Ken Knecht wrote:
> I was given a pound of this Delice de Bourgonne (that's the way it's
> spelled on the package label) cheese recently. I opened the sealed
> package and tried it yersterday. It's creamy and tastes something like
> blue cheese, only much stronger. Good, but I can take it only in small
> amounts.
>
> I tried Google but couldn't get much info on this.
>
> Anyone know if I can cut it into many smaller pieces and freeze them? It
> is too strong for me to eat much of it at a time or very often. Or will
> it (unlikely) keep for an extended period - months? - in my refrigerator?


For its keeping properties, think of it like cream cheese. In the
refrigerator, it will get moldy in a few weeks (depending on how fresh
it was when you got it). It will keep pretty well in the freezer, but
make sure you wrap it well as it will absorb odors. As with anything
frozen, the texture won't be perfect when it thaws, but it should be
pretty good. I'd freeze it in serving-size portions. (I didn't think
it tasted blue. I'd call it closer to a Brie taste.)


--Lia

Julia Altshuler wrote:

> For its keeping properties, think of it like cream cheese. In the
> refrigerator, it will get moldy in a few weeks (depending on how fresh
> it was when you got it). It will keep pretty well in the freezer, but
> make sure you wrap it well as it will absorb odors. As with anything
> frozen, the texture won't be perfect when it thaws, but it should be
> pretty good. I'd freeze it in serving-size portions. (I didn't think
> it tasted blue. I'd call it closer to a Brie taste.)
>
I picked up some odd assorted cheeses today as I'm having company later.
Some Rembrandt brand aged Gouda at $13.99/pound, some Saga marked down
to 1.99/wedge and something called Windsor Red, a cheddar with port and
brandy at $12.99/pound. I've had port cheese at times and loved it, and
at other times it didn't impress me. I hope this one is good?
I picked up some salt cured olives (the nice shriveled up ones) and some
large green ones with red peppers scattered on them. Some roasted red
peppers and crusty bread, and the makings for fresh guacamole with chips
and I've got the cocktail hour covered... Stocked up on wine and mixers.
LOL, Sandra Lee would be impressed (tic)