We have made a couple of trips to WI and will be going back again in September. The first time we went, I got a little overzealous with my cheese purchases and tried to freeze some of it. Some fared well, others didn't. But, did I take notes?? NO!
Sooooo, am asking advice from fellow Cheesehounds on which ones freeze well. If I recall, it seemed that the softer cheeses did better (mozzarella, provolone, colby jack, etc) than the firmer ones (cheddars, asiago types, etc).
Cheeses I typically get...
bricks of cheddar
string cheese (that one I know freezes great)
bricks of various goat cheeses
I also get tubs of cheese spread such as the horseradish/cheddar spread, port wine or just plain cheddar spread. Those are plastic sealed under the lid. Would they freeze well?
Thanks for any help!