Tip #2: Freeze Your Cheese!
Tip #4: Don’t throw it out!
If your cheese does get moldy, crusty, dark, or hard in some spots, don’t throw it out! It doesn’t spoil the entire block. Just cut off the bad parts and the rest is just fine!
Tip #5: Shred
Shredded cheese freezes like a champ! You can shred a block yourself, or you can be lazy like me and buy a big bag of shredded cheese.
- String cheese
- (I’ll leave a few in my fridge at a time and keep the rest frozen. I’ll grab a frozen string cheese when going out of the house for a few hours. It stays cold, then is perfectly thawed once my son needs it for a snack!)
- those little Laughing Cow Swiss and Babybel cheeses
- Mozzarella cheese
- (I shred it so I always have it on hand for pastas and italian dishes.)
- Ricotta cheese
- (Stock up when it’s on sale, then freeze it directly in the tub! Let it thaw and use it like normal in recipes. You’ll never know the difference.)
- Cream cheese
- (the consistency will be different, though; it becomes more flaky and crumbly. So I only use frozen cream cheese in recipes where you wouldn’t know the difference.)
- Havarti, swiss, provolone, or any other packages of cheese you may buy at the store. I have honestly frozen every kind of cheese I have ever bought!
- NOTE: Never freeze natural cheeses.