In article > ,
David Harmon > wrote:

> On Sun, 14 Jun 2009 13:20:33 -0500 in rec.food.cooking, Sqwertz
> > wrote,
> >On Sun, 14 Jun 2009 02:11:59 -0500, 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.
> >
> >Thawing slowly is always the way to go if you have time - not just
> >for cheese.
>
> On the other hand, I find that shredded cheese can come out of the
> frozen bag and go straight into anything I'm cooking that calls for
> shredded cheese.
>
>
>

Since shredded cheese around here is the same price as chunk, I do
purchase the #2 bags and freeze them for that very reason.
--
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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