But now I’m low on cheese in the fridge, so yesterday, I got a pack of of it out to defrost.
I had no idea how it would be after freezing; the cheese makers said it was ok, but also talked about using it for cooking.
I’d be fine with it being just a cooking cheese, but I was curious and cut some. Tastes just like it was before freezing. If anything, the texture seems a little firmer, although that may be my imagination. Perfectly good for cheese and crackers!
Katie likes it too! 🙂
So that was a good experiment. I have about 10 vacuum packs of cheese in the freezer, each containing 3 good-sized wedges.