From soft cheese to fried foods - 11 items that definitely don't belong in your freezer

There’s always cheese in our fridges at GH, and while creamy favourites like Brie, goat cheese and ricotta are delicious fresh, they don’t fare well in the freezer. Because soft cheeses have a high moisture content, freezing can leave them crumbly, grainy or watery once thawed. That means your next charcuterie board won’t be nearly as delicious.

If you’ve already frozen a soft cheese, don’t toss it. Use it in recipes where texture matters less - like baked pasta's, quiches or savoury tarts. The heat helps smooth out those texture changes and brings back that rich, cheesy flavour.

The frozen aisle is packed with crispy favourites like French fries, chicken tenders, and onion rings, but those store-bought versions are specially prepared for freezing. Unfortunately, the same can’t be said for homemade fried foods.

When you freeze fried foods at home, the batter or coating often absorbs moisture. Once thawed, they can turn soggy and lose that satisfying crunch. If you have leftovers, refrigerate them instead, then reheat in an air fryer or convection oven - that’ll give you the best chance to keep that golden, crispy texture intact.

Imagine your thawed-out herbs, once vibrant and fresh, now limp and lifeless, failing to elevate your favourite dishes to culinary excellence. To avoid this, it's crucial to preserve the life of your herbs. To keep them fresh, treat tender herbs like live flowers. Trim the stems and place them in a small jar or glass of water at room temperature.

Creamy desserts like custard, pudding, and crème brûlée are best enjoyed fresh - not frozen. Because they’re made with milk and eggs, freezing can cause the mixture to separate, curdle, or develop a watery texture once thawed.

Instead, store custards in an airtight container in the refrigerator, where they’ll stay smooth and delicious for two to three days. If you’re making them ahead for special events and celebrations, prep components like baked crusts or caramel in advance and add the custard filling just before serving for the best results.

It’s tempting to stock up when milk’s on sale, but freezing isn’t the best way to make it last. With its high water and fat content, milk tends to separate when thawed, turning grainy or watery.

If you need to extend its shelf life, store it in the coldest part of the fridge, not the door where the temperature stays most consistent. If you do freeze it, leave space in the container for it to expand. For convenience, consider freezing milk in ice cube trays to add directly to smoothie recipes. When defrosting, thaw in the refrigerator, then shake or blend to recombine the fat and liquid. The texture and taste may change, but it’s still nutritious - just use it within two to three days.

It might seem like condiments would freeze well, but many, especially those made with oil or emulsions, like mayonnaise and creamy dressings, don’t hold up in the freezer. When thawed, they can become watery, grainy or mushy, making them a poor base for sandwiches or salads.

Freezing canned goods is never a good idea - the liquid inside expands as it freezes, which can cause the can to bulge, crack or even burst. If you need to freeze the contents, transfer them to an airtight container or freezer-safe bag first. This keeps your food safe, prevents mess and preserves flavour.

If you want to save time, refrigerate hard-boiled eggs instead. Keep them in their shells in a covered container for up to one week, and peel them only when you’re ready to eat.

We’ve probably all pulled a package of meat from the freezer with the intention of cooking it for dinner, and then didn’t. However, if you’re able, try to cook the defrosted meat as soon as possible without refreezing it. Each time you go through the freeze and thaw cycle, you run the risk of the meat drying out and experiencing changes in texture that alter its taste. If you need to refreeze it, ensure you follow food safety guidelines.