Freezing



Most natural cheeses can be frozen successfully for two months or more. Good "freezers" include swiss, edam, gouda, brick, muenster, provolone, mozzarella, camembert, and parmesan.

To freeze cheese, it should:
        1. weigh less than a pound,
        2. measure no more than 1" thick,
        3. be packaged in an airtight, moisture-proof wrap, and
        4. be frozen quickly and stored at 0ºF or less.

Allow 24 hours for cheese to thaw in a refrigerator.
Use cheese promptly after thawing.


Next: Cheese "Substitute"