There are two cheeses I use extensively: (1) Low fat cheddar [made
from 2% milk], and (2) Part-skim mozzarella [both shredded and solid].

Can I freeze either or both?

>There are two cheeses I use extensively: (1) Low fat cheddar [made
>from 2% milk], and (2) Part-skim mozzarella [both shredded and solid].
>
>Can I freeze either or both?

You can freeze cheese BUT the quality will be adversely affected. Just make
sure you wrap it airtight so it doesn't lose any moisture and doesn't pick up
any odors from other foods in your freezer. I would only keep it frozen for 2
or 3 months tops. It probably won't taste great straight but you can still use
it for cooking.

>There are two cheeses I use extensively: (1) Low fat cheddar [made
>from 2% milk], and (2) Part-skim mozzarella [both shredded and solid].
>
>Can I freeze either or both?

You can freeze cheese BUT the quality will be adversely affected. Just make
sure you wrap it airtight so it doesn't lose any moisture and doesn't pick up
any odors from other foods in your freezer. I would only keep it frozen for 2
or 3 months tops. It probably won't taste great straight but you can still use
it for cooking.

Far as I can tell, someone wrote:
>There are two cheeses I use extensively: (1) Low fat cheddar [made
>from 2% milk], and (2) Part-skim mozzarella [both shredded and solid].

To keep from starving at some future date... yes.
But it won't taste good.

Far as I can tell, someone wrote:
>There are two cheeses I use extensively: (1) Low fat cheddar [made
>from 2% milk], and (2) Part-skim mozzarella [both shredded and solid].

To keep from starving at some future date... yes.
But it won't taste good.

It will change texture--probably get crumbly.

It will change texture--probably get crumbly.

DJS0302 wrote:
>> There are two cheeses I use extensively: (1) Low fat cheddar [made
>> from 2% milk], and (2) Part-skim mozzarella [both shredded and
>> solid].
>>
>> Can I freeze either or both?
>
> You can freeze cheese BUT the quality will be adversely affected.
> Just make sure you wrap it airtight so it doesn't lose any moisture
> and doesn't pick up any odors from other foods in your freezer. I
> would only keep it frozen for 2 or 3 months tops. It probably won't
> taste great straight but you can still use it for cooking.

The only notable exception I've found (and it's not what the OP says they
want to freeze) is Fontina. I had a small block of it in the freezer for
over 6 months. I figured it would be okay for using to make fondue so I
thawed it in the fridge. I never got around to the fondue. But I tasted
the cheese; the texture had NOT changed and the flavour was still excellent.

Jill

DJS0302 wrote:
>> There are two cheeses I use extensively: (1) Low fat cheddar [made
>> from 2% milk], and (2) Part-skim mozzarella [both shredded and
>> solid].
>>
>> Can I freeze either or both?
>
> You can freeze cheese BUT the quality will be adversely affected.
> Just make sure you wrap it airtight so it doesn't lose any moisture
> and doesn't pick up any odors from other foods in your freezer. I
> would only keep it frozen for 2 or 3 months tops. It probably won't
> taste great straight but you can still use it for cooking.

The only notable exception I've found (and it's not what the OP says they
want to freeze) is Fontina. I had a small block of it in the freezer for
over 6 months. I figured it would be okay for using to make fondue so I
thawed it in the fridge. I never got around to the fondue. But I tasted
the cheese; the texture had NOT changed and the flavour was still excellent.

Jill

Nancree wrote:
> It will change texture--probably get crumbly.

As I previously noted, I was surprised to find the texture of a small block
of Fontina I'd had frozen for over 6 months did *not* change. And tasted
great!

Jill

Nancree wrote:
> It will change texture--probably get crumbly.

As I previously noted, I was surprised to find the texture of a small block
of Fontina I'd had frozen for over 6 months did *not* change. And tasted
great!

Jill

onono (Nancree) wrote in news:20040728175616.05845.00001562
@mb-m27.aol.com:

> It will change texture--probably get crumbly.

I've frozen shredded cheddar and mozza before and no adverse problems that
I've ever noticed, of course the Mozza was used in Lasagna and the Cheddar
in Noodles & Cheese and a Cheeseburger pie.

onono (Nancree) wrote in news:20040728175616.05845.00001562
@mb-m27.aol.com:

> It will change texture--probably get crumbly.

I've frozen shredded cheddar and mozza before and no adverse problems that
I've ever noticed, of course the Mozza was used in Lasagna and the Cheddar
in Noodles & Cheese and a Cheeseburger pie.

Gary

We place the mozzarella in a container, fill the container with water,
then freeze it. It works quite well.

Regards

Jerry @ The Artisan
http://www.theartisan.net

"Gary" > wrote in message
...
> There are two cheeses I use extensively: (1) Low fat cheddar [made
> from 2% milk], and (2) Part-skim mozzarella [both shredded and solid].
>
> Can I freeze either or both?

Gary

We place the mozzarella in a container, fill the container with water,
then freeze it. It works quite well.

Regards

Jerry @ The Artisan
http://www.theartisan.net

"Gary" > wrote in message
...
> There are two cheeses I use extensively: (1) Low fat cheddar [made
> from 2% milk], and (2) Part-skim mozzarella [both shredded and solid].
>
> Can I freeze either or both?