i purhcased a 1 poound bag and dint use it all,now it has spoiled,i threw it away,but it left me wondering could it have been put in the freezer,?i mean look at pizzas they have cheese on them,and there frozen is that the same?
Heres one: lemon juice garlic salmon dried thyme dried rosemary butter just cook it in pan with olive oil and add the rest of the ingredients while its cooking along with salt and peppa!! serve and eat.
Freezing Cheese! Selecting High-Quality Cheese: When selecting cheeses for freezing, avoid those with dry or cracked edges, mold that doesn't belong or cheeses that appear greasy on the surfaceCheck the date of prepackaged cheese to make sure it hasn't expiredCheese keeps best in the refrigerator and freezing it will sacrifice some of its qualityHard or semi-hard cheese can be frozen, but it may become develop a crumbly or mealy texture during freezingHowever, it will retain its flavor and work just fine for cookingBest Cheeses to Freeze: Camembert, Cheddar, Edam, Mozzarella, Muenster, Parmesan, Port du Salut, Provolone, Romano, and SwissBlue Cheese will retain its flavor, but become crumblySoft cheeses should be frozen when they reached the desired ripenessWorst Cheeses to Freeze: Container cream cheese, cottage cheese and ricotta cheese do not freeze wellBlocks of cream cheese can be frozen for later use as an ingredient in recipesPreparing for Freezing: Hard and semi-hard cheeses can be grated, sliced or cut into blocks for freezingSuitable Packaging: Wrap wheels, blocks or slices of cheese tightly in plastic or heavy-duty aluminum foilSeparate slices of cheese with wax paper before freezingGrated cheese stores well in airtight containersMaximum Storage Time: Freeze soft cheese and cheese spreads and dips for 1 month, and hard and semi-hard cheese for 3 to 6 monthsThawing: Thaw the amount of cheese needed for consumption in the refrigerator, then serve it at room temperatureCheese used for cooking should also be thawed in the refrigeratorTips Shortcuts: Hard cheese grates well when it's frozenRefrigerating Cheese: All natural cheese continues to age and change when storedAs a general rule, the softer the cheese, the more quickly it will spoilIf a small amount of mold appears on cheese, remove it and save the restRefrigerate soft cheese for 3 to 4 days, hard to semi-hard cheese for 2 to 3 weeks and cheese spreads and dips for 1 to 2 weeks.
Don't have that recipe, but this is what i do 1/2 cup of mayo couple of teaspoons (total not each) of dill, garlic, any herbs that you likemix and spread over salmon, grill until donemayo keeps the Salmon from drying out.
1) soy and honey glazed salmon, combine soy sauce, honey (leave some for basting) and marinade salmon (seasoned with salt and pepper), grill basting with sauce 2) orange mustard grill salmon, combine orange juice, lemon juice, dijon mustard, season salmon with salt and pepper then marinade and grill
