The Italians are masters at this method for building new, interesting flavors into a much-used recipe. Also, this method can tone down flavors that may be a little too strong. Every cheese benefits by being refrigerated, with the possible exception of a Brie or Camembert being hurried to ripeness for tomorrow's dinner. Avoid wrapping cheeses in foil, even if you purchased it in a foil wrapper, since some kinds of foil interact with the acids in cheese which alter the flavor. This should prevent them from aromatizing everything in the refrigerator.
Most cheeses lose flavor and change texture.
But if necessary, warp cheese tightly in freezer paper and seal very tightly. The shorter the freeze, the better. If you're trying to cut down on sodium, your best bet at 7 milligrams per ounce is low-sodium Gouda .