Re: Freezing Raw Milk Cheeses

[Guest guest]

At 09:14 AM 8/25/04 -0400, you wrote:

>Can someone advise me on the practicallity of buying raw milk cheese

>in bulk and freezing it until used?

>

>Is something lost?

Don't know. I wouldn't think so, since freezing raw milk doesn't change

much in terms of nutrition.

>Howabout flavor? Texture?

No more changes than freezing any other kind of cheese, in my experience.

MFJ

Everything connects. The Universe is not THAT chaotic. Beauty can

still be found in the most amazing places.

[Guest guest]

> >Howabout flavor? Texture?

>

>No more changes than freezing any other kind of cheese, in my experience.

Hmm, , you'll have to help me here: I haven't frozen any other

kinds of cheese. Do they go grainy or something? -Allan

[Guest guest]

I buy raw cheese in bulk and freeze it all the time. Sometimes i grate it

first and then freeze it, which is very handy for all kinds of recipes. When

it thaws i don't notice that it's been frozen. couldn't tell you about any

enzyme losses though.

Elaine

>> Can someone advise me on the practicallity of buying raw milk cheese

>> in bulk and freezing it until used?

[Guest guest]

At 04:08 PM 8/25/2004, you wrote:

>I buy raw cheese in bulk and freeze it all the time. Sometimes i grate it

>first and then freeze it, which is very handy for all kinds of recipes. When

>it thaws i don't notice that it's been frozen. couldn't tell you about any

>enzyme losses though.

>Elaine

>

> >> Can someone advise me on the practicallity of buying raw milk cheese

> >> in bulk and freezing it until used?

i agree. we used to buy 5 pounds at a time and freeze it...i didn't notice

any appreciable change at all. however, i've learned that we can eat 5

pounds before it goes off, so i don't bother freezing it anymore.

-katja

[Guest guest]

Excellent reminder, shredding before freezing. something you can do with things

like that is to freeze it all spread out on a sheet, andn then when it's frozen

you can put it into a bag and you can take out what you need because it won't be

stuck together. this works good for onions, ground beef and any other small

item you want to freeze and use piecemeal.

-------------- Original message --------------

At 04:08 PM 8/25/2004, you wrote:

>I buy raw cheese in bulk and freeze it all the time. Sometimes i grate it

>first and then freeze it, which is very handy for all kinds of recipes. When

>it thaws i don't notice that it's been frozen. couldn't tell you about any

[Guest guest]

At 03:54 PM 8/25/04 -0400, you wrote:

>> >Howabout flavor? Texture?

>>

>>No more changes than freezing any other kind of cheese, in my experience.

>

>Hmm, , you'll have to help me here: I haven't frozen any other

>kinds of cheese. Do they go grainy or something? -Allan

They get more crumbly after defrosting (speaking specifically of harder

ones like cheddar, et al), so slicing or grating a previously-frozen block

can be a little more interesting, but not a show-stopper. Taste is the

same, as long as it hasn't been in there so long it's gotten freezer burn.

I've had good luck, though, with using a food slicer to slice up the

blocks BEFORE freezing, then packaging them up in smaller batches - wrapped

VERY well, then into the freezer. If you're planning on using any of it

for sandwiches or something, I'd recommend doing it that way for at least

part of it, because of the crumbliness I mentioned.

MFJ

Everything connects. The Universe is not THAT chaotic. Beauty can

still be found in the most amazing places.

[Guest guest]

Allan wrote:

>Can someone advise me on the practicallity of buying raw milk cheese

in bulk and freezing it until used?

>Howabout flavor? Texture?

We buy big slabs of Cabot Vermont Cheddar - yum! I use half and freeze the

other. Although I've noticed no difference in flavour, freezing tends to make

it more crumbly! I like it that way :-)

and the K9's