Hello! When it comes to freezing cheese,
block cheese generally crumbles less than shredded cheese after defrosting.
Shredded cheese has a much larger surface area exposed to air, which causes it to dry out quickly and turn excessively crumbly or powdery. Blocks maintain their internal structure better, though they can still become slightly crumbly due to moisture expansion.
To avoid texture loss, follow these steps:
- Wrap block cheese tightly in plastic wrap, then place it in a heavy-duty freezer bag.
- Squeeze out as much air as possible to prevent freezer burn.
- Thaw the cheese slowly in the refrigerator overnight rather than on the counter.
I hope this helps with your family cooking!