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I haven't any experience with freezing blue cheese or brie, but what you say sounds about right (how is that for scientific back up!).
I am grateful that when I buy Parmesan I can grate it and freeze it. It is easy to use and really lasts that way.

I agree with mummza, you really shouldn't freeze those ripening cheeses.  I wouldn't freeze cheese in general, good cheese shops keep the cheeses at the right temperatures for a reason, freezing changes the texture/moisture content, enzymes and other good stuff that makes cheese what it is.

I can see where it's not going to kill a cheap shredded parmesan, but I wouldn't do it with a good one.  I would think a fresh cheese like mozzarella could be frozen though without it suffering terribly if it's going to be melted when used.

Cheesey dishes like quiche can be frozen, but safe only to freeze them for a couple of weeks IMO.

Last edited by MsPablo (Sat 31 Oct 09 2:02pm)

It amazes me that there is still so much ignorance regarding freezing cheese.  I have been freezing cheese for years, and here is some accurate information.

Freezing is definitely NOT going to increase your chances of getting listeria.  Freezing KILLS microbes; it doesn't encourage them.

Freezing is an EXCELLENT way to keep cheese fresh.  Freezing is wasteful for a cheap shredded Parmesan, but wonderful for preserving good quality hard cheeses, Parmesan included.

Soft and semi soft cheeses do not freeze well.  Mozzarella in particular is a poor choice for freezing, as it becomes very crumbly.

Dishes containing cheese may be frozen successfully for several months. After that time, the quality may deteriorate somewhat.  However, they are still perfectly safe to eat.

Blue cheeses are excellent choices for freezing, but freezing will arrest the aging process.  Brie, because it is a soft cheese, is a poor choice for freezing.

Thanks People!

I decided to eat the blue brie - had some last night -it is really ripe, runny & delicious so eating it is no hardship & have frozen the 4 wedges of blue cheese. Im hoping to keep at least 1 peice of it for up to 6 monthes as I really want to make a cauliflower & blue cheese soup with it.

Yes I knew that listeria would definitely NOT be increasing under sub-zero temps but also knew it is only killed by heat.  I didnt even know about listeria bacteria until I was 6 monthes pregnant - had been eating cold seafood, cold ham, soft cheeses ( which if they are Australian should be safe anyway as all our milk is heat treated) etc etc etc the entire time.

Not sure exactly what microbial organisms are killed by cold & heat - I do know that some are killed by one the other/or/both.