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It isn't something I have done before but I have frozen cheese a few times. The taste isn't much affected but the consistency is altered somewhat so a firm cheese turns into a crumbly cheese.
Yoghourt freezes quite well and can make an excellent ice cream substitute so I expect cream cheese will be similar.
I suggest the cream cheese is divided into portions and placed into individual food bags or containers and then placed in the freezer.
Cheese can be frozen normally, in tightly sealed containers. But one thing to note is that after freezing, the texture of the cheese will change and then is typically only good for cooked dishes, as it becomes crumbly.
Hope this helps.
Yes and no.
Pick a cream cheese that is medium to high in fat and you can freeze it. It will alter the texture slightly but the taste remains the same. When thawed the cheese will be more crumbly than creamy, but still ok for eating as is, or even better for casseroles and dips etc.
Pick a cream cheese that is high in fatjjj
Low and non-fat cream cheeses will not freeze very well.
Although it's completely possible to freeze cream cheese, it does alter the texture. Thawed cream cheese is less creamy and a lot more crumbly than fresh cream cheese. Because of this, it's best to use frozen cream cheese in casseroles, baked dishes and dips.
Pick a cream cheese that has a higher fat content. Low and non-fat cream cheeses don't freeze as well
The textures of cheeses that are frozen will always be a little off when thawed, but medium to hard cheeses generally freeze well if packaged in airtight containers, so I would say go ahead with the monterey jack and parrano. I would caution against freezing the camembert, though.