Has anyone frozen fresh burrata cheese? Does the creamy flavor and semi liquid consistency survive thawing?
I realize the whole point of burrata is to eat its fragile creaminess while fresh. I'm blessed to have a great cheese factory(Gioia Cheese, South El Monte, CA) about an hour's drive away. It's close enough that I can go any time I want to, but far enough that it's a schlep. So if I buy in bigger quantity, is it worth freezing?