Freezing cheese

[adenoma]

Can someone tell me whether it's okay to freeze Roquefort cheese? Today I had a windfall at a local market of Roquefort at only $2.99 a pound (usually it's up to $14.99 a pound).I immediately bought a chunk and it's really excellent Roquefort, complete with the official French government stamp. Since this is going to be for my own rather than for commercial use, I won't be using more than a couple of ounces or so at a time. If it can be frozen, however, I will grab a couple of pounds of it before the owner of the market is hauled away by the men in white coats. I have frozen several other types of cheese with no trouble, except that it makes them more crumbly. Since Roquefort is rather crumbly to begin with, this shouldn't be a factor. However, before I attempt it I'd like to hear some feedback from those who have. Many thanks!

I never have frozen roquefort, but my experience is freezing cheese has not been very succesful. I would just share the windfall with some friends if I were you.

[Pete]

I agree, don't freeze it. But it will last quite awhile in your fridge. I've kept blue cheeses in my fridge for months with no ill effects to the cheese, just make sure it is well wrapped or your entire fridge will soon start smelling of cheese.

my advice would be by a good quantity to take advantage of the bargain then have some people for dinner and use the cheese in a couple of dishes and also serve it with fruit and walnuts as another course.
to store it wrap in alfoil and keep it with the fruit and vegetables to prevent it drying out. when cutting try not to transfer the sticky bacteria on the rind to the inside of the cheese. With care the cheese will last for 6-8 weeks. always cut with a hot wet knife that has been rewashed after each cut. run your refrigerator at about34-36*C. hope this helps. p.s. years ago i made a savoury crepe filled with a celery,blue cheese,apple and walnut filling, it was fab.
it also make a beautiful salad dressing.thats it regards peter

[m brown]

http://www.fromages.com

all you need to know about French Cheese. order, read about, question, enjoy........

I have frozen roquefort, gorganzola and many other blue cheeses without problem. You will not want to serve these thawed on a cheese platter, but there are several things you can do -- use them in dressing, melted over roast garlic, stuffed in chicken breast, sprinkled over pizza, toss some on a salad. All this works just fine.

[BevReview Steve]

I consistenly freeze entire blocks of American without a problem for daily use. Usually break up the block into weekly portions before freezing. Works well, haven't noticed any change in flavor. Of course, that's American cheese for ya!

My experience is that low moisture cheeses freeze well. Higher moisture cheese tend to seperate upon thawing. Try a salad with crumbled roquefort and bacon in a sweet poppy seed dressing!

[This message has been edited by MOGourmet (edited September 23, 2000).]

[shroomgirl]

I think that says it all you can cook with it but it's texture doesn't weather the freezer shoot at $2.99 a # I 'd invest heavily

[Chef David Simpson]

It might fester after thawing out and cause
foodborne illess.

Bye.

[shroomgirl]

Fester? what if you just throw it in the oven and bake it in/on something?
Fester? Oh man I just took a mini med school class on infectious diseases this past Tuesday Fester conjures up bad stuff, Roquefort is yummy good stuff.

[UniChef]

Fester was the uncle on the Adams family I think.

Yes, I've seen the blue cheese crumbles frozen, but then used in dressings, etc.

At that price, you can't loose.

[Nick.Shu]

i may be stabbing in the dark, but if, and if you can, find someone with a cryovac machine (local butcher or someone) who is willing to share, break the rocquefort down into smaller portions and perhaps cryovac the portions before freezing.

Quite possibly, this could help you out.

[Nick.Shu]

i may be stabbing in the dark, but if, and if you can, find someone with a cryovac machine (local butcher or someone) who is willing to share, break the rocquefort down into smaller portions and perhaps cryovac the portions before freezing.

This could possibly be the way to go.

oops, double post - soz

[This message has been edited by Nick.Shu (edited October 03, 2000).]

Before refering/freezing the cheese, you can
"kryovac" it, yourself, using the home model
"FoodSaver" by tilia.com
Sells for about $200, last I looked.
My cheeses so treated keep in the frige for months.