Curds are formed as part of the natural cheese-making process. Because curds are not yet pressed into moulds, as in the final cheese-making stages, they have more liquid whey in their structure. This structure is what gives its chewy texture and "squeaky" characteristics. After a few days, the liquid evaporates and the curds begin to dry and age. Freezing provides an economical means to extend your cheese supply. While frozen curds will lose the characteristic "squeak," they will not lose their flavour. Instead of eating them as you would fresh curds, consider using the defrosted curds for Wisconsin's fried cheese snacks or Quebec's Poutine dish.
Remove the cheese from original packaging and separate the curds into individual pieces.
Split the curds into half-pound portions and place them on a baking tray in a single layer.
Place the baking tray in the freezer for 20 to 30 minutes to flash freeze the cheese.
Remove the baking tray from the freezer. Transfer portions to separate freezer bags or containers. If using vacuum-sealed bags, follow the manufacture's instructions to seal.
Label each container or bag with the date and contents. Return them immediately to the freezer and store for up to four months.
Defrost frozen curds in the refrigerator until ready to use. They are best used within one to two weeks. Do not refreeze cheese after it is defrosted.