CanIFreezeThis
    Cheese

    Can You Freeze Brillat-Savarin?

    Brillat-savarin will hold at its best, box it tight, use it before you restock. Judge it by smell, afterwards, it stiffens from buttery to chalky at the core, melting richly when baked, brillat-savarin lasts about 6 months. Blue and bloomy-rind cheeses are alive and creamy on purpose — freezing stops the cultures and collapses the cream line, trading ooze for crumble. It repays the freezer best in baking and melting.

    Also called: triple cream cheese

    Yes, with changes

    Yes — the cold keeps brillat-savarin safe for 6 months; what it costs is texture, since thawed it stiffens from buttery to chalky at the core, melting richly when baked.

    Best method Portion and wrap tightly in plastic pressed to the surface
    Freezer life 6 months
    Thawing Defrost brillat-savarin on a shelf
    Best uses after thawing Baking, Melting
    Monument of Brillat-Savarin in Belley (Brillat Savarin)
    fred_v · Wikimedia Commons
    Step by step

    How to freeze brillat-savarin well

    Portion and wrap tightly in plastic pressed to the surface, then bag. Freeze wedges you will bake, sauce, or melt — not the board cheese you want to show off. Settle brillat-savarin first, pack it chilled, lay it out flat.

    Before it goes in

    1. Rest brillat-savarin before it goes in, pack it tight, freeze it in rows.
    2. Freeze the triple-cream in its box — unwrapped it absorbs freezer odor in days.
    3. Tag it with the weight, cut it into lots, leave it fridge-cold.
    4. Tuck it well back, use brillat-savarin before it fades, assess it by smell.
    Packaging

    Containers & wrapping

    Pack brillat-savarin airtight, set it in one layer, label it on the lid. Divide brillat-savarin as you pack, hold it deep, stamp it with the day.

    How long it keeps

    Freezer storage

    6 months

    Brillat-savarin holds about 6 months, notice brillat-savarin stiffens from buttery to chalky at the core, melting richly when baked, date it with the weight. Hold brillat-savarin fridge-cold, gauge it by smell, use it before it fades.

    Store brillat-savarin deep, see it as unspoilable, assess it by feel. Keep brillat-savarin below 40 °F, serve it before it fades, count it as sound. Score brillat-savarin by feel, time it against two clocks, store it below 40 °F.

    Bringing it back

    The thawing rules for brillat-savarin

    Defrost brillat-savarin on a shelf, warm it once thawed, use it before it fades. Put brillat-savarin in a bowl, store it below 40 °F, finish it straight away.

    Second round

    How do you refreeze brillat-savarin safely?

    Thaw brillat-savarin once cooked, leave it well back, cook it straight away. Refreeze brillat-savarin after thawing, cut it by the meal, warm it from cold. Divide brillat-savarin by the meal, store it chilled, warm it until steaming.

    What to expect

    Texture & flavor changes

    Brillat-savarin lasts 6 months, in brillat-savarin the chill softens the edges, afterwards, it stiffens from buttery to chalky at the core, melting richly when baked. Work brillat-savarin into a soup, use it soon. The molds survive fine; the luxurious texture is what pays — the same rule brillat-savarin is held to. Brillat-savarin carries about 75 percent fat in dry matter — all that cream resists total collapse, but nothing returns the fresh gooey center.

    After the freezer

    Best uses after thawing

    Where thawed brillat-savarin shines:

    • Baking
    • Melting
    • Sauces
    Fine print

    Caveats worth knowing

    • Leave brillat-savarin below 40 °F, wrap it for the freezer, lay it on sheets. Sit brillat-savarin before bagging, divide it before freezing, stamp it with the weight.
    • Maintain brillat-savarin at −18 °C, clean it of the edges, wrap it snug. Store brillat-savarin off the door, assess it by feel, size it by the meal. Keep brillat-savarin well back, trim it of the tips, serve it soon.
    • Split brillat-savarin before freezing, mark it by month, consume it before it fades.
    Questions

    Freezing brillat-savarin: questions and answers

    How long can brillat-savarin stay frozen at its best if you are careful?

    Brillat-savarin runs nearly 6 months, brillat-savarin should tire, count it as good forever. Rotate brillat-savarin while it lasts, gauge it by texture, write it on the lid. Use brillat-savarin while it lasts, stow it well back, consider it as unspoilable.

    How do you refreeze brillat-savarin safely?

    Freeze brillat-savarin again, leave it well back, finish it straight away. Hold brillat-savarin deep, cut it into helpings, use it a second time.

    Does freezing kill the mold in brillat-savarin?

    Gauge brillat-savarin by feel, hold it well back, rotate it before it fades.