"Bob" > wrote in message ...
> How well does cheeze freeze? I assume mozzarella's fine (think frozen
> pizzza, fwiw) and maybe swiss, but what about creamcheese/neufchatel?
> brie?
> Reason: going away for a month, need to deal with perishables and semi-p.

Depends on the kind of cheese.
THe higher the water content of the cheese, the more ice crystals you will
get. A very sharp cheddar will do better than say, mozarella.
Most will get crumbly when defrosted.