Bought it, froze it, defroze it (in the fridge basically 24h), cut in half, looks like that…
is it edible? (Tastes weird that's for sure)
what happened / should one not freeze cheese?
by Signal-Ad-4595
21 Comments
ArcherFawkes
You can usually freeze harder cheeses with more success. My guess is there was some moisture in it (maybe it was sweaty?) at the time of freezing which expanded as it froze, making it crumble. I’ll be honest, I haven’t seen this before and I freeze cheese pretty regularly
Zender_de_Verzender
Ofcourse it’s edible, but freezing will alter the taste and texture.
Did you defrost it completely? Cheese has more taste when it’s eaten on room temperature.
DeeDeeMehgaDooDoo
It’s still suitable for cooking with from frozen but it has suffered if you just want it as a table cheese unfortunately. I’m lead to believe that since cheese has such a high fat content and fat molecules break down when they freeze, the defrosted end result is a different cheese. Cooking breaks down fat too so if your melting it, there’s no issue…….or so they say
masked_chamoix
It really depends on the type. I freeze cheese often and find that goat cheeses tend to lose their texture and become quite flaky (but the taste is still fine), whereas hard cheeses freeze totally fine most of the time and can be defrosted for a cheese board. Saint Nectaire freezes perfectly – basically no change to texture.
FigTechnical8043
Surely freezing gruyere and destroying it is the only way to treat gruyere.
I was fooled into trying it by customers. Bleurrrrgh, soap my mouth wtf is this
RandChick
I freeze and thaw mozzarella, gouda and brie all the time with no issue. I am not familiar with guyere though.
snakeman1961
Fondue time
greendemon42
Give us an update on how it tastes.
DerBaerlauchRaeuber
Just melt it in a pot of spaghetti
Medlarmarmaduke
Freezing can change the texture as everyone has said but it should be fine to cook with- maybe not as a melting on top cheese but mixed in a dish
NorthSouthWhatever
Stilton freezes rather well I’ve found.
issaorama
not all cheese can be frozen but gruyere is one of the cheese that CAN be frozen… u just need to vacuum bag it. and if you did seal it then idk what happen . the restaurant i work at freeze large amount of cheese and its fine
mitsuhachi
This looks like a perfect excuse for fondue.
RitaAlbertson
It’ll be fine. I only freeze cheeses I intend to melt after.
Bitter-Basket
That’s particularly bad. Looks like it was frozen mor3 than once. I’m guessing that had more than usual amount of water. Ice crystals are like millions of little swords.
[deleted]
Why freeze cheese? Cheese is already itself a way to conserve milk. Didn’t get your point!
Kyle7053
If you do freeze it, you have to defrost it properly. I recommend putting it in the refrigerator that’s around 50 to 55° for about a day or until it’s fully defrosted.
Inner_Papaya_6197
Don’t freeze cheese
AnarchyCheesemonger
No freezy freezy
fnibfnob
You could turn this into processed cheese if you wanted to salvage the texture. Shred it, add 3-10% water by weight, add 2% sodium citrate by weight of total cheese and water (react baking soda with citric acid). Then melt it all together, pour in into a mold, and chill it in the fridge for a few hours. You’ll be left with a creamy and soft version of this cheese that melts very easily
tothesource
I only freeze cheese if i’m using it in something like mac n cheese
21 Comments
You can usually freeze harder cheeses with more success. My guess is there was some moisture in it (maybe it was sweaty?) at the time of freezing which expanded as it froze, making it crumble. I’ll be honest, I haven’t seen this before and I freeze cheese pretty regularly
Ofcourse it’s edible, but freezing will alter the taste and texture.
Did you defrost it completely? Cheese has more taste when it’s eaten on room temperature.
It’s still suitable for cooking with from frozen but it has suffered if you just want it as a table cheese unfortunately. I’m lead to believe that since cheese has such a high fat content and fat molecules break down when they freeze, the defrosted end result is a different cheese. Cooking breaks down fat too so if your melting it, there’s no issue…….or so they say
It really depends on the type. I freeze cheese often and find that goat cheeses tend to lose their texture and become quite flaky (but the taste is still fine), whereas hard cheeses freeze totally fine most of the time and can be defrosted for a cheese board. Saint Nectaire freezes perfectly – basically no change to texture.
Surely freezing gruyere and destroying it is the only way to treat gruyere.
I was fooled into trying it by customers. Bleurrrrgh, soap my mouth wtf is this
I freeze and thaw mozzarella, gouda and brie all the time with no issue. I am not familiar with guyere though.
Fondue time
Give us an update on how it tastes.
Just melt it in a pot of spaghetti
Freezing can change the texture as everyone has said but it should be fine to cook with- maybe not as a melting on top cheese but mixed in a dish
Stilton freezes rather well I’ve found.
not all cheese can be frozen but gruyere is one of the cheese that CAN be frozen… u just need to vacuum bag it. and if you did seal it then idk what happen . the restaurant i work at freeze large amount of cheese and its fine
This looks like a perfect excuse for fondue.
It’ll be fine. I only freeze cheeses I intend to melt after.
That’s particularly bad. Looks like it was frozen mor3 than once. I’m guessing that had more than usual amount of water. Ice crystals are like millions of little swords.
Why freeze cheese? Cheese is already itself a way to conserve milk. Didn’t get your point!
If you do freeze it, you have to defrost it properly. I recommend putting it in the refrigerator that’s around 50 to 55° for about a day or until it’s fully defrosted.
Don’t freeze cheese
No freezy freezy
You could turn this into processed cheese if you wanted to salvage the texture. Shred it, add 3-10% water by weight, add 2% sodium citrate by weight of total cheese and water (react baking soda with citric acid). Then melt it all together, pour in into a mold, and chill it in the fridge for a few hours. You’ll be left with a creamy and soft version of this cheese that melts very easily
I only freeze cheese if i’m using it in something like mac n cheese