Author Topic: freeze cheese? (Read 4384 times)

canadave · « **on:** July 14, 2004, 12:40:15 PM »

OK, this may have been discussed before, but I don't remember seeing it....is it okay to freeze mozza cheese between pizza nights? Sometimes I go a week or two between pizzas (any more than that and I start feeling withdrawal symptoms), and I often have enough cheese for four pizzas. This means that the cheese goes bad, even in the fridge, after a while. I'd like to freeze it but I don't know if I can?

Dave

Foccaciaman · « **Reply #1 on:** July 14, 2004, 02:53:15 PM »

I buy 5 lbs bags and separate them into ziplocs and freeze until needed.

I pull them right out of the freezer and use them with no defrost time.
I have noticed no quality lost in the frozen mozzarella.

I got this idea from here on the forum, Steve the Master, I think.....

Randy · « **Reply #2 on:** July 14, 2004, 05:20:59 PM »

Same here, I shred a pound of Poly-o and freeze what I don’t use. Use it straight from the freezer.

Randy

canadave · « **Reply #3 on:** July 14, 2004, 06:06:33 PM »

OK, fair enough...but there has to be at least a *little* warmup time, right? Aren't the shreds of cheese frozen together directly out of the freezer? How long does it take, generally speaking, before the cheese warms up out of the freezer enough for the shreds to be separated from each other?

Dave

Foccaciaman · « **Reply #4 on:** July 14, 2004, 11:28:17 PM »

Good question, however you will see what happens when you pull it out. of the freezer.
I just give mine a quick rap on the counter while it is still in the bag of course. And it comes out in easy to work with shreds separating easily.
So actually there is almost zero defrost time from freezer to topping.

The funny thing is I have actually come to like handling the frozen cheese better. It just seems much easier.

canadave · « **Reply #5 on:** July 15, 2004, 12:36:40 AM »

hmmmm....okay, my interest is piqued...I'll try it and report back if I have any problems

Thanks,
Dave

Pizzaholic · « **Reply #6 on:** July 15, 2004, 09:07:23 AM »

I have asked this before--
Has anyone tried the Cacique brand of cheese?

I get it from my walmart, made in California, can be found in the refridgerated mexican section of the coolers(torteas, other kinds of cheeses too), it comes in a 1 lb ball, I freeze it. Pull one out the day of making pizza, and use the slicing side of my grater, and it tastes pretty good to me with provalone on the bottom.
Pizzaholic

canadave · « **Reply #7 on:** July 19, 2004, 06:56:00 PM »

Hmmm...I must be unlucky or something. I took out my mozza cheese from the freezer, still in its tupperware container. It was all stuck in one big mass. I smacked the container a few times on the counter, but it didn't help--the whole thing was stuck into a big cube. I finally had to put the container in the microwave and defrost it for awhile.

You guys never had any trouble with this?? :0

Dave

Randy · « **Reply #8 on:** July 21, 2004, 08:03:42 AM »

Dave I should have been more specific. I use the smaller ZipLoc freezer bags and flatten them out say ½ to ¾”, this makes the cheese break off easily.

Randy

canadave · « **Reply #9 on:** July 21, 2004, 10:43:50 AM »

lol....well, that info certainly would have helped!

OK, I'll try that next time.

Thanks,
Dave

Randy · « **Reply #10 on:** July 21, 2004, 02:36:34 PM »

Sorry Dave.

Randy

DKM · « **Reply #11 on:** July 21, 2004, 04:29:03 PM »

I solved the problem by using almost all the cheese I have when making pizzas.

DKM

canadave · « **Reply #12 on:** July 21, 2004, 07:08:45 PM »

hehe no problem, Randy, I should've figured that out myself anyway.

DKM--do you buy cheese by the gram?? :0

Dave

DKM · « **Reply #13 on:** July 21, 2004, 08:34:49 PM »

No, but when I cook... I cook a lot.

DKM

canadave · « **Reply #14 on:** July 22, 2004, 11:10:09 AM »

lol....so I see!!

masterbaker · « **Reply #15 on:** July 25, 2004, 07:11:02 PM »

I'm a little late here but.... Being from the land of cheese here in WI., I do buy alot of cheese. I have been to specialty cheese stores. I once asked if I could freeze my Mozarella. This guy looked at me kinda goofy and replyed "NO, you should never freeze any kind of cheese". His explanation was that the protiens seperate after being thawed- or something like that? I don't know, but he seemed to know his cheeses very well. I have never frozen cheese since. I have one of those food suck machines (foodvac 1200), that prolongs the life of my refridgerated cheese. A must have gadget.
I would experiment with both at the same time. Hope this helps.

Randy · « **Reply #16 on:** July 26, 2004, 09:31:22 AM »

Sounds like we need a pizza test with frozen and fresh. Intersting information.

Randy

Foccaciaman · « **Reply #17 on:** July 26, 2004, 01:31:41 PM »

I notice that he told you that the proteins separate after being thawed.
I wonder if this occurs if it does not have time to thaw, and goes right from the freezer to the pie as mine does.

I am now wondering about my cheeses. Although I have noticed little to no difference , I would not like to think that anything that I am doing is considerably lowereing the quality of my pizzas.

I am gong to pull a bag from my freezer and let it thaw for 2 days in the fridge and try it against some I just take out . Let the testing begin.

Randy · « **Reply #18 on:** July 27, 2004, 07:19:12 AM »

That will be interesting Focci. keep us posted.

Randy

masterbaker · « **Reply #19 on:** July 29, 2004, 07:02:17 PM »

If my brain was not half fried, I could remember what that cheese guy said exactly.
I've been thinking... Don't quote me, but I am thinking the water migrates from the protien in cheese AS it is freezing. My guess is the texture would be crumbly and/or watery. Mozz has a high moisture content. A hard cheese might do ok.
Did you come up with anything yet?