Can you freeze pimento cheese?

You’re at the grocery store and there is a huge sale on Palmetto Cheese.  You want to load up, but know deep down inside you’ll never be able to eat all ten tubs that are in your cart.  Do you make the ultimate sacrifice and put some back or throw caution to the wind and save some money?  If you can’t eat it all, why not just freeze it for future cravings?  Here’s what we found when we froze a tub of Palmetto Cheese, so you don’t have to discover this on your own.

The Experiment: freeze a tub of Palmetto Cheese for 24 hours.

The Results: We froze a tub of Palmetto Cheese for 24 hours and let it thaw out in the refrigerator.  The first noticeable difference is the dried out appearance of the cheese at the top of the tub.  The oil found in mayo and cheese will separate when you freeze it.  The product itself retained it’s physical texture, but the smooth creamy taste was replaced with a slightly watery and grainy texture.  After this experiment we would not recommend freezing Palmetto Cheese.  There is just no comparison between the fresh and frozen product.   If you simply can’t bring yourself to throw it away, try utilizing it in a recipe such as macaroni and cheese. We do not suggest serving a thawed out tub as is. Below is an image gallery of our experiment.

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If you enjoy pimento cheese and you think you've had the best, we invite you to try our version of pimento cheese...we call it Palmetto Cheese™. Born in the low country of South Carolina, this pimento cheese has the perfect dipping texture, a smooth taste, and is pleasing to the palate long after the last dip. The word is can now buy authentic, homemade pimento cheese at your local grocery store. Palmetto Cheese™ has real sharp cheddar cheese, it is real southern, and it is really good. Pick up a tub and you will see why this pimento cheese is the best on the market today.


  1. Thanks so much for letting us know. You saved me the time, trouble, money and disappointment of finding this out on my own. VERY helpful information. 🙂

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