How well does cheeze freeze? I assume mozzarella's fine (think frozen
pizzza, fwiw) and maybe swiss, but what about creamcheese/neufchatel? brie?
Reason: going away for a month, need to deal with perishables and semi-p.

"Bob" > wrote in message
...
> How well does cheeze freeze? I assume mozzarella's fine (think
frozen
> pizzza, fwiw) and maybe swiss, but what about
creamcheese/neufchatel? brie?
> Reason: going away for a month, need to deal with perishables and
semi-p.

I have frozen a lot of cheese and it was fine when it was thawed and
used. I have had just one exception and that was with gorgonzola
cheese that came from Costco. It didn't hold together when it thawed
and became very crumbly. I still found uses for it and it tasted ok,
just lost its original texture.

Bob wrote:
> How well does cheeze freeze? I assume mozzarella's fine (think frozen
> pizzza, fwiw) and maybe swiss, but what about creamcheese/neufchatel? brie?
> Reason: going away for a month, need to deal with perishables and semi-p.


It all freezes just fine for cooking. The texture will get screwed-up
for eating it fresh.

Bob

"Bob" > wrote in message ...
> How well does cheeze freeze? I assume mozzarella's fine (think frozen
> pizzza, fwiw) and maybe swiss, but what about creamcheese/neufchatel?
> brie?
> Reason: going away for a month, need to deal with perishables and semi-p.

Depends on the kind of cheese.
THe higher the water content of the cheese, the more ice crystals you will
get. A very sharp cheddar will do better than say, mozarella.
Most will get crumbly when defrosted.

"zxcvbob" > wrote in message
...
> Bob wrote:
>> How well does cheeze freeze? I assume mozzarella's fine (think frozen
>> pizzza, fwiw) and maybe swiss, but what about creamcheese/neufchatel?
>> brie?
>> Reason: going away for a month, need to deal with perishables and semi-p.
>
>
> It all freezes just fine for cooking. The texture will get screwed-up for
> eating it fresh.
>
> Bob

I have frozen cheese over the years, but the last two batches of
Philadelphia cream cheese I cut up in marked (their marks) sections and
froze, when I thawed them out, they were so crumbly, fell completely apart
at the touch, into a heap of cheese dust.
My first thought, it's probably made from the "new" milk (milk from giving
cows extra something to make them produce more) or maybe it's not cheese at
all.
P.S. the sections were probably no more than 1# sections.
Dee

"Kswck" > wrote in
:

> THe higher the water content of the cheese, the more ice crystals you
> will get. A very sharp cheddar will do better than say, mozarella.
> Most will get crumbly when defrosted.

Note that this can be a good thing. I store my shredded cheddar in the
freezer, and it stays fresh forever (well, for small values of forever),
and is great for topping tacos and pizza and pasta. Similarly, frozen blue
cheese will crumble easily into salads and dressings.