Freezing Cheese-Eggs and Dairy Products 

Hard or semi-hard cheese can be frozen if cut in one half to one pound blocks. Wrap in plastic wrap and then put in freezer bags. After freezing, cheese may become crumbly and mealy, but, it will retain its flavor. It works best for cooking.

Plan to use frozen cheese within 4 to 6 months. Thaw cheese in the refrigerator. Use soon after thawing.

The cheeses that freeze best are:

* Brick
* Camembert
* Cheddar
* Edam
* Mozzarella
* Muenster
* Parmesan
* Provolone
* Romano
* Swiss

Blue cheeses are more prone to becoming crumbly but they'll still taste good. Cream cheese and cottage cheese do not freeze well.

Dairy products can be safely frozen. Their quality, however, may be affected depending on storage times.

Freeze high quality butter six to nine months and margarine for 12 months in original coated paper packages. Do not freeze whipped butter or margarine.

Cream cheese, dry cottage cheese and farmer's cheese keep in the freezer three months. Frozen creamed cottage cheese breaks down and becomes mushy. Use it in cheesecake, freeze and then blend it in the blender. Cream will be crumbly after thawing. Use it in spreads and dips.

To freeze hard cheese such as cheddar, Colby, Edam, Gouda, Swiss or brick, cut and wrap in small pieces of less than one pound, or grate and freeze in freezer-weight bags or rigid freezer containers. Moisture may cause a mottled color. Before using, thaw it the refrigerator.

Freeze processed cheese food products, in a loaf or in slices, up to four months. Blue cheese freezes for three months, but it becomes crumbly after thawing. Wrap it well to prevent odors.

Freeze light and heavy cream, evaporated milk and half-and-half for up to two months. Heavy cream may not whip after thawing. Remove original wrappings or can and store in plastic freezer containers or glass jars. Leave one-inch headspace. Thaw in the refrigerator and use for cooking.

Freeze whipped cream for one month in dollops or mounds. Freeze firm on a cookie sheet, then place in a freezer container. Make one layer, cover with waxed paper, and place second layer on top. Seal in airtight wrap and store in freezer. Place on top of dessert 10 minutes before serving.

Freeze and store milk one month. Allow room for expansion in the freezer container. Thaw in the refrigerator. Freezing affects flavor and appearance, but milk, buttermilk, sour cream and yogurt are all right for baking.

To successfully freeze eggs, break the eggs and add one tablespoon milk or water per egg and a dash of salt. Scramble well and pour into freezer container. Thaw in the refrigerator and use for scrambled eggs, French toast, pancakes or waffles.

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Resource: Freezing Cheese, Eggs and Dairy Products,
UMN Dept. Food Science & Nutrition,
www.extension.umn.edu/info-u/nutrition/BJ9644.html