Freezing: Can this cheese be frozen successfully??
1807666
Actually it can be frozen. I've been doing that for years. When I get a 5 lbs. wheel, I cut it into the size wedges I want(usually 8 oz) wrap each wedge in film and freeze. Maybe my tastebuds are not as sophisticated as some others, but it works for me. The texture and flavor seems the same to me.
1967976
I would like to know if this can be frozen, and not change the attributes of the product. Also, what is the shelf life if unfrozen?
205244
We bought these & loved them but never tried to freeze the bread. Maybe you could use them & then wrap again to make sure although bread doesn't freeze well for too long it might just work. Sorry I can't help you more with this question.
1466262
I made it into a type of lasagna style casserole with ricotta, tomato sauce, and mozzarella, and then froze the leftovers. It was okay, but probably only because of the casserole-like nature of the dish and the cheese that kept it moist. I find that it does tend to reharden when it goes in the fridge, so lots of sauce or cheese would be a must. I wouldn't suggest freezing it with, say, pesto, and then expecting it to keep it's shape when it is defrosted as it does fall apart. Overall, the texture definitely becomes less pasta-like and more gritty after freezing, but it is by no means inedible. I still enjoyed it second time around. I made it into a type of lasagna style casserole with ricotta, tomato sauce, and mozzarella, and then froze the leftovers. It was okay, but probably only because of the casserole-like nature of the dish and the cheese that kept it moist. I find that it does tend to reharden when it goes in the fridge, so lots of sauce or cheese would be a must. I wouldn't suggest freezing it with, say, pesto, and then expecting it to keep it's shape when it is defrosted as it does fall apart. Overall, the texture definitely becomes less pasta-like and more gritty after freezing, but it is by no means... » Read More I made it into a type of lasagna style casserole with ricotta, tomato sauce, and mozzarella, and then froze the leftovers. It was okay, but probably only because of the casserole-like nature of the dish and the cheese that kept it moist. I find that it does tend to reharden when it goes in the fridge, so lots of sauce or cheese would be a must. I wouldn't suggest freezing it with, say, pesto, and then expecting it to keep it's shape when it is defrosted as it does fall apart. Overall, the texture definitely becomes less pasta-like and more gritty after freezing, but it is by no means inedible. I still enjoyed it second time around. « Show Less
2103805
Yes, you can freeze sandwich meat..it does quite well..bread also freezes but is a bit dry after it thaws. You can toast it for your sandwiches and it'll be fine. I would encourage you not to freeze any meats and bread together in the same bag...as one person said, the moister in the meat will make the bread soggy, the bread will be pancake flat from the vacuum seal and it'll just be ugly and soggy...
222644
No problem with freezing but the bread has a very long shelf life so freezing may not be necessary. I find this bread to taste the best when it has been toasted quite a bit, enough so that the edges are crispy....yummy! Enjoy. I usually buy the Fitness Bread.
2156859
Yes, the manufacture wants you to get it as close to zero degrees as you can. If the can is still liquid; it is not cold enough and may have trouble making the ice cream. Depending on its temperature it may just take longer or give you a softer product. Turn down you freezer as far as possible, put the canister in the back part of the freezer and surround it with other foods. That should help.
1944401
i've never tried freezing. i've them in a plastic ice chest and they keep very well. i just ate a whole package the other day and they tasted very good. i also buy salmon in pouches and the expiration date is 2016, so they seem to keep very well in pouches. good luck.
2057740
i am not sure these can be frozen. They are dry, like pasta. So they have a very long shelf life if kept dry. I keep mine in the pantry, and they seem to keep in good shape for a long time. Hope that helps.
1763973
I actually haven't tried freezing these, but I imagine, since they are coated, they would do well in the freezer, and wouldn't pose a problem with moisture as the breads defrosted. Good luck, I hope it works out well!
2015311
The texture doesn't seem to get harder than softserve from the machine (unfortunately) You can freeze it in a tupperware in the freezer if you like the hand-dipped style texture.I find overchurning the mixture lets the ice cream turn back into "soup" as the bowl gives up all its chill, so maybe stop it at 20 or 25 minutes rather than waiting 30.
1474079
Personally, I would want the cheese very cold but not quite frozen. So only take out a little at time to shred. Good at cabbage for cole slaw. I preferred the older model to this one. So I recommend you shop carefully the magnets that hold device closed are stronger than the plastic. I'm starting to get some crazing in my plastic. It DOES do what it is supposed to.
52693
Hi. Mine has never come on ice and I never have refrigerated. I think if it is kept from high temperatures you are ok.
2080066
I used mine every other day and keep it in a air tight container at room temp. I looked it up and yes u can put it in freezer, thoughumight loose a lil of the flavour
193357
I have not frozen this, so I can not address that. But I have stored it in a cool dark drawer for as much as a year with little ill effects. I do keep it tightly sealed in a Tupperware style container. (Letting it dry out will obviously make it difficult to work with and it will not have the desired 'melt in your mouth' quality it has when you first open it.) I am a big fan of this product and have no problems coming up with ways to use it.
76559
Not sure it can be frozen but I would imagine it could be. I do know they are good for a year to use. Hope this helps. :)
68814
I cut down on sugar considerably in my recipe. To keep it from freezing solid I use a product called Cremodan, available here on Amazon. It's a mix of gums and other stabilizers, and you only need a little in each batch. My froyo still freezes very firm (my recipe is also very low fat), but it's not fully solid so I can still scoop off the top with a good scoop.