Has anyone ever successfully frozen gorgonzola cheese?
I currently have way too much gorgonzola cheese and would love to freeze some for later. Has anyone ever had success with this or ever even tried? If so, what is the best method, how long will it last in the freezer, and was the taste affected to any great extent?
Thanks in advance for the help!
I had read somewhere that the Cryogenic Culinary Team at MIT have successfully frozen Reblochon, Cabrales, Camembert and some artisan Limburger. The plan is to thaw all this cheese in about 100 years which is when they believe that Americans will be more tolerant of stinky, barnyard cheeses. Not sure if they plan on freezing Gorgonzola. I guess we won't know the success of their mission until the cheeses are thawed, eaten and ENJOYED! Good Luck & God Speed Brave Scientists!!