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Molds can grow on cheese in the refrigerator when the cheese is exposed to air or when it is poorly wrapped. Just cut off the mold plus a modest amount of cheese underneath the mold growth. However, if the mold is growing throughout the cheese, throw it out.
Freezing is not generally recommended because it causes cheese to dry out and crumble. Cheese freezes at temperatures below 30 F. However, process American cheese can be stored in the freezer if frozen rapidly in thin, '/i pound pieces. The cheese must be wrapped in moisture-proof Film. If freezing is not done quickly, the cheese will become dry and crumbly when thawed.
Thawing should be done slowly in the refrigerator while the cheese is still in its wrapping to prevent loss of moisture and flavor. If crumbling does occur, the cheese may be used for cooking or as grated cheese.
Never refreeze cheese that has been frozen and thawed. Processed cheese can be frozen up to five months and still be of good quality. However, if it is cut into small cubes or slices it should be kept frozen for no more than one month.
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