This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
>From Annette Bowser:
After you take cheese out of the freezer, let it sit at room temperature 24
hours and then put it in the refrigerator to chill. When you cut it or grate
it, it will be like the day you bought it. The oils need to mix back in and
it is great and it grates great.
>From Dawn Crowley:
I buy already shredded cheese in 5 lb bags. When my family was smaller,
we could not use it fast enough. Therefore, I would flash-freeze it and
then put it into ziploc bags in the freezer. To flash-freeze, just
spread a layer on a cookie sheet and place it in the freezer for a few
minutes. It prevents the cheese from defrosting into one giant clump.