In article >,
"Jean B." > wrote:

> 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.
>
> Interesting and perhaps useful. Thanks. My daughter is really
> into cheese, but some of the cheeses don't last too long in the
> fridge.

I know what you mean...
Dad sometimes purchases pre-sliced cheeses and if they don't get used up
fast enough, they are not salvagable when they get moldy like chunk
cheeses are. Many times I've scraped mold off of cheese blocks and used
them. That won't work with sliced cheese.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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