Hi, Chi. Your instincts are correct. Freezing would cause the water in the cheese to crystallize, pulling it out of the the emulsion in the cheese. Once baked, the water disappears leaving the fat from the cheese behind, giving you the greasy result you experienced. Susan
July 24, 2018 at 2:17pm
In reply to I made four mini loaves. The two that I baked the same day turn… by Chi (not verified)