Wondering if you can freeze cambozola cheese? Will it change its taste and texture after freezing? Or can you keep it in the fridge? What is the best way to thaw it to keep most of its texture? Let’s find out!
Cambozola was made by an Italian cheesemaker – Giovanni Rana.
It is a triple-cream cheese made with cow’s milk, which is pasteurized before adding rennet, an enzyme that causes milk to coagulate into curds.
After heating and stirring for several minutes, the curds are pressed into molds and aged for three months. The final product is pale yellow in color, with white veins running through it.
It has been named after the town of Cambozola in the Black Forest region of Germany. The name is a combination of the words camembert and Gorgonzola.
It has a similar flavor to brie but is harder and more flavorful. It melts well and pairs well with fruits such as pears or apples. You can also use it to make fondue or quiche.
While cambozola is best enjoyed fresh, it can also be frozen and still hold up against the original quality.
Let’s take a look at how you can freeze cambozola cheese.
Can You Freeze Cambozola Cheese?
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Freezing Cambozola cheese is possible for up to 3 months. To preserve quality, wrap it in baking paper, followed by cling film. Store the wrapped cheese in an airtight container and thaw gradually in the refrigerator before consuming.
The texture will be affected slightly but won’t lose its delicious taste! However, if you keep it in the freezer for too long, it may lose its specific smell of blue cheese.
To improve the results after thawing, especially if you plan to keep the cambozola cheese in the freezer for a more extended period, consider using a vacuum sealer that will remove all the air excesses and will get you a better texture in the end.
How to Freeze It?
For the best results, it is recommended to wrap the cambozola cheese in baking paper and then wrap it one more time in cling film. After that, you can put it in an airtight container and move it to the freezer. Stick a freezing label on it, and you’re good to go!
Will the Texture and Taste Change?
You should consume frozen cambozola within 3 months of freezing as its texture changes after this period. However, if kept frozen for longer periods, the texture will be affected more significantly over time resulting in a grainy texture when thawed out again.
Cambozola slices can be stored for up to 6 months if frozen properly. It will keep its shape and texture when thawed, but it won’t be as firm as before freezing.
How to Defrost it?
To defrost your cambozola cheese, remove it from the freezer and transfer it to the refrigerator. This should take about 12 hours for every 2 pounds of cheese.
Quick Note: Never use a microwave to defrost cambozola cheese — it will cause the curds to separate.
If you’re in a hurry, you may let it thaw on the countertop in a dark place that is avoided by a heat source and direct sunlight.
Warning! Don’t leave the cambozola cheese on the countertop for a longer period, as it may start spoiling. If you have a large piece of cambozola cheese, it is most likely that you will not be able to defrost it at this time, and your only solution is to leave it in the refrigerator overnight.
Other Ways for Storage?
Unwrapped cambozola can be served immediately, but if you want to keep it for more than a couple of days, wrap it with cling film or wax paper before putting it in an airtight container in the refrigerator. You can keep it in the fridge for up to one week once you open the package.
Cambozola cheese can be stored in the refrigerator, pantry, or on the counter.
Can You Refreeze It?
No, it is not recommended to refreeze the cambozola cheese because it has a large amount of moisture inside that will thicken after thawing, then will freeze back, and will form ice crystals that will break the texture of your cheese.
Consider dividing the cheese from the beginning into smaller portions if you know you will not eat the entire amount of cambozola cheese after thawing.
How to Know if Cambozola Cheese Goes Bad?
First of all, you should pay attention to the way how it looks. Do you notice any changes in its appearance? Do you see any color deviations? Molds?
If the appearance still looks good, did it smell ok? or does it have an unpleasant odor?
Did the texture remain the same?
The cambozola cheese will lose some flavor and texture when frozen, but it depends on how long you keep it in the freezer. The longer it stays there, the more it will be affected by the cold temperature.
So if you intend to eat your cambozola cheese within a month or two after freezing it, there should still be no problem. Just thaw and enjoy!