Mr. Lake's New Orleans Forum

Has anyone ever tried it? We just don't eat it enough, and despite all the tricks to storing it, it goes bad before we ever get to it - and it ain't cheap! I was just curious. I know I can google, but...

OK, now I'm really off to make groceries.

I have had some success with freezing cheese. Rules I play by: 1) It's high-fat, so you wouldn't want to freeze it for more than 2 months. 2) Pieces should be no thicker than 1"--and no, I can't remember where I learned that, but it seems to work. Good luck.

I buy a 2 pound wheel of Maytag blue and cut it up into 1/4 pound wedges, put each one in a small ziploc freezer bag, then put all of the little bags into a large ziploc freezer bag. I take them out one at a time to use for salads, and it works well for that. I don't know about freezing a block of good cheese like that -- it would be ok if you were going to use it for cooking, but I'm not so sure about eating straight.

The MIL told me I could freeze cheese and I have. It's fine when I take it out. It's usually a brick of Kraft sharp cheddar that I freeze.

Thanks all. I'm going to try it with a hunk o' gorgonzola.