Can you freeze cheese?

Yes, with a texture tax. Freezing forms ice crystals that break cheese's structure, so hard and semi-hard cheeses, cheddar, mozzarella blocks, parmesan, survive well but come back crumblier and a bit drier. That makes previously frozen cheese perfect for cooking, melting, shredding onto things, and mediocre for a cheese board.

Soft and fresh cheeses are the casualties. Brie, camembert, ricotta, fresh mozzarella, and cream cheese separate or turn grainy after thawing, so freeze those only if their future is a cooked dish.

Best practice: shred or portion before freezing, wrap tightly or vacuum-seal to block freezer burn, use within about six months for quality, and thaw in the fridge overnight rather than on the counter. Pre-shredded store bags can go straight into the freezer as-is.