Processed block cheeses that you can buy from the deli such as cheddar, provolone, low-moisture mozzarella, Colby Jack, and others are great for freezing. Whether you buy them from the deli or prepackaged, freeze these types of cheeses in small blocks, slices, or in a shredded format. These varieties tend to melt easily, so try using them in a cooked dish once thawed. Soft natural cheeses like brie can be frozen, but will often take on a grainy and watery consistency. Therefore, you’ll only want to freeze soft cheeses if you’ll be melting or cooking with the thawed results.  If you want to spread a soft cheese on crackers, keep it in the fridge to retain its flavor and texture. It’s typically okay to freeze soft natural cheeses as part of a prepared dish, since they’ll melt during the cooking or reheating process. Keep varieties like cottage cheese, ricotta, and cream cheese in the refrigerator and use them up by the expiration date listed on the packaging. Similarly, avoid freezing any cheese that is typically stored in water, such as fresh mozzarella balls or burrata.  Freezing will disrupt the delicate textures and flavors. Depending on the type of cheese, it will either become dry and chunky or weepy and watery once defrosted. It’s usually fine to freeze these cheeses as part of a dish, such as lasagna or casserole. Cheesecake can be successfully frozen as the cream cheese has been baked.

TL;DR in Indonesian:
Bekukan keju olahan sebagai irisan, potongan, atau blok. Bekukan keju lembut alami jika ingin dipakai pada hidangan masak. Usahakan tidak membekukan keju lembap.