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By Mary Norwak
Published 1978
Freeze hard cheese in small portions (8oz/200g or less). Divide slices with freezer film and wrap in foil or polythene. Freeze grated cheese in polythene bags; the pieces remain separated. Freeze Camembert, Port Salut, Stilton, Danish Blue and Roquefort with careful sealing to avoid drying out and cross-contamination. Cut cheese while still half-frozen to prevent crumbling. High Quality Storage Life: 3 months.
© 1978 Mary Norwak estate. All rights reserved.