Freeze-Drying Cheese

Cheese is a perishable item that usually needs refrigeration to maintain its freshness and nutritional quality. However, freeze-drying cheese can be an excellent solution for outdoor enthusiasts looking for nutritious, long-lasting food options for camping and survival. Today, we're experimenting with a variety of cheese slices including Aged Cheddar, Jarlsberg, Creamy Havarti, Dutch Gouda, and shredded Cheddar Jack cheese to test and demonstrate the results of freeze-drying cheese.

Setup and Process

We used readily available cheese packs from Costco—the Cello variety pack and Kirkland shredded Cheddar Jack cheese—placing them directly on the trays without any special preparation.

Steps to Follow:

1. Preparation: Ensure there's no moisture in the drain line.
2. Loading: Place the cheese on the trays and load them into the freeze dryer.
3. Connection: Connect the vacuum pump, close the vacuum valve, the drain valve, and the acrylic door.
4. Running the Cycle: Start the freeze-drying process using the automatic cycle without any adjustments.

Cheese generally contains less water than fruits, so the freeze-drying process is comparatively shorter.

Observations and Takeaways

• Explosion: During the batch, we noticed a minor explosion with the Creamy Havarti cheese slices or jarlsberg cheese, we are not sure which one, just a speculation according to the position of the explosion. This can occur when the cheese's interior is not fully frozen, and the transition to the main drying phase causes internal pressure changes due to the vacuum. The steam from  moisture inside the cheese expands, leading to an explosion. Creamy Havarti, with its uniform consistency, might trap more moisture, making it more prone to this issue. We recommend lowering the shelf temperature or increase freeze time for moisture-rich cheeses. The cheese still dry well, but it made a mess on the acrylic door and the shelf, which takes a long time to tidy up.

• Fat and Nutrient Loss: A significant loss of fat was observed during the process, as the heat melts the fat, and some fat-soluble nutrients (like vitamins A, D, E, K and certain fatty acids) may be reduced. However, proteins and minerals like calcium remain intact, making freeze-dried cheese a viable source of essential nutrients. The texture of freeze-dried cheese changes, becoming harder and less creamy, which affects its palatability compared to its fresh state. Shredded cheese tends to retain a better texture and flavor, drying faster and resulting in a less hard product than sliced cheese.
• Consumption Tips: While freeze-dried sliced cheese behaves more like chips, offering convenient snacking without the need for refrigeration, shredded cheese offers a better taste and texture, suitable for adding to meals.

Conclusion

Freeze-drying cheese transforms it into a practical, durable food option ideal for outdoor activities. Although there are some changes in texture and a loss of certain nutrients, the preserved cheese remains a valuable source of protein and calcium. This method ensures that adventurers can enjoy the benefits of cheese without worrying about spoilage, making it a superb addition to any outdoor survival kit.