I have never frozen cheese. Does it change much from freezing?

None that I have noticed.  We freeze lots of cheese.
It's our afternoon snack.

We freeze tons of cheese.  Almost every 8oz shredded bag we buy at the store gets frozen.

We have never frozen any cheese, we read somewhere it doesn’t shred well (chunky) is that not an issue?

I have not shredded it often after being frozen, but had no issues.

Block cheese does tend to get crumbly when frozen, so it's harder to shred. However the pre shredded stuff freezes just fine. We don't go through it all that fast, but typically buy the big bags on price, so bags live in the freezer.

Today's pizza - Sausage, Mushroom, and Onion.

I like a pizza with a lot of toppings.  Some places seem to throw only a few pieces of toppings on the pie.  I like having something on every bite.  Nice work.

Thanks.  I don't like to go more that 3 different toppings, but I do like to cover completely.

Another great looking pizza.

Side question. I picked up some shredded pizza blend at gordons. I can't tell in the picture did you vac seal or just put in quart freezer bags. I picked up a #10 can of pizza sauce I may try freezing it or canning it in pint jars.

I sent the GF over for a couple slices a Sam's. Walking around in there for an hour or so makes you hungry. 2 bucks a slice they were as big as a 10 or 11" plate. All meat topping, canadian bacon, bacon, pepperoni, sasuage.

Cheese definitely holds up better when vacsealed before being frozen.

Gordon's has plastic containers just like you get at the supermarket deli. Several different sizes with universal lids. I use those things for everything. The small size is perfect for a couple pizzas worth of sauce. Medium is good for several pizzas. I freeze sauce in those containers and it works great.

They also are the best for keeping my starter going. Just use a clean one each day and throw the dirty in the dishwasher. Dried dough comes off of plastic soooo much easier than glass.

I have a chamber sealer that I could vac seal sauce in bags. The only bad thing with chamber over  most suction machines that I see is on the suction one most have a seal now button that stops the vacuuming and seals the bag. With the chamber I have not figured out a way to do that. If I want things not crushed so tight I lower the vacuum time fro 30 seconds to 12-15. Of course there is probably more air left in with the lower time.

 That was my concern with vacuuming pre shredded cheese, it coming out as one big lump.

thank you for the advice.

I will look for the containers next time I go. I don't go often, I picked up a couple bags of flour and a few things yesterday. The GF said that is the cheapest she has ever seen us leave there. $93 We made up for it and then some at Sams though.

I put the sauce in zip-lock bags (enough for one pizza) then place them on a baking sheet and flatten them out so they will take less room in freezer.
Freeze them and then next day I vacuum seal them two in a bag.
Since we have pizza once a week, the sauce for the second one will be fine in the fridge for a week.
In that picture I posted several posts back, the sauce was removed from the vacuum seal bag before I thought to take a picture.
I cut open the cheese too so the vacuum doesn't turn into a clump as it softens.
Don't go through full process of removing air for cheese as to avoid clumping it together.  Just remove about 80-90% of the air, then hit the seal button.
I have  a couple FoodSaver sealers so being able to hit the seal button and stop the vacuuming process is a plus.

I have a bunch of those Deli containers. Bought them from Amazon primarily for use when guest want to take something home.
I have avoided using most containers as you get ice crystals in them.

Tony, do those seal well enough to keep the ice crystals from forming ?

I use those deli containers for soups to freeze. Those things seal so tight I sometimes have a hard time opening them.

I use those deli containers for soups to freeze. Those things seal so tight I sometimes have a hard time opening them.

I have some FoodSaver containers that you can vacuum seal for soups, casseroles, etc.