Freeze & Refreeze Cheese : What You MUST Know

Cheese is one of those foods that brings comfort and joy to nearly every meal. Whether you’re a fan of sharp cheddar, creamy mozzarella, or tangy blue, it’s hard to deny the versatility and rich flavors that cheese adds to our dishes. However, there are times when we find ourselves with an abundance of cheese-maybe you’ve purchased too much for a party or stocked up on your favorite variety when it was on sale-and you’re not sure how to preserve it.

The solution?

Freezing!

Freezing cheese can be a great way to keep it fresh for longer, preventing it from going to waste and allowing you to enjoy it in the future when you might need it most.

But wait-can you actually freeze cheese without it becoming crumbly, rubbery, or just plain unappetizing?

Well, here’s where we come in. In this guide, we’ll walk you through everything you need to know about freezing cheese, including what types freeze best, how to store it, and tips on thawing it so that your cheesy dishes stay delicious and satisfying. So grab that extra block of cheese, and let’s dive into the art of freezing cheese!

Can You Freeze Cheese?

Cheese is one of those versatile and beloved foods that can elevate any dish, from sandwiches to pastas to crackers. Whether you enjoy it in its natural state or melted into a comforting fondue, cheese is a household staple.

But what happens if you find yourself with more cheese than you can consume before it spoils?

Can you freeze cheese to extend its shelf life?

The simple answer is yes—cheese can be frozen. However, not all cheeses are created equal when it comes to freezing, and some textures and flavors may change as a result of the freezing process.

Freezing can alter the structure of the cheese, especially when it comes to soft cheeses like Brie or cream cheese, which may not maintain their smoothness after thawing. On the other hand, harder cheeses, such as cheddar, mozzarella, or gouda, are more forgiving and retain much of their original texture and flavor after freezing.

Freezing cheese is an excellent option if you have a large block of cheese and you want to prevent waste. It can also be a cost-effective way to buy cheese in bulk, especially if you catch a good sale. When done correctly, freezing cheese can save you money and ensure you always have a variety of cheese on hand for cooking or snacking.

Proper Method For Freezing Cheese

The key to successfully freezing cheese lies in how you prepare and store it. The process may differ slightly depending on the type of cheese you’re freezing, but there are a few general rules that apply to most cheeses.

1. Choose the Right Cheese: As mentioned earlier, hard and semi-hard cheeses freeze better than soft ones. Hard cheeses like cheddar, gouda, and parmesan tend to freeze well, while soft cheeses like brie, cream cheese, or ricotta may lose their creamy consistency. If you’re freezing a softer cheese, consider using it for cooking purposes after it’s thawed, as the texture may not be ideal for snacking or serving on a cheese platter.

2. Cut Cheese into Manageable Portions: Before freezing, it’s best to cut cheese into smaller portions that match the quantity you would typically use. This way, you can easily thaw just what you need without having to defrost an entire block or wheel. Smaller portions also freeze more efficiently.

3. Wrap the Cheese Properly: The first step in wrapping your cheese is to use wax paper, parchment paper, or plastic wrap. This protective layer will help shield the cheese from freezer burn. Make sure to wrap the cheese tightly, ensuring that no air can get in. For added protection, you can wrap the cheese in a layer of aluminum foil as well.

4. Use an Airtight Container or Freezer Bag: After wrapping the cheese, place it inside a freezer-safe plastic bag or an airtight container. This will prevent moisture from forming inside and will protect the cheese from absorbing any odors or flavors from the freezer. If using a freezer bag, squeeze out as much air as possible before sealing it.

5. Label and Date: It’s important to label your frozen cheese with the type of cheese and the date it was frozen. This will help you keep track of how long it has been in the freezer.

6. Freezing Shredded or Sliced Cheese: If you plan to freeze cheese that’s already shredded or sliced, it’s still essential to follow similar guidelines. Place shredded or sliced cheese in a freezer bag, and make sure it is as flat as possible to avoid clumping. Shredded cheese can be especially convenient to freeze because it’s easy to pull out and use directly in dishes like casseroles or pizzas.

Freezer Shelf Life Of Cheese

Freezing cheese significantly extends its shelf life, but it’s important to keep in mind that the texture and flavor of the cheese may change after it’s thawed. Most cheeses will maintain their best quality for around 6 to 9 months when frozen.

The specific shelf life of frozen cheese can vary depending on the type of cheese and how well it is stored. Hard cheeses, such as cheddar, gouda, and parmesan, may last up to 9 months or even a little longer in the freezer without compromising too much on quality. Soft cheeses, like cream cheese or ricotta, may still be safe to eat after freezing, but their texture will likely be altered, and they should be used in cooked dishes rather than eaten raw.

When frozen cheese starts to lose its texture or flavor after several months, it may be less enjoyable, but it will still be safe to eat if stored correctly and at the proper temperature. To get the best flavor and texture, try to use your frozen cheese within 6 months.

Fridge Shelf Life Of Cheese

If you don’t plan on freezing your cheese, it’s essential to know how long it will last in the refrigerator. The fridge is the ideal storage space for cheese, but its shelf life varies depending on the type of cheese and how it’s stored.

• Hard cheeses, such as cheddar, gouda, and parmesan, generally last longer in the fridge and can stay fresh for up to 6 weeks after opening. If kept properly wrapped and stored in an airtight container, some hard cheeses may even last for several months.

• Semi-soft cheeses, like mozzarella and Havarti, typically last around 2 to 3 weeks once opened. They can be stored in the original packaging or wrapped tightly in plastic wrap to extend their shelf life.

• Soft cheeses, such as brie, cream cheese, or ricotta, are more delicate and have a shorter shelf life. They typically last around 1 to 2 weeks in the fridge after opening. After this period, soft cheeses may start to spoil, developing an off-putting odor or mold.

For all cheeses, it’s essential to store them properly to maximize freshness. Wrap cheeses in wax paper, parchment paper, or plastic wrap, then place them in a plastic bag or airtight container.

Make sure to check for any signs of spoilage, such as mold growth, unusual textures, or strong odors. If you notice any of these, it’s best to discard the cheese.

Freezing cheese is a practical and effective way to preserve it for extended periods. While it’s not ideal for every type of cheese, hard and semi-hard varieties tend to freeze well and maintain most of their flavor and texture. By following the proper freezing methods—such as cutting the cheese into portions, wrapping it securely, and storing it in airtight containers—you can ensure that your cheese remains in good condition while frozen.

For cheeses you plan to consume sooner rather than later, the fridge is a perfectly acceptable storage option. Just be aware of the shelf life differences between various types of cheese. Hard cheeses will last longer, while soft cheeses should be consumed within a couple of weeks for optimal taste and safety.

Ultimately, whether you’re freezing or refrigerating, the key to enjoying cheese at its best is understanding how to store it correctly. So go ahead and stock up on your favorite varieties, knowing that with proper care, you’ll always have cheese ready when you need it.

Is It Safe To Freeze Cheese?

Freezing cheese is a topic that often sparks debate among home cooks and culinary enthusiasts alike. In general, yes, it is safe to freeze cheese, though the method and type of cheese you are freezing are crucial factors in determining whether the result will be satisfactory in terms of taste, texture, and usability.

Cheese is a dairy product, and like many other foods, it can be frozen to extend its shelf life. The freezing process helps preserve cheese by halting bacterial growth and slowing down the enzyme activity that would otherwise lead to spoilage. However, not all cheeses react the same way when frozen, so understanding the potential effects on different cheese varieties is essential.

Hard cheeses like cheddar, gouda, or parmesan tend to freeze better than their softer counterparts. Soft cheeses such as brie, cream cheese, and ricotta, on the other hand, can lose their delicate texture, becoming crumbly or watery upon thawing. While freezing doesn’t introduce any new health risks, it’s important to note that the quality of the cheese might not be the same post-thaw, which can affect your culinary experience, depending on the cheese’s intended use.

Impact Of Freezing On Quality

When you freeze cheese, several changes can occur that affect its quality. These changes are mostly related to the moisture content and structure of the cheese.

Freezing essentially causes water within the cheese to form ice crystals, which can rupture the cell walls of the cheese’s fat and protein components. This process alters the texture, causing the cheese to become more crumbly, less smooth, and sometimes more grainy. The higher the moisture content of the cheese, the more likely it is to experience these texture changes.

For example, semi-soft and soft cheeses contain a higher proportion of moisture. When frozen, these cheeses can become watery and lose their creamy texture once thawed. This can be problematic for cheeses that are intended to be enjoyed in their fresh, spreadable form or used in dishes that require a smooth, velvety texture, such as in sauces or dips.

On the other hand, hard cheeses are less prone to significant texture changes because they contain less moisture. Hard cheeses such as cheddar, aged gouda, and asiago generally freeze well, retaining much of their flavor and texture. However, even these cheeses may exhibit some crumbly texture upon thawing, which can make them better suited for cooking or grating than for eating raw.

The freezing process can also have an impact on the flavor of cheese, though this effect is often subtle. Some cheeses, particularly those with stronger flavors or complex aging processes, may experience a slight degradation of taste after being frozen and thawed.

The changes are often not immediately noticeable but could affect the cheese’s overall richness and depth when used in recipes. That being said, if the cheese is incorporated into a dish where it’s melted or cooked, these minor flavor changes tend to be less apparent.

Thawing Cheese

The proper method of thawing cheese is crucial to maintaining as much of its original quality as possible. The most recommended way to thaw frozen cheese is by moving it from the freezer to the refrigerator and allowing it to thaw slowly over a period of several hours or overnight.

This gradual thawing process helps minimize the loss of moisture and prevents the cheese from becoming excessively watery or mushy. Thawing at room temperature or in a microwave is generally not advised, as rapid thawing can cause the cheese to lose too much moisture, leading to undesirable changes in texture.

Once thawed, hard cheeses can often be used as they are for grating or melting, while soft cheeses may require more care, especially if they have become watery. In many cases, soft cheeses that have been frozen and thawed are best suited for incorporation into cooked dishes, such as casseroles or baked goods, where changes in texture are less noticeable. If you find that thawed cheese has become a little too crumbly or separated, you can try to rehydrate it by gently stirring in a bit of milk or cream to restore some moisture before using it in a dish.

It’s also worth noting that frozen cheese may lose its original firmness and become slightly more fragile. As a result, using it directly in dishes where it needs to retain a certain shape or texture may not yield the best result. For instance, thawed mozzarella may not hold up well in caprese salads or as a pizza topping, but it would still perform well when melted into a lasagna or baked pasta dish.

Freezing cheese is a practical and effective way to extend the shelf life of this beloved dairy product, especially if you have surplus cheese or wish to keep certain varieties on hand for longer periods. While it is safe to freeze cheese, it’s essential to understand that freezing does alter the texture and potentially the flavor of different types of cheese.

Hard cheeses are the best candidates for freezing, retaining much of their quality when thawed, while soft cheeses can experience significant texture changes that may limit their post-thaw usage. Proper thawing techniques—particularly allowing cheese to thaw slowly in the refrigerator—are key to preserving its quality.

Ultimately, freezing cheese is a great solution if you’re looking to preserve it for future use, but you should be mindful of the type of cheese you’re freezing and how you intend to use it afterward. If you’re freezing cheese for the convenience of having it available for cooking or baking, you’ll likely find the process more successful than if you’re hoping to use the thawed cheese in raw or fresh dishes. By understanding the nuances of freezing and thawing, you can make the most of your cheese without sacrificing too much on quality.

Can You Refreeze Cheese?

Refreezing cheese is a common dilemma for many home cooks and food enthusiasts. Cheese is an incredibly versatile food that can be used in countless dishes, and it’s not uncommon to find yourself with more than you can use at once.

The question then arises: is it safe to refreeze cheese?

The simple answer is yes, but with certain conditions.

Cheese, like many dairy products, can technically be frozen and refrozen. However, the process can affect its texture, flavor, and quality, so it’s important to understand the implications of freezing and refreezing cheese before you decide to do so.

Freezing cheese causes the moisture inside it to freeze, which can change the structure of the cheese when thawed. Refreezing introduces the possibility of further degradation to its texture, making it crumbly or watery once it’s thawed again.

That being said, some types of cheese fare better than others when frozen and refrozen. Hard cheeses such as cheddar, gouda, and parmesan hold up relatively well, while softer varieties like brie, camembert, and ricotta may suffer significant quality loss. The key to refreezing cheese successfully lies in the type of cheese and how it’s handled during the freezing and thawing process.

Limitations On Refreezing Cheese

While it’s possible to refreeze cheese, there are some notable limitations and risks involved. The primary concern is that freezing and refreezing cheese repeatedly can significantly alter its texture and flavor. Here are some key limitations:

1. Texture Changes: Freezing causes the water content in cheese to form ice crystals, which break down the structure of the protein and fat in the cheese. Upon thawing, these ice crystals can cause the cheese to become crumbly, grainy, or watery. Refreezing exacerbates these changes, making the texture even less desirable.

2. Flavor Loss: Freezing and refreezing cheese can also impact its flavor profile. The moisture loss during freezing can result in a less creamy, more dull-tasting product. This is particularly true for soft cheeses, which rely heavily on their smooth, velvety texture and subtle flavors.

3. Bacterial Growth: Every time cheese is thawed and refrozen, the process opens up the possibility for bacteria to multiply, especially if it has been stored improperly or left out at room temperature for too long. This poses food safety risks, which is why it’s important to freeze cheese as soon as possible after purchase and to ensure it stays frozen during its storage periods.

4. Compromised Quality: For high-quality cheeses or those with delicate characteristics (like fresh mozzarella or ricotta), freezing and refreezing is not recommended, as it can drastically reduce the original quality. Some artisanal or specialty cheeses, such as brie or blue cheese, will also lose their creamy consistency and subtle flavor nuances when frozen and refrozen.

Tips To Safely Refreeze Cheese

To help mitigate the negative effects of freezing and refreezing cheese, you should follow certain precautions to ensure the best possible outcome. Here are some tips to help you safely refreeze cheese without compromising its quality too much:

1. Choose the Right Cheese: As mentioned, hard cheeses are your best bet when freezing and refreezing. Cheddar, Swiss, and gouda hold up better than soft cheeses like brie or ricotta. Grating or slicing the cheese before freezing can also make it easier to use in smaller portions later.

2. Freeze in Small Portions: To avoid thawing large quantities of cheese that you may not use immediately, freeze it in small, manageable portions. This way, you can thaw only what you need and avoid refreezing the entire block or wheel.

3. Wrap Cheese Properly: Proper packaging is essential when freezing cheese to preserve its quality. Wrap the cheese tightly in plastic wrap or wax paper, followed by a layer of aluminum foil or place it in an airtight container. This prevents freezer burn and protects the cheese from absorbing any unwanted odors from the freezer.

4. Thaw Cheese Gradually: When you’re ready to use the frozen cheese, it’s important to thaw it slowly in the refrigerator. Avoid thawing cheese at room temperature, as this can encourage bacteria growth. The slow thawing process helps retain moisture and prevents the cheese from becoming overly watery or rubbery.

5. Consider Cooking with Refrozen Cheese: If the texture of your refrozen cheese isn’t ideal for eating raw or slicing, consider using it in cooked dishes like sauces, casseroles, or baked goods. The texture changes might not be as noticeable when the cheese is melted or incorporated into a recipe.

6. Monitor Freezing Time: Cheese should ideally be frozen for no more than 6 months. Beyond this time frame, the quality of the cheese, especially its texture, will degrade even further, making it less suitable for consumption.

Shelf Life For Safely Refreezing Cheese

The shelf life of cheese, when frozen and properly handled, is dependent on several factors: the type of cheese, how it was initially frozen, and how often it’s been thawed and refrozen. In general, cheese can be safely stored in the freezer for about 6 months. However, this timeframe may vary:

• Hard cheeses (such as cheddar, parmesan, and gouda) typically maintain their quality for up to 6 months when frozen.
• Semi-soft cheeses (like mozzarella and Swiss) can also last for around 4 to 6 months in the freezer but will begin to lose their flavor and texture quality sooner than harder cheeses.
• Soft cheeses (such as cream cheese, brie, and ricotta) may be acceptable in the freezer for up to 3 months, though they tend to suffer the most in terms of texture and flavor once thawed.

Refreezing cheese is possible, but each time you do so, you risk degrading its quality. It’s important to monitor the storage time in the freezer and avoid refreezing cheese too often. A general rule of thumb is that the more times you freeze and thaw cheese, the less satisfying the texture and flavor will be.

Refreezing cheese can be done, but it comes with limitations. While hard cheeses fare better in terms of texture and flavor after freezing and refreezing, softer cheeses may lose their desirable qualities and become watery or crumbly.

To ensure that cheese remains safe to eat and retains its best possible quality, it’s essential to follow proper freezing and thawing practices. Freeze cheese in small portions, wrap it securely, and avoid thawing and refreezing multiple times.

By considering these factors and choosing the right cheese, you can safely extend the shelf life of your cheese while minimizing the impact on its flavor and texture. However, if you’re planning to enjoy the cheese fresh or raw, it’s always best to avoid freezing it in the first place.

Quality Impact After Refreezing Cheese

Cheese, in its many forms, is a dairy product prized for its variety in flavor, texture, and composition. However, when it comes to freezing and refreezing, the delicate balance of these properties can be severely affected.

Freezing cheese initially may alter its texture and moisture content, but when cheese is refrozen, the impact on its quality becomes even more pronounced. The primary concern lies in the disruption of the cheese’s water content.

During freezing, the moisture in cheese forms ice crystals that puncture the fat and protein structures. Refreezing exacerbates this issue by causing the already-formed ice crystals to break down the cheese’s structure further, resulting in a grainy, crumbly, or even watery texture once thawed. This can make the cheese less enjoyable in terms of mouthfeel and consistency.

For cheeses with a high moisture content, such as fresh mozzarella, cream cheese, or ricotta, the consequences of refreezing are particularly stark. These cheeses are more likely to separate and lose their smoothness.

Harder cheeses, like Parmesan or cheddar, may fare better with refreezing, but they still suffer from a noticeable loss of flavor intensity and may exhibit a dry, powdery texture. Refrozen cheese may also become oily when melted, leading to an unappealing greasy texture that detracts from its original richness.

Flavors can be altered as well. Cheese, especially aged varieties, undergoes chemical changes during freezing and refreezing that can result in a dull or less complex flavor profile.

The breakdown of proteins and fats can strip away some of the intricate, nuanced tastes that develop over time in well-aged cheeses. Additionally, refreezing tends to amplify any initial freezer burn, causing a less-than-pleasant, stale taste that lingers long after the cheese is thawed.

Indications That Cheese Should Not Be Refrozen

Not all cheese is suitable for refreezing. There are clear indications that cheese should not be refrozen, as doing so can lead to severe quality degradation and even render the cheese inedible. Here are some key factors to watch out for:

1. Texture Deterioration: If the cheese has already been frozen once and shows visible signs of a broken texture — such as becoming overly soft, mushy, or excessively crumbly — it is a strong indication that refreezing will only worsen its condition. The structural integrity of the cheese is compromised, and refreezing will result in a product that’s far less enjoyable.

2. Excessive Moisture Loss: If cheese has already lost a significant amount of moisture or has dried out during the first freezing cycle, refreezing will only further exacerbate the problem. Dryness in cheese can lead to a texture that is unpleasantly gritty or mealy once thawed.

3. Freezer Burn or Discoloration: Cheese that has developed freezer burn or shows signs of discoloration (such as dark spots or a yellowish hue) should not be refrozen. These visual indicators are signs that the cheese has been compromised by the freezing process and will not return to its original quality with subsequent freezing. The damaged areas may also taste off or stale.

4. Extended Thawing Time: If the cheese has been left out too long at room temperature or has thawed improperly (i.e., not in the refrigerator), it should not be refrozen. Improper thawing can encourage bacterial growth, increasing the risk of spoilage or foodborne illness. Refreezing under these circumstances would only make matters worse.

5. Soft or Fresh Cheeses: Fresh cheeses, such as ricotta, mascarpone, or cottage cheese, are especially vulnerable to changes in texture and moisture. These cheeses are made to be eaten fresh and are likely to become watery and separated when refrozen, making them unsuitable for the refreezing process.

Common Refreezing Mistakes

While refreezing cheese is not generally recommended, there are several common mistakes that people make that can compound the problem, leading to a greater loss of quality or even food safety concerns. Here are some key mistakes to avoid when handling frozen cheese:

1. Improper Thawing: One of the most common mistakes is improper thawing of the cheese before refreezing. Cheese should always be thawed in the refrigerator, never at room temperature. Thawing it too quickly or unevenly can cause the cheese to sweat and lose moisture, making it more prone to textural and flavor deterioration. Always allow the cheese to thaw slowly and gradually.

2. Repeated Freezing and Thawing: Another mistake is repeatedly freezing and thawing cheese. Each cycle introduces further ice crystal formation, damaging the structure of the cheese even more. This process is particularly harmful to soft cheeses, which can lose moisture and turn into an unappealing, watery mass.

3. Freezing Cheese in Bulk: Freezing large blocks of cheese without dividing them into smaller portions can lead to uneven thawing and result in wasted cheese. Large blocks may take longer to thaw, and uneven exposure to temperature changes can affect the texture and flavor of the cheese.

4. Freezing Already Processed Cheese: Processed cheeses, such as American cheese or cheese spreads, do not freeze well and are often a poor candidate for refreezing. They may lose their smooth texture and end up oily or rubbery once thawed.

5. Failing to Properly Seal the Cheese: Freezer burn is a common issue when refreezing cheese, and it occurs when air reaches the surface of the cheese. If the cheese is not tightly wrapped or properly stored in an airtight container or vacuum-sealed bag, the exposed surface will suffer from freezer burn, which causes dry patches and undesirable flavor changes. Make sure to use proper wrapping techniques or containers that will protect the cheese from exposure to air.

Conclusion

The decision to freeze or refreeze cheese should not be taken lightly, as the effects on its quality can be substantial. While freezing is a useful method for preserving cheese for short periods, refreezing generally leads to texture and flavor degradation.

The process of refreezing exacerbates the structural breakdown that begins when cheese is initially frozen, often resulting in a product that is crumbly, dry, and lacking in its original flavor complexity. Not all cheeses are suitable for refreezing, and factors such as moisture content, texture, and visual signs of freezer burn should be carefully considered before deciding to freeze cheese more than once.

To preserve the quality of cheese, it is essential to handle it with care, following proper thawing and storage practices to avoid common mistakes. When in doubt, it’s better to opt for consuming the cheese fresh or using it in cooked dishes where texture changes are less noticeable, rather than subjecting it to another freezing cycle. Ultimately, knowing when and how to freeze cheese, and being mindful of its unique characteristics, will ensure a more satisfying and flavorful culinary experience.

FAQs

Can You Freeze Cheese?

Yes, you can freeze cheese, but it’s important to note that freezing can change its texture, making it crumbly or grainy upon thawing. Hard cheeses like cheddar, mozzarella, and gouda tend to freeze better than soft cheeses.

How Does Freezing Affect The Texture Of Cheese?

Freezing cheese can cause the fat and moisture to separate, which often results in a crumbly or dry texture once thawed. Soft cheeses are particularly susceptible to this change. However, this can be less noticeable in melted cheese.

Which Types Of Cheese Freeze Best?

Hard cheeses such as cheddar, Swiss, gouda, and Parmesan freeze well. Semi-soft cheeses like mozzarella and Colby can also be frozen, but soft cheeses such as cream cheese, brie, and ricotta do not freeze well due to their high moisture content.

How Should You Freeze Cheese?

To freeze cheese, it’s best to cut it into smaller portions, wrap it tightly in plastic wrap or wax paper, and then place it in a freezer bag or airtight container to prevent freezer burn. Label the packaging with the date of freezing.

Can You Freeze Shredded Cheese?

Yes, shredded cheese can be frozen. To freeze shredded cheese, place it in an airtight container or freezer bag. For convenience, you can separate it into smaller portions so you can thaw just what you need.

How Long Can You Freeze Cheese?

Cheese can be stored in the freezer for up to 6 months. However, for the best quality, it’s recommended to use frozen cheese within 1-3 months.

Should You Thaw Cheese Before Using It?

It’s best to thaw frozen cheese in the refrigerator for several hours or overnight. For cooking, frozen cheese can often be used directly without thawing, especially if it is being melted.

What’s The Best Way To Thaw Frozen Cheese?

The best method to thaw frozen cheese is to place it in the refrigerator. This allows it to defrost gradually while maintaining as much texture as possible. Avoid thawing cheese at room temperature to prevent bacterial growth.

Can You Freeze Cheese That’s Already Been Sliced Or Cubed?

Yes, you can freeze cheese that has already been sliced or cubed. It’s helpful to arrange the slices or cubes in a single layer on a baking sheet, freeze them for a few hours, and then transfer them to a freezer bag or container. This prevents the pieces from sticking together.

Is It Safe To Eat Cheese That Has Been Frozen And Thawed?

Yes, it is generally safe to eat cheese that has been frozen and thawed, as long as it has been stored properly. However, the texture may not be the same as when it was fresh. Frozen cheese is best used for cooking, baking, or melting.