Freeze Cheese?

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Skitterbug
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Re: Freeze Cheese?

Post by Skitterbug »

HansV wrote:
02 May 2023, 15:23
Freezing and unfreezing mozzarella is OK if you want to use it in cooking.
But if you want to use it in a salad, for example Insalata Caprese (slices of tomato and mozzarella with basil leaves), the altered texture of the cheese would make it less appetizing (while still edible).


S2389.png
Yep, if you want to use it as you have displayed, crumbly slices would not present very well. I doubt that I'd ever serve tomatoes and cheese in this manner. My tomatoes would be in "chunks" and the cheese and basil leaves would be lightly mixed in. Chef vs Cook presentations! LOL

But back to the article - it did not indicate what the problem with frozen soft cheese would be? It only says, that it should not be frozen. I'm surmising that the mozzarella would be crumbly but the article doesn't 'say' that. So the person that wrote that article isn't really helpful in that regard. :smile:
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ChrisGreaves
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Re: Freeze Cheese?

Post by ChrisGreaves »

Skitterbug wrote:
02 May 2023, 15:16
The information may be helpful for how to freeze various items but it isn't helpful when it says that freezing Mozzarella (soft cheese) is not a good idea. Why not? That's the question that is lingering now. Maybe because it becomes a bit more crumbled rather than stay smooth?
The page wasn't all that helpful on how freeze items. There was nothing there that couldn't be answered by "Just try it; if it doesn't work, don't do it again" IMHO.
My frozen cheese did thaw out crumbly, but at 11pm at night, I usually don't waste time thawing it. That's what a warm mouth and a good book and a warm bed is for.
I am not a "fancy" chef. Just a simple home cook.
Skitterbug, you are becoming increasingly difficult to argue with.
I think that, if you are not a fancy chef, you are the fanciest simple home cook i have ever not met! :grin:
Cheers, Chris
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ChrisGreaves
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Re: Freeze Cheese?

Post by ChrisGreaves »

HansV wrote:
02 May 2023, 15:23
Freezing and unfreezing mozzarella is OK if you want to use it in cooking.
But if you want to use it in a salad, for example Insalata Caprese (slices of tomato and mozzarella with basil leaves), the altered texture of the cheese would make it less appetizing (while still edible).
Agreed. Sort of. I am omnivorous, and I can see me crumbling a chunk of Mozzarella and sprinkling it on my backyard salads of dandelion leaves this summer.
:yum:
Cheers, Chris
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ChrisGreaves
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Re: Freeze Cheese?

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HansV
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Re: Freeze Cheese?

Post by HansV »

So, does Swiss Cheese cause hay fever?
Best wishes,
Hans

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ChrisGreaves
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Re: Freeze Cheese?

Post by ChrisGreaves »

HansV wrote:
04 May 2023, 19:52
So, does Swiss Cheese cause hay fever?
Only if you pig-out on Saturday Night :oink:

I have read/heard before about how human products often depend on intrinsic environments (if I got that right), so learning that a specific quantity of particles of a specific size of a specific material from a specific region define a cheese didn't surprise me that much.
OK, the quantity did ...
Cheers, Chris
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HansV
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Re: Freeze Cheese?

Post by HansV »

Pig out? Is Swiss cheese made from sow's milk then?
Best wishes,
Hans

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ChrisGreaves
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Re: Freeze Cheese?

Post by ChrisGreaves »

HansV wrote:
04 May 2023, 20:52
Pig out? Is Swiss cheese made from sow's milk then?
Replied by email, files are too large for attachments ...
Cheers, Chris
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HansV
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Re: Freeze Cheese?

Post by HansV »

Thanks!
Best wishes,
Hans