Provolone cheese, an Italian cheese made of creamy, tangy cow’s milk, works wonderfully in sauces, casseroles and cooked dishes. Because it is a semihard cheese, it is perfect for freezing and can be frozen in block, slice or grated form. However, like most hard and semihard cheeses, provolone runs the risk of becoming “crumbly or mealy” after it is thawed, according to SimpleDailyRecipes.com. The trick to avoiding this is to thaw the frozen provolone at room temperature. This will ensure the cheese retains its flavor and smooth texture.
Select high-quality provolone cheese, according to ThriftyFun.com, by avoiding blocks with "dry or cracked edges, mold that doesn't belong" or blocks that "appear greasy."
Cut, slice or grate the provolone cheese. Layer sliced provolone cheese between pieces of wax paper. According to ChefsBest.org, freeze grated provolone or blocks of provolone in increments measuring less than 1 lb.
Wrap cut or sliced provolone cheese in plastic wrap or aluminum foil, and put the cheese in heavy-duty plastic freezer bags. According to ThriftyFun.com, place grated cheese in an airtight container or heavy-duty plastic freezer bag.
Place provolone cheese in a freezer set to zero or colder. According to ThriftyFun.com, hard and semihard cheeses can be stored in the freezer for three to six months.
Thaw provolone cheese in the refrigerator and use it as soon as possible, or, to help it better maintain its flavor and texture, thaw it at room temperature and then place it in the refrigerator.
Tip
Other hard or semihard cheeses to freeze well include Cheddar, Edam, mozzarella, Muenster, Parmesan and Swiss.
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Writer Bio
Kirsten Sorenson has been an online, print and television reporter, and a columnist since 1994. Her work has appeared in the "Washington Post," "Parade Magazine," the "Arizona Republic," the "Cincinnati Enquirer," KSL Television, Associated Press and the "Deseret News." Her areas of expertise include health and medicine, education and parenting. She holds a Bachelor of Arts in journalism from Brigham Young University.