Freezing Cheese, specifically Brie

[dragnlaw]

I've frozen many different cheeses but don't remember ever freezing a Brie.
Today I bought a 600 gr round of Brie (why? don't ask, don't know)

How does a soft cheese like that fare if frozen?

 

[KatyCooks]

With no knowledge at all - I would say "don't - it won't work". Someone else will provide the science I am sure.

 

[pictonguy]

I wouldn't. If your going to use it for sauces or a grilled cheese etc, then yeah I don't think it matters too much.

 

[onedaychef]

brie keeps well in caves or your fridge

 

[taxlady]

How high is the fat content? I used to hear that you should only freeze cheese that had at least 40% MF. I have certainly frozen leaner cheeses than that with good luck. I have no experience with freezing brie. I would try a small wedge. I have often wondered if it would freeze well when I have bought a chunk of brie that was on the bigger side. I have to agree with @onedaychef that brie keeps well in the fridge.

 

[In A Pickle]

I was told freezing cheese made it crumbly so although you can freeze it you wouldn’t want to try and put it on a cheese board, only use it as an ingredient in something else

Look’s like you might be the sacrificial lamb Brie on this one

 

[dragnlaw]

Wrote this last night right after Katy's post. LOL ahh that finkle finger of non-post pokes!
LOL, thanks Katy. I was sort of leaning in that direction. Hard cheeses I have no problem with - but soft?? Well, other than 'cream cheese' which I've done multiple times.

I guess the winning decision is "NO".
When I do break it open I will try freezing a small piece but I don't want to open the round, I want it whole for baking over the holidays. Once open and the skin broken... ahh well.
Wish someone would come up with an easily controlled temperature box. Like 6 for $10 would be in my price range. For the perfect world. Guess for now it will be the fridge.

Thanks for the input guys!

 

[medtran49]

I was going to join the no club.

 

[taxlady]

Since you wanted the brie in a whole piece for baking, I wouldn't cut a wedge out of that. If you do, the inside might melt out of the cut part while it is being baked. Something I haven't seen since I moved from Copenhagen is brie or camembert sold in a round, but it's six individually wrapped wedges. Each wedge has been allowed to develop mould and form a skin on all sides, including the cut sides. Those are handy for deep frying breaded pieces.

 

[HeyItsSara]

pass

 

[Lili17]

I've frozen many different cheeses but don't remember ever freezing a Brie.
Today I bought a 600 gr round of Brie (why? don't ask, don't know)

How does a soft cheese like that fare if frozen?

Brie can be frozen... but after thawing it loses its creamy texture and becomes crumbly. You can use afterward in casseroles, sauces, or on toast.

 

[taxlady]

Brie can be frozen... but after thawing it loses its creamy texture and becomes crumbly. You can use afterward in casseroles, sauces, or on toast.

Welcome to Discuss Cooking Lili17. May I suggest that you tell us a little bit about yourself and what you like to cook. Here's a link where that would make a good thread.

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