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.
--
Peace! Om

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


Subscribe:

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.
When I used to buy the two to five lb blocks of cheese at Sam's Club I
would cut them into one-lb blocks, vacuum seal each block in a bag and
then just stick them in the back of the fridge. Never had one mold on me
doing that.

Before I got the vacuum sealer I used to do exactly what you're doing
with all types of hard cheeses with no difficulty. Sometimes you can
save a good bit of money buying in bulk.

In article >,
George Shirley > 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.
>
> When I used to buy the two to five lb blocks of cheese at Sam's Club I
> would cut them into one-lb blocks, vacuum seal each block in a bag and
> then just stick them in the back of the fridge. Never had one mold on me
> doing that.
>
> Before I got the vacuum sealer I used to do exactly what you're doing
> with all types of hard cheeses with no difficulty. Sometimes you can
> save a good bit of money buying in bulk.

Agreed on the money saving.

I have a Tilia buried in the pantry somewhere. The cost of the bags is
all that has stopped me from using it with more frequency.
--
Peace! Om

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


Subscribe:

Omelet wrote:
> In article >,
> George Shirley > 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.
>> When I used to buy the two to five lb blocks of cheese at Sam's Club I
>> would cut them into one-lb blocks, vacuum seal each block in a bag and
>> then just stick them in the back of the fridge. Never had one mold on me
>> doing that.
>>
>> Before I got the vacuum sealer I used to do exactly what you're doing
>> with all types of hard cheeses with no difficulty. Sometimes you can
>> save a good bit of money buying in bulk.
>
> Agreed on the money saving.
>
> I have a Tilia buried in the pantry somewhere. The cost of the bags is
> all that has stopped me from using it with more frequency.
There are some places on the web where you can get the bags cheaper than
from FoodSaver. Particularly if you buy in bulk. I never buy the
pre-made bags, cheaper to get a roll and then make the bags whatever
size you want.

In addition I take the used bags, turn them inside out and hang them in
the dishwasher from the top rack with clothes pins. They get washed
clean that way and are then hung up to air dry. I've used some of them
so much they finally get so short they can't be sealed anymore. <G>

Waste not, want not is our lifetime motto.

In article >,
George Shirley > wrote:

> > I have a Tilia buried in the pantry somewhere. The cost of the bags is
> > all that has stopped me from using it with more frequency.
> There are some places on the web where you can get the bags cheaper than
> from FoodSaver. Particularly if you buy in bulk. I never buy the
> pre-made bags, cheaper to get a roll and then make the bags whatever
> size you want.
>
> In addition I take the used bags, turn them inside out and hang them in
> the dishwasher from the top rack with clothes pins. They get washed
> clean that way and are then hung up to air dry. I've used some of them
> so much they finally get so short they can't be sealed anymore. <G>
>
> Waste not, want not is our lifetime motto.

Advice worth following. I'll have to seriously look at that, thanks!
--
Peace! Om

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


Subscribe:

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.

snippage

That's great to know thanks Om.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03

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

"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.

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.

I just finished a block of cheese this morning and took the other
half of the 2lb block out of the freezer and put it into the fridge
for when I need it next. Why wait until you need it?

-sw

On Sun, 14 Jun 2009 17:49:07 GMT, brooklyn1 wrote:

> 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.

And if you shred or cube it, you create much more surface area for
the moisture to leech out and turn to ice, guaranteed to ruin your
frozen cheese.

And when you try and press out as much air as possible out of the
container being frozen - what happens to that shredded cheese? It
turns back into a clump of cheese with a bunch of air pockets in it.

-sw

On Jun 14, 3:11*am, Omelet > wrote:
>
> YMMV, I've not tried this cheddar or colby jack.

I've had good luck doing this with Swiss, Monteray Jack and a Danish
smoked processed cheese but not with cheddar. It is better than
leaving it at room temp to defrost but you still get a fair bit of
crumbling.

John Kane Kingston ON Canada

"Omelet" > wrote in message
news
> 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.
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.
>
>
> Subscribe:

FYI it is the best way to defrost almost EVERYTHING - it's called
tempering.

Dimitri

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.

--
Jean B.

In article >,
koko > 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.
>
> snippage
>
> That's great to know thanks Om.
>
> koko

Welcome! The Moz' turned out perfect and the jack was much improved.
--
Peace! Om

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


Subscribe:

In article
>,
maxine > wrote:

> 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

Will do. :-)
--
Peace! Om

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


Subscribe:

In article >,
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.
>
> I just finished a block of cheese this morning and took the other
> half of the 2lb block out of the freezer and put it into the fridge
> for when I need it next. Why wait until you need it?
>
> -sw

So it keeps longer. <g>

And I agree, slow thawing works best for just about anything.
--
Peace! Om

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


Subscribe:

In article >,
"Dimitri" > wrote:

> FYI it is the best way to defrost almost EVERYTHING - it's called
> tempering.
>
> Dimitri

Will it work with Brie?
--
Peace! Om

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


Subscribe:

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.


Subscribe:

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.

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.


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "Dimitri" > wrote:
>
>> FYI it is the best way to defrost almost EVERYTHING - it's called
>> tempering.
>>
>> Dimitri
>
> Will it work with Brie?
> --
> Peace! Om
>

You'll have to try a slice - it really depends an the fat vs. water content.

Ice as you remember from Chem. 101 expands in the freezing process.

It is that expansion that breaks down the cell walls and caused the cheese
to become crumbly.

Usually the creamier the cheese the better it freezes and thaws.

Dimitri

Omelet wrote:
> 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.

Oh yes! The Cabot presliced cheddar goes bad REALLY quickly now.

--
Jean B.

On Mon, 15 Jun 2009 09:24:54 -0700, David Harmon wrote:

> 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.

Except that fresh shredded cheese is much better texture-wise (and
taste-wise depending on how it's stored) than pre-shredded that's
been in the freezer for a few weeks. Or months.

-sw

In article >,
"Dimitri" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Dimitri" > wrote:
> >
> >> FYI it is the best way to defrost almost EVERYTHING - it's called
> >> tempering.
> >>
> >> Dimitri
> >
> > Will it work with Brie?
> > --
> > Peace! Om
> >
>
> You'll have to try a slice - it really depends an the fat vs. water content.
>
> Ice as you remember from Chem. 101 expands in the freezing process.
>
> It is that expansion that breaks down the cell walls and caused the cheese
> to become crumbly.
>
> Usually the creamier the cheese the better it freezes and thaws.
>
> Dimitri

I'll have to experiment with a block of cream cheese just for grins. ;-)
It's a bit cheaper than Brie!
--
Peace! Om

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


Subscribe:

In article >,
Sqwertz > wrote:

> On Mon, 15 Jun 2009 09:24:54 -0700, David Harmon wrote:
>
> > 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.
>
> Except that fresh shredded cheese is much better texture-wise (and
> taste-wise depending on how it's stored) than pre-shredded that's
> been in the freezer for a few weeks. Or months.
>
> -sw

I don't buy more shredded cheese than I can use up in a month or less.
<g>
--
Peace! Om

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


Subscribe:

On Jun 14, 2:11*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.
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.
>
>
> Subscribe:

Freezing Cheese: In my experience . . .
1, Cream Cheese freezes fine for cooking (cheesecake etc)

2. We [food pantry] used to get 10 lb blox of SLICED (not "singles")
processed "swiss" and 'merican cheeses. Split the blox in half,
rewrapped in saran and frozen. Thawed at room temp = gooey crumbly
mess. Thawed in refrigerator = every slice peeled off untorn. Could
make 8 grilled cheese sandwiches at a time with a family sized
electric griddle.

3. Good cheddar is supposed to be crumbly.

Lynn in Fargo

Dimitri wrote:

>
> "Omelet" > wrote in message
> news >
>> In article >,
>> "Dimitri" > wrote:
>>
>>> FYI it is the best way to defrost almost EVERYTHING - it's called
>>> tempering.
>>>
>>> Dimitri
>>
>>
>> Will it work with Brie?
>> --
>> Peace! Om
>>
>
> You'll have to try a slice - it really depends an the fat vs. water
> content.
>
> Ice as you remember from Chem. 101 expands in the freezing process.
>
> It is that expansion that breaks down the cell walls and caused the
> cheese to become crumbly.
>
> Usually the creamier the cheese the better it freezes and thaws.
>
> Dimitri

Cheese has cells?

"Kathleen" > wrote in message
...
> Dimitri wrote:
>
>>
>> "Omelet" > wrote in message
>> news >>
>>> In article >,
>>> "Dimitri" > wrote:
>>>
>>>> FYI it is the best way to defrost almost EVERYTHING - it's called
>>>> tempering.
>>>>
>>>> Dimitri
>>>
>>>
>>> Will it work with Brie?
>>> --
>>> Peace! Om
>>>
>>
>> You'll have to try a slice - it really depends an the fat vs. water
>> content.
>>
>> Ice as you remember from Chem. 101 expands in the freezing process.
>>
>> It is that expansion that breaks down the cell walls and caused the
>> cheese to become crumbly.
>>
>> Usually the creamier the cheese the better it freezes and thaws.
>>
>> Dimitri
>
> Cheese has cells?
>

Well, cells imay be the wrong word, cheeses are not composed of cells with
cell walls... but cheeses have "structure/grain", whereas their "cells" are
more likened to building blocks, with break lines between so to speak. With
some cheeses the structure is more pronounced, like cheddar, and edam, and
mozz. Cheeses also contain significant salt, which greatly affects the
temperature at which cheeses freeze, and thaw. One needs to experiment with
different cheeses to discover the effects of freezing and thawing. But
generally the smaller the bits of cheese the less freezing affects its
texture, which is why it's recommended to freeze cubed and shredded
cheese... because its structure has been greatly diminished, the smaller the
bits the less the cheeses are under stress. No cheese freezes well enough
to not be seriously affected for use as a table cheese but when cubed and
shredded prior to freezing there is not much affect when those chesses are
used in cooking. In any event, because of the high salt content cheeses
have a rather short freezer shelf life (about 3 months), so don't buy more
cheese than you can use within say about month.

On Tue, 16 Jun 2009 08:34:17 -0500, Kathleen
> wrote:

>Dimitri wrote:
>
>>
>> "Omelet" > wrote in message
>> news >>
>>> In article >,
>>> "Dimitri" > wrote:
>>>
>>>> FYI it is the best way to defrost almost EVERYTHING - it's called
>>>> tempering.
>>>>
>>>> Dimitri
>>>
>>>
>>> Will it work with Brie?
>>> --
>>> Peace! Om
>>>
>>
>> You'll have to try a slice - it really depends an the fat vs. water
>> content.
>>
>> Ice as you remember from Chem. 101 expands in the freezing process.
>>
>> It is that expansion that breaks down the cell walls and caused the
>> cheese to become crumbly.
>>
>> Usually the creamier the cheese the better it freezes and thaws.
>>
>> Dimitri
>
>Cheese has cells?

With bars to keep Creaminess from escaping.

--
I love cooking with wine.
Sometimes I even put it in the food.

Lynn from Fargo Ografmorffig wrote:
> 2. We [food pantry] used to get 10 lb blox of SLICED (not "singles")
> processed "swiss" and 'merican cheeses. Split the blox in half,
> rewrapped in saran and frozen. Thawed at room temp = gooey crumbly
> mess. Thawed in refrigerator = every slice peeled off untorn. Could
> make 8 grilled cheese sandwiches at a time with a family sized
> electric griddle.

A food pantry was the first time I tried the sliced, not "singles"
American Cheese from Sam's Club. They have a red or blue label, one
cheese having thicker slices than the other one. It was a very tasty
American Cheese. After trying it, I started buying it at home. For
those who have not tried it, the cheese slices will peel apart easily,
it does not stick together.

Thanks for your tips on freezing cheese, Lynn.


Becca

On Tue, 16 Jun 2009 09:57:59 -0500, Becca > wrote:

>A food pantry was the first time I tried the sliced, not "singles"
>American Cheese from Sam's Club. They have a red or blue label, one
>cheese having thicker slices than the other one. It was a very tasty
>American Cheese. After trying it, I started buying it at home. For
>those who have not tried it, the cheese slices will peel apart easily,
>it does not stick together.

They also taste more like real cheese (to me at least).

--
I love cooking with wine.
Sometimes I even put it in the food.