Cheese balls are a typical American creation, with different cheeses combined and served with a crushed cracker coating. Whatās not to love? If you adore cheese balls, then you’ll need to know how to store them.
Can You Freeze Cheese Balls?
Yes, you can freeze cheese balls for up to 4 weeks. Wrap each ball in a loose layer of baking paper, followed by a tighter layer of cling film. Label it with the correct date, and then place it in the centre of the freezer.
Do Do Cheese Balls freeze well? Yes
Can you refreeze Cheese Balls? No
How to Freeze Cheese Balls
Freezing a cheese ball isnāt as simple as throwing it into the freezer as though it were a football, there are some more steps to follow to ensure you achieve success every time.
- Wrap Each in Baking Paper: Wrapping the ball in an initial layer of baking paper ensures that the coating is protected while itās in the freezer.
- Wrap Again in Cling Film: Wrapping the baking paper package with a layer of cling film will ensure that the cheese ball is coated with a layer that will serve to repel any water that it might come into contact with.
- Label: Labeling the cheese ball with the right date will make sure that you eat the ball at the right time. Label it with the contents and the date 4 weeks from now.
- Freeze: Placing the ball in the centre of the freezer places it as far from the frost front as possible, meaning that it will be able to maintain its texture for as long as possible.
3 Tips for Freezing Cheese Balls
Now you know how to freeze them, we’ve got our 3 top tips which we strongly recommend following when freezing cheese balls to have the best results:
Ensure the Cling Film is Sealed
Ensuring that the cling film is sealed will prevent the cheese ball from coming into contact with any moisture or ice crystals that might form within the freezer.
Don’t Plan Anything on Top
Even though cheese balls are pretty dense, they can often be quite fragile since the cream cheese filling can be crushed to some degree. To this end, make sure not to place anything on top of the cheese ball, or it could be squashed and totally lose its structure.
Consider the Freezer Aromas
Freezer aromas are something to consider since the core of cream cheese may absorb some freezer smells if the ball is in there long enough. Seal the cheese ball with an extra layer of cling film if youāre concerned.
How Long Can You Freeze Cheese Balls?
You can freeze cheese balls for up to 4 weeks. Within that time, the taste and texture will not decrease noticeably.
After that time, the cheese ball will still be safe to eat but may have a noticeably worse flavour and texture.
Cheese balls can be stored in the fridge, in a Tupperware container for between 1 and 2 weeks.
How Do You Defrost Cheese Balls?
The best way to defrost a cheese ball is to store it in the fridge for up to 24 hours before you need it.
Storing it there will ensure that any of the ice within and on the ball has melted, while also ensuring that the cheese ball itself is stored at a safe temperature.
Can You Refreeze Cheese Balls?
Technically, you can refreeze cheese balls, though we would advise against it. We always say not to freeze dairy, but cooked dairy can be slightly different.
In this case, the cream cheese is technically cooked but may pick up some bacteria while out of the fridge. It may not be worth refreezing any cheese balls in your home.
Do Cheese Balls Freeze Well?
Yes, cheese balls do freeze well!
As theyāre a noticeably dense form of protein, they can freeze quite well, with the balls not having any water or air within them that could cause those protein elements to get freezer burned.
Related FAQs
If youāve still got questions about freezing cheese balls or cheese balls in general, then these may help:
Although they will freeze, you’ll have some major textural issues when freezing anything that contains mayonnaise. Once frozen and then thawed, you’ll find that mayonnaise splits.
Yes, cheese balls with a nut coating can be frozen. The nuts could contain peanuts, walnuts or pecans, and they will still freeze just as well.
