Enjoy festively, throw away less: How to save leftover cheese over Christmas
Between raclette, cheese platters, and guests, there's often more leftover cheese than planned around the holidays. These four ideas will help you use up leftover cheese quickly and easily. Plus: a mini checklist for the fridge.
At Christmas, people tend to shop more generously. We buy extra just in case, plans change, guests eat differently than expected, and leftovers get overlooked in the hustle and bustle. But it's worth taking a different perspective: In Austria, around 1,1 million tons of food are thrown away every year, about 75 kilograms per person. According to calculations by the University of Natural Resources and Life Sciences Vienna, this can amount to up to 800 euros per year for households.* The core idea is simple: appreciate instead of throwing away. And this applies particularly well to cheese, because so much craftsmanship goes into every piece.
Saving leftover cheese: 4 quick ideas
Leftover raclette is a building block system. Cheese plus leftover side dishes can be combined to create a new meal in no time.
Mini recipe: Christmas raclette pans
- Chop up any leftovers: potatoes, vegetables, mushrooms, ham or tofu.
- Place in small pans or a small casserole dish and season.
- Distribute leftover cheese over it, preferably a mix of different types.
- Briefly place in the raclette grill or bake in the oven at 200 degrees until everything melts.
- Tip: Cranberries or a squeeze of lemon add freshness.
Did you know already? Cheese blends flavors. This often makes leftover combinations more harmonious than you might think.
If you have different types of cheese left over, gratinating is the easiest solution. Mild plus spicy cheese creates balance.
Mini recipe: Leftover casserole
- Choose a base: pasta, potatoes, broccoli, cauliflower, leeks or a mix.
- Mix 1 cup of sour cream or crème fraîche with salt, pepper, and nutmeg (optionally add 1 egg).
- Place in the dish, pour sauce over it, then into the oven.
- Quantity Tip: Approximately 30 to 50 g of cheese per portion for topping.
- Timing tip: Add the cheese in the last 10 to 15 minutes so that it doesn't dry out too much.
A piece of hard cheese can add depth to soups and sauces. The important thing is how you stir it in to prevent lumps.
Mini-guide: How to stir in cheese correctly
- Grate the cheese finely or dice it very small.
- Reduce the heat of the sauce base; do not let it boil vigorously.
- Gradually stir in the cheese, stirring constantly.
- For extra smooth sauces: first mix with a little warm liquid.
- Rule of thumb: cook slower and at a lower heat for a creamier result.
If you know you won't be using up the leftovers in the next few days, freezing is a practical solution. A good rule of thumb: cheese can often be frozen for up to 3 months; hard cheeses are particularly suitable. The consistency may change slightly afterward, but it's usually still perfectly fine for cooking.
WOERLE Tips & Tricks: Freezing Cheese
Tips & Tricks: Freezing Cheese
You can freeze hard cheese whole or sliced. Frozen cheese is also excellent for grating. Pack the cheese in freezer bags or containers for freezing. If you have a vacuum sealer, even better. The more airtight the packaging, the better.
Mini checklist: Cheese First Aid
- A designated spot in the refrigerator so that leftovers don't disappear.
- Keep cheeses separate: Store soft and hard cheeses separately.
- Portioning: freeze in cooking portions.
- Pack airtight to better preserve aroma and texture.
Myth of Best Before End vs. Senses
*Source: Tips against food waste (Land schafft Leben, press release 11.12.2025).
