Can you freeze blue vein cheese?

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Can you freeze blue vein cheese?

Postby Bellasbangers » Tue Oct 09, 2007 10:14 am

I am trespassing on this cheesemaking forum! I am actually a sausagemaker (who frequents the "other" forum!) and wondered if anyone can tell me if it is possible to freeze blue-vein cheese, grate it frozen into my sausage mix and make sausages from it. If so, is it not possible to freeze the fresh sausages as it would mean re-freezing the cheese. All advice would be much appreciated.
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Postby jpj » Tue Oct 09, 2007 10:36 am

i would say yes as blue cheese freezes 'ok'
however, as it has a longish shelf life why not crumble it into your sausage mix and then freeze the end product if desired?
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Blue vein cheese

Postby Bellasbangers » Tue Oct 09, 2007 7:48 pm

Hi - thanks for that. The reason I would freeze it first is because it is a fairly soft cheese and doesn't crumble very well (stilton is too expensive over here!) I thought grating frozen cheeese would be easier and less time consuming!
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Postby jacko » Wed Oct 10, 2007 11:11 am

If I was just making sausages for myself I wouldn't worry about re-freezing the cheese, it you froze it to grate it into the sausage mix, then froze the sausages. If you are selling them on/catering for large numbers I would think twice about it/get some more advice.

Does the cheese not get harder as it reaches freezing point, but is not quite frozen? (thinking about it, yes but probably not enought to grate)
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Postby georgebaker » Wed Oct 10, 2007 5:53 pm

Hi
blue cheese freezes OK.

How do I know? Well a few years ago Asda were selling bottles of port for about �6 but also had reduced price, same port plus a pound of Stilton for �5.

Bought too much, I'm pleased to say.

George
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Postby Fallow Buck » Wed Nov 07, 2007 4:33 pm

My father in law freezed the Stilton I made him and it was ffine for a couple of months wrapped in foil.

At least he said it was I didn't see it after i handed it over!!! :)

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Freezing blue cheese

Postby Bellasbangers » Wed Nov 07, 2007 7:03 pm

Thank you all very much for your replies. I have been chilling my blue vein cheese right down to just above freezing and then grating it. It has been grating really well and is much easier to distribute throught my sausage meat, giving them a fantastic flavour.
Thanks again
Annabel
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