Sikenurse
Assistant Cook
DH and I went to a bulk food store the other day and they had Swiss Cheese on sale by the block. $1.99/ lb...who can resist? I asked the person behind the deli if cheese can be frozen and she said yes. SO, we brought the cheese home and chunked it in about 1 lb. blocks and vacuum sealed it. When we took it out to slice it, it crumbled coming off the slicer. What's the trick to freezing cheese or shouldn't we do it? Should we slice it before freezing? I'll say that we let the cheese set out for a few hours before trying to slice it, thinking if it was still chilled it might slice better, but...no.