheese to a heatproof plate, bowl, or baking sheet.
- Warming cheese in the microwave is the fastest method you can use to soften cheese. Unfortunately, the wei (lactoserum) and milk content in cheese can rise to the surface, making the cheese look wet or greasy afterwards. Therefore, it's best to use this method only if you're in a hurry, don't have any other options, or plan to melt the cheese afterwards.
- Remember, it's okay to soften in the microwave the hard cheese. If the cheese is soft, the outer layer will melt when warmed in the microwave, while the inside will most likely still be frozen.
- To find out if the container is suitable for your needs, try looking for a symbol that indicates that the container is safe to use in the microwave. Usually, you can find the symbol at the bottom of the container. If you can't find such a symbol or label, we recommend using an unprinted glass or ceramic container that is always microwave safe.
Step 2. Warm the cheese in the microwave for 30-45 seconds, using the lowest temperature
Place the plate in the center of the microwave, then set the microwave to the lowest possible temperature. Then, warm the cheese for 30-45 seconds. If the cheese is still not fully softened afterwards, try reheating it at 30-second intervals.
Most likely, it will take a few minutes for the cheese to completely soften. However, understand that it's best to gradually warm the cheese for short periods of time to ensure it stays firm, rather than melted, once it's softened
Tip:
If your microwave has a special setting for softening cheese, feel free to use it and don't forget to include the estimated weight of the cheese to be softened. However, keep an eye on the condition of the cheese as it softens, especially since this setting may be aimed at melting the cheese, rather than softening it.
Step 3. Slice the cheese to make sure it's completely softened
After the microwave turns off, a sign that the process of warming the cheese is complete, immediately remove the plate containing the cheese from it. Then, use a butter knife to slice the cheese. If the knife moves smoothly, it means the cheese has completely softened. If not, return the cheese to the microwave and keep heating it until it's completely softened.
Tips
- While virtually any type of cheese can be frozen, the thinner or creamier versions of the cheese will become runny and lumpy when softened. Some examples of cheeses that are prone to losing their texture and flavor when softened are brie, camembert, stilton, cream cheese, and low-fat cheese.
- Grated cheese is not the best option for freezing and thawing, especially because of the risk that the fat and solids in the cheese may separate when the cheese is softened. As a result, the cheese will look wet or runny.
