can you freeze brick cheese?

I copy and pasted your question in google and many sites say yes you can, may be a little crumbly or mealy - but tastes fine - good for cooking - don't keep too long (months) after defrosting. Not so good for brie pr feta, and apparently not good at all for ricotta and mascarpone. Damn, and I was counting on chicagored making fresh cannoli.

I've frozen brick cheese,and used it four or five days into a trip, keeping it in a small cooler bag on either side of a tube of frozen Jimmy Dean sausage.

are you freezing it for a trip? And what kind of cheese?

I do it all the time but it's gone in a week to ten days.

quote h20: "are you freezing it for a trip? And what kind of cheese?"

sharp cheddar, just for the ride up and then into the pack all by its lonesome. i though i could add a few days to its life expectancy.

It'll keep without freezing. Just keep it cold on the way up. Wrap it and keep it out of the sun in your pack. You'll be fine.

quote kanoes: "can you freeze brick cheese?"

I've carried cheddar in chunk form in temps up to the low 90's with out any bad effects. I had a older guy years ago who used cheese cloth soaked in vinegar to wrap his cheddar chunks. I've used it a couple of times in temps around the 80's and with out the vinegar. I haven't seen any difference and the cheese didn't dry out or get moldy either way. A friend cuts his cheese into smaller pieces and dips the pieces into wax. He claims he can get a month in hot temps with out a problem.
Of course this doesn't answer your question of freezing and my two cents on freezing cheese is that the cheaper(meaning more processed)seems to freeze better with out any off taste.

I've gone both ways - frozen and unfrozen. Both seem to work fine, at least I haven't gotten sick yet.

I tend to freeze it more often. I add it to my pack of cold food that I freeze before leaving (steaks, cheese, egg beaters, etc...), seems to work well.

For shorter trips, I will cut the bricks into four pieces and vac-seal each piece. For longer trips, I will often cut the bricks into four pieces and let them sit in the fridge, uncovered, for anywhere from 3 days to a week, sort of like aging beef. This dries out the cheese a little. I then vac-seal each piece. I leave the cheese in the cooler on the drive up. Usually chedder or jack cheese. I don't think freezing is necessary.