"maxine" > wrote in message
...
On Jun 14, 3:11 am, 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.

Tell Sis I said thanks for the recommendation about thawing in the
fridge. That'll go far in these days of frugality

maxine in ri

============

Most foods thaw better in the fridge. When freezing bulk cheese it's best
to cube or shred it before freezing... the larger the piece the more its
texture will suffer because large chunks freeze unevenly and thaw unevenly.
Also when shredded and cubed it's much simpler to defrost only what one
needs. My favorite cheese to freeze is chocolate; chocolate brownie cheese,
Milkyway cheese, M & Ms cheese, Hershey Kisses cheese is excellent.