It’s possible to freeze cooked pressed cheeses like Parm but we always recommend eating cheeses fresh. Freezing cheese will change its flavour and texture – it may be crumblier and drier when thawed. You should definitely avoid freezing bloomy rind and washed rind cheeses.
It depends on the type of cheese. You can eat most rinds like those on washed and bloomy rind cheeses. If the cheese has a wax rind on it, you cannot eat it. Hard aged cheeses that have a natural rind can be used to add flavor to soups, sauces or even making your own infused flavored oils.
At Sobeys we encourage you to "try before you buy." If you are ever unsure or want to taste something different, feel free to ask for a sample. We want to help you discover something new and make sure that the cheese you’re bringing home is one that you’re going to love.
The most popular cheeses for melting tend to be from the pasta filata category such as Provolone and Mozzarella, or from the uncooked pressed cheese category such as Havarti, Gouda, and Fontina. For something different, try melting Brie, Oka, Asiago, Gruyere, Swiss, or Canadian Cheddars.
Cheese Ambassadors are here to help you learn about and experience new cheeses. We help you find the perfect cheese for a tantalizing dish or a wine or beer that you enjoy. We can assist you with a cheese that suits any dietary restrictions.
You’re welcome to try any cheese first to discover what you like, then choose based on what you are using it for. As always, talk to a Cheese Ambassador – we’re happy to share our favourites and make a recommendation.
We will answer your cheese questions and some of them will then be posted on this page.
for your holiday get-togethers
Ask your Cheese Ambassador about upcoming ‘Taste and Learn’ sessions.