Kommiekat Posted August 15, 2013 Share Posted August 15, 2013 Is it OK? Are there any cheese that is recommended to NOT freeze? How about Blue and Brie? And before you ask why, if I'm not mistaken, cheese is frozen before it hits the stores here, right? As in being transported on container ships from Europe? Cheese is expensive here as it was during my stays in Japan and Hong Kong. I usually buy it on sale at Big C, which seems to have a better selection then Tesco, and I don't want it to stock pile in the fridge too long. My frugal lifestyle also see's me buying curry from the open markets at 25bt a bag as well as bread that is dicounted at Big C around 9pm or later. Link to comment Share on other sites More sharing options...
Popular Post RabC Posted August 15, 2013 Popular Post Share Posted August 15, 2013 (edited) Soft cheeses (Camembert, Brie) are fine to freeze. Harder cheeses like Cheddar will go crumbly once defrosted, so fine for cooking but not for slicing. I have Stilton in my freezer that has been there for ages and only seems to improve with time. With the harder cheeses if they are vacuum packed at origin they will last for a long time just in the fridge. Edited August 15, 2013 by RabC 3 Link to comment Share on other sites More sharing options...
stoneyboy Posted August 15, 2013 Share Posted August 15, 2013 You can freeze most hard cheese but on defrosting they become rather crumbly, although the texture will be altered they should still taste good. However, Stilton being an open textured cheese, does freeze and defrost perfectly. Keep in a freezer for up to three months wrapped in foil or cling film but allow it to defrost in the fridge overnight before serving. Link to comment Share on other sites More sharing options...
ToddWeston Posted August 15, 2013 Share Posted August 15, 2013 I have frozen cheese before but only used it in Welsh rarebit afterwards-cooking with sauces etc. I've tried the odd piece after its been frozen and it does change the taste and testure and I would say the cheese here is not frozen at all. Just bought some Mainland Epicure for 159 baht, it's aged 36 months and came with a neat little container at tesco and it's fine cheddar for me. Link to comment Share on other sites More sharing options...
cardholder Posted August 15, 2013 Share Posted August 15, 2013 With your budget you may wish to Google Thailand Cheese. Cheaper than the real thing and passable taste. 1 Link to comment Share on other sites More sharing options...
draftvader Posted August 15, 2013 Share Posted August 15, 2013 Don't forget that www.teddingtoncheese.co.uk WILL export to most countries and you'll be hard pressed to find a more conclusive cheese selection anywhere in the world. AWESOME. More locally you need to keep your eyes out for the cheese going out of date (er....really?) at BigC. I picked up some ground Comte, a soft French (can't remember the name) and a Brie (all Casino brand) for under B100 just because they were in their last month. Not the best in the world, but better than the local options. Link to comment Share on other sites More sharing options...
noise Posted August 16, 2013 Share Posted August 16, 2013 Soft cheeses (Camembert, Brie) are fine to freeze. Harder cheeses like Cheddar will go crumbly once defrosted, so fine for cooking but not for slicing. I have Stilton in my freezer that has been there for ages and only seems to improve with time. With the harder cheeses if they are vacuum packed at origin they will last for a long time just in the fridge. Several people echoed this but I have had a different result. I buy the large blocks (2 1/2 or 3 kg?) of cheddar from Makro and cut it up, wrap it in simple bags closed by a rubber band, and freeze it. So far, over about 2 or 3 months, all of it has thawed and retained the consistency it had when I bought it. Link to comment Share on other sites More sharing options...
Naam Posted August 16, 2013 Share Posted August 16, 2013 anybody who freezes any cheese and claims there is no change in taste and/or texture is not a gourmet! 2 Link to comment Share on other sites More sharing options...
Jasun Posted August 16, 2013 Share Posted August 16, 2013 They wouldn't sell frozen pizza if it wasn't ok to freeze cheese. But then again, it's designed to be cooked, not eaten in its original state. Stick with harder varieties, not soft, and expect a small loss in quality unless it's being melted. Link to comment Share on other sites More sharing options...
RabC Posted August 16, 2013 Share Posted August 16, 2013 anybody who freezes any cheese and claims there is no change in taste and/or texture is not a gourmet! Being a Stilton snob I would actually say some of the cheaper stuff improves in flavour with freezing, yes the consistency changes but you eat Stilton for taste not texture. Dont judge all people by your supposed Gourmet palate. Link to comment Share on other sites More sharing options...
ignis Posted August 16, 2013 Share Posted August 16, 2013 Soft cheeses (Camembert, Brie) are fine to freeze. Harder cheeses like Cheddar will go crumbly once defrosted, so fine for cooking but not for slicing. I have Stilton in my freezer that has been there for ages and only seems to improve with time. With the harder cheeses if they are vacuum packed at origin they will last for a long time just in the fridge. Several people echoed this but I have had a different result. I buy the large blocks (2 1/2 or 3 kg?) of cheddar from Makro and cut it up, wrap it in simple bags closed by a rubber band, and freeze it. So far, over about 2 or 3 months, all of it has thawed and retained the consistency it had when I bought it. Do the same with the big blocks from Makro and have done for years, normally cut all in small blocks wrap in clingfilm and put in an airtight big container in Freezer, take out 1 x block when needed, still fine and NOT hard or crumbly 9 months later Gourmet cheese. Freeze when Supermarkets have them at 1/2 price or less on 'last day' Link to comment Share on other sites More sharing options...
wayned Posted August 16, 2013 Share Posted August 16, 2013 I do the same also with big blocks from Makro. I buy a big block of mozzerela,and cut it into finger size pieces. Then roll each piece in flour, dip it in egg and roll it in panko crumbs. Then freeze it on a plate and when frozen put it in a plastic bag. Nothing better than getting a few pieces out and deep frying them while still frozen. Then dip them into some homemade spicy tomato sauce and enjoy. Link to comment Share on other sites More sharing options...
draftvader Posted August 16, 2013 Share Posted August 16, 2013 anybody who freezes any cheese and claims there is no change in taste and/or texture is not a gourmet! Agreed, but my Barkham Blue is still one of the best cheeses in Thailand when I pull it out of the freezer after 8 months. Texture does degrade, but not so greatly that I can't enjoy it. Decent hard cheeses do fair worse, but are still fine for cooking...just choose your recipe carefully to bring out and compliment the best aspects of the cheese's flavour. Being that the best blue in Thailand is the Cropwell Bishop which is, at best, a good blue I would suggest that bringing back a whole cheese is a good way to live. Choose well and you don't have to go desperate. 1 Link to comment Share on other sites More sharing options...
RabC Posted August 16, 2013 Share Posted August 16, 2013 (edited) anybody who freezes any cheese and claims there is no change in taste and/or texture is not a gourmet! Agreed, but my Barkham Blue is still one of the best cheeses in Thailand when I pull it out of the freezer after 8 months. Texture does degrade, but not so greatly that I can't enjoy it. Decent hard cheeses do fair worse, but are still fine for cooking...just choose your recipe carefully to bring out and compliment the best aspects of the cheese's flavour. Being that the best blue in Thailand is the Cropwell Bishop which is, at best, a good blue I would suggest that bringing back a whole cheese is a good way to live. Choose well and you don't have to go desperate. I fully agree and back your statement about "Decent" hard cheeses, the 2kg blocks of processed cheddar from Makro are not and never will be "decent" hard cheeses. P.S. On your recommendation I am making a stop in Teddington before I fly back. I love Blue and guess your recommendation would be the "Barkham"? Edited August 16, 2013 by RabC Link to comment Share on other sites More sharing options...
KunMatt Posted August 16, 2013 Share Posted August 16, 2013 Soft cheeses (Camembert, Brie) are fine to freeze. Harder cheeses like Cheddar will go crumbly once defrosted, so fine for cooking but not for slicing. I have Stilton in my freezer that has been there for ages and only seems to improve with time. With the harder cheeses if they are vacuum packed at origin they will last for a long time just in the fridge. Several people echoed this but I have had a different result. I buy the large blocks (2 1/2 or 3 kg?) of cheddar from Makro and cut it up, wrap it in simple bags closed by a rubber band, and freeze it. So far, over about 2 or 3 months, all of it has thawed and retained the consistency it had when I bought it. Same here. I buy the 2kg blocks of Anchor cheddar and mozzarella cheese for about 700 baht each from Makro, cut them into 10 blocks each and freeze whatever I wont use soon for cooking with later. Defrost them by moving a block into the fridge. Works out at 35baht per 100g instead of the extortionate prices at the regular supermarkets. 1 Link to comment Share on other sites More sharing options...
draftvader Posted August 16, 2013 Share Posted August 16, 2013 anybody who freezes any cheese and claims there is no change in taste and/or texture is not a gourmet! Agreed, but my Barkham Blue is still one of the best cheeses in Thailand when I pull it out of the freezer after 8 months. Texture does degrade, but not so greatly that I can't enjoy it. Decent hard cheeses do fair worse, but are still fine for cooking...just choose your recipe carefully to bring out and compliment the best aspects of the cheese's flavour. Being that the best blue in Thailand is the Cropwell Bishop which is, at best, a good blue I would suggest that bringing back a whole cheese is a good way to live. Choose well and you don't have to go desperate. I fully agree and back your statement about "Decent" hard cheeses, the 2kg blocks of processed cheddar from Makro are not and never will be "decent" hard cheeses. P.S. On your recommendation I am making a stop in Teddington before I fly back. I love Blue and guess your recommendation would be the "Barkham"? Try the Barkham and the Beenleigh Blue They are the first 2 on there. Whilst you are in there ask to taste the Tomme De Marc. One of the finest cheeses I have ever eaten. Honorable mention for the Ol Sciur. To be honest he really doesn't have bad cheeses! Link to comment Share on other sites More sharing options...
RabC Posted August 16, 2013 Share Posted August 16, 2013 Try the Barkham and the Beenleigh Blue They are the first 2 on there. Whilst you are in there ask to taste the Tomme De Marc. One of the finest cheeses I have ever eaten. Honorable mention for the Ol Sciur. To be honest he really doesn't have bad cheeses! Thanks a lot, advice greatly appreciated. Rab C Link to comment Share on other sites More sharing options...
SantiSuk Posted August 16, 2013 Share Posted August 16, 2013 Dam_n you all. I thought Thailand had cured me of the desire to eat (salt and fat-laden) cheeses. Oh well - back to the deep joy of living dangerously now I know it's still a realistic option. Link to comment Share on other sites More sharing options...
Bpuumike Posted August 16, 2013 Share Posted August 16, 2013 anybody who freezes any cheese and claims there is no change in taste and/or texture is not a gourmet! Ah, but needs must Link to comment Share on other sites More sharing options...
Bpuumike Posted August 16, 2013 Share Posted August 16, 2013 anybody who freezes any cheese and claims there is no change in taste and/or texture is not a gourmet! Being a Stilton snob I would actually say some of the cheaper stuff improves in flavour with freezing, yes the consistency changes but you eat Stilton for taste not texture. Dont judge all people by your supposed Gourmet palate. Off topic but same goes for beef steaks. Link to comment Share on other sites More sharing options...
GirlDrinkDrunk Posted August 16, 2013 Share Posted August 16, 2013 They wouldn't sell frozen pizza if it wasn't ok to freeze cheese. But then again, it's designed to be cooked, not eaten in its original state. Stick with harder varieties, not soft, and expect a small loss in quality unless it's being melted. i honestly think you believe that. Priceless. Link to comment Share on other sites More sharing options...
orchidlady Posted August 16, 2013 Share Posted August 16, 2013 Just be careful you don't leave it in the freezer too long and make sure it is wrapped well...ever see the movie mother with albert brooks? Link to comment Share on other sites More sharing options...
Pinot Posted August 16, 2013 Share Posted August 16, 2013 Cheese, Gromit! Link to comment Share on other sites More sharing options...
draftvader Posted August 17, 2013 Share Posted August 17, 2013 Cheese, Gromit! Which is how we've taught our 21 month old daughter to ask for cheese (she loves ALL cheeses, even the strong ones!). Link to comment Share on other sites More sharing options...
apetley Posted August 17, 2013 Share Posted August 17, 2013 Defrosted some mature cheddar just this last week that I bought back from UK a while ago. Tasted fine to me but not sure what Naam would have thought. Sent from my GT-I9003 using Thaivisa Connect Thailand mobile app Link to comment Share on other sites More sharing options...
draftvader Posted August 17, 2013 Share Posted August 17, 2013 Defrosted some mature cheddar just this last week that I bought back from UK a while ago. Tasted fine to me but not sure what Naam would have thought. Sent from my GT-I9003 using Thaivisa Connect Thailand mobile app The taste is never the issue with the hard cheeses, but the texture. A decent cheddar like the Montgomery's has a hard, yet delicate, texture. After freezing this cheese has a crumbly texture. The taste does not suffer at all but it will not slice properly preferring to crumble as soon as the knife touches it. Some of the less sophisticated cheddars will have a lot of fat which will help the cheese stay in one piece on defrosting. All this talk of cheese is leading me towards defrosting a touch of my Barkham for lunch today with a nice bit of salad and some Devon chutneys I bought back with me Link to comment Share on other sites More sharing options...
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