Can You Freeze Cheese? A Guide to Freezing Cheese Safely

Freezing cheese is safe but alters texture—success depends on moisture content and wrapping. This guide explains which cheeses freeze well and how to do it right.

Freeze duration: Up to 6 months ·
Best cheeses: Hard and semi-hard (Cheddar, Gouda, Parmesan) ·
Cheeses to avoid: Soft, high-moisture (Brie, Camembert, fresh mozzarella) ·
Safety: Safe indefinitely at 0°F; texture changes

The table below summarizes the key storage guidelines.

Can You Freeze Cheese?

The short answer is yes—but with important caveats. Freezing halts microbial growth, so cheese remains safe to eat indefinitely as long as the freezer stays at 0°F. The real trade-off is texture: ice crystals rupture the protein matrix, making most cheeses crumblier and drier after thawing. According to MedicineNet (health reference), hard and semi-hard cheeses freeze best because they contain less moisture and a denser curd structure.

How to Freeze Cheese Properly

1. Portion cheese into ½- or 1-pound blocks—smaller pieces freeze faster and thaw more evenly (MedicineNet).
2. Wrap tightly in plastic wrap, then in aluminum foil or a heavy-duty freezer bag. Squeeze out excess air to prevent freezer burn (Cello Cheese).
3. Label each package with the cheese type and date.
4. Freeze as quickly as possible—rapid freezing limits large ice-crystal growth (MedicineNet).

Tips for Best Results

• Thaw in the refrigerator for about 12 hours per pound (Cello Cheese). A longer, slower thaw in the fridge—up to five days for large blocks—allows water to redistribute through the cheese (Cheese Professor).
• Shred or grate cheese before freezing if you plan to use it for cooking; pre-shredded portions thaw faster and skip the need to cut a frozen block.
• Use thawed cheese within a few days and treat it as a “cooking cheese” rather than a table cheese—it will still melt beautifully on pizza or in casseroles.

The catch: even with proper freezing, texture will change, so use thawed cheese in cooking for best results.

What Cheeses Should Not Be Frozen?

High-moisture cheeses—especially those that are soft, young, or fresh—react poorly to freezing. The water in them forms large ice crystals that tear the curd, turning a creamy texture into a watery, grainy mess. According to Wisconsin River Meats (cheese retailer), soft cheeses such as cream cheese, cottage cheese, ricotta, and fresh goat cheese do not freeze gracefully.

Soft Cheeses to Avoid Freezing

• Brie and Camembert – lose their velvety texture and turn runny when thawed (MedicineNet).
• Fresh mozzarella – becomes rubbery and watery; the whey separates.
• Cottage cheese and ricotta – the curds separate irreversibly.
• Feta – it can be frozen but will become much more crumbly.

Why Soft Cheeses Don’t Freeze Well

The key is moisture. Hard cheeses are roughly 30–40% water; soft cheeses can be 50–80% water. When water freezes, it expands, and the larger the ice crystals, the more structural damage. Rapid freezing helps but does not prevent the loss of creamy mouthfeel. The Academy of Cheese (specialist educator) notes that even soft-ripened cheeses that freeze acceptably in flavor will “never recover their original texture.”

What this means: soft cheeses lose their creamy character, so reserve them for dishes where texture is blended away.

Is Cheese Still Good After Being Frozen?

Yes, from a safety standpoint. The USDA states that foods are safe indefinitely in a freezer kept at 0°F. Frozen cheese will never spoil from bacterial growth, but its quality—especially texture—will decline over time. Cheese Professor (industry expert) confirms that vacuum-sealed, low-moisture aged cheeses like Parmesan, Cheddar, Asiago, and Pecorino can perform very well even after months in the freezer.

Safety of Frozen Cheese

• Freezing kills no bacteria, but it stops their growth. Once thawed, cheese resumes the aging clock—so use thawed cheese within 7–10 days.
• If freezer burn occurs (white, dry patches), trim it off; the rest of the cheese is still safe.

Texture and Flavor Changes

• Hard cheeses: become slightly crumbly and may feel drier, but flavor remains mostly intact (MedicineNet).
• Semi-hard cheeses (Gouda, Edam): may develop a mealy texture near the surface.
• Soft cheeses: experience significant moisture loss and graininess.

The implication: frozen hard cheese is a practical solution for reducing waste in the kitchen.

What Cheeses Are Ruined by Freezing?

Some cheeses lose so much quality that freezing them is almost never worth it. These are typically high-moisture, soft-ripened, or fresh cheeses that rely on a delicate, creamy texture.

Cheeses That Lose Quality

• Soft-ripened: Brie, Camembert, triple-crème cheeses.
• Fresh cheeses: chèvre, fromage blanc, mascarpone.
• Blue cheese: MedicineNet classifies blue cheese as a poor candidate; the mold veins do not protect the curd from ice damage.
• Cheeses with added herbs or spices: the inclusions can become bitter or develop off-flavors.

How to Identify Freezer-Damaged Cheese

• White or dry spots on the surface = freezer burn.
• Ropey or slimy feel upon thawing = moisture breakdown; discard if foul odor develops.
• Crumbly, sandy texture when sliced or grated.

The pattern: high-moisture cheeses almost always fail in the freezer, so plan to use them fresh.

Can I Freeze Store-Bought Cheese?

Yes, and it’s often the most practical way to handle supermarket cheese on sale or in bulk. Cello Cheese (cheese producer) recommends leaving the cheese in its original sealed packaging for short-term freezing (up to 2 months) to preserve its atmosphere. For longer storage, rewrap as described above.

Freezing Pre-Packaged Cheese

• Check the sell-by date before freezing—freezing does not reset the clock.
• If the package has been opened, wrap it tightly with plastic and foil or transfer to a freezer bag.
• Shredded cheese can be frozen directly in the bag; press out air and seal.

Best Practices for Store-Bought Cheese

• Write the date and type of cheese on the package.
• Freeze in portions you will thaw at once—refreezing is not recommended because additional texture loss occurs.
• Thaw overnight in the fridge, then use within the week.

The catch: store-bought cheese freezes well if wrapped properly, but quality declines after 2 months.

Five cheese types, one clear divide: moisture content predicts freeze success.

Expert perspectives

“Cheddar, Gouda, Emmental, and Parmesan are among the cheeses that freeze well—especially if they’re vacuum-sealed before freezing.”

— Good Housekeeping (established editorial source), on hard-cheese freeze performance

“Freezing cheese for up to six months is entirely possible, but the texture will never be the same as fresh. The key is to freeze it fast, wrap it tight, and thaw it slow.”

— Academy of Cheese (specialist educator), on best practices for freezing

For the home cook who wants to cut food waste and save money, freezing cheese makes sense—as long as you match the cheese to the right technique. Hard and semi-hard cheeses freeze well; soft and fresh cheeses do not. The Cheese Professor (industry authority) points out that vacuum-sealing is the gold standard, but good triple-wrapping with plastic and foil comes close. The trade-off is that any frozen cheese will lose some of its original texture, making it better suited for cooking than for a cheese board.

For anyone wondering whether that leftover cheddar can be saved, this comprehensive guide to freezing cheese explains everything from wrapping techniques to thawing methods.

Frequently Asked Questions

For the home cook with a full cheese drawer and a busy week ahead, the choice is clear: buy hard cheeses in bulk, freeze them in portions with proper wrapping, and thaw slowly in the fridge. Soft cheeses deserve to stay fresh—eat them quickly or skip them at the checkout if you can’t finish them in time. Either way, you’ll waste less food and keep your cooking options open.

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