Like most soft cheeses, mascarpone doesn't freeze especially well, but you can do it. The texture of the mascarpone may be slightly different after freezing and thawing and you may not like its graininess. The high fat content that makes this cheese so luscious and creamy in desserts, on bread and in coffee, is also what makes it freeze poorly. If you decide to freeze it, you'll need to mix it back together again once you defrost it.
Place the mascarpone container into a freezer bag and close the bag tightly.
Write the date and contents on the outside of the bag with a permanent marker.
Place the mascarpone cheese into the freezer. Store the cheese in the freezer for up to three months.
To thaw the mascarpone, leave it in the refrigerator for 8 hours or overnight. Pour the cold cheese into a small mixing bowl and whip it with a wire whisk or electric mixer to blend it back together again if it has separated. Continue whipping the cheese until it looks thick and creamy. Use the cheese within a week.