Freezing items in bulk can save you money in at least three ways. First, you can get food when it is on sale or when you have coupons and stock up, always getting the best price, you can save on the money it takes to get to the store (shopping more often usually means that you spend more money on extra items), and you can save when you have meals on hand and don’t have to buy meals out.
Although the standard advice is to never freeze cheese, I happen to freeze it all of the time. It is just convenient and saves money for me. The best way to freeze cheese is to freeze it when it is grated, shredded or cubed. You should wrap it in plastic wrap and then place it in a freezer bag, although I confess that I have occasionally frozen shredded cheese in its original package without any problems. Remove as much air as possible from the bag for the best results.
Cheese that has been frozen is best used in recipes for cooking, rather than being eaten as is. This is because freezing cheese can sometimes change the texture of it, making it a bit crumbly. You can bring the cheese to room temperature before adding it to a recipe or add it frozen, depending on the dish (such as when using it as a topping for a casserole or pizza. This can be very convenient when you need just a little bit at a time.
For best results when freezing cheese, use harder cheese such as parmesan, cheddar, swiss and mozzarella (firm not fresh) cheese. Very soft cheese, such as cottage cheese, won’t do well when frozen.
Frozen cheese, once thawed, tends to go bad faster than fresh cheese, so make sure that you use whatever you have thawed within a few days.