Freezing brie successfully requires limiting as much contact as possible with oxygen. Soft and semi-soft ripened cheeses, such as brie, tend to have a shorter freezer-life than hard cheeses as a result of the fat and moisture content. Defrosted brie will not have the same creamy consistency as fresh brie; the ice crystals that form during the freezing process alter the curd and milk coagulation in the cheese, and, upon defrosting, pull some of the brie’s natural moisture with it. Although thawed brie might not be ideal for out-of-hand eating, it responds well when cooked.
Things You'll Need
- Plastic wrap
- Heavy-duty freezer bags
Cut the brie into pieces that weigh less than one pound.
Cut a piece of plastic wrap approximately four times the size of the brie and place on the work surface. Place the brie in the center of the wrap.
Fold the plastic wrap over the cheese snugly. Fold the left side of the plastic wrap over the brie to the center.
Roll the cheese forward, wrapping it securely without mashing it. Fold the right side of the plastic wrap over the cheese to the center. Roll the cheese forward, wrapping snugly, until the length of plastic wrap is exhausted.
Wrap the cheese once more with another piece of plastic wrap, but fold the left side of the plastic wrap to the center this time. Place the cheese in a heavy-duty freezer bag.
Remove as much air as possible from the bag and seal. Write the contents and date on the freezer bag. Place the bag in the freezer and store up to six months for best results.
- "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
- National center for Home Food Preservation: Cheese
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