Shred the cheese if it's not already shredded. Divide the cheese into recipe-size portions in ziptop freezer bags and store in the freezer.
For freezing crumbling cheese:
Crumble the cheese. Divide the crumbles into recipe-size portions in ziptop freezer bags and store in the freezer.
Alternatively, you can cut it into usable-size chunks. Since cheese will crumble after thawing, it doesn't matter. Wrap the chunks tightly with plastic wrap and place in a ziptop freezer bag and store in the freezer.
For freezing creamy cheese:
If the goat or cream cheese is packaged in a portion you will use after thawing, just place it in a ziptop freezer bag and store in the freezer.
For large logs or bricks, cut it into usable chunks, wrap each with plastic wrap, and store the chunks in a ziptop freezer bag and store in the freezer.
Remove what you need from the freezer and allow to thaw in the refrigerator prior to adding to your recipe.
Nutritional values are approximate.The best cheeses for freezing include:
shredding cheeses like mozzarella, Monterey Jack, pepper jack, cheddar, Swiss
creamy cheeses like goat cheese or cream cheese
crumbling cheeses like feta, gorgonzola, or blue
Avoid freezing very soft cheeses like Brie, camembert, ricotta, or cottage cheese as well as cheese that is sliced or in blocks. When cheese freezes and then thaws, the texture changes slightly so that slices and blocks will crumble afterward.