I always use frozen chestnuts to make marrons glacés since I can find those all year long (not only during winter) and because they're already pealed. I can cook them in simmering water without making them split or break up. But they always start breaking up on the third or fourth day when candying them. How can I prevent them from breaking into pieces and keep them whole? When I candy them, it's 75% sugar, 25% water, brought to boiling point. I turn off the heat, wait for the boiling to stop, and put the basket inside the pot. And wait 24 hours before next plunge. Thanks for any help 
In either case store the cheese in the liquid it came in, transferring it to a clean container and covering well. Feta lasts reasonably well, but mozzarella only keeps well for a couple of days. 