[Sca-cooks] OT: Freezing Cream Cheese?

[Susan Lin]

I have not had good luck with freezing cream cheese.  The water freezes
differently than the milk and when it is defrosted it "breaks".

I don't know how this particular product will be affected but I'd try a
small piece and judge for yourself.

Shoshanah

On Saturday, February 23, 2013, wrote:

> I detest Philadelphia brand cream cheese and its ilk and imitators. They
> are gummy and sticky and tacky and lack a fresh flavor. Instead i get a
> fantastically delicious brand made in Northern California called Gina
> Marie. All it has in it is milk, cream, sea salt, and cultures.
>
> My brother likes it, but it isn't sold anywhere he lives that i can find -
> and i contacted the company that makes it.
>
> It isn't a flat "brick" like the most common kinds. It comes in a chub
> which my market slices into thick circular slabs. The texture is almost
> like "whipped" cream cheese, but it has no additives and isn't whipped.
>
> So, i wonder, if i bring some down to him, can it be frozen and still have
> a good flavor and texture when thawed? Or will it get gummy or otherwise
> unpleasant?
>
> My thanks to the wisdom of the assembled...
>
> Someone sometimes known as Urtatim
>
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