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In this article, I’ll share the results of my experiment using several methods to freeze provolone cheese and keep it as fresh-tasting and clump-free as possible.

How long does frozen provolone cheese last? 12 months+.

Does provolone cheese freeze well? Yes.

Can you freeze provolone cheese? Yes.

Can you refreeze provolone cheese? Yes.

Provolone cheese generally freezes well.

However, provolone is a semi-hard cheese, so there are a few things to remember when freezing if you want it to stay tasty.

As with many types of cheese, when you freeze it there is a danger the texture will change and the cheese will become crumbly.

This depends largely on the moisture content of each cheese. As provolone is relatively low in moisture – but not as low as say, parmesan – the texture holds up quite well.

Some methods of freezing work better than others, so I tested methods for freezing shredded, sliced, and block provolone.

I also tested different ways to package the cheese to see which held up best.

Shredded provolone worked well! But there are some rules to follow.

The experiment

Having decided that shredded provolone was the best way to freeze provolone, I decided to test out some methods and avoid any clumping in the cheese.

Clumping can happen when freezing shredded or grated cheese. But luckily there are ways to avoid this:

Shredding provolone straight into a freezer bag
Shredding provolone with added cornstarch
Flash freezing the shredded provolone before transferring it to a freezer bag

For a block of provolone cheese, these worked well:

Wrapped in cling film and foil
Wrapped in parchment paper and foil

After a few weeks, I took the provolone cheese out of the freezer and tasted it to see if there were any noticeable changes in texture or taste, but there weren’t.

I also examined how crumbly it was, how well it sliced, how it grated, how it melted, and noted its texture.

Taste and texture

Provolone cheese freezes well.

There is no obvious difference in taste if you freeze it.

Frozen provolone melts well, but it can become a little crumbly when sliced.

For this reason, I would not use frozen provolone on a fancy cheeseboard!

Freezing the cheese shredded or in a block did make a difference. Shredded provolone freezes best. This avoids the issue of crumbling after freezing the cheese.

Note: there might be a slight loss of taste after a long time in the freezer. In this case, you can stick to using it in dishes like bakes, pasta, or as a melt.

Shredded provolone

I wanted to avoid the main issue when storing shredded cheese. That is clumping.

All of my samples survived the freezer well, although there was some minimal clumping when I added cornstarch.

Luckily the shredded provolone I had flash frozen on a baking tray had zero clumping.

So, I’d recommend flash-freezing if you have time and if you don’t, just put your shredded provolone straight into the freezer bag.

Provolone blocks

I read online that parchment paper was the better storage option, as plastic wrap can make provolone sweat.

But I wanted to test this.

I wrapped one block in cling film and one block in parchment paper then used a layer of foil on top of each.

Then I took the samples out of the freezer and left them on the counter for a while before unwrapping them to see the results.

Both the blocks tasted the same neither sample had any significant ‘sweat’.

Overall, flash freezing provolone cheese first is the best way, but I wouldn’t worry too much about what you use to wrap the provolone, as long as it’s airtight.

Note: Don’t try to freeze provolone in very large blocks. Better to portion it down to smaller blocks of about 1/2 pound each.

How to flash freeze shredded provolone cheese

Line a baking tray with parchment paper.
Spread the provolone cheese out on the parchment paper.
Place the baking tray in the freezer for half an hour until the cheese freezes solid.
Transfer the provolone to a heavy-duty freezer bag.
Remove as much air as possible from the freezer bag (a rolling pin is useful here).
Label the bag with the contents and date.
Put the bag in the freezer, where it will stay good for up to 12 months.

When it’s time to use some cheese, just remove the bag from the freezer and give it a shake to loosen the cheese.

Once you have taken the amount of cheese required, replace the remainder in a freezer bag, making sure you expel as much air as possible.

While flash-freezing provolone, spread it out on a baking tray.

Give it a try! This ensures it doesn’t clump.

You can skip steps 1-3 if you don’t have time for flash freezing. Just put the cheese straight into the freezer bag.

And then give the bag a shake after 30 minutes to break up any initial clumps.

Don’t worry, if there are any clumps you’ll be able to break them up with your fingers the next time you pull the cheese out of the freezer.

How to freeze a block of provolone cheese

Portion the block of cheese into blocks no bigger than 1/2 a pound. Any bigger and they will freeze too slowly.
Wrap your block of provolone cheese tightly in plastic wrap or parchment paper, making sure there are no gaps.
Wrap the cheese in the second layer of foil.
Label the cheese with the date you froze it.
Place the provolone in the freezer and use it within 18 months.

*For efficiency, use a vacuum sealer and skip steps 2-3.

The main goal is to ensure the provolone is tightly wrapped and protected against air.

This is why I love my vacuum sealer.

Too much air exposure can lead to a loss of quality, and we don’t want that!

If you’re freezing several blocks of cheese at once, don’t pile them on top of each other in the freezer.

Instead, spread them out in a single layer.

This allows good airflow and ensures the cheese freezes as fast as possible.

Slow freezing can lead to big ice crystals forming in the cheese, which can be bad for maintaining a good texture.

Tip: if your freezer has a quick freeze compartment, use it. If not, the coldest spot in your freezer is the rear center. Freeze the cheese there, then move it to a more convenient spot.

How to thaw provolone cheese

Because there is very little moisture in the cheese, there is no need to thaw shredded provolone cheese before using it. Provolone cheese doesn’t get hard (like ice) and you can use it straight from the freezer. The only difference you’ll notice is that it’s colder than cheese from the fridge and a little more crumbly if you packaged it as a block.

The good news is, when you’ve used the provolone for your tasty Italian dish, you can either put it back into the freezer or put it in the fridge.

Does provolone cheese go bad?

Provolone is an aged ‘pasta‘ cheese with a relatively long life. It is edible beyond the best before date, but it can become moldy. You can slice mold off provolone blocks, and the rest of the cheese will be safe to eat. But if you spot mold in a pack of shredded provolone, you need to discard the whole pack, and If it has completely changed color, throw it away!

Can you refreeze provolone cheese?

Although it’s safe to re-freeze provolone cheese it may lose some flavor each time you freeze and thaw it. Makes sense, right? Frozen provolone cheese is still soft enough to slice, so it’s easy to slice off the amount you want to use and chuck the rest back in the freezer.

How long does provolone cheese last?

Provolone is one of those cheeses that has a variable shelf life, but it’s generally a long time. An opened chunk of provolone cheese will last at least six weeks in the fridge. But even after six weeks, the cheese will be safe to eat providing there’s no nasty smell or visible mold.

When properly packaged in airtight wrapping (i.e. vacuum-sealed), provolone cheese can last up to six months in the fridge.