Can You Freeze Cheese?

Whether you've found a bargain on a block of cheddar or you've got leftover cheese from a cheeseboard, the question comes up - can you freeze cheese?

The short answer is yes. Most cheese freezes perfectly well and it's one of the easiest ways to reduce food waste. However, the type of cheese you're freezing matters. Hard and semi-hard cheeses like cheddar and Red Leicester hold up brilliantly, while softer varieties need a little more thought.

This guide covers everything you need to know: which cheeses freeze best, how to wrap and store them properly, how long they'll last, and the best ways to use them once thawed. We've drawn on food safety guidance from the UK's Food Standards Agency (FSA) to make sure every tip is accurate and safe.

What Happens When You Freeze Cheese?

Understanding a little of the science helps explain why some cheeses freeze better than others.

All cheese contains water, and when that water freezes it forms ice crystals. These crystals expand slightly, disrupting the protein structure that gives cheese its smooth, creamy texture. When the cheese thaws, the water is released and the texture changes - it typically becomes drier and more crumbly than it was before freezing.

The key factor is moisture content. Low-moisture cheeses like Parmesan and aged cheddar contain less water, so fewer ice crystals form and the texture change is minimal. High-moisture cheeses like Brie, ricotta, and cottage cheese contain much more water, which means more ice crystal damage and a noticeably different texture after thawing.

The good news is that while texture may change, the flavour is largely unaffected. The FSA recommends keeping your freezer at -18°C or below for safe, long-term storage.

Which Cheeses Freeze Well?

As a general rule, the harder and drier the cheese, the better it freezes. Here is a breakdown of what works well:

Cheddar, Red Leicester & Hard Cheeses

Hard and semi-hard cheeses are your best candidates for freezing. Cheddar, Red Leicester, Gouda, Edam, Gruyère, and Parmesan all freeze exceptionally well. They may become slightly more crumbly after thawing, but the flavour stays true and they perform brilliantly in cooking.

Cheddar in particular is one of the most commonly frozen cheeses in the UK. It holds its structure well, melts beautifully after thawing, and can be frozen in blocks, slices, or grated - making it incredibly versatile.

If you're buying cheese specifically to freeze, vacuum-sealed portions are ideal. The vacuum wrap protects against freezer burn and keeps the cheese in peak condition. Our cheese wedges arrive vacuum-wrapped, which means they're ready to go straight into the freezer without any extra preparation.

Mozzarella & Semi-Hard Cheeses

Mozzarella is a slightly mixed picture. Low-moisture mozzarella - the kind you buy pre-grated for pizza - freezes very well. It's one of the most forgiving cheeses for freezing because it's designed to be melted.

Fresh mozzarella (the soft, water-packed balls) is a different story. Its high moisture content means the texture becomes watery and grainy after thawing. If you must freeze it, use it only in cooked dishes like lasagne or pizza where the texture change won't be noticeable.

Grated & Pre-Shredded Cheese

Grated cheese is arguably the easiest form to freeze. It doesn't clump together as badly as blocks, thaws quickly, and can be used straight from frozen. Simply scatter it directly onto dishes before cooking. If you're grating cheese at home before freezing, you can toss it with a tiny amount of cornflour to stop the individual cheese strands sticking together.

Which Cheeses Should You Avoid Freezing?

Not all cheeses take kindly to freezing. The higher the moisture content, the worse the results.

Brie, Camembert & Soft-Ripened Cheeses

Soft-ripened cheeses like Brie and Camembert have delicate, creamy textures that don't survive freezing well. The ice crystals break down the soft paste inside, leaving you with a watery, grainy texture once thawed. You can freeze them if you plan to use them in baked dishes (baked Brie, for instance), but they won't be pleasant to eat on a cheeseboard.

Similarly, cottage cheese, cream cheese, and ricotta all have very high moisture content and tend to separate or become grainy after thawing. These are best kept refrigerated and used within their normal shelf life.

Feta, Stilton & Crumbly Cheeses

Crumbly cheeses sit somewhere in the middle. Stilton can be frozen, though it will become drier and more crumbly than usual, which is manageable if you're using it in cooking or crumbled over salads. Feta freezes reasonably well for cooked applications. Think pastry fillings, pasta bakes, or Mediterranean-style dishes. The texture changes, but the salty, tangy flavour holds up.

The key takeaway is if you're planning to eat the cheese on its own, freezing soft or crumbly varieties isn't ideal. If it's going into a cooked dish, it's usually fine.

How to Freeze Cheese Properly (Step by Step)

Proper wrapping is the single most important factor in successful cheese freezing. The goal is to prevent freezer burn - those dry, discoloured patches caused by air exposure.

Step 1: Portion it up

Cut or divide cheese into portions you'll realistically use in one go. Smaller portions of around 100–200g are ideal – they thaw faster, they're less wasteful, and you avoid repeatedly freezing and thawing the same block (which degrades quality quickly).

Step 2: Wrap it tightly

If your cheese is already vacuum-sealed or in wax, leave it in its original packaging - that's your best protection. Otherwise, wrap each portion tightly in cling film or aluminium foil, pressing out as much air as possible. Then place the wrapped cheese inside a freezer bag or airtight container for a second layer of protection.

Step 3: Label and date it

Write the cheese type and the date you're freezing it on the bag or container. This sounds obvious, but six months from now you won't remember when that mystery block went in.

Step 4: Freeze it flat

Place bags flat in the freezer so the cheese freezes evenly. Stack them once solid to save space.

The FSA advises freezing food before its use-by date to ensure quality and safety. Don't wait until cheese is on its last legs, freeze it while it's still in good condition for the best results.

How Long Can You Keep Cheese in the Freezer?

For the best flavour and texture, aim to use frozen cheese within the timeframes above.

How to Defrost Frozen Cheese

The golden rule - always defrost cheese in the fridge, never at room temperature. This is a food safety essential. The FSA recommends keeping your fridge between 0–5°C for safe defrosting.

Transfer the cheese from the freezer to the fridge and allow 24 to 48 hours for a full thaw, depending on the size of the portion. Smaller portions (100g) will thaw overnight. Larger blocks may take a full two days.

Once fully defrosted, the FSA advises using the cheese within 24 hours. Don't refreeze cheese that has already been thawed - the quality will deteriorate significantly.

Quick-use tip - Grated cheese can often be used straight from frozen. Just sprinkle it directly onto pasta, pizza, or bakes. No thawing needed.

Best Ways to Use Frozen Cheese

Previously frozen cheese is at its best in cooked dishes where any texture changes become completely unnoticeable. Here are some ideal uses:

• Cheese on toast and toasties – frozen cheddar melts beautifully under a grill
• Pasta bakes and lasagne – grated cheese straight from frozen works perfectly
• Pizza – scatter frozen mozzarella or cheddar directly on top
• Cauliflower cheese and cheese sauce – thawed cheese melts into sauces just as well as fresh
• Omelettes, quiches, and frittatas – the heat masks any texture change
• Soups – grate Parmesan from frozen straight into hot soup

For eating cheese on its own – on a cheeseboard or in a sandwich – fresh is always best. If you're planning a cheeseboard, pick up cheese fresh rather than relying on frozen.

Can You Freeze Cheese Sauce & Cauliflower Cheese?

Two of the most searched questions alongside freezing cheese are about cheese sauce and cauliflower cheese - and the good news is that both freeze well.

Cheese sauce can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container, leaving a small gap at the top for expansion. When reheating, thaw in the fridge overnight and warm it slowly on the hob, whisking frequently. It may look slightly separated at first, but a good whisk will bring it back together.

Cauliflower cheese freezes best when slightly undercooked, as it will cook further when you reheat it. Freeze individual portions in foil trays for convenience. Reheat from frozen in the oven at 180°C for around 30 - 40 minutes until bubbling and golden.

Frequently Asked Questions

Can you freeze cheddar cheese?

Absolutely. Cheddar is one of the best cheeses for freezing. It keeps well for up to 6 months and keeps its excellent flavour. It may become slightly more crumbly after thawing, which makes it perfect for grating and cooking.

Can you freeze mozzarella cheese?

Low-moisture mozzarella (the kind used on pizza) freezes well for 3 - 4 months. Fresh mozzarella packed in water doesn't freeze well as the texture becomes watery. If you must freeze it, only use it in cooked dishes.

Can you freeze brie?

You can, but the texture will change significantly. Frozen brie becomes grainy and loses its characteristic creaminess. It's fine for baked recipes, but not for eating fresh.

Can you freeze feta cheese?

Yes, feta freezes reasonably well for 2 - 3 months, especially if you plan to use it in cooked dishes like spinach and feta pastries or pasta bakes. The crumbly texture becomes more pronounced after thawing.

Can you freeze stilton?

Stilton can be frozen for 2 - 3 months. It becomes drier and crumblier, which is fine for cooking or crumbling over dishes. For the full Stilton experience, fresh is better.

Can you freeze grated cheese?

Grated cheese is one of the best options for freezing. It thaws quickly, doesn't clump together, and can be used straight from frozen in cooking. It keeps well for 3–4 months.

Does freezing cheese change the taste?

Generally, no. The flavour of most cheeses remains largely unchanged after freezing. The main change is to the texture, which becomes drier and more crumbly. This is why frozen cheese works best in cooking, where texture changes are masked by melting.

Can you refreeze cheese?

It's not recommended. Refreezing thawed cheese will significantly degrade the texture and quality. Instead, freeze cheese in small portions so you only thaw what you need.