10 Foods You Should NEVER Freeze (and 6 Surprising Ones You CAN)

3. Soft and Artisan Cheeses (Brie, Blue)

Soft, high-moisture cheeses like brie, Camembert, and blue cheese don’t handle freezing gracefully. The delicate textures, creamy centers, and subtle microbial activity that develop those complex flavors can be disrupted by ice crystal formation and moisture migration. After thawing, these cheeses often become crumbly or grainy, and their mouthfeel shifts away from the silky texture that makes them special. Freezing can also dampen nuanced aromas that cheese lovers rely on. That doesn’t mean you should throw soft cheeses away if your plans change—use them in cooked dishes like baked brie, melted sauces, or gratins where texture matters less than flavor. In contrast, low-moisture hard cheeses such as Parmesan and aged cheddar tolerate the freezer better, especially when grated and sealed well. When you do choose to freeze cheese, wrap it tightly, remove air, and use it mostly for cooking after thawing.

4. Raw Eggs in the Shell

Freezing raw eggs in their shells is a bad idea. The small amount of water inside the shell expands as it freezes, and that expansion can crack the shell, letting bacteria in and creating a safety risk. Even when shells remain intact, the structure of the yolk changes—proteins clump and textures shift—so the thawed egg is different from fresh. That change can make the egg less suitable for dishes where delicate texture is essential. There’s a simple fix: remove eggs from their shells before freezing. Beat whole eggs lightly, or separate whites and yolks and freeze in airtight containers or measured portions. Many cooks add a pinch of salt or sugar to yolks before freezing to prevent them from becoming gelatinous; just record whether you used salt or sugar so you know how to use them later. Frozen eggs are great for baking and cooking, and this approach avoids the risk of cracked shells and spoilage.