Tastes just like American pasteurized cheese, and melts well with no separation. Take the brick, put it in the freezer for about 30 minutes, then slice it all up, putting individual slices into foldtop bags, keep in the freezer, remove as needed. Else, it's too soft at room temperature, to easily work with. It won't freeze fully, but the slices won't mold, either. I'm not sure you could shred it straight from the freezer, but it should break up decently, for 'scattering' prior to melting in the microwave (1 minute, perhaps 2 if frozen).
Cheese can be refrozen without appreciable loss of taste, especially if you normally use it melted.
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