Quick Answer: Yes. Hard and semi-hard cheeses like cheddar, Parmesan, Swiss, Gouda and provolone freeze for up to about 6 months, and dry salami and pepperoni for 1 to 2 months. Freezing makes cheese crumblier, so use thawed cheese for cooking (mac and cheese, pizza, sauces) rather than on a board. Don't freeze fresh, high-moisture cheese like fresh mozzarella, burrata, ricotta or cream cheese. Wrap tightly, freeze in small portions, and thaw in the fridge.
Why freezing changes cheese
Cheese is part water. When it freezes, that water forms ice crystals that break up the cheese's structure, so it thaws drier and crumblier. The less moisture a cheese has, the better it handles the freezer. Freezing doesn't change the nutrients, just the texture. (Food Network, Gardner's Wisconsin Cheese)
Which cheeses freeze well
| Cheese | Freeze it? | After thawing |
|---|---|---|
| Cheddar, Colby, Monterey Jack | Yes | Crumbly; great for melting |
| Parmesan, Pecorino, Romano | Yes | Grate straight from frozen |
| Swiss, Gruyère, provolone | Yes | Good for melting |
| Gouda, Edam | Yes | Fine for cooking |
| Shredded cheese | Yes, very well | Use straight from the freezer |
| Blue cheese | Okay | Crumbly; fine in dressings and sauces |
| Brie, Camembert | Not ideal | Sources disagree; at best, bake it |
| Fresh mozzarella, burrata | No | Rubbery and watery |
| Ricotta, cottage cheese | No | Watery and separated |
| Cream cheese, mascarpone | No | Grainy; usable only in baking |
Low-moisture cheeses keep up to about six months in the freezer. (Food Network) Fresh, high-moisture cheeses lose their texture and are best eaten within about a week of buying instead.
Can you freeze salami and other charcuterie?
| Meat | Freezer time (best quality) | Notes |
|---|---|---|
| Dry salami, pepperoni, hard sausage | 1 to 2 months | Unopened, it keeps in the fridge a long time anyway (University of Minnesota Extension) |
| Summer sausage | 1 to 2 months | Opened, 3 weeks in the fridge |
| Sliced deli meat, sliced prosciutto | 1 to 2 months | Slices can stick and turn watery; freeze with parchment between them (FoodSafety.gov) |
Because a whole, unopened dry salami keeps in the fridge for a long time, there's rarely a reason to freeze one. Freezing makes more sense for opened packs and sliced meat you won't finish within a few days.
How to freeze cheese
- Portion it first. Cut blocks into pieces you'll use at once, or grate it. Small pieces freeze and thaw faster.
- Wrap tightly. Parchment or plastic wrap, then foil, then a freezer bag with the air pressed out. Air is what causes freezer burn.
- Label it with the type and date.
- Freeze for up to about 6 months for best quality.
How to thaw and use it
- Thaw in the fridge, not on the counter. Larger pieces can take a day. (Food Network)
- Use it within a few days of thawing.
- Cook with it: mac and cheese, pizza, casseroles, quiche, grilled cheese, soups and sauces.
- Grate hard cheese straight from frozen over pasta or risotto.
- Skip the board. Thawed cheese won't slice neatly and tastes a little flat. Buy fresh cheese for a charcuterie board.
Is frozen cheese safe?
Yes. Food kept continuously at 0°F stays safe indefinitely; the freezer times are for quality only. (FoodSafety.gov) Past about 6 months, cheese gets drier and loses flavor, but it won't make you sick.
What not to do
- Don't freeze an assembled board. Crackers, fruit and soft cheese won't survive. Freeze only the hard cheese and dry salami.
- Don't freeze cheese meant for a party. If you're hosting in a week or two, just keep hard cheese in the fridge. Unopened, it keeps for months.
Sources
- Food Network: Can You Freeze Cheese?
- Gardner's Wisconsin Cheese: Can You Freeze Cheese? A Wisconsin Cheesemaker's Guide
- University of Minnesota Extension: Storage times for the refrigerator and freezer
- FoodSafety.gov: Cold Food Storage Charts
FAQ
Can you freeze cheese?
Yes. Hard and semi-hard cheeses like cheddar, Parmesan, Swiss and Gouda freeze for up to about 6 months. They turn crumblier after thawing, so they're best used in cooking rather than on a cheese board.
What cheese should you not freeze?
Fresh, high-moisture cheeses: fresh mozzarella, burrata, ricotta, cottage cheese, cream cheese and mascarpone. Brie and other soft-ripened cheeses also lose their texture and are only good for baking afterward.
Can you freeze salami?
Yes. Dry salami and pepperoni keep 1 to 2 months in the freezer for best quality. An unopened whole dry salami keeps in the fridge for a long time anyway, so freezing is often unnecessary.
How do you thaw frozen cheese?
Move it to the fridge and let it thaw slowly, which can take up to a day. Use it within a few days, and grate or melt it rather than slicing it for a board.
Is frozen cheese safe forever?
Food kept continuously at 0°F stays safe indefinitely. The freezer times are for quality: after about 6 months, hard cheese gets dry and loses flavor.
