Omelet wrote:
> For many years, I've frozen cheese, and then only used said frozen
> cheese for cooking as it always turned out crumbly on thawing.
>
> But, I always thawed it at room temp.
>
> Sis' told me a few months ago to try thawing cheese under refrigeration
> for better results and to NOT TOUCH IT until it was completely thawed.
>
> Dad bought 1 each hyooge 2 lb. blocks of Mozarella and Monterey Jack a
> couple of months ago. I cut them into 3 chunks each and froze them as I
> knew I could not use them up in time to stop them from moulding.
>
> Sis' was right. I took a chunk of the cheeses out of the freezer as
> needed and put them in the door of the 'frige to thaw. The Mozarella
> came out perfect all three times (sliced without crumbling) and the Jack
> was much improved. Only slightly crumbly, and perfect if I used a
> cheese wire instead of a knife.
>
> YMMV, I've not tried this cheddar or colby jack.
>
> I don't purchase other cheeses in bulk frequently enough to vouch for
> any of the more expensive ones... These are just the two I use with the
> most frequency.
When I used to buy the two to five lb blocks of cheese at Sam's Club I
would cut them into one-lb blocks, vacuum seal each block in a bag and
then just stick them in the back of the fridge. Never had one mold on me
doing that.

Before I got the vacuum sealer I used to do exactly what you're doing
with all types of hard cheeses with no difficulty. Sometimes you can
save a good bit of money buying in bulk.