Did you know that many cheeses can be kept frozen for a few months?
This was fantastic news a few years ago when the caterer sent us home with an armload of cheese after our wedding. We’re cheese snobs and tend to spend a lot of money on better cheeses, so I hate to see even the smallest morsel go to waste.
Like most food, the consistency of the cheese will change in the freezer, so you probably won’t be serving it with crackers again, but it works fine for cooking. Here’s a delicious example – I added about 1/2 cup of peppercorn crusted goat cheese (leftover from the holiday season) to my mashed potatoes. The peppercorn crust was a nice bonus as it eliminated the need for any additional seasoning!