Frozen cheese won't look so good once it comes out of the freezer but much of the taste and nutritional value will still be there.

Most people think you can't freeze cheese but the truth is you can--at least with some cheeses. High-moisture dairy products, such as kefir or yogurt do not freeze well. But denser, higher butterfat products like chevre or our Angelito freeze nicely. Freezing is especially successful if you're planning to cook with the cheeses (versus eat them plain) later on.

Medium moisture cheeses such as our queso blanco or our cheddar are not the best candidates for freezing. These 'middle' cheeses tend to break down in texture and end up mealy and unappealing. If, however, you can't bear to throw food away and you promise us the cheese is only going to get baked into a lasagna, you can get away with freezing them.

Harder aged cheeses, such as our Atwells Gold, can be frozen but also keep quite well simply in the fridge, if wrapped tightly. If you have a vacuum sealing machine and can seal the cheese without air, these cheeses will hold for even longer.

With all frozen cheeses, it's important to thaw slowly--in the fridge instead of in the microwave--for the best texture results.