You can use the links below to jump through this article if you need help with how to go about freezing reblochon cheese, how to defrost it or whether it’s actually worth doing in the first place:
How to Freeze Reblochon Cheese
Freezing reblochon cheese is pretty easy to do, but you need to ensure it is well wrapped. If you can keep the rind on, this will help to protect the cheese even further.
Divide your cheese into suitable portions. It’s worth doing so that when it comes to grabbing your cheese out of the freezer, you can pull out the perfect amount you need.
Wrap your portions in cling film. Double layer the cling film to be sure the cheese is protected from the air. You do need to wrap each portion separately.
- Wrap Again
Add a layer of tin foil to each portion to ensure it is protected from the air in the freezer.
- Flash Freeze
Put the wrapped portions of cheese onto a baking tray. Then pop this into the freezer for two to four hours or until the cheese is frozen.
- Bag Up
When the cheese portions have frozen, you can take the baking tray out of the freezer and transfer the cheese into a freezer bag.
Seal the bag tightly.
Add a label with the date and contents and pop it back into the freezer.
3 Tips for Freezing Reblochon Cheese
Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing reblochon to have the best results:
- Time It Perfectly – Timing is important when it comes to freezing soft cheeses. Try and freeze your reblochon cheese when it is just turning ripe and creamy but isn’t overripe. This will give it a much better chance to freeze well.
- Cook It – Using your reblochon cheese might seem a little tricky once it has been frozen. The texture and structure of the cheese will have changed, and it may not be as pleasant to eat on crackers and cool. A great tip is to use it in your cooking. Melted or in a sauce means you won’t notice the difference.
- Freeze Smaller Portions – The smaller the portions you freeze, the more success you will have. This is because soft cheeses tend to have a high moisture level, which separates from the fats and proteins in the cheese. Smaller portions mean there is less chance for this to happen.
How Long Can You Freeze Reblochon Cheese?
Soft cheeses such as reblochon cheese don’t have a super long shelf life even when frozen. They will only last for about a month, so try and plan for using the cheese before this date.
Luckily almost every meal can be improved with some melted cheese or a cheese sauce, so you have plenty of opportunities to use up the cheese.
You Can Freeze Reblochon Cheese for up to 1 Month
How Do You Defrost Reblochon Cheese?
Cheese is a tricky food to freeze, and because of this, care needs to be taken when thawing it out.
Molecules tend to separate when being frozen, and to give the best chance for these molecules to combine again, you need to defrost the cheese slowly.
This is why we would recommend that you pop the cheese into the fridge and let it thaw out slowly for several hours or overnight before using it.
Can You Refreeze Reblochon Cheese?
No, you shouldn’t refreeze reblochon cheese.
It is a soft cheese that doesn’t freeze well, and the more times you freeze it, the more changes to the structure occurs. The cheese is unlikely to survive the process and be as tasty, so it isn’t worth it.
Does Reblochon Cheese Freeze Well?
No, reblochon cheese is not a type of cheese that freezes well.
Soft cheeses have high water content, and this moisture tends to separate from the fat and protein molecules when freezing the cheese. This can result in the cheese becoming grainy or crumbly in texture rather than the creamy cheese you are used to.
Although, this isn’t too much of a problem because the taste stays just as yummy, and it’s still perfect for sauces and for melting into food.
If you’ve still got questions about freezing reblochon cheese or cheese in general, then these may help:
Can You Freeze Other Cheese?
Cheese, in general, can be frozen, but some cheese freezes better than others. Soft, creamy cheese varieties will not freeze well at all. Their texture will change drastically. Hard cheese and high-fat cheese will freeze far better.