Freezing Cheddar Cheese

Discussion in 'The Think Tank' started by URNUTS, Apr 14, 2018.

  1. URNUTS

    URNUTS Active Member

    Joined:
    Feb 8, 2016
    Messages:
    397
    Likes Received:
    145
    Location:
    New Hampshire
    Been freezing cheddar so I can stock up a bit, skip a delivery, etc
    Seems to be pretty bad from a melting standpoint- poor melt, not "creamy", etc
    Does cheddar not lend itself well to freezing?
    Believe I did it a lot over the years w/ no issues.

    Thanks-
     
  2. tguag

    tguag Active Member

    Joined:
    Dec 7, 2013
    Messages:
    549
    Likes Received:
    173
    Location:
    Chicago, IL
    I get it from the depot it freezes fine for me.
     
  3. pizzaguy

    pizzaguy Member

    Joined:
    Jun 14, 2006
    Messages:
    564
    Likes Received:
    1
    Location:
    Lacombe, Alberta
    we ordered cheddar once a month in bulk and froze it, Never had a problem,
     
  4. URNUTS

    URNUTS Active Member

    Joined:
    Feb 8, 2016
    Messages:
    397
    Likes Received:
    145
    Location:
    New Hampshire
    OK, cool- thanks, guys.
    Just wondering because it's def not good.
     
  5. Greg Brelinsky

    Greg Brelinsky New Member

    Joined:
    Apr 16, 2018
    Messages:
    1
    Likes Received:
    0
    Location:
    Rolesville, NC
    Are you freezing in blocks or shredded? If you are shredding it and adding anything to keep it from clumping, like corn starch, the starch will suck up any oil from the cheese when it melts and then bind it up so it is not creamy.
     
  6. URNUTS

    URNUTS Active Member

    Joined:
    Feb 8, 2016
    Messages:
    397
    Likes Received:
    145
    Location:
    New Hampshire
    Shredded.
    Pre-shredded 5 lb bags.
     
  7. URNUTS

    URNUTS Active Member

    Joined:
    Feb 8, 2016
    Messages:
    397
    Likes Received:
    145
    Location:
    New Hampshire
    Just as a follow-up... and in case it helps anybody.... I switched to a mild cheddar and that solved the problem.
    Apparently, the sharper cheddar has less fat in it and does not- generally- melt as well.
    That's what I was told and it seems to be the case, for me... in this scenario.
    Who knows with other cheeses, brands, etc.
    Appreciate the assistance and replies.