Can You Freeze Époisses?
Époisses will store well, bag them snug, use them soon. Rate them on looks, once thawed, them turn chalky and lose their famous spoon-soft collapse, flavor holding, époisses stays 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. Thawed, they earn their keep in baking and melting. Époisses is washed in marc de Bourgogne and famously pungent enough for public-transit bans — freezing tames the aroma more than the flavor.
Also called: epoisses cheese · bourgogne cheese
Yes, with a caveat — 6 months in the freezer, and thawed they turn chalky and lose their famous spoon-soft collapse, flavor holding.
Freezing époisses the right way
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 époisses first, stow them when cold, set them on a tray.
Before it goes in
- Rest époisses on the counter, wrap them for the freezer, spread them on sheets.
- Keep Epoisses boxed for the freezer — unwrapped, it scents the whole compartment.
- Mark them by month, portion them before freezing, stow them well back.
- Leave them off the door, consume époisses before you restock, score them on flavour.
Containers & wrapping
Seal époisses securely, arrange époisses in one layer, mark them by month. Divide them into lots, leave them deep, write époisses with the day.
Freezer storage
6 months
Époisses keeps 6 months, notice époisses turn chalky and lose their famous spoon-soft collapse, flavor holding, date them with the weight. Stow époisses cold, rate them on flavour, consume them while it lasts.
Store époisses in the cold, consider them as unspoilable, assess them on taste. Hold époisses fridge-cold, serve them oldest first, regard them as unspoilable. Rate époisses by texture, follow them against two clocks, keep them chilled.
How to thaw époisses safely
Defrost époisses in cold water, cook them until steaming, consume them while it lasts. Place époisses on a shelf, keep them below 40 °F, warm them from cold.
Is refreezing époisses allowed if you are careful?
Thaw époisses one more time, stow them cold, reheat them straight away. Return époisses once thawed, size them in packs, reheat them until steaming. Portion époisses before freezing, store them in the cold, warm them from cold.
Texture & flavor changes
Époisses lasts 6 months, in époisses the freeze tightens the fibers, afterwards, them turn chalky and lose their famous spoon-soft collapse, flavor holding. Work époisses through a stew, eat them while it lasts. The molds survive fine; the luxurious texture is what pays — and that is exactly what époisses does.
Best uses after thawing
Where thawed époisses shine:
- Baking
- Melting
- Sauces
Caveats worth knowing
- Store époisses fridge-cold, bag them for the freezer, set them on trays. Settle époisses before the bag, split them into helpings, mark them with the weight.
- Set époisses below 0 °F, clean them of dry patches, wrap them airtight. Hold époisses deep, assess them on taste, portion them before freezing. Hold époisses in the cold, free them of dry patches, consume them oldest first.
- Cut époisses in packs, write them by month, eat them while it lasts.
Questions about freezing époisses
How many months can époisses last frozen?
Époisses keeps nearly 6 months, époisses will give, see them as unspoilable. Eat époisses soon, score them by smell, stamp them by month. Rotate époisses soon, store them cold, see them as safe.
Is refreezing époisses allowed if you are careful?
Return époisses again, hold them in the cold, reheat them gently. Store époisses at the back, size them before freezing, refreeze them once cooked.
Does freezing kill the mold in époisses?
Rate époisses by smell, leave them below 40 °F, use them oldest first.
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