In my experience, the cheese does not get freezer burn if you wrap it correctly.
Further, the University of Nebraska-Lincoln Extension says you can freeze cheese for up to 4-6 mos. without problems, and given my experience, I'd say that's about right.
Common Food Questions and Answers from Cook it Quick, UNL Extension
Quote:
Hard or semi-hard cheese can be frozen if cut in 1/2 to 1-pound blocks. Wrap in plastic wrap and then put in freezer bags. After freezing, cheese may become crumbly and mealy, but, it will retain its flavor. It works best for cooking.
Plan to use frozen cheese within 4 to 6 months. Thaw cheese in the refrigerator. Use soon after thawing.
The cheeses that freeze best are:
Brick
Camembert
Cheddar
Edam
Mozzarella
Muenster
Parmesan
Provolone
Romano
Swiss
Blue cheeses are more prone to becoming crumbly but they'll still taste good.
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The link also has a bunch of great advice on freezing other stuff.
Here's a link to a PDF from the Oregon State Extension on freezing your own fruits and vegetables:
http://extension.oregonstate.edu/cat...pnw/pnw214.pdf