I can't find the original post on storing cheese in the refrigerator and freezing cheese - so here is a new post to report on my cheese freezing, as requested. I wrapped in foil and froze a Chaource, an Epoisses and a Brebis de Pyrenees - all half eaten. Two weeks later I unfroze in the refrigerator for 24 hours as suggested by another post. Cheeses seemed to taste fine to my untutoured self, though the soft ones looked rather soggy. I fed them to four Parisians without a word, they ate and looked happy and the gourmet among us kept taking more and eventually asked me to take the cheese away as he couldn't resist it.
But now that I have read Sam F. on how to store cheese in the refrigerator for months, it seems to me that I don't need to freeze any more.
I have a sword - I am willing to lend it to you to fall upon!
Cheese is a living breathing entity. Some cheeses die young, some mature & die old.
No cheese warrants / survives freezing. (Have you considered freezing your favorite wine? What about your favourite nephew? You can have my mother-in-law as our freezer is getting a little full..)
Please enjoy your cheese as recommended by your local specialty cheese supplier. Like many commercially wines, commercially available cheese is best enjoyed NOW!
Some cheese will continue to live on for several months after purchase (I'm not dead yet!) and hence can be stored in your home. Others die within days and are best consumed NOW!
Please do not attempt to screw with mother nature in the name of penny pinching.
Buy it, eat it, enjoy it.
OK but I started the whole business because a Parisian cheesemonger told me to. Also, although I am certainly a penny pincher, in this case I was trying the freezing business for health reasons. I had been tempted to finish off a whole tray of cheese that guests had not eaten, by myself. Of course, I am sure you think that would have been good for me.
We agree - great cheese != penny pinching
BUT: the above comment has nothing to do with good business.
Freeze if you wish, if the client can not tell / does not care then you are right. (I do not claim that I could tell the difference, so I may even be potential client?)
Here in Toronto we have several cheese stores (cheeseries?) that overwhelm me every time I enter. In general I spend at least 15 minutes sampling multiple "fresh" wares before I purchase my meager sample of 3 cheeses to be gluntunously consomed before nightfall by a bunch of my so called friends. I always look forward to my next visit.
To me, cheese is like fresh garden produce (or even fresh meat). Freezing is an invention of the North American 1950's (you are free to pick a more appropriate time period as I have no clue of when the refrigideezer was invented) that has enabled us to synthetically extend the "time period" of refresh produce.
I will now humbly dismount from my soap box.
I say that if your experiment was successful, go ahead and do it again. I often will freeze grated parmesan. While I usually use parm from a block in the refrigerator, the frozen will work great in a pinch and for baked, like on lasagna.
(I have never thought about freezing wine. I do not equate my nephews with cheese, although they might equate me with cheesiness.)
re: Richard 16
I wholeheartedly agree that cheese is a living thing that should be purchased in small quantities and cared for well.
But I have frozen hard cheese when it was clear that I had too much on my hands to use. It's a better alternative than throwing it out.
I would never serve previously frozen cheese as you did though because the texture changes so much in all but the hardest aged cheeses. Soft cheese should never be frozen -- they are a wreck then thawed. But previously frozen cheese is fine in cooked dishes.
I also freeze wine. Once in a very, very great while there is a cup or so left in a bottle that's not going to get drunk. This I freeze for future cooking rather than let it go bad.