Mascarpone is a key ingredient in some of the best desserts that exist.
From Tiramisu to cheesecake, there are so many yummy treats that contain this cheese.
But sometimes you do not have enough room to eat all of your desserts, it’s too good to waste but you physically cannot eat anymore.
So what can you do with the leftovers? The answer is simple, freeze them.
It’s a common misconception that mascarpone cheese cannot be frozen. Dairy products have a reputation for being notoriously difficult to freeze, especially soft cheeses like camembert and brie.
Both of these cheeses are very similar to mascarpone, but there’s one key difference: mascarpone can be frozen.
That’s why we’ve put together this quick guide to help you freeze your mascarpone and make the process ch-easy.
How to freeze mascarpone cheese
Dairy products can be very difficult to freeze, but as long as you follow the process and complete all necessary preparations it can be a lot easier.
The most important thing to consider when freezing mascarpone cheese is that you do not damage the consistency. The reason that mascarpone is used in so many different desserts lies in its creamy, velvety texture. So you must try your best not to damage this when freezing.
For most foods, the first step of freezing is leaving it to cool. As your mascarpone is already stored in the fridge, there’s no need to complete this step. Instead, the first thing you should do is give the mascarpone a good, thorough stir. This is especially important if the mascarpone has been sitting in your fridge for several days.
It is common for dairy products to separate in the freezer, but as mascarpone is a soft cheese, this can also happen when it is stored in the fridge. You should ensure the cheese is thoroughly mixed before moving onto the next step.
Next, you need to decide whether you will store the cheese in an airtight container or a freezer bag. A freezer bag will take up less room in your freezer as it is flexible, however, a container will provide more protection to the cheese.
As mascarpone is a soft cheese we would recommend using an airtight container as this will protect the soft consistency of the mascarpone.
All you need to do is transfer the mascarpone from its original packaging into the container/bag. You should never freeze mascarpone in its original packaging.
Soft cheese has a high water content which will freeze and expand during the freezing process and cause the packaging to burst. You should transfer the mascarpone, leaving 1-2 inches of space at the top of the container to provide the cheese with room to expand.
Once all the cheese has been transferred you can seal the lid. We also recommend wrapping an additional layer of cling film around the container, you should definitely do this if you are not confident in the seal of the lid.
After that you simply have to label the container with the storage date, then place in the freezer for future use.
How to defrost mascarpone cheese
If you need to use mascarpone cheese in a recipe but know that you will not use the whole amount, freezing is a great way to preserve the leftovers.
Once open, mascarpone cheese only has a shelf life of roughly 5 days in the fridge. Whereas, freezing can extend the shelf life to up to 4 months giving you plenty of time to use the cheese in the future.
Like with all things, the consistency and taste of mascarpone will deteriorate the longer it is in the freezer. Due to this, it is recommended you use the mascarpone as soon as possible after freezing for the best experience.
With any dairy product that you freeze, the defrosting process will determine if you will be able to consume the product.
Dairy products are extremely sensitive to temperature changes so the thawing process is essential in ensuring that the cheese is safe to eat once it has thawed.
The best way to do this is by simply transferring the frozen mascarpone from the freezer into the fridge. You should do this the night before you want to use the mascarpone to ensure it has time to thoroughly defrost. This will usually take 12 hours or more. You mustn’t attempt to speed up the thawing process as this will ruin the texture and make the cheese inedible and unsafe to eat.
Once you are confident that the cheese has thoroughly defrosted you should give it a vigorous stir using a whisk or wooden spoon.
The freezing and thawing process has likely caused the different ingredients within the cheese to separate, stirring will recombine these. As soon as you are happy with the consistency of your cheese, the mascarpone is ready to use.
Factors to consider
With everything that you freeze there are some factors you should consider before doing so, mascarpone is no different. Before you decide to freeze your mascarpone there are some things that you should consider which will make the process easier.
The first thing you should consider is freezing the mascarpone in portions. Once defrosted mascarpone cheese cannot be refrozen, so portioning it can be a great way to reduce waste. You have a few options for how to do this.
You could simply divide the mascarpone between a set number of containers/bags until it’s all gone. Alternatively, you could measure the mascarpone into the amount you need for separate dishes.
For example, you could weigh the correct amount of mascarpone for cheesecake or tiramisu and then freeze that ready for when you next make the dessert.
Another thing you should consider is that mascarpone is tasteless. A common reason people advise against freezing is because of the impact it has on taste, but as the mascarpone does not taste of anything this cannot be impacted. This is why consistency is seen as the most important thing when freezing mascarpone, not taste.
Finally, you should consider the use-by date of the cheese. If your mascarpone is well within its use-by date you should not freeze unless you are absolutely sure you will not be using it before then.
Summary
Yes, you can freeze mascarpone cheese.
Some people may advise against it because of its soft consistency, but if you have leftover mascarpone freezing can be a great way to preserve its shelf life and ensure it doesn’t go to waste.
