Freezing cheese

"Bob" <[email hidden]> wrote in message
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Quoted message said:

How well does cheeze freeze? I assume mozzarella's fine (think

frozen

Quoted message said:

pizzza, fwiw) and maybe swiss, but what about

creamcheese/neufchatel? brie?

Quoted message said:

Reason: going away for a month, need to deal with perishables and

semi-p.

I have frozen a lot of cheese and it was fine when it was thawed and
used. I have had just one exception and that was with gorgonzola
cheese that came from Costco. It didn't hold together when it thawed
and became very crumbly. I still found uses for it and it tasted ok,
just lost its original texture.

Bob said:

How well does cheeze freeze? I assume mozzarella's fine (think frozen
pizzza, fwiw) and maybe swiss, but what about creamcheese/neufchatel? brie?
Reason: going away for a month, need to deal with perishables and semi-p.

It all freezes just fine for cooking. The texture will get screwed-up
for eating it fresh.

Bob

"Bob" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

How well does cheeze freeze? I assume mozzarella's fine (think frozen
pizzza, fwiw) and maybe swiss, but what about creamcheese/neufchatel?
brie?
Reason: going away for a month, need to deal with perishables and semi-p.

Depends on the kind of cheese.
THe higher the water content of the cheese, the more ice crystals you will
get. A very sharp cheddar will do better than say, mozarella.
Most will get crumbly when defrosted.

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bob said:

How well does cheeze freeze? I assume mozzarella's fine (think frozen
pizzza, fwiw) and maybe swiss, but what about creamcheese/neufchatel?
brie?
Reason: going away for a month, need to deal with perishables and semi-p.

It all freezes just fine for cooking. The texture will get screwed-up for
eating it fresh.

Bob

I have frozen cheese over the years, but the last two batches of
Philadelphia cream cheese I cut up in marked (their marks) sections and
froze, when I thawed them out, they were so crumbly, fell completely apart
at the touch, into a heap of cheese dust.
My first thought, it's probably made from the "new" milk (milk from giving
cows extra something to make them produce more) or maybe it's not cheese at
all.
P.S. the sections were probably no more than 1# sections.
Dee

"Kswck" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

THe higher the water content of the cheese, the more ice crystals you
will get. A very sharp cheddar will do better than say, mozarella.
Most will get crumbly when defrosted.

Note that this can be a good thing. I store my shredded cheddar in the
freezer, and it stays fresh forever (well, for small values of forever),
and is great for topping tacos and pizza and pasta. Similarly, frozen blue
cheese will crumble easily into salads and dressings.