Can You Freeze Cheese? The Definitive Guide to What Works and What Doesn’t

We’ve all been there—staring at a block of cheddar or a wedge of parmesan in the fridge, wondering, Can I freeze this? The answer isn’t as simple as yes or no. Freezing cheese can be a game-changer for reducing waste and always having your favourites on hand, but not all cheeses survive the deep freeze unscathed.

Before you toss your dairy stash into the freezer, let’s break down which cheeses freeze well, which ones don’t, and how to store them properly to maintain their flavour and texture.

Does Freezing Cheese Work? Here’s What Happens

Cheese is a delicate balance of fat, protein, and moisture, and freezing disrupts that structure. The main culprit? Water. As it freezes, water expands, pushing apart the fat and protein structure. When thawed, the cheese might become crumbly, grainy, or dry, depending on its moisture content. But that doesn’t mean all cheeses are doomed in the freezer! Hard, low-moisture cheeses tend to freeze well, while softer, high-moisture varieties suffer the most.

Which Cheeses Can You Freeze Without Ruining Them?

If you want to freeze cheese successfully, go for options with lower water content and firmer textures. These cheeses experience minimal texture changes and maintain their flavour well after thawing:

• Hard & Aged Cheeses – Parmesan, Pecorino Romano, Manchego, and aged Gouda freeze exceptionally well. Their low moisture content makes them less likely to turn grainy or watery.
• Block Cheddar & Swiss – Firm block cheeses like sharp cheddar, Gruyère, and Swiss hold up well, though they may crumble slightly after thawing.
• Shredded Cheese – Pre-shredded mozzarella, provolone, and cheddar are freezer-friendly and perfect for melting straight into dishes like pizzas or casseroles.
• Halloumi & Feta – Surprisingly, halloumi and Feta handle freezing well since their natural textures are already firm or slightly grainy. Feta might release a bit of water when thawed, but its flavour remains intact.

Which Cheeses Should You Never Freeze?

Certain cheeses are all about their creamy, spreadable texture, and freezing them will turn them into a watery, separated mess:

• Soft, Spreadable Cheeses – Brie, Camembert, cream cheese, and goat cheese have high water content, which separates during thawing, leaving a grainy, unappetizing texture.
• Fresh Mozzarella & Burrata – These high-moisture cheeses become rubbery and release excess water when thawed. They lose their fresh, delicate quality.
• Ricotta & Cottage Cheese – Freezing breaks the creamy structure of these cheeses, making them watery and lumpy. You won’t want them in your lasagna or cheesecake after thawing!
• Blue Cheese – While it won’t necessarily go bad, freezing changes the texture of blue cheese, making it more crumbly and less enjoyable in salads or as a spread.

How to Freeze Cheese the Right Way

Want to freeze cheese like a pro? Follow these simple steps to preserve taste and texture as much as possible:

1️⃣ Portion It – Don’t freeze an entire block unless you plan to use it all at once. Cut cheese into usable portions before freezing to make thawing easier.
2️⃣ Wrap It Well – Use plastic wrap, parchment paper, or wax paper to tightly cover the cheese, then seal it in an airtight freezer bag. This prevents freezer burn and moisture loss.
3️⃣ Shred It First – If you’re freezing cheddar, mozzarella, or provolone for melting, shred it before freezing and store it in a resealable freezer bag. Shredded cheese thaws quickly and melts perfectly in hot dishes.
4️⃣ Label & Date – Write the freezing date on the package. Most cheeses keep well for up to six months in the freezer.
5️⃣ Freeze Flat – If storing shredded cheese, lay the bag flat in the freezer so it takes up less space and thaws faster.

Thawing Frozen Cheese the Right Way

To get the best texture after freezing, thaw the cheese gradually in the refrigerator. Avoid rushing the process by leaving it at room temperature, as this can cause condensation and unwanted moisture buildup.

• For block cheese: Let it thaw in the fridge overnight before slicing or grating. It may be slightly crumbly but still great for cooking.
• For shredded cheese: No need to thaw! Sprinkle it directly into dishes like pizza, pasta, or casseroles—it melts instantly.
• For feta or halloumi: Drain any excess liquid after thawing before using in salads or cooking.

Pro Tip: Once the cheese has been thawed, don’t refreeze it! The repeated temperature changes will degrade its quality even further.

Best Ways to Use Thawed Cheese

While frozen cheese may not always be ideal for fresh eating, it works perfectly in cooked dishes where texture changes are less noticeable. Here’s where thawed cheese shines:

Melting into dishes – Use shredded or sliced cheese in pizzas, grilled cheese sandwiches, and pasta bakes.
Topping casseroles – Parmesan, cheddar, and mozzarella add golden, cheesy goodness to baked dishes.
In soups & sauces – Thawed cheese melts well into creamy soups and pasta sauces.
Egg dishes – Sprinkle into omelettes, scrambled eggs, or quiches for extra flavour.

Is Freezing Cheese Worth It or Not?

Freezing cheese isn’t a one-size-fits-all solution, but it can save money and reduce food waste if done correctly. Stick to hard, aged cheeses, and shredded varieties, and select semi-firm options like halloumi or feta. Avoid freezing creamy, soft cheeses that rely on their texture for flavour.

By understanding which cheeses freeze well and following proper storage techniques, you can enjoy the convenience without compromising on quality. So, next time you’re faced with an excess of cheese, you’ll know just what to do!