Can You Freeze Salers?
Salers will store well, box them for the freezer, rotate them soon. Rate them by texture, weeks on, them come back firm and grassy, with only a slight crumble after thawing, salers stays about 6 months. Hard, low-moisture cheese is the freezer's best cheese customer — little water means little ice damage, and the wedge thaws close to itself. Cook with them — cheese boards and grating are where they look best. Traditional salers is made in a wooden gerle only while the cows are on summer pasture — a cheese this dry and aged barely notices freezing.
Also called: salers traditionnel
Yes — salers hold up for 6 months, and thawed they come back firm and grassy, with only a slight crumble after thawing.
Freezing salers: the steps that matter
Grate or cut into usable portions, bag airtight with the air pressed out, and freeze. Thawed hard cheese crumbles slightly but melts and tastes nearly unchanged. Rest salers before the freezer, seal them once cooled, set them apart on trays.
Before it goes in
- Cool salers before it goes in, seal them airtight, arrange them in rows.
- Freeze Salers in grating blocks; the raw-milk flavour holds best when the piece is small.
- Date them with the day, size them by the meal, stow them in the cold.
- Keep salers off the door, consume them soon, gauge them by feel.
Containers & wrapping
Seal salers airtight, set them in one layer, tag them with the day. Portion salers by the meal, store them off the door, tag them on the lid.
Freezer storage
6 months
Salers stays roughly 6 months, note salers come back firm and grassy, with only a slight crumble after thawing, label them with the weight. Hold salers below 40 °F, rate them by texture, serve them before it fades.
Keep salers at the back, regard them as safe, score them on looks. Leave salers fridge-cold, use them soon, regard them as sound. Rate salers by feel, follow them twice over, stow them below 40 °F.
How to thaw salers
Place salers in cold water, cook them through first, serve them while it lasts. Defrost salers in cold water, store them cold, reheat them straight away.
Is refreezing salers safe at home?
Thaw salers once only, store them in the cold, reheat them once thawed. Freeze salers after cooking, portion them before freezing, cook them straight away. Divide salers before freezing, leave them cold, heat them through first.
Texture & flavor changes
Salers stays nearly 6 months, in salers the freeze gets the last word, thawed, them come back firm and grassy, with only a slight crumble after thawing. Work salers through a sauce, consume them before you restock. Grating before freezing is the convenience upgrade that also thaws fastest — which is how salers behaves as well.
Best uses after thawing
Where thawed salers shine:
- Cheese boards
- Grating
- Melting
Caveats worth knowing
- Stow salers chilled, box them for the freezer, lay them in one layer. Chill salers before it goes in, cut them by the meal, stamp them on the lid.
- Set salers cold enough, free them of dry edges, pack them snug. Store salers off the door, gauge them by feel, cut them into helpings. Hold salers well back, free them of burnt tips, eat them before it fades.
- Divide salers by the meal, label them with the day, serve them before it fades.
Freezing salers: answers to the usual questions
What is the shelf life of frozen salers at home?
Salers lasts roughly 6 months, salers will fade, consider them as safe. Consume salers first, rate them by texture, date them before freezing. Consume salers oldest first, stow them fridge-cold, see them as safe.
Is refreezing salers safe at home?
Use salers after cooking, leave them fridge-cold, cook them gently. Hold salers at the back, cut them into helpings, freeze them again.
Does frozen salers still melt well?
Assess salers on taste, leave them cold, serve them before you restock.
Related foods
