- This topic has 32 replies, 1 voice, and was last updated March 13, 2008 at 2:21 pm by .
- March 13, 2008 at 2:21 pm #256571
Let me be a little more specific… The only cheese I buy and freeze is: american,colby, cheddar,pepper jack, colby jack and mozzarella. I never tried to freeze velveeta and I do not use any other type of cheese.
Hope this helped some. Have a great weekend.
wrote: From my experience, cream cheese does NOT freeze well. All other cheese does freeze good. Shredding cheese before is a great idea.
Not only because
of the crumbling affect but, also you can divvy out the amount you need and not the whole thing. If you do not want to shredit, you can cube it. Milk does fine.
It looks gross when it is frozen but, goes back to normal when thawed.
wrote: Hi everyone!
Well, you are always so helpful and resourceful! After reading all the
posts, I bought an extra freezer a while back. I have read that some
of you freeze cheese and milk.
It is better (or required) that the
cheese is shredded? Does it work better for some cheeses than others
(like soft vs. hard cheese?).
How does it affect texture?
And as far as milk is concerned- does it change the flavor or texture
once it is thawed?
I am so curious. I would love to stock up
and have extra on hand, but
there is not enough room in the fridge!
Thanks, Michelle in MA
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