In this article, learn how to freeze string cheese for optimal results.
With five kids, my household has gone through a lot of string cheese over the years!
It’s portable. It’s high in protein. It can be eaten with your hands. And in my humble opinion, it is a much better option than processed sugary snacks.
So unless you have a dairy allergy or just don’t like it, string cheese a great option for your cost-effective kitchen.
I’ve often been asked whether or not you can freeze string cheese. So today, I want to walk you through what I know about freezing string cheese.
Let’s get right to the point about this hotly debated topic. Yes, you can safely freeze string cheese!
The reason this is a hotly debated topic is due to the quality of the string cheese once thawed. Some hate it, others find it tastes fine to them. Either way, it is still safe to consume!
What I have personally found is that your results may vary depending on the brand of string cheese, how the string cheese was frozen, and long it was frozen.
So let’s take a more detailed look into string cheese so you can maximize your chances of still enjoying your thawed string cheese.
What is string cheese?
String cheese here in the U.S. is generally made from mozzarella or from a combination of mozzarella and cheddar. Often it is made with part-skim mozzarella.
It gets its name due to the fact that the cheese peels apart in strings or strips when removed from a larger block.
How to freeze individually packed string cheese?
String cheese is usually bought in vacuum-sealed, individually wrapped sticks of cheese.
With individually wrapped sticks, you can just toss them straight into the freezer and remove each piece as needed.
However, you may want to jot down the date you froze the cheese to be sure you use it up quickly.
How to freeze blocks of string cheese?
Although not as common as individual sticks of string cheese, it can sometimes be found in large blocks.
If you do purchase a large block of string cheese, it can also be frozen but the process is a bit more time-consuming.
With large blocks of string cheese, you have several options. You could choose to freeze the block whole or slice it up then freeze in individual pieces.
Either way, you need to wrap the string cheese in a double layer of plastic wrap making sure to squeeze out all the air.
You do not want air to get to your cheese. Air will dry out your cheese and allow freezer burn to set it.
After double-wrapping your string cheese, you want to be sure to date it the day it was frozen.
How long can string cheese be frozen?
To preserve the best quality, thaw, and consume your string cheese within two months of freezing.
But, if it gets buried and you don’t find it until months later, it will still be safe to eat but the quality may not be as good.
How to thaw string cheese for best results?
The best way to thaw string cheese is in the refrigerator or in your lunch box.
Depending on what time you will eat lunch, you may be able to pull the string cheese from the freezer in the morning and have it thawed in your lunch box by lunchtime.
You will need to experiment to see if this works for you. If it doesn’t, pull the string cheese out of the freezer the night before you need it.
Does freezing string cheese lower its nutritional value?
No, freezing string cheese does not lower its nutritional value.
Why does string cheese freeze better than many other kinds of cheese?
Many types of cheese are difficult to freeze successfully because of their high water content.
Fortunately, string cheese is considered a low water content cheese which makes it easier to freeze.
Cheese with low water content is able to keep its consistently better than high water cheeses, even upon thawing.
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If you’ve never frozen string cheese, I would suggest you take a few sticks and freeze for a few weeks. Then thaw and eat. See if anyone complains. If they don’t, you should be good to freeze.
With that said, I have had some batches and brands that taste almost identical once frozen and thawed and others that weren’t very good when thawed. They weren’t quite as stringy and crumbled.
I would suggest you try freezing and thawing each brand you try just to be sure you like the results before freezing a large amount!