I think it may be because it was frozen for too long. After the cheese was frozen, the oil and water separated. Then I bake it again, and the effect is naturally not very satisfactory. Cream cheese is the same. Unfrozen cream cheese and milk will become very smooth when mixed and heated, while frozen cream cheese will become like bean dregs after the oil and water are separated, and there will be particles (relatively small) no matter how you mix it.

If it is not difficult to eliminate in a short period of time, it is best not to freeze it, as the taste will be lost. You can try this preservation method. Put the cheese in a sealed fresh-keeping box. It can be stored for a month without going bad.

This is the information. Generally speaking, animal-based fresh cream has a short shelf life, but It cannot be frozen. After freezing and then thawing, the oil and water will separate; vegetable fresh cream has a longer shelf life and can be stored in the freezer for a longer period of time. It can be used after thawing.