How to Freeze Cheese (And Which Types Freeze Well vs Badly)

Cheese can be expensive, so buying in bulk or stocking up during a sale is a smart financial move. But can you freeze cheese without ruining it? The answer is yes, but with a big asterisk. Freezing changes the texture of cheese, often making it more crumbly.

Here is your guide to which types freeze well, which ones don't, and how to handle popular choices like mozzarella and cheddar.

Which Cheeses Freeze Well?

Hard and semi-hard cheeses handle the freezer best. While they may lose some smoothness, they are perfect for cooking (melting in sauces, casseroles, or on pizza).

• Cheddar: Freezes excellently, especially if shredded.
• Mozzarella: Low-moisture mozzarella freezes very, very well. Fresh mozzarella (the wet balls) changes texture significantly but is still okay for melting on pizzas.
• Parmesan & Pecorino: These hard, aged cheeses freeze great. You can freeze them in blocks or grated.
• Swiss & Gouda: Freeze relatively well.

Which Cheeses Freeze Badly?

Soft, creamy cheeses rely on their moisture and fat emulsion for their texture. Freezing breaks this emulsion, leading to separation and a grainy texture.

• Cream Cheese: Becomes crumbly and water-logged. Only freeze if you plan to bake with it (like in a pound cake).
• Cottage Cheese & Ricotta: Separation is severe. They get mushy and watery suitable only for baked lasagnas or cooked dishes.
• Brie & Camembert: The beautiful creamy texture will be ruined. Eat these fresh!

How to Freeze Cheese: Best Practices

1. Shredded is Best

If you plan to use the cheese for melting (tacos, pizza, mac and cheese), shred it before freezing. Toss the shredded cheese with a tiny bit of cornstarch to prevent clumping, seal it in a bag, and remove the air. Can you freeze mozzarella for pizza night? Absolutely, this is the best way to do it.

2. Blocks

You can freeze blocks of cheddar or jack cheese. Wrap them tightly in parchment paper and then aluminum foil, or vacuum seal them. Note that when thawed, the block might be harder to slice without crumbling.

3. Slices

If you buy deli slices, separate them with small pieces of parchment paper so they don't fuse together into a single brick.

Thawing Tips

Always thaw cheese in the refrigerator, not on the counter. Slow thawing helps the cheese reabsorb some of the moisture it lost. For shredded cheese used in cooking, you can usually toss it directly into the hot pan from the freezer!