Can you freeze cheese in soup?

It is generally not recommended to freeze cheese in soup, as the texture and flavor of the cheese can be altered when frozen and thawed. Some cheeses, such as cottage cheese and ricotta, do not hold up well to freezing and may become grainy or watery when thawed. Other cheeses, such as cheddar or Parmesan, may become crumbly or lose their flavor when frozen.

If you do choose to freeze cheese in soup, it is best to use a hard cheese that will hold its shape and flavor well, such as cheddar or Parmesan. Grate the cheese and add it to the soup just before serving, rather than freezing the cheese directly in the soup.