Provolone is a type of cheese that has a smooth, creamy texture. It is made from cow’s milk and has a slightly salty flavor. This cheese can be used in many different dishes, such as pasta dishes, salads, and pizza.
Provolone can also be frozen. In this article, we will discuss the science behind freezing provolone and whether or not it is okay to do so.
Should you freeze provolone?
Yes, you can freeze provolone. However, there are a few things to keep in mind when doing so. First of all, you should only freeze sliced or shredded provolone. You should not freeze block cheese because it will not thaw properly.
Therefore, it’s better to portion down into smaller cubes with ideally lesser than 1 inch thick. You can also slice, shred, or even grate it.
Secondly, you should freeze the cheese as quickly as possible. This will help to prevent the formation of large ice crystals, which can damage the cheese (1). Finally, you should thaw the cheese slowly in the refrigerator, on the counter, or in water. Thawing it too quickly can cause it to become crumbly and dry.
Provolone has about 10% lesser moisture than mozzarella and is also a stretched curd cheese. A study (3) has shown the breakdown of proteins or peptides in frozen mozzarella after 1 month, which gives signs of oxidation and bitter taste.
The good news is, if done properly, it does minimal on the microbiological quality and the physical properties of cheese (4).
How to freeze provolone
To freeze block provolone, first portion it into small cubes or slices. Then, place the cheese in an airtight freezer-safe bag and remove as much air as possible. You can also freeze it in its original packaging, but be sure to remove all the air before doing so.
It is best to use within two months.