So I had froze a 6# brick of Mozzarella Cheese, and as several of you suggested, I thawed it very slowly in the refrigerator. It did not crumble when cut, but maintained the same consistency as if it had never been frozen. I will try some other cheeses, but this would allow the storage of the cheese in the barn or connex, at least in the winter.
Does anyone know of other cheeses that freeze/thaw well.........?
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