Freezing Cheese: Which Cheeses Freeze Well and How to Do It

The trade is texture: thawed cheese turns crumbly and mealy, so it belongs in a sauce, a casserole or a pizza, not on a cheese board.

The reason is water. Ice crystals form in the moisture inside the cheese and break up the curd, so the drier and firmer the cheese, the less there is to damage. That one idea sorts almost every question about what to freeze.

Cheese freezing times at a glance

This cheese freezing table shows how long each type keeps and what to expect, using USDA FoodKeeper times and extension guidance. The "after thawing" column is guidance, not a measured result.

Which cheeses freeze well

Which cheeses freeze well is mostly a list of firm ones. The University of Nebraska-Lincoln names Brick, Camembert, Cheddar, Edam, Mozzarella, Muenster, Parmesan, Provolone, Romano and Swiss as cheeses that freeze well, and USDA FoodKeeper gives hard cheeses such as cheddar, Swiss and block Parmesan 6 months in the freezer.

A few notes by cheese:

• Cheddar is the safest bet. A block of cheddar turns a little crumbly, but an aged one was already crumbly, and it still melts into a smooth sauce.
• Parmesan and other hard grating cheeses barely change, since they have little water to lose. Freezing the rind for soups works too.
• Mozzarella freezes best when it is the low-moisture block or shredded kind sold for pizza. Fresh mozzarella packed in water is a different product; the extension sources do not cover it, so treat it as a poor candidate.
• Swiss-style cheeses such as Emmental and Gruyere freeze fine, and the Swiss, Gruyere and Emmental guide explains why they melt so well afterward.
• Blue cheese is possible, but Nebraska notes blue cheeses are more prone to becoming crumbly, though they keep their flavor. Crumbled blue for salads or sauces is the logical use.

Which cheeses do not freeze well

Cheeses that do not freeze well are the high-moisture ones. Both the National Center for Home Food Preservation and Nebraska say cream cheese, cottage cheese and ricotta do not freeze well, and the usual result is a watery, grainy mass that will not recover its smoothness.

The one exception NCHFP gives is cream cheese combined with heavy cream, which can be frozen for dips or as icing on frozen sandwich loaves. For ricotta, either use it within a week of opening (FoodKeeper gives 1 week) or cook it into lasagna or stuffed shells before freezing the finished dish. The ricotta page has more on keeping it.

Soft-ripened cheeses are a gray area. NCHFP lists soft cheese such as Brie at 6 months frozen, and Nebraska lists Camembert among cheeses that freeze well. In practice, expect a softer, wetter paste and a rind that no longer blooms, so freeze it only to bake or melt.

How to freeze cheese in 4 steps

How to freeze cheese is simple, and the main job is keeping air and frost away. Follow these steps.

1. Cut it into portions you will use at once. NCHFP says to cut cheese into 1-1/2 to 1 pound pieces, and Nebraska suggests 1/2 to 1 pound blocks. A half-pound block is a good size for one sauce or one pizza night.
2. Wrap it tightly. Nebraska recommends plastic wrap, then a freezer bag; NCHFP says moisture-vapor resistant material. Press out the air before sealing.
3. Label with the date. Freezer cheese all looks the same after a month.
4. Freeze it flat and fast. Put the packages in a single layer until solid, then stack them.

Shredded cheese is even easier, because Nebraska says you can freeze it in its original package. Pre-shredded cheese often clumps after thawing, and the grating without clumping guide explains why that happens and how to avoid it. If you grate it yourself, freeze it loose in a bag laid flat so you can break off what you need.

A sealed bag helps with freezer burn, and a vacuum sealer does the job even better for long storage.

How to thaw frozen cheese

How to thaw frozen cheese matters as much as how you froze it. Nebraska says to thaw it in the refrigerator for at least 24 to 48 hours, which lets the moisture that became frost go back into the cheese. A counter thaw leaves a wet surface and sits in the temperature range where the cheese should not linger; the USDA says perishable food should not sit out more than 2 hours, or 1 hour above 90°F.

Use thawed cheese quickly. Nebraska advises using it as soon as possible, and notes that previously frozen cheese works best for cooking. Shredded cheese can usually go straight from the freezer onto a casserole or pizza, which is guidance rather than a tested rule. Do not refreeze cheese you thawed, since each cycle breaks down more of the texture.

Freezing cheese mistakes that cost you texture

Freezing cheese mistakes are few and repeatable, and nearly all are about timing and wrapping.

• Freezing a huge block whole. A 2 pound wedge must be thawed in one go, and you are left with more than you can use. Cut it first.
• Freezing cheese at the end of its life. Freezing pauses quality, it does not restore it. A cheese that is already dry or fraying will come out worse.
• Freezing a cheese you wanted for a board. The crumbly texture shows on a cheese plate. Freeze the extras, and serve the fresh piece.
• Skipping the label. Past 6 months you are guessing, and the cheese may have dried out or picked up freezer flavors.
• Cutting mold off a frozen block and refreezing. If hard cheese has mold, the USDA says to cut off at least 1 inch around and below the spot, keeping the knife out of the mold, before you freeze it. Shredded or sliced cheese with mold should be thrown out. The mold prevention guide covers the details.

The best use for thawed cheese is anywhere it will melt: mac and cheese, quesadillas, soup toppings or a gratin. The leftover cheese guide has more ideas, and how to store cheese properly covers what to do if you do not want to freeze at all.

Questions about freezing cheese

These questions about freezing cheese cover the points readers ask most.

Can you freeze cheese?

You can freeze cheese, especially hard and semi-hard types like cheddar, Swiss and Parmesan, which USDA FoodKeeper rates at 6 months frozen. The texture turns crumbly, so plan to cook with it.

What cheeses can you not freeze?

Cheeses you should not freeze are cream cheese, cottage cheese and ricotta, which turn watery and grainy. Fresh mozzarella in brine is also a poor candidate.

How long can you freeze cheese?

You can freeze cheese for about 6 months. That is the FoodKeeper time for hard cheese, and NCHFP gives the same for hard and soft cheese.

Can you freeze shredded cheese?

You can freeze shredded cheese in its original package, according to Nebraska Extension. It works best for melting dishes.

How do you thaw frozen cheese?

Thaw frozen cheese in the refrigerator for at least 24 to 48 hours, then use it promptly. Do not thaw it on the counter.

Does freezing cheese ruin it?

Freezing cheese changes the texture more than the taste. Extension sources say it may become crumbly and mealy but will retain its flavor.

Freeze firm cheese and cook with it

Freezing cheese pays off for firm, melting cheeses: cut them into half-pound portions, wrap them well, date them, thaw them slowly in the fridge and cook with them within a few days. Start with a block you cannot finish and keep soft and fresh cheeses out of the freezer.