As a last resort, or is it possible to freeze Maasdam cheese?

Natural Maasdam cheese is one of the most popular. He is a frequent guest on the table of many families. This cheese combines original appearance and pleasant taste.

Tempted by the fresh, beautiful-looking Maasdam, you can buy even more than you need. Then the question arises: is it possible to freeze a piece of cheese that is no longer needed, and how to do it correctly.

We will tell you further about whether Maasdam cheese can be frozen, how long to store in the freezer, and how to defrost.

Product Features

Maasdam got its name from the name of the town of the same name in the Netherlands, famous for the production of dairy products, including cheeses. It is Maasdam that is considered the birthplace of cheese, which has a light sweetish-nutty taste and pronounced rather large eyes. This is a distinctive feature that immediately sets Maasdam apart.

It is generally accepted that this variety is Dutch in the Swiss style, classified as medium fat, and has a calorie content of 350 kcal per 100 grams of product. The ripening process lasts at least a month under strict adherence to a number of conditions.

In terms of taste, Maasdam is similar to some more expensive elite varieties of cheese, such as, for example, Emmental. But, thanks to special technology and the addition of a special starter, the product matures faster and has a lower cost.

You can determine the degree of cheese ripening by the size of the eyes - the larger and smoother they are, the longer it has ripened.

Is it suitable for freezing?

Hard and semi-hard cheeses usually tolerate freezing well, practically without losing texture and taste. Much depends on the initial consistency of the product. The high percentage of moisture in the cheese, as well as the presence of eyes, complicate the freezing process.

The more liquid a product contains, and the softer it is before being placed in the freezer, the more its structure suffers from low temperatures.

When water freezes, it expands, forming crystals and damaging the fibers. When the product is defrosted, the liquid begins to separate, changing the texture of the cheese. It may become drier or, conversely, more moist and viscous.

The greater the contact of the product with air, including in the freezer, the stronger the oxidative processes. Due to the large number of eyes and the larger area of ​​contact with air, freezing is not very well tolerated by the product.

If you have a choice whether to freeze Maasdam or not, then it is better not to do it. As a last resort, freezing is possible, especially if in the future you plan to introduce cheese into dishes that will be cooked on the stove or in the oven, where the cheese will melt.

How long to store in the freezer?

A freezer intended for long-term storage of cheese must maintain a stable temperature no higher than -18°C. If the electricity often goes out and there is a danger of food defrosting, it is better not to send cheese there for storage.

If the cheese is placed in the freezer already shredded (sliced ​​or grated), the shelf life is three months. But just like when freezing cheese as a whole piece, It is advisable not to leave the product lying until the last minute, but to use it much earlier.

How to freeze?

In order for Maasdam to retain its qualities to the maximum and not lose its taste, freezing must be carried out taking into account a number of rules.

Preparation

For freezing a fresh, high-quality and not expired product should be selected.

If Maasdam has already been lying around, is a little windy or has dried out around the edges, it is better to abandon the idea of ​​long-term storage.

You need to think in advance about what portions to freeze the product. Based on this, a large piece needs to be cut into separate pieces. If you need grated cheese, you can chop it immediately.

Package

Traditionally, cheese is packaged in Ziploc bags, vacuum bags or containers with a lid for months-long storage at low temperatures. The latter option may be less convenient due to its bulkiness and the fact that the cheese will come into contact with the air inside the container.

It is advisable to wrap the prepared cheese first in parchment paper, and only then put it into packages. When packing in a bag, you should thoroughly release the air from it.

Defrosting rules

In addition to the fact that the cheese must be frozen correctly, it is equally important to defrost it correctly. To do this, the product is taken out of the freezer and placed on the refrigerator shelf.With this method, thawing will occur gradually, with minimal loss of product properties.

Trying to speed up defrosting is not advisable.. If you expose cheese to high temperatures (hot water, placing it in the oven, etc.), Maasdam will greatly lose its texture and, as a result, its taste.

Defrosting time depends on the volume of the product, and can take up to 12 hours if the piece is large enough.

Conclusion

Whether Maasdam can be frozen is decided by the housewife on a case-by-case basis. If it is possible not to do this, then it is better to find some use for the cheese.

But in cases where it is impossible to do otherwise, and Maasdam is needed, for example, for baking, freezing can be a great help. The cheese is universal and goes well with fish and meat dishes., fruits and baked vegetables.