My husband came home with a huge round of Brie ---- party sized. Can I cut it into wedges and freeze it?
This is from "Chef Answers" online:
Q. I just bought a wheel of Brie and don't want to use it just yet. Can it be frozen, and if so, will that alter its taste, texture, etc. in any way?...... Leann, St. Louis
A. You can freeze Brie, as a matter a fact several of our staff members have, but it will alter the texture somewhat. Cheeses that have been frozen are best used in cooking. The texture will be undesirable to eat without cooking.
Here is a link that might be useful: What People Are Asking the Chef
I wouldn't freeze it!
Invite the neighbors in....and eat it anyway you can...on your morning toast, in a salad, on baked potatoes...
I think I could eat it all myself!
Cheeses that have been frozen are best used in cooking.
Brie makes a wonderful grilled cheese sandwich. For the Burger cook-off I had my burger with melted brie and sliced apples and it was delicious!
You can also bake brie en croute topped with toasted almond slices and served with apple wedges. I always serve brie en croute for the Super Bowl.
Here is a link that might be useful: brie en croute
Brie tastes so much like really great butter, just use it in place of butter! It makes the BEST grilled cheese with procutto & fresh pesto on a panini grill. But, if you need to freeze it, use it in a gourmet mac & cheese with pancetta, spinach & sundried tomatoes. The brie gives it a very creamy texture. Good luck!
Here is a link that might be useful: My Daisy Catering
Could someone actually answer this question? I've googled whether or not you can freeze brie wrapped in puff pastry overnight (not for 20 minutes) and then cook it later - I understand that the water will separate if you try to freeze it and then it won't work at room temperature on crackers: obviously.
What I'm wondering is if you can freeze brie wrapped in puff pastry and then cook it - and - more importantly - will it taste/cook/be different and why. The why is very important: if you don't know why, then it's not an answer - it's just an opinion or guess based an an individual experience.
ps: i'm not trying to be rude - i'm just frustrated because there is no actual answer anywhere on the internet.
The answer I've been seeing is that, yes, you can freeze brie, but the texture will be adversely affected. It will only be useful for cooking after. Not sure how the pastry will be affected since the freezing separates the water from the brie. Keep an eye on it while cooking to make sure that the thawing water does not make the pastry soggy or sag and/or fall off. (Depends on how it was wrapped) You may need a vent hole in the pastry for the separated water to steam out.
Yes, you can freeze them together. I freeze my Brie wrapped in the puff pastry. It ensures the Brie does not cook out of the pastry before the pastry is done. Otherwise...you have Brie melting out all over the place! Just make sure when storing you have an airtight seal. I use parchment paper, then wrap with press n seal, then place in a freezer bag and suck all the air out. Comes out PERFECT every time!
ÃÂ«Il n'y a aucun problÃÂ¨me ÃÂ congeler des fromages, que ce soit des pÃÂ¢tes molles, des bleus ou des pÃÂ¢tes fermes. Le seul hic, on pourrait dire, ce serait les fromages plus frais qui, ÃÂ cause de leur trÃÂ¨s haut pourcentage en humiditÃÂ©, vont rÃÂ©agir moins bien avec la congÃÂ©lation.
ÃÂ«La seule chose qu'on vous conseille de faire, c'est de "portionner" votre fromage le plus petit possible pour qu'il soit dÃÂ©congelÃÂ© en une fois et qu'on puisse l'utiliser dans les journÃÂ©es ÃÂ venir et que vos fromages soient bien rafraÃÂ®chis avant d'ÃÂªtre congelÃÂ©s.
ÃÂ«Pour ce qui est de la dÃÂ©congÃÂ©lation, ce qu'on recommande, c'est de les laisser bien au frais au frigo pour que la dÃÂ©congÃÂ©lation se fasse le plus tranquillement possible. Vous allez retrouver le mÃÂªme fromage qu'au dÃÂ©but. Il n'y aura aucun changement de goÃÂ»t, peut-ÃÂªtre un lÃÂ©ger au niveau de la prÃÂ©sentation. Mais si le fromage utilisÃÂ© est dans une prÃÂ©paration culinaire, il n'y aura aucun changement.ÃÂ» (link attached to original text)
Main points with slight poetic license:
You can freeze any cheese, though fresher cheeses take less kindly to freezing because of their high humidity content.
Freezing: Divide cheese into smallest portions possible in accordance with planned use, and cool well in fridge before transferring to freezer.
Defrosting: In fridge - and DO NOT disturb the cheese's peace of mind! The taste will not change at all, though visually the cheese may not be as handsome as it was before it went into the freezer.
Here is a link that might be useful: The Cheesemaker's Tale