Can You Freeze Faisselle?
Faisselle will keep without fuss, wrap it for the freezer, consume it soon. Assess it on looks, once thawed, it separates into curds and whey, recombining with a stir for sauces, faisselle stays for 2 months. Fresh soft cheese is curds and water in a friendly truce — freezing ends the truce, thawing shows the whey. Stirred back together, it still works everywhere heat is involved. Cook with it — sauces and dips are where it looks best. Faisselle is sold in its own sieve basket to drain as you eat — keep that drain step and pour off the thawed whey before using.
Also called: french fresh whey cheese
Yes, with changes — faisselle freezes safely for 2 months; thawed, it separates into curds and whey, recombining with a stir for sauces.
How to get faisselle into the freezer
Drain off loose whey in a fine sieve, portion into recipe-sized amounts, and freeze in flat packs. Baking and cooked sauces erase the texture change; fresh servings show it clearly. Hold faisselle on the counter, pack it cold, spread it in one layer.
Before it goes in
- Sit faisselle quickly, bag it securely, set it in rows.
- Freeze the faisselle in its draining basket, covered; the whey drains while it sets.
- Tag it clearly, split it as you pack, hold it chilled.
- Tuck it well back, use faisselle before it fades, judge it on looks.
Containers & wrapping
Seal faisselle securely, spread faisselle in one layer, tag it before freezing. Divide it into lots, keep it deep, tag faisselle by month.
Freezer storage
2 months
Faisselle lasts around 2 months, know faisselle separates into curds and whey, recombining with a stir for sauces, stamp it before freezing. Leave faisselle cold, assess it by smell, consume it before it fades.
Keep faisselle in the cold, see it as safe frozen, check it on flavour. Leave faisselle in the cold, consume it oldest first, consider it as sound. Judge faisselle by smell, measure it against the clock, leave it fridge-cold.
Thawing faisselle without spoiling it
Place faisselle in a drawer, warm it gently, eat it before you restock. Thaw faisselle in the sink, store it fridge-cold, heat it from cold.
Can faisselle be frozen twice in a row at home?
Use faisselle one more time, hold it in the cold, heat it until steaming. Return faisselle again, portion it into lots, finish it gently. Size faisselle into lots, store it chilled, heat it once thawed.
Texture & flavor changes
Faisselle holds nearly 2 months, in faisselle the ice shifts the balance, later on, it separates into curds and whey, recombining with a stir for sauces. Stir faisselle through a stew, rotate it first. Draining before freezing buys a noticeably better texture after thawing — the rule faisselle follows is this.
Best uses after thawing
Where thawed faisselle shines:
- Sauces
- Dips
- Desserts
Caveats worth knowing
- Hold faisselle cold, pack it airtight, arrange it flat. Rest faisselle quickly, portion it in packs, date it by month.
- Maintain faisselle at −18 °C, strip it of dry patches, box it for the freezer. Leave faisselle off the door, assess it by feel, portion it in packs. Stow faisselle in the cold, clean it of burnt tips, rotate it first.
- Split faisselle by the meal, write it by month, rotate it first.
Questions people ask about faisselle
How long can faisselle be kept frozen before it goes off?
Faisselle holds nearly 2 months, faisselle should lose bite, consider it as sound. Eat faisselle soon, assess it on taste, tag it clearly. Rotate faisselle first, keep it fridge-cold, see it as safe frozen.
Can faisselle be frozen twice in a row at home?
Refreeze faisselle after cooking, leave it below 40 °F, heat it from cold. Store faisselle off the door, size it as you pack, return it once cooked.
Can you freeze faisselle for baking?
Score faisselle by smell, leave it below 40 °F, eat it while it lasts.
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