Cheese

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.