Can You Freeze Mascarpone?

If mascarpone is one of the most well-loved and often-used items in your fridge, you may be looking for ways to save it in bulk for longer periods of time. The good news is that there is a perfect solution to your dilemma.

Can you freeze mascarpone cheese? Yes, you can freeze mascarpone cheese for up to 4 months in your freezer. However, there is a proper way to freeze and defrost it to maintain its taste and texture as best as possible.

This creamy and buttery cheese does not only freeze but can also last for around 4 months in your freezer, depending on the quality of the cheese.

So, now that you know that mascarpone freezes well, you’re probably wondering how to go about storing it in your freezer for later use. Well, that’s why we’re here!

Not only will we cover the best process for freezing mascarpone, but we’ll also cover some other important queries relating to defrosting and refreezing it, as well as other helpful tidbits of information along the way.

What Is Mascarpone?

The Italian cream cheese known as Mascarpone has been quite the star ingredient among a number of recipes. It is a fresh cream cheese that is remarkably smooth and spreads so much easier, as if spreading butter. 

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

Here, we’d like to add not to get it confused with American cream cheese because that cheese is nowhere near the fat content of Mascarpone and tends to be on the tangier side. 

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

Freezing Mascarpone

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

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

However, like most things, there is a right and a wrong way to go about freezing your mascarpone cheese.

If done the wrong way, you could end up with cheese that is curdled, crystallized, watered down, dry, or has generally lost its soft and buttery texture.

So, here’s how to freeze mascarpone the right way.

1. Whisk It

Well, if you are planning to freeze mascarpone, the very first thing you should start with is by giving it a good stir. 

The thing with mascarpone is that if it is left sitting for some time it can split easily because of the high fat content. So a good stir before freezing is necessary. 

Tip: If your Mascarpone is lumpy, you can always heat it through a double-boiler system and then keep whipping until it becomes lump-free. When it cools back to room temperature and smoothes out, you can use it again!

2. Store in an Airtight Container

When exposed to air, mascarpone is prone to go bad or crumble. So, it is recommended to store this cheese in an airtight container or zipping freezer bag.

You may also choose to separate it into smaller portions to avoid defrosting too much to eat at one time.

Make sure you have removed the air from either of them before you lock the cheese in. You can always use a vacuum sealer as well if you happen to have one.

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

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

Like we mentioned earlier, it should last up to 4 months, but the sooner you use it the better it will be.

3. Quick Freeze

Upon placing the container or bag in the freezer, make sure you place it nearer to the walls of the freezer to make it freeze as quickly as possible. This way, you can avoid ice crystals forming in your cheese that will ruin the texture.

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

How to Defrost Mascarpone

Now that we have successfully frozen our mascarpone, what about defrosting it the right way? 

When you want your mascarpone to defrost, consider placing the container of mascarpone in the fridge about 12 hours before use. This may sound like a long time, but you do not want to accelerate the process, or the cheese will be ruined.

When you speed up the thawing process, the mascarpone is highly likely to get lumpy or separate. So, better to leave mascarpone overnight in the fridge.

When it’s defrosted, give it a vigorous stir and you are good to go.

It is possible to notice some sort of separation even after being cautious. To counter that, you can beat it with a whisk and give it a good mix so that the liquid sets back in.

Can You Refreeze Mascarpone Cheese?

If you have come this far, you’d know that mascarpone is highly likely to undergo separation upon freezing because it has high levels of fat.

And even when you freeze it once, you’ve got to work hard to retain its original texture and creaminess. So, because mascarpone is sensitive to freezing, we recommend you avoid refreezing it. 

We can only fix the texture of this cheese once with a good mix. The next time you try to do that, the texture and consistency will go bad.

Refreezing in general is more likely to allow bad bacteria to form in your food, so we always suggest never refreezing your food and seperating it into portions before you freeze it instead.

How Long Can You Store Mascarpone in the Freezer? 

Mascarpone can be frozen for up to 4 months to increase its life and to be used long-term. However, be mindful that with every passing month your mascarpone loses a bit of its flavor and overall quality.

If you want your Mascarpone to maintain and stay in its original form, you might want to consume it as soon as you can to have the best experience.  

If you can’t use up all your mascarpone at once, consider freezing it in portions, as we suggested earlier. With portioning, you won’t have to worry about wasting your mascarpone cheese just because it cannot freeze again. 

Up Next: Can You Leave Cheesecake Out Overnight?