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Freezing mozzarella for future melting

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I bought 5 pounds of bakers and chef mozzarella at sams with the intention of using for pizzas and baked pastas.

What approach would you take to freeze it if I intend to melt it, preferably from frozen.

I don't have access to a vacuum sealer but could be convinced to buy one, maybe. I've also searched for this topic and was looking for a more particular answer such as freezing portions and to cut or shred.

I'm thinking freeze 2 pounds shredded (with corn starch), 2 pounds sliced, and 1 pound left in fridge.

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  1. Whenever I am freezing cheese, I shred, then divide into 2c portions. Ziplockenfreezeflat :) without any starch. Seems to do just fine. Avoid the temptation to over-fill the bag. Thin, flat bricks are much easier to use... just break off a bit for a cheese toast :)
    I rarely freeze blocks of cheese. Mostly, I just want the convenience of pre-grated cheese.

    1. I have really disliked the texture of the shredded cheddar cheese (with cornstarch I assume) from Costco, which i did freeze and use successfully. I would recommend leaving out the starch.

      I usually freeze mozzarella in a one or half-lb block (usually its a leftover), but it its dry enough you could pre-shred or slice it.

      For pre-grated cheese Agree with the ziplock - flat brick approach - grated cheese will thaw to the desired degree readily in this packaging. Id save my money for something else rather than buying a vacuum sealer.