DJS0302 wrote:
>> There are two cheeses I use extensively: (1) Low fat cheddar [made
>> from 2% milk], and (2) Part-skim mozzarella [both shredded and
>> solid].
>>
>> Can I freeze either or both?
>
> You can freeze cheese BUT the quality will be adversely affected.
> Just make sure you wrap it airtight so it doesn't lose any moisture
> and doesn't pick up any odors from other foods in your freezer. I
> would only keep it frozen for 2 or 3 months tops. It probably won't
> taste great straight but you can still use it for cooking.

The only notable exception I've found (and it's not what the OP says they
want to freeze) is Fontina. I had a small block of it in the freezer for
over 6 months. I figured it would be okay for using to make fondue so I
thawed it in the fridge. I never got around to the fondue. But I tasted
the cheese; the texture had NOT changed and the flavour was still excellent.

Jill