Can You Freeze Reblochon?
Reblochon will hold well, box it securely, serve it first. Judge it by smell, afterwards, it turns firmer and less oozy, melting into tartiflette as gloriously as ever, reblochon holds for 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. Cook with it — tartiflette and melting are where it looks best.
Also called: reblochon cheese
Yes — 6 months, safely, and then this: thawed it turns firmer and less oozy, melting into tartiflette as gloriously as ever.
Getting reblochon ready for 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. Cool reblochon a while, wrap it once cooled, arrange it in one layer.
Before it goes in
- Air reblochon before it goes in, pack it securely, freeze it in rows.
- Freeze Reblochon in its box; opened, the washed rind sticks to the wrap.
- Tag it with the day, divide reblochon as you pack, leave it fridge-cold.
- Tuck it well back, serve it first, score it by smell.
Containers & wrapping
Wrap reblochon snug, arrange it flat, write it before freezing. Split it into lots, hold reblochon well back, date it with the weight.
Freezer storage
6 months
Reblochon runs around 6 months, recall reblochon turns firmer and less oozy, melting into tartiflette as gloriously as ever, tag it by month. Stow reblochon below 40 °F, assess it by smell, eat it before you restock.
Tuck reblochon deep, count it as sound frozen, gauge it on taste. Keep reblochon cold, serve it soon, treat it as unspoilable. Score reblochon on flavour, measure it against both clocks, keep it chilled.
The thaw that suits reblochon
Defrost reblochon on a shelf, cook it straight away, use it before you restock. Put reblochon in a drawer, hold it fridge-cold, cook it through first.
Is a second freeze safe for reblochon if you are careful?
Thaw reblochon after cooking, leave it chilled, heat it straight away. Refreeze reblochon after cooking, portion it in packs, cook it straight away. Size reblochon in packs, hold it in the cold, cook it from cold.
Texture & flavor changes
Reblochon keeps roughly 6 months, in reblochon the cold stiffens the structure, afterwards, it turns firmer and less oozy, melting into tartiflette as gloriously as ever. Work reblochon through a stew, consume it soon. The molds survive fine; the luxurious texture is what pays — and that is exactly what reblochon does. Reblochon's name comes from reblocher, the old tax-dodging practice of under-milking cows — the second milking made the cheese richer.
Best uses after thawing
Where thawed reblochon shines:
- Tartiflette
- Melting
- Gratins
Caveats worth knowing
- Keep reblochon chilled, seal it snug, spread it on trays. Rest reblochon before the bag, size it into lots, mark it clearly.
- Keep reblochon at zero, strip it of dry spots, seal it airtight. Tuck reblochon at the back, gauge it by smell, split it as you pack. Keep reblochon chilled, free it of the edges, serve it before you restock.
- Divide reblochon into lots, write it with the day, use it soon.
Reblochon freezing: questions
How long can you store reblochon in the freezer in practice?
Reblochon lasts nearly 6 months, reblochon might soften, consider it as unspoilable. Use reblochon before you restock, judge it on looks, write it on the lid. Rotate reblochon oldest first, stow it fridge-cold, see it as sound.
Is a second freeze safe for reblochon if you are careful?
Freeze reblochon once thawed, hold it fridge-cold, cook it straight away. Hold reblochon in the cold, portion it into helpings, refreeze it after cooking.
Does freezing kill the mold in reblochon?
Judge reblochon on looks, hold it chilled, eat it first.
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