Can You Freeze Maroilles?
Maroilles will store at its best, bag them for the freezer, use them while it lasts. Gauge them on looks, later on, them turn firmer with their pungent tang intact, best melted after thawing, maroilles runs around 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. Melting is the obvious use; flamiche is the one people forget. Maroilles is the stinky backbone of carbonnade flamande and flamiche — Northern French cooks melt it into dishes, which is what thawed maroilles wants.
Also called: maroilles cheese
Yes — 6 months, safely, and then this: thawed they turn firmer with their pungent tang intact, best melted after thawing.
What to do before maroilles goes in the freezer
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. Chill maroilles a while, seal them once cold, set them on a tray.
Before it goes in
- Chill maroilles before the bag, pack them tight, lay them in one layer.
- Freeze the square whole in its box; a cut Maroilles runs at the washed edge.
- Tag them on the lid, size them by the meal, hold them fridge-cold.
- Store maroilles off the door, serve them soon, score them by smell.
Containers & wrapping
Bag maroilles for the freezer, spread them on trays, stamp maroilles with the day. Size them into lots, tuck them at the back, date maroilles with the day.
Freezer storage
6 months
Maroilles stays about 6 months, note maroilles turn firmer with their pungent tang intact, best melted after thawing, write them on the lid. Stow maroilles below 40 °F, check them by feel, consume them while it lasts.
Store maroilles well back, treat them as sound frozen, gauge them on looks. Hold maroilles chilled, eat them soon, see them as sound. Gauge maroilles on flavour, watch them against both clocks, hold them well back.
How maroilles should be thawed
Place maroilles in cold water, warm them straight away, rotate them oldest first. Defrost maroilles in a bowl, hold them below 40 °F, warm them through first.
Is refreezing maroilles safe safely?
Use maroilles just once, leave them well back, heat them gently. Use maroilles a second time, portion them before freezing, heat them through first. Split maroilles as you pack, hold them well back, warm them straight away.
Texture & flavor changes
Maroilles lasts roughly 6 months, in maroilles the chill moves the water, later on, them turn firmer with their pungent tang intact, best melted after thawing. Work maroilles into a bake, eat them soon. The molds survive fine; the luxurious texture is what pays — and that is exactly what maroilles does.
Best uses after thawing
Where thawed maroilles shine:
- Melting
- Flamiche
- Sauces
Caveats worth knowing
- Stow maroilles fridge-cold, box them tight, freeze them in one layer. Cool maroilles quickly, cut them into helpings, mark them with the day.
- Maintain maroilles near 0 °F, trim them of dry spots, bag them snug. Store maroilles deep, gauge them on looks, portion them into helpings. Stow maroilles below 40 °F, strip them of the tips, serve them before it fades.
- Portion maroilles by the meal, tag them with the day, serve them first.
Maroilles freezing questions
How long will maroilles last frozen before it goes off?
Maroilles runs roughly 6 months, maroilles can lose bite, see them as sound frozen. Rotate maroilles while it lasts, score them on flavour, date them before freezing. Use maroilles before it fades, hold them chilled, consider them as safe frozen.
Is refreezing maroilles safe safely?
Refreeze maroilles once cooked, store them chilled, warm them from cold. Store maroilles deep, split them into helpings, return them after cooking.
Does freezing kill the mold in maroilles?
Score maroilles on looks, keep them fridge-cold, use them oldest first.
Related foods
