Texture

• The texture of cheese changes when it's frozen. Hard cheeses, such as parmesan and cheddar, become dry and crumbly. Softer cheeses, including brie and feta, separate and develop a watery appearance. Grating cheeses that have been frozen is difficult, regardless of whether you allow time for thawing. Instead of a pile of finely grated cheese, you are likely to have a collection of crumbly shards.

Handling

• Although frozen cheese can be challenging to grate, you may have an easier time if you grate while it's in a semi-frozen state. The cheese still might crumble under your touch, but it is firmer than when fully thawed, which makes it easier to handle. Most hard cheeses thaw in the refrigerator within 24 hours. Pat the thawed cheese dry with paper towels before grating. The condensation that remains on the surface can lead to a gummy texture that clogs the small holes of a box grater.

Grate First

• For best results, grate hard cheeses before freezing them. The texture of shredded and grated cheese changes a bit in the freezer, but less moisture is lost in the process.

Freezing Cheese

• Many serious culinary enthusiasts and professional chefs advise home cooks to freeze cheese only as a last resort because of the resulting change in consistency. Wrap cheese well in several layers of airtight packaging -- such as waxed paper and a zip-top bag -- for as long as two months to minimize moisture loss. Smaller blocks of cheese -- from 1/2 pound to 1 pound in size -- generally retain more moisture than large pieces. Use previously frozen cheeses for cooking purposes rather than serving them alone with crackers for the best taste.