Guest guest Posted June 30, 2003 Report Share Posted June 30, 2003 Freezing Cheese Many cheeses can be frozen with only a slight amount of texture loss. However, previously frozen cheeses are best used in cooking (sauces, pizzas, casseroles, etc.). Hard grating cheese (Parmesan, Romano, Asiago) as well as semi soft varieties (Swiss, Cheddar, Mozzarella) can be more successfully frozen than soft cheeses (Brie, Camembert). ===== *********** My Special Thought To You: There's A Blessin' In Pressin'....On The Upward Way! Quote Link to comment Share on other sites More sharing options...
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