Store cheese in your refrigerator, which approximates the temperature of aging rooms. Keep it wrapped tightly in plastic, away from air (which helps mold grow on cheese).
If you get a little mould on the outside, just cut it off. The English say that if mould won't eat your Cheddar it can't taste very good!
Most ripened or aged cheese is low in moisture content and can be frozen without drastic flavour and texture changes. Thaw slowly in the refrigerator for 24 hours or more.
If frozen for several months, the cheese may dry out somewhat and become crumbly when thawed.
If a recipe calls for an ingredient that you've never
heard of or simply cannot find,