can i freeze soft cheese?

the_frugal_frog

i was looking for that that thread which people write what they sucsessfully froze, but I couldn't find my answer.

I have some of that soft French roule stuff with the herbs in, there is quite a bit left and I am wondering if it can be frozen? I really don't want to throw it away but I cant face eating any more of it right now _pale_

Tinwhistler

I heard that cream cheese doesn't freeze well only regular cheese freezable

the_frugal_frog

I have just wrapped a small chunk and put it in the freezer to test. though I think you are probably right. ugggh I cant bare to eat any more I wll make some pasta and chuck it in til it melts. I cant think of anything else to do with it.

Tinwhistler

Or maybe in an omelette or scrambled eggs to make it different.

AnnieO1234

Why not make up some pasta sauce with it which you can then freeze, at least I do and don't have an issue as it gets cooked again afterwards. I don't think it'd freeze for you to be able to use on a cheeseboard or for sandwiches though.

Ladyluck1

It doesn't freeze well unfortunately, should be ok if you plan to cook with it though...
Or cook with it before as pp suggested making a pasta sauce

jackyann

Our local market has a stall that sells short-dated Boursin (fairly similar to Roule) I always have 1 or 2 in the freezer.
Sure, if you were just going to unwrap & put out to spread with a knife, they are a bit crumbly; but I use a lot in cooking & I also mash up a bit with some creme fraiche / cream / yoghourt to make a dip, or a spread, or to dollop on jacket potatoes etc.

[Deleted User]

I like boursin in mashed spuds instead of butter.In fact in Sainsbobs when you get the 'free butter' on the fresh meat counter I always get some and save a stash up for when I make a batch of mashed spuds that I freeze in ice cream scoops to be used as and when needed,

Savannah02K

Yes, you can freeze it, I do so regularly as it's cheaper for me to buy big tub of Philly but I can't eat it all within a few days. I usually decant into smaller tubs and then freeze those. On defrosting you do get a bit of separation/surface cracking but a quick stir with a knife re-incorporates it all and it tastes fine. Not killed me yet!

Fruball

JackieO wrote: »

I like boursin in mashed spuds instead of butter.In fact in Sainsbobs when you get the 'free butter' on the fresh meat counter I always get some and save a stash up for when I make a batch of mashed spuds that I freeze in ice cream scoops to be used as and when needed,

:eek: FREE Butter!!! I cannot believe I have missed out on this as I just hadn't thought about getting it and keeping!!!

Brilliant! Thanks Jackie x

[Deleted User]

usually its for sticking on top of steak or maybe fish when I've bought some from the fresh meat counter.great little pats of 'butter' in different flavours I had three in the freezer that were lemon& herbs and used them in a batch of mashed spuds the other week.Its offered so it would be rude to refuse.A onth or so ago I had a half filled bottle of marinade given to me for free on a Sturday afternoon as they like to open a new one on Sundays.I used it for marinading some meat and also I used it as a 'dipping' sauce as it was a sweet chilli one.Not ofent you get something for nothing from Sainsbobs but I am impressed with their free butter pats :):)