Can mascarpone be frozen?

If mascarpone is one of the most loved and used products in your fridge, you may be looking for a way to store it in bulk for longer. The good news is that there is a perfect solution to your dilemma.

Can mascarpone cheese be frozen?  Yes, you can freeze mascarpone cheese for up to 4 months in your freezer. However, there is a proper way to freeze and thaw it to keep its flavor and texture as good as possible.

This buttery, creamy cheese not only freezes, but can last for about 4 months in your freezer, depending on the quality of the cheese.

So now that you know mascarpone freezes well, you’re probably wondering how to store it in the freezer for later use. Well, that’s what we’re here for!

We will not only cover the best process for freezing mascarpone, but we will also cover other important issues related to thawing and refreezing, as well as other useful information.

What is mascarpone?

The Italian cream cheese known as Mascarpone has been the star ingredient of numerous recipes. It is a fresh cream cheese that is remarkably soft and spreads very easily, as if it were butter.

This Italian cheese is a bit milky and sweet compared to some of the basic types of soft cheese.

We’d like to add not to confuse it with American cream cheese , because that cheese doesn’t have anywhere near the fat content of Mascarpone and tends to be spicier.

Mascarpone is often used as a spread, in desserts like tiramisu and cheesecake, or even in savory and creamy foods.

Freeze the mascarpone

The reason mascarpone tends to freeze so well is its high fat and water content.

Not only that, but there are several dishes that contain mascarpone that can be easily frozen as well. We’ve seen tiramisu freeze incredibly well, and so does mascarpone pasta sauce.

However, like most things, there is a right way and a wrong way to freeze mascarpone cheese.

Done incorrectly, you can end up with a cheese that is curdled, crystallized, watery, dry, or has generally lost its smooth, buttery texture.

So, below we explain how to freeze mascarpone correctly.

1. Whip it up

If you want to freeze the mascarpone, the first thing you need to do is mix it well.

The problem with mascarpone is that if it is allowed to sit for a while, it can easily split due to its high fat content. So it is necessary to stir it well before freezing it.

Tip : If the mascarpone is lumpy, you can always heat it with a double boiler system and keep whisking until smooth. When it cools down to room temperature and softens, you can use it again!

2. Store it in an airtight container

When exposed to air, mascarpone is prone to spoiling or crumbling. Therefore, it is recommended to store this cheese in an airtight container or in a resealable freezer bag.

You can also choose to separate it into smaller portions to prevent it from thawing too much to eat at one sitting.

Make sure you have removed the air from any of them before enclosing the cheese. You can also use a vacuum sealer if you have one.

You can also add another method for added protection against freezer burn and air, such as aluminum foil.

We also suggest labeling your container of mascarpone with the date it was frozen, so you can refer to it when you want to make sure it’s still safe to use.

Like we said before, it should last up to 4 months, but the sooner you use it, the better.

3. Quick Freeze

When placing the container or bag in the freezer, be sure to move it closer to the walls of the freezer so that it freezes as quickly as possible. This will prevent ice crystals from forming in the cheese that ruin its texture.

This method will also help preserve the freshness and flavor of your mascarpone.

How to thaw mascarpone

Now that we’ve gotten our mascarpone frozen, what about thawing it right?

When you want to defrost your mascarpone, consider placing the mascarpone container in the fridge for about 12 hours before using it. It may seem like a long time, but you don’t want to rush the process, or the cheese will go bad.

If you speed up the defrosting process, the mascarpone will most likely clump up or separate. Therefore, it is better to leave the mascarpone overnight in the fridge.

When it’s thawed, stir it vigorously and it’s done.

It is possible to notice some sort of separation even after being cautious. To counter this, you can beat it with a mixer and give it a good mix so that the liquid settles again.

Can Mascarpone cheese be refrozen?

If you’ve made it this far, you know that mascarpone is very likely to separate when frozen because it has high levels of fat.

And even when you freeze it once, you have to work hard to preserve its original texture and creaminess. So, since mascarpone is sensitive to freezing, we recommend that you avoid re-freezing it.

We can only fix the texture of this cheese once with a good mix. The next time you try it, the texture and consistency will be messed up.

Refreezing, in general, is more likely to allow bad bacteria to form in food, so we always suggest not refreezing food and portioning it out before freezing.

How long can mascarpone be kept in the freezer?

Mascarpone can be frozen for up to 4 months to increase its shelf life for long-term use. Keep in mind, however, that with each passing month your mascarpone loses a bit of its overall flavor and quality.

If you want your mascarpone to hold up and remain in its original form, it’s best to consume it as soon as possible for the best experience.

If you can’t consume all of the mascarpone at once, consider freezing it in portions, as we suggested above. With portions, you won’t have to worry about wasting your mascarpone cheese just because it can’t be refrozen.