Can You Freeze Cheese?

Yes, especially grated or sliced hard cheeses headed for heat. Sprinkle frozen shredded cheddar straight onto pizza or casseroles; it melts quickly.

For sauces, whisk frozen portions into hot béchamel or Mornay. Whole frozen blocks don’t slice well, either grate before freezing or partially thaw in the fridge until the exterior softens.

For air-frying or baking, it’s fine to use frozen cheese in fillings (e.g., stuffed chicken) as long as the dish reaches safe internal temperatures (165°F / 74°C for poultry fillings; 160°F / 71°C for ground meat fillings). 

Skip room-temp thawing and keep the cold chain intact at ≤40°F / 4°C.

If it thawed in the refrigerator, USDA says it’s safe to refreeze, expect extra crumbliness after a second freeze/thaw.

If you thawed using cold water or a microwave, cook before refreezing. Do not refreeze cheese that spent >2 hours above 40°F / 4°C (or >1 hour above 90°F / 32°C).

Practical tip: portion cheese before the first freeze to avoid repeated cycles. Mark dates on the package so you rotate older stock first.

Remember: “safe” isn’t “peak quality”—freezer time dries cheese slightly, which is fine for cooking.

Hard/semi-hard cheeses do.

Texture dries a touch and gets more crumbly—perfect for grating and cooking, less ideal for snacking boards. Fresh cheeses (ricotta, cottage, cream cheese) become watery or grainy; they’re still fine in baked dishes (lasagna, stuffed shells, cheesecakes). 

For quality, target ≤6 months at 0°F / −18°C. That’s quality guidance; safety at 0°F / −18°C is essentially indefinite. If you want the best mouthfeel post-thaw, freeze cheese pre-grated in small portions—cheese freezing shines here.

Go air-tight and moisture-resistant. Wrap blocks in foil or freezer paper, then place in a heavy-duty freezer bag and press out air; vacuum sealers are excellent for longer stints.

For shredded cheese, thick freezer bags work well (press air out with water-displacement). For ricotta/cottage cheese, use rigid, freezer-safe containers to catch whey separation.

Portion in 1–2 cups (100–200 g) so you only thaw what you need.

Lean into melty or mixed dishes where texture tweaks disappear: mac and cheese, baked ziti, enchiladas, quesadillas, pizza, egg bakes, gratins, French onion soup toasts, pan sauces.

Thawed ricotta is great in lasagna and baked cheesecakes.

Avoid serving previously frozen cheese on tasting boards where mouthfeel matters. If a block crumbles, grate it and keep a “cook-only” freezer bag ready—weeknight hero move.