Freezing Cheese

Funny I like the light version! Also like light with peppers and sweet chilli flavour!

I keep some 'spare' Lurpak in the freezer too. Wouldn't do to run out of that!

I've stored lots of different cheeses in the freezer over the years, usually left over from posh dinner parties, (do you remember them? )
They always tasted good, and I always keep some in there now,along with a large block of Lurpak, just in case.

Bought half a Stilton very cheaply just after New Year.Label said 'not suitable for freezing'.I cut it into small portions ,wrapped in clingfilm and stored in freezer.So far all pieces taken out have been fine both in flavour and texture.

Glad it's not just me, ana

They only sell the 'light' and 'extra-light' philly minis in my local Asda too. Tesco doesn't even stock them! I did try the 'light' version a while ago - awful...

However, spurred on by You Lot [isn't gransnet wonderful? emoticon], I've just searched my 'local' (thirty miles away) Asda online and they do have some mini tubs of Philly! Sadly, it is only the pretend kind 'Light', and I want The Real McCoy! They had chocolate-flavoured as well but no Actual Proper Philly in small tubs. Sigh. Freezing, it'll have to be.

It's OK when GS is here. He eats it too.

All supermarkets up here don't sell the tiny tubs of Philly. There are quite a few other things they don't sell too. You southerners would probably be surprised.

DF & DU, on a cycling holiday together in the 1930s, were deeply disconsolate when the landlord of the pub they stayed in had no Stilton, he had thrown it out that morning because it had maggots in it. By thier reckoning it only became edible once the maggots appeared.

It's bad enough keeping cheese in a fridge, never mind freezing the stuff!

I now have a mental image of my mum, doing her turn as 'Mousie' as she called it, cutting the mouldy bits off cheese and eating the rest for her lunch... Those were the days of inedible cheese-cloth rind.

As celebgran says, all supermarkets sell the sets of 4 tiny tubs of Philly. I use the extra light version all the time, and they have a life of at least 2 months, so there would be no need to freeze. The GCs use them as a dip for breadsticks etc..

My dd doesn't understand that the date a cheese is edible by, is well past it's Bbf date.Brie should be soft! Dolce latte should be practically running off the plate!

Apart from grating cheddar and shoving it in the freezer to use for cooking, I never keep cheese in the fridge. I love many cheeses, and one of my pet hates is to have 'cold' cheese. It ruins the flavour. If it's the really smelly type, then I put it in a plastic lock-down container until eaten. I buy it sparingly and then only enough to use in the next few days - or when it has ripened and matured.

There's a simple answer to that – no decent deli. Rural Scotland is wonderful but cheese is not its strong point.

Bags Why don't you simply buy a smaller quantity of cream cheese from the deli and then it wouldn't be left to go mouldy?

Proper cheese from a proper cheesemaker – the expensive sort you put on a cheeseboard to savour at the end of a meal or serve as part of a ploughman's lunch needs to be handled carefully and freezing isn't handling it carefully. It spoils both flavour and texture – indeed, some cheeses can be ruined when chilled to the temperature they must be stored at in shops by law in this country of ignorant lawmakers!

I freeze Quark, not Quark without!!

I freeze all kinds of cheese, soft and hard. I regularly freeze Quark without and fat free fromage frais without any problems.

Try it and see. The worst that can happen is that it is unusable when you defrost it and you have to throw it away

Mousetrap?

I use chunks of Mars bar or peanut butter in my mouse traps.

Freeze mousetrap by all means but it's no way to treat good quality cheese.

Mmm, I might try that, anno.

celeb, thanks. I'll look out for the tiny tubs but I haven't seen them here yet.

What's a recipe, Galen? I just sling a can of tuna in with about half a pack of philly and a desertspoon of mayo and mash it all up together. I also do this with packs of hot smoked salmon which I buy in Aldi or Lidl. Very good on toast for lunch or sandwiches on my 'volunteer' day.

Didn't know Pepys had parmigiana!

Sounds good. Can you use salmon instead? Recipe please!

Now I think of it, I make a kind of pate with philly and a can of tuna plus a little mayo. I know I have frozen that in the past and it was perfectly edible.