It may seem impossible, but there is such a thing as too much cheese. We’ve all been guilty of grabbing too many blocks at the grocery store or overestimating the amount we needed for a charcuterie board. The art of cheesemaking started as a way to extend the lifespan of milk, but that doesn’t necessarily mean it stays good forever.

Few things are more upsetting than discovering that the cheese in the back of your fridge has grown a fuzzy colony of mold. But don’t despair; there’s a solution for saving your cheese for a rainy day: the freezer.

But there are some caveats about freezing cheese. Not all types of cheese can survive subzero temperatures, and you need to use protective packaging and storage to avoid unsavory side effects like freezer burn.

We consulted Katie Sautner, New Product Development Manager of Castello Cheese, to unpack everything you need to know about freezing cheese so you’ll never waste another wedge again.

What Cheese Can You Freeze?

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First, let’s discuss what exactly happens to food in the freezer. As water changes from a liquid to solid state, it expands by around 9%, then contracts again once it defrosts. Sautner notes that this “can alter the texture and taste of cheese.”

The best way to minimize this effect is by freezing cheese that has lower moisture content. A good rule of thumb is to choose semi-hard and hard cheese (usually ones that have been aged for longer periods of time). Examples of good freezing cheeses include aged cheddar, gruyère, Parmesan, and gouda.

By contrast, fresh and semi-soft cheeses aren’t good candidates for freezing. “The fat in the cheese can undergo some changes,” Sautner says. “Freezing can cause the fat to separate from the other components of the cheeses, resulting in a loss of texture and consistency. This can lead to a grainy or oily texture in the cheese when thawed.”

The higher moisture content also has a higher likelihood of developing freezer burn, which can deteriorate the quality and flavor of your cheese. Anything like Havarti, ricotta, brie, or Taleggio should be consumed fresh and kept far away from the freezer.

How Do You Freeze Cheese?

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Just like with any food, it’s best to minimize as much exposure to air as possible when freezing cheese. The easiest way to do that is by using cheese that’s been unopened. “Cheeses that come in a tightly wrapped plastic packaging, such as the Castello Gouda wedges, can be frozen successfully in their original package,” says Sautner.

If you’ve already opened the container, it’s worth adding several layers of protection. Sautner recommends not only wrapping the cheese in plastic wrap, but also placing it into an airtight freezer bag. And if you want to be even more secure, we suggest pushing out any air from the bag.

It’s also possible to freeze shredded and grated cheese. “Shredded or grated cheeses, including mozzarella, cheddar, and other varieties, can be frozen in their original package,” Sautner says. “Most shredded cheese bags are resealable, making them convenient for portioning and using in recipes straight from the freezer.” But just like with using freezer bags for whole blocks, we recommend pushing out any extra air from the bag if you can.

How Long Can Cheese Be Frozen?

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According to the USDA, the freezer technically keeps your food safe to eat indefinitely. But that doesn’t mean it will taste good forever. “It’s always recommended to label frozen cheese with the date and use it within a reasonable time frame for the best quality, somewhere between three to six months,” says Sautner. “If frozen for too long, the risk of the texture and flavor degrading becomes higher.”

How Should You Use Previously Frozen Cheese?

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ANDREW BUI

Regardless of how hard the cheese is and how well you packaged it, Sautner notes that you still may be left with some textural and flavor changes after you thaw it. “The cheese may not be as enjoyable to eat on its own like as if it were fresh,” she says. It certainly doesn’t hurt to cut yourself a piece and give it a taste test just in case.

If your previously frozen cheese isn’t up to snuff for a cheese board, you can still cook with it. Sautner recommends melting it into dishes like macaroni and cheese, but we would also suggest using previously frozen cheese to top a pizza, upgrade your eggs, or stir into a soup.

Headshot of Gabby Romero

Expertise: TikTok Trends, Drinks, Pop Culture

Education: B.A. in Journalism and B.S. in Communications from NYU, Culinary Arts degree from The Institute of Culinary Education

About Me: As an associate editor at Delish, Gabby works on everything from features to recipes to content on our social media channels. Before joining the team, she wrote for StarChefs Rising Stars Magazine, Mashed, and Food52. When she’s not developing cocktail recipes, she’s making cocktail-inspired dishes like and . Her features cover online trends like the , rank everything from to , and answer some of your most pressing food safety questions. You can also find her posting content on Delish’s TikTok, including her about cooking like influencer Nara Smith that garnered over 3M combined views.  She loves eating spicy food, collecting cookbooks, and adding a mountain of Parmesan to any dish she can. 





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