You can freeze a block of feta cheese to extend its usability beyond the typical refrigerated shelf life. Freezing is a practical method for preserving this brined cheese, especially when you have purchased a larger quantity or want to minimize food waste. While the process is straightforward, freezing will cause a noticeable alteration to the cheese’s final texture. Proper preparation and thawing techniques are necessary to ensure the best possible quality when you are ready to use the preserved feta.
What Happens to Feta When Frozen
The primary consequence of freezing feta is a change in its physical structure, resulting in a texture that is significantly crumblier and drier upon thawing. This alteration occurs because of the water content naturally present within the cheese. As the temperature drops below freezing, the water molecules expand and form ice crystals.
These ice crystals disrupt the protein and fat matrix that gives fresh feta its smooth, firm consistency. When the cheese thaws, the structure cannot fully re-bind, leading to a grainy or fragmented texture. The characteristic salty and tangy flavor of the feta remains largely intact, though some slight reduction in saltiness may be observed if the cheese is frozen for an extended period.
Step-by-Step Guide to Freezing Feta
To prepare a block of feta for freezing, first drain away any surrounding brine or liquid. Gently pat the entire surface of the cheese block dry using a paper towel to remove excess surface moisture. Minimizing this moisture reduces the amount of water available to form large ice crystals.
It is recommended to cut the block into meal-sized portions or cubes before freezing. Cutting the cheese while fresh prevents the difficulty of trying to slice a frozen block later. Smaller portions also allow the cheese to freeze and thaw more evenly, which helps maintain quality.
Wrap each portion tightly in plastic wrap or freezer paper, ensuring no exposed surface area. This layer protects the cheese from air, which causes freezer burn. Place the wrapped portions into an airtight freezer bag or a rigid container for a second layer of protection. Label the container with the date; the cheese generally lasts for about two to three months.
Thawing and Best Culinary Uses
The safest method for thawing frozen feta is to transfer the wrapped portions to the refrigerator. This slow process typically takes between 12 and 24 hours, depending on the portion size. Thawing the cheese slowly minimizes further texture degradation and prevents the risk of bacterial growth that can occur at room temperature.
Once thawed, the feta will exhibit its crumbly texture, making it less suitable for serving in thick slices. The cheese is best utilized in cooked applications where the texture change is unnoticeable. Consider incorporating the thawed feta into baked pasta dishes, casseroles, savory pies, or using it as a topping for soups and roasted vegetables. While it can still be crumbled over a salad, its softer consistency will differ from a never-frozen block.