Cheese can be frozen and kept for several months. The more firm the cheese, the better suited for freezing. Soft cheeses do not take to freezing as well. Freezing can affect the texture of cheese. Many cheeses are best used in recipes after freezing.
Cheese is best frozen in the original packaging if it is in good shape. The cheese I bought was in large two pound bricks. I broke those down into usable portions.
The bricks of cheese I wrapped tightly with plastic wrap and then in a zip top freezer bag squeezing out as much air as possible.
The majority of the cheese I grated. Once grated I put into a zip top freezer bag, labeled and dated them then into the freezer they went. My four year old was a great helper with filling up the bags.
Thaw in the fridge for a day before use and you are ready to go.
Not to bad for a few minutes worth of work.
This post linked up with carnival of home preserving
also linked atpennywise platter
also shared at homestead barn hop