I would steer away from this method when it comes to fine, aged, creamy or expensive cheeses. To enjoy every benefit those expensive cheeses offer, store in the refrigerated section of the fridge as they will keep a very long time.
I wasn't ready to use up all this mozzarella just yet and of course, didn't want our hard earned dollars to turn into moldy cheese by just storing in the fridge.
I took each 500 gr. block, cut it in half and then shredded each 250 gr portion.
Each 250 gram block yielded approximately 2 1/2 cups of beautiful, ready to use shredded cheese. A perfect amount to top a pizza or to add to a pasta dish.
This was then put into a zip lock bag labelled with the contents, amount and date. The air was carefully squished out and they were ready to pop in the freezer.