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kanoes
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06/02/2013 04:58PM   (Thread Older Than 3 Years)
can you freeze brick cheese?
 
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billconner
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06/02/2013 05:27PM  
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.
 
soloist87
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06/02/2013 05:47PM  
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.
 
h20
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06/02/2013 06:52PM  
are you freezing it for a trip? And what kind of cheese?
 
06/02/2013 07:25PM  
I do it all the time but it's gone in a week to ten days.
 
kanoes
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06/02/2013 07:48PM  
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.
 
h20
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06/02/2013 08:50PM  
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.
 
HammerII
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06/04/2013 09:57PM  
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.
 
nofish
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06/10/2013 03:50PM  
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.
 
Chicagored
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06/14/2013 09:29AM  
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.

 
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