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We all know that cheese is superior among most foods, and is definitely top-tier among dairy products. But like all great things in this world, cheese is not built to last. You may have heard that, due to its highly perishable nature, cheese should typically be enjoyed shortly after opening it. Plus, it definitely should not be consumed if left out at room temperature for a long period of time. What you may not know is that it is actually possible to freeze some of your favorite cheeses— you can even freeze grated cheese! This allows you to extend the shelf-life and enjoy it for a longer period of time.

There are a few key elements you should consider before tossing your cheddar in the freezer and calling it a day. With proper care, and knowing these few simple tips, you can enjoy your favorite food for months after you purchase it.

Which Cheeses Can You Freeze?

First and foremost, it’s important to identify which cheeses are actually freezable. Unfortunately, this isn’t an effective method for preserving all cheeses. Technically speaking, any cheese is able to be frozen, but softer cheeses like cream cheese, mascarpone, and brie will really suffer from freezing after opening. Freezing these cheeses causes a severe lack of flavor, and it should be a crime to have to experience cheese that loses its luster.

Cheeses with holes in them, such as Swiss, should also be kept out of the freezer. These pockets can cause even more of a freezer and thaw cycle, potentially ruining your cheese completely. These particular varieties are best enjoyed fresh and should be consumed shortly after opening them! And if you’re anything like us, consuming an entire roll of goat cheese in one sitting won’t be difficult at all.

How to Properly Freeze Cheese

While you now know some cheeses are off-limits for freezing, all hope is not lost. In fact, there are tons of cheeses that are able to be frozen after opening and stay fresh for weeks, and even months in some cases. You should have excellent luck if you freeze Parmesan, fontal, or any grated cheese, to name a few.

The key to successfully freezing your cheese is to extract as much oxygen from the food as possible. A great way to achieve this is through separating the cheese. For example, if you freeze fontal, try cutting it up into small pieces, and wrap it very tightly in a cling wrap, or toss it into a freezer bag. If it’s frozen in a large block, it can lose moisture and become crumbly. By eliminating an oxygen intake as much as possible, you’ll reduce the chances of the cheese turning.

This is also why freezing grated or shredded cheese is a good option. By separating it into small pieces, it reduces the chances of freezer burn that could result in freezing a whole block. With careful preservation, your cheese can stay fresh for up to six months (although you’ll maintain the most flavor if you thaw and enjoy within the first two months).

Know the Rules for Freezing Cheese

There are a few specific things to keep in mind if you plan to freeze your cheese. Regardless of the cheese you are freezing, most kinds should be consumed 3-6 months after purchase. When freezing your cheese, your best bet is to freeze unopened cheese that’s still in its original packaging, even if it comes in a block. However, with the tips above, it’s definitely possible to freeze already opened cheese. Since cheese tends to lose its flavor over time, using these frozen cheeses to cook with rather than straight-up snacking on them is a better route. Once you pull them out of the freezer and thaw them, make sure to use the cheese within a couple weeks.

Freezing cheese is a great way to reduce the amount of food waste if you end up purchasing too much. But remember, these frozen cheeses are best if used in cooking dishes to complement other flavors. The taste of that cheese alone can start to fade over time. Keep in mind that not all frozen cheeses are created equally, so don’t freeze grated cheese or shredded cheese, or any cheese just because you can. So if you open up a cheese that won’t freeze well, either find a friend or finish off that wheel yourself — we know you can!

Whether you are trying to freeze grated cheese, shredded cheese, slices, or even blocks and wedges, Cello is here to help you do it confidently. We have a full breakdown of the cheese freezing process in part two of this freezy, cheesy series.

For more tips on handling and pairing your favorite cheeses, be sure to sign up for our monthly newsletter.

If you are lactose intolerant, you may have heard the rumor that Parmesan cheese is lactose free, making it safe for you to eat. We’re here to deliver the good news that the rumors are true! Or rather, it is true that Parmesan contains such a low amount of lactose it does not usually affect those who are lactose intolerant.

The younger the cheese, the more lactose it contains. Creamier cheeses, like ricotta and cottage cheese, are high in lactose because they are so fresh. Cheese lovers with an intolerance to lactose should probably stick to levels of around 2% or lower (for reference, 1% cow’s milk usually has around 5% lactose). It’s also important to remember that every lactose intolerant individual has a different tolerance level for dairy products. Some people cannot handle any lactose at all, so even these low-level cheeses may not be safe for them. If you need to avoid dairy completely, we recommend only eating cheese made from non-dairy milk. It is important to know what level of dairy is safe for you, and you should avoid it completely if you are unsure.

For the lactose intolerant cheese-lovers out there, several different types of cheese contain low enough lactose levels to make them safe for you to eat. The even better news is, Parmesan is not the only cheese that has negligible amounts of lactose. So instead of only answering the common question, “is Parmesan cheese lactose free?” — we’re going to go even further by giving you some other cheese you can turn to if you are lactose intolerant. As a general rule, fresh and unripened cheeses contain more lactose. Hard, aged cheeses frequently contain less lactose because the lactose in the curd changes to lactic acid during aging. That’s why, due to our extensive aging process, Cello’s Parmesan, Asiago, and Romano cheeses are naturally lactose free — so you can cheese confidently and safely when you choose Cello.

If you know that you can handle low levels of lactose, here are a few cheeses that typically fall into a safe lactose range of zero to two percent.

1. Muenster

Muenster is a mild, smooth cheese with an orange rind. It usually has a lactose level below one percent, making it safe for most lactose intolerant individuals.

It is important to note that Muenster is different from Munster. Muenster is an American cheese made from pasteurized cow’s milk, while Munster is a French cheese made from unpasteurized cow’s milk. While they are similar, they are not exactly the same, and Munster may have a higher lactose level.

2. Brie & Camembert

Brie and Camembert will usually have between zero and two percent lactose. The former’s creamy, earthy taste is partially due to its bloomy rind. Brie is extremely similar to Camembert cheese, though Brie has a higher fat content due to the addition of cream, which pushes it a little bit higher on the zero to two percent lactose range. Brie becomes the smoother, milder of the two cheeses thanks to the cream, and Camembert maintains more of that nutty, earthy flavor.

3. Cheddar

Cheddar is one of the most common cheeses available, and for good reason. With a variety of sharpness levels, you can find the right type of cheddar for your tastebuds or dish. Both mild and sharp kinds of cheddar have between zero and two percent lactose content. The character of cheddar cheese will differ depending on where it is produced, the color of the cheese, and how sharp the cheese is. Cheddar is a natural cheese that can vary between off-white and orange.

4. Provolone

Provolone is another popular cheese whose flavor varies depending on where it is produced. It is usually made from cow’s milk, resulting in a firm, grainy texture. Provolone is pale-yellow in color and sealed in a wax rind. While its exact characteristics can vary, Provolone is usually buttery and slightly sweet. Most Provolone has less than two percent lactose content, making it safe for lactose intolerant individuals.

5. Gouda

Gouda is a dense cheese made from cow’s milk with a nutty and sweet flavor. Although there all occasional exceptions, most Gouda falls between that zero and two percent lactose range. Gouda’s full-bodied, rich taste makes it popular as a melting cheese. Our lactose intolerant cheese-lovers do not have to worry about missing out on fondue if they use gouda as their dip!

6. Blue

Blue cheese is most known for its intense smell. Made from cultures of Penicillium, blue cheese has a distinct odor that makes it stand out from other cheeses. However, the aroma does not ruin the flavor. Blue cheese tends to be sharp and salty, and an average of around two percent lactose, even those with lactose intolerance can try this stinky cheese when the craving hits.

7. Swiss

Swiss is a generic name for a variety of cheeses, most of which fall within that safe lactose range of under 2 percent lactose. It usually has a mild, sweet, nutty flavor and is most known for the holes, called eyes, formed during maturation. The light yellow cheese is common and used in a wide range of dishes. There are some Swiss cheeses that can creep up toward about three percent lactose, so be sure to make Swiss a small indulgence rather than a regular part of your cheese diet.

8. Parmesan

Just like that, we’re back at the beginning. Is Parmesan lactose free, really? Most Parmesan cheese averages at right around that two percent threshold, depending on how long it has been aged.

You might be surprised to see how many cheeses aside from Parmesan are available to you as options since Parmesan is one that is so frequently referred to as the safe choice! Hopefully, this list will have helped you find some cheeses that are safe for you to eat when you ask yourself what cheeses are lactose free. If you are lactose intolerant, you do not have to cut cheese completely out of your life. Just do your homework, reference this list, and enjoy!

Now that you know which cheeses anyone who is lactose intolerant can enjoy, learn exactly how to pull together an impressive display in our eBook, Creating the Perfect Cheese Board in 9 Easy Steps.!

Those new to the cheese scene may have heard the term ‘rennet’ without fully understanding what it means. Many myths and misconceptions about rennet are out there, but today we are going to cover some of the most common ones. So what really is rennet, why is it in your cheese, what’s true, and what’s not? Let’s take a closer look.

What is Rennet? Let’s Start with the Basics

In order to explain what rennet itself actually is and what it is used for, we need to start with the basics and cover the cheese-making process.

The Cheese-Making Process

Essentially, cheese-making involves turning a liquid into a solid. Of course, there is much more work involved, especially to create different flavors and kinds of cheese, but that is the foundation.

Rennet is used to coagulate the milk and help it solidify. Cheese-makers collect the milk they will use and add starter cultures. The starter cultures begin changing the lactose into lactic acid, increasing the acidity and starting to thicken the milk. Finally, the rennet is added. The rennet encourages curds to form, which are separated from the whey. The curds are then aged or processed to create the cheese. If you are curious about some of the methods used to create different types of cheeses, check out our article on rinds.

So, What Exactly is Rennet?

To explain what rennet is, we’ve got to use a little science-speak. Rennet is made up mostly of chymosin, which is an enzyme. Enzymes act as biological catalysts that can kickstart a process or change. Chymosin starts the process of solidifying milk. Rennet can be created or collected in four different ways, though all serve the same purpose.

The Four Types of Rennet

1. Animal Rennet

Usually referred to as ‘traditional rennet,’ this type of rennet was the original one used in cheese-making. The chymosin enzyme is collected from the stomach lining of calves, ewes, or kids (baby goats). Chymosin is used to help certain types of baby animals digest their mothers’ milk. The source of animal rennet is why some vegetarians are concerned about eating certain types of cheese.

2. Plant Rennet

Derived from cardoon, thistle, artichoke, nettles, and other plants, this rennet is not the most popular among cheese-makers as it can present some unique challenges.

The plants are soaked in water to extract a thickening enzyme similar to chymosin, which is then used to thicken the milk. Plant rennet’s strength is not consistent, so it is difficult to gauge how much cheese-makers need to use. It can also affect the flavor of the cheese. Some types of cheese capitalize on this.

Many Portuguese cheeses use thistle rennet to give their cheese a distinct flavor, like Torta del Casar, Azeitao, Serra da Estrela, and Serena. Most cheese-makers avoid plant rennet, though, as it can give the cheese a bitter or vegetable flavor.

3. Genetically Engineered (Fermentation Produced) Rennet

Genetically engineered rennet is produced in a lab. Here comes the science-speak again, just bear with us! Chymosin chromosomes are extracted from an animal’s stomach cells and implanted into yeast cultures that act as a host. New enzymes grow and are then separated and purified. These new enzymes are considered completely separate from the animal’s stomach cells. Genetically engineered rennet is very popular as it is so cost-effective and reliable.

4. Microbial Rennet

Some molds produce an enzyme that is similar to chymosin. Labs extract that enzyme and use it to create a rennet for making cheese. Microbial rennet can also make it easier for certain cheeses to be labeled organic or kosher. Plus, it has a much longer shelf life and is less expensive than animal rennet, allowing cheesemakers to produce cheese that’s more accessible to cheese loving customers. Cello Cheese uses microbial rennet, also commonly known as “vegetarian rennet,” in all of our cheeses so that those on a vegetarian diet can safely and confidently enjoy Cello cheese.

Fact vs. Fiction

Now that you have some background on rennet and exactly what it is, we can go over some of the common misconceptions surrounding it.

Fiction: Animal rennet is inhumane.

Fact: Animal rennet is harvested humanely. Animals that are already being sold and used for meat are then processed for rennet collection. This way, more of the animal is used so that ingredients and resources do not go to waste.

Fiction: There is no vegetarian rennet.

Fact: The other three types of rennet —plant, genetically engineered, and microbial— are all vegetarian. Even if strict vegetarians wish to avoid genetically engineered rennet, there are still cheeses created with plant and microbial rennet.

Fiction: Cheese-makers have to tell you what kind of rennet they used.

Fact: Unfortunately, in the United States, the Food and Drug Administration does not require producers or sellers to delineate between which rennet was used. However, a ‘kosher’ symbol means that animal rennet was not used to make that cheese.

Whether you are a vegetarian or just someone curious about cheese, hopefully, we have helped you understand more about how your cheese is made. Rennet is, most simply, an enzyme used to solidify milk. Now that you know more about where rennet comes from, you can make more informed decisions about your diet. Plus if you’re a vegetarian, you can still enjoy cheese.

From the more technical aspects of cheese, to the latest tips on pairing them with your favorite beer, all of our cheese education can be delivered straight to your inbox. Just sign up for our newsletter to get our articles, plus exclusive cheese deals.

Picture this: You just moved into a new apartment and are having a few friends over for a housewarming party. There’s no better crowd-pleasing appetizer than a cheese platter, so you head to the grocery store to pick out some cheese and charcuterie. You get to the specialty cheese section and suddenly, panic sets in as you think about all the cheese questions you have. Ten different types of Parmesan? Parmigiano-Reggiano? What’s the difference? Which brands are best, and which country should your cheese be from? Why is there such a big difference in price? Does it matter how long the cheese has been aged?

When you’re standing in front of all of those beautifully packaged artisan cheeses, completely befuddled, you have three options:

1. Find the on-site expert: Maybe your grocery store or local shop has a cheese monger on staff to answer your questions. The problem is, they aren’t always readily available to help you make purchase decisions on-demand.

2. Phone a friend: You could text that friend or family member who is a self-proclaimed cheese connoisseur and trust they actually know as much as they claim.

3. Join the Cello Cheese Chat: Our cheese experts have the answers to all of your cheese questions and are ready to share their knowledge instantaneously. Cue the relief of having your own personal cheesemonger on speed dial.

We launched Cello Cheese Chat so you can have cheese expertise at your fingertips. The chat has several functions, but below are our favorites:

Ask a Question

If you’re shopping, pairing, pondering, or party planning, you can quickly level up your cheese knowledge and get the information you need by asking a question. Ask it anything you want about cheese, from “What pairs well with Parmesan?” to “What does Brie taste like?”

Take a Fun Quiz

Want to know if your favorite cheese matches your personality type? Take our quiz to learn your cheese identity. It’s a great conversation starter for the guests at that housewarming party. Speaking of, remember that friend who says they’re a cheese pro? The chatbot has a quiz for them to take so you can see how much they really know.

Win Cheesy Treats (and Tips)

If you’re feeling lucky, you can sign up to be part of our next giveaway, enter our sweepstakes and get even more cheesy tips and tricks.

Specialty cheese can feel intimidating, but you’re not alone if you have the Cello Cheese Chat in your pocket. Our cheese pros will help you feel confident when you’re on the go selecting, preparing, and presenting cheese, no matter the occasion.

Activate the Cello Cheese CHAT in the lower right-hand corner of any page to start learning more about cheese!

Cheese is one of the most versatile foods for every dish, from breakfast to lunch, dinner, or dessert. As commonplace as cheese is though, there are still some aspects of it that feel mysterious. From the creation process to the classification, even the most sophisticated self-proclaimed cheese experts can have a lot of questions. One of those most common questions many people have is: What is the cheese rind (and can I eat it)?

Yes, It Is Safe to Eat Cheese Rind

A cheese rind is an outside layer formed during aging. So as long as it isn’t cloth, wax, or bark, rinds are safe to eat. They are natural and edible, and for many people, the rinds are an essential part of some cheeses’ complex flavors.

In an interview with Food and Wine, Tom Bivins, executive director of the Vermont Cheese Council, said that he often encourages cheese novices to taste the rind to better understand the cheese’s flavors. So yes, you can eat the rind. In fact, we recommend it!

The Three Types of Cheese Rind

Not all rinds are created equal. Wax, cloth, bark, and other inedible materials might be wrapped around cheese to preserve it, but you should avoid eating those. Additionally, spreadable, block, and fresh cheeses don’t have rinds at all.

While all three types of natural rinds are edible, personal preference is the deciding factor for whether you want to eat them or not. Each type has different flavors and textures, and those might vary between the kinds of cheeses.

1. Bloomy Rind

The bloomy rind is a white and soft rind that can sometimes be fuzzy. It usually has a woodsy flavor and is created after cheese-makers spray a solution that contains edible mold spores onto the cheese, which then blooms into the rind. Bloomy rinds are aged for about 60 days in humid, temperature-controlled rooms. Some of the most common kinds of cheese with bloomy rinds are Brie and Camembert.

Though the word ‘mold’ can raise eyebrows, bloomy rinds are completely safe to eat, as long as the cheese is still good. Don’t eat the cheese if:

• The rind has separated from the cheese.
• It has a gritty or thick texture.
• The cheese has an ammoniated taste or smell.
• The rind is mottled, sticky, red, or black.
• The cheese is firm (bloomy cheeses should never be firm).

As long as none of these signs are there, you can stop peeling that rind off before you eat your Brie.

2. Washed Rind

Washed rinds usually have an orange or reddish hue with a sticky or moist exterior. Cheesemakers will wash the cheese with brine, alcohol, or both, so edible molds will grow, which gives the rind a strong, salty flavor. Washed rinds are often the most aromatic, creating those ‘stinky cheeses’ that you always hear about. These cheeses can be soft enough to ooze or firm enough to grind.

One of the most common washed rind cheeses is Taleggio, which has a mild, yeasty taste. Another is Limburger. Though it has a strong smell, the flavor is rich and buttery. A few things to remember for washed rinds:

• Strong smells can lead to good flavors.
• Soft washed rinds shouldn’t be brown or cracking.
• Hard washed rinds may not be the most pleasant to eat.
• Eat this type of cheese within ten days of buying it.

3. Natural Rind

As the name suggests, natural rinds are formed when the outermost layer dries into a thin crust. Sometimes cheesemakers will rub the rind with oil, salt, lard, or a brine. Domestic Parmesan and Cheddar are some of the most popular natural rind cheeses.

The one exception to the ‘rinds are edible’ rule is a dry, natural rind that’s on cheeses like imported Parmigiano-Reggiano and Gouda. Oil or wax is brushed on the outside of the cheese to prevent unwanted molds forming, so these rinds should be cut away before eating.

Natural cheese rinds are usually thicker and harder than other rinds, and they can occasionally be gritty. For this reason, many people find natural rinds unpleasant to eat, though they are edible and great to use for flavoring soups and broths.

It’s Ultimately All About Personal Cheese Preference

Cheese rinds are safe to eat, but whether or not you do entirely depends on what you like. The different textures and flavors of a rind could increase your appreciation for the cheese, or it could be something you never want to eat again. Either way, it’s always worth a shot.

Cheesemongers work incredibly hard to perfect cheese in its entirety — including the rinds— so it feels counterintuitive to let such a significant part of cheese go to waste. Parmesan broth is one of the most well-known and simple ways to cook with cheese rind. If you make Bolognese, toss Parmesan rinds directly into the sauce to steep for a bit. You can also steep them in your milk and cream to add more flavor to your favorite macaroni and cheese recipe. If you’re feeling extra adventurous, try this quick microwave trick to make cheese crisps out of extra rinds.

If you’re a cheese lover looking to expand your palate, taste some rinds and talk over your reaction with your friends! If you aren’t planning on using them right away, just be sure to store the cheese rinds in a cool, dry place.

Looking to try some rind cheeses? Check out 7 White Wine and Cheese Pairings for Your Next Gathering for some delicious pairings.

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