My freezer Inventory

JAS_OH1 said:
Hey, I was curious how freezing affects cheese. I have never done that before. I imagine that the taste is exactly the same, but what about the texture? Does that change at all?
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The only cheese I'll freeze is Parmesan, or Grana Padano. I'd say the texture is affected; it becomes grainy, but for grating purposes, that's
ok. Flavour not affected.
I did, once, freeze some camembert or brie. Not good at all when defrosted; the smooth, creamy, unctuous texture was completely lost. Contrary to Health Department nannies, cheese will last for ages in the fridge. If it begins to look a bit grungy on the outside, just peel that bit off with a vegetable peeler and give it to the dog/cat/squirrel/groundhog :D
 
karadekoolaid said:
The only cheese I'll freeze is Parmesan, or Grana Padano. I'd say the texture is affected; it becomes grainy, but for grating purposes, that's
ok. Flavour not affected.
I did, once, freeze some camembert or brie. Not good at all when defrosted; the smooth, creamy, unctuous texture was completely lost. Contrary to Health Department nannies, cheese will last for ages in the fridge. If it begins to look a bit grungy on the outside, just peel that bit off with a vegetable peeler and give it to the dog/cat/squirrel/groundhog :D
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Well my squirrels and ground hog won't eat that...no dog or cat in my house. We do have a neighborhood cat who hunts in our backyard sometimes. He seems lucky with chipmunks but not squirrels, and the groundhog would kick his ass!
 
Morning Glory said:
I've been known to eat the grunge...

But getting back to freezers, I've never frozen soft cheese.
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Most cheese doesn't sit in the fridge long enough around here. We are big cheeseheads. I think I probably have 8-9 different kinds of cheeses on hand, I'd have to count.

I am not going to bother inventorying my freezer, I do know what I have but don't feel the need to count it and take inventory. It is a lot easier to keep track of what I do have now since I emptied out the chest freezer, though.
 
JAS_OH1 said:
Most cheese doesn't sit in the fridge long enough around here. We are big cheeseheads. I think I probably have 8-9 different kinds of cheeses on hand, I'd have to count.

I am not going to bother inventorying my freezer, I do know what I have but don't feel the need to count it and take inventory. It is a lot easier to keep track of what I do have now since I emptied out the chest freezer, though.
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Same here. 2 chest and 2 fridge freezers.
I ain't counting that.
1 has a whole lamb minus 1 leg and a few cutlets. We could survive for months.
I know I also have about 15 fillet steaks.
Somewhere lol.

Russ
 
I went over to my Mother's apartment yesterday to restock her larder

IMG_0743 1.JPG

There's alot of my homemade dishes in there as well as "ready to heat" and eat store bought freezer single serve meals, which she likes.
I got her hocked on Trader Joe's Mac `n cheese, she says that it's the best; Just Bare lightly breaded Chicken chunks - oh and that Rye Bread from Walmart, that's the only bread she likes now. And one more, those Coconut breaded Shrimp with Thai Sweet Chile sauce for dipping.
Let's not forget the Ice Cream! She has three different kinds of store-bought Cookies, two kinds of Crackers, cheese slices, deli meats and bagged salad that includes the dressing.
I use to get alot of push back when I'd in-store shop for both my house and Mom's at the cash register, but once I told them that I'm shopping for my elderly Mother ... I tell them straight off now, "I have two orders here, one for me and one for Mom."
Then I get " awwwwww aren't you just the best daughter" 😊
 
JAS_OH1 said:
Hey, I was curious how freezing affects cheese. I have never done that before. I imagine that the taste is exactly the same, but what about the texture? Does that change at all?
Click to expand...
We used to freeze it back when I was a teenager. Cut it into the size you want first, then freeze it.

Cheddar was slightly more crumbly, but tasted the same
 
JAS_OH1 said:
Some people say don't need to put yeast in the refrigerator or freezer, but I do. My mom and grandma always did so I do the same.
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I keep it in the fridge since down here we could have 3 cycles of everything reproducing, bugs, molds, mildews, fungus, whatever. It all needs to stay away from my yeast.
 
JAS_OH1 said:
Most cheese doesn't sit in the fridge long enough around here. We are big cheeseheads. I think I probably have 8-9 different kinds of cheeses on hand, I'd have to count.

I am not going to bother inventorying my freezer, I do know what I have but don't feel the need to count it and take inventory. It is a lot easier to keep track of what I do have now since I emptied out the chest freezer, though.
Click to expand...
I seem to average around 5 lbs of cheese on hand, all the time. Me and the dogs will sit around and have slices... Keeps them loyal.
 
karadekoolaid said:
The only cheese I'll freeze is Parmesan, or Grana Padano. I'd say the texture is affected; it becomes grainy, but for grating purposes, that's
ok. Flavour not affected.
I did, once, freeze some camembert or brie. Not good at all when defrosted; the smooth, creamy, unctuous texture was completely lost. Contrary to Health Department nannies, cheese will last for ages in the fridge. If it begins to look a bit grungy on the outside, just peel that bit off with a vegetable peeler and give it to the dog/cat/squirrel/groundhog :D
Click to expand...

I freeze cheese all the time. When I travel to the UK I buy 3 or 4 kilos of it - Cheddars, Red Leicesters, Cheshire, Stilton, Brie, you name it and freeze them in my mum's freezer for the journey back. On the day of travel they go in insulated bags with ice packs and into my luggage. By the time I reach Singapore (that's a 13 hour flight), they are still partially frozen and they go into my home freezer.

Cheese in Singapore is 4x the price than in the UK. I can't say I ever detected a marked detrimental effect to taste or texture and some of those I am just eating straight, some I'm cooking with.
 
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