Serious Eats: Talk
Question or maybe a poll type response on the title question. Can mozarella, or certain types/forms of mozarella be frozen? I've read everything from "yes for a couple of months" to "never freeze fresh or buffalo milk mozarella". What prompted this was my belief that the simple answer is no, but I was taking a food related quiz and the comment on the question was "mozarella is actually one of the few cheeses that improves with freezing! I'm thinking most chefs/cooks don't usually like to use frozen cheese because it isn't the same as fresh. However, I'm reading that mozarella "authority" Paula Lambert says it's fine.
What is your opinion?