Shred, slice, or cut cheese into portion sizes before freezing. Shredded cheese is the easiest to use from frozen. Blocks should be wrapped tightly.
Shredded cheese: The most convenient form to freeze. Toss shredded cheese with a teaspoon of cornstarch or flour per cup (prevents clumping), place in freezer bags, press out air, and seal. Shredded cheese can be used directly from frozen in most recipes.
Block cheese (hard types like cheddar, Swiss, Parmesan): Wrap tightly in plastic wrap, then in foil or a freezer bag. Blocks may become crumbly after freezing — plan to use them for cooking, shredding, or melting rather than slicing for sandwiches.
Sliced cheese: Place parchment paper between slices to prevent sticking. Stack in a freezer bag.
Hard cheese: 6 to 8 months. Shredded cheese: 3 to 4 months.
Shredded: use from frozen. Blocks: thaw in the refrigerator for 24 to 48 hours. Thawed cheese may be crumblier than fresh — this is normal and does not affect flavor or melting ability.