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Can You Freeze Cheese?

by GourmetFoodStore.com

Cheese purists will tell you – very vehemently – no. And they would be right. Why? Because freezing will pretty much ruin the structure of the cheese. It’s not actually the freezing that deteriorates the cheese, but rather the defrosting, which causes the molecular structure of the cheese to break down. So instead of a soft, gooey double creme cheese, or a firm, pliable Swiss, you get a crumbly, hard, dry lump that you paid very good money for.

Now, this is not a written-in-stone rule. There’s a caveat (as there usually is). Is freezing cheese safe? Yes. Is it edible? Yes. Is it good? Not so much. You should freeze cheese if you’re planning to cook with it, like in casseroles or quiches, but you definitely shouldn’t if you’re planning on using it for a cheese board or platter at your next party.

Some cheeses freeze better than others. Firmer (but not hard) cheeses like cheddar or Provolone tend to maintain their structure better. Soft, gooey cheeses like Brie or triple creams most definitely don’t freeze well. Cheeses with holes tend to get freezer burn. So, the question again is not if you can freeze cheese, but rather if you should. And the answer is no. The result is a disaster.

However, if you find a can’t-pass-up deal on bulk, processed cheese, by all means grab it and freeze it - but even then, know that you'll have to cook with it or melt it. But don't freeze the good fromage!  Leave that gooey, delicious Crottin or Saint Andre in the fridge – if you have extras, make you favorite quiche, grilled cheese or just gather your friends for a cheese party.

Cheese and Foie Gras Mini Tart Recipe

Cheese and Foie Gras Mini Tart Recipe

These elegant bite-sized foie gras tarts are simple yet luxurious, not to mention small enough that you won’t feel guilty eating them! Whipped foie gras and mascarpone cheese merge into an irresistibly creamy and decadent mix, encased in sweet mini tart shells and topped with balsamic-and-port-wine fig spread…definitely something to make your guests happy!
Baked Camembert and Brown Sugar Mini Tarts Recipe

Baked Camembert and Brown Sugar Mini Tarts Recipe

One of our favorite appetizer recipes, warm and gooey Camembert is baked into buttery tart shells with sweet brown sugar and a pinch of cinnamon. The brown sugar caramelizes and pairs wonderfully with the creamy Camembert cheese, plus it bakes in just minutes! Substitute for Brie if you'd like.
Classic Quiche Lorraine Recipe

Classic Quiche Lorraine Recipe

A French classic that's just perfect for the American table! A simple savory tart filled with gooey cheese and salty pancetta, the Quiche Lorraine is a great, all-season lunchtime option when paired with baby greens, or served as an appetizer to lead into a hearty meal.
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