Regarding cheese, specifically chedder and swiss cheese...

About the scallions - I'm referring to the entire stalk, the green long
sections including the onion at the bottom.

Thanks.

"Robin" > wrote in message
...
> Regarding cheese, specifically chedder and swiss cheese...
>
> About the scallions - I'm referring to the entire stalk, the green long
> sections including the onion at the bottom.
>
> Thanks.

yes, you can freeze hard cheeses like Swiss and Cheddar. When thawed, the
cheese will tend to crumble rather than slice. I haven't been able to
freeze scallions successfully. The white part is o.k., but the green part
turns to mush.
Janet

Robin wrote:
> Regarding cheese, specifically chedder and swiss cheese...
>
> About the scallions - I'm referring to the entire stalk, the green long
> sections including the onion at the bottom.
>
> Thanks.

I've frozen sliced cheese both cheddar and swiss. The cheddar crumbled,
but the swiss was fine.

--
Queenie

*** Be the change you wish to see in the world ***

"Robin" > wrote in message
...
> Regarding cheese, specifically chedder and swiss cheese...

Yes. I'm not sure about eating it as is, but it will work grated and melted
into something.
>
> About the scallions - I'm referring to the entire stalk, the green long
> sections including the onion at the bottom.

They would get mushy. However, you can slice them and dehydrate them.

"Robin" > wrote in message
...
> Regarding cheese, specifically chedder and swiss cheese...
>
> About the scallions - I'm referring to the entire stalk, the green long
> sections including the onion at the bottom.
>
> Thanks.

The consistency of cheese will change once frozen and thawed-it will become
crumbly. As to scallions, why? they are cheap enough.