Cheeses with strong odors, such as Limburger, should always be stored in a tightly cover container. If you're going to store a piece of cheese for a long time you may want to dip the cut surface in melted paraffin. Mold is an important part of some cheeses and may be eaten on cheeses such as Blue and Roquefort. Hard cheeses, such as Swiss and cheddar, are ripened by mold so when you find it on these cheeses you should trim it off. If the mold gets to the inside of the cheese, you should throw it away.
Some cheeses freeze well.
Generally, it's not recommended that you freeze cheese because it become crumbly and mealy. However, some varieties of cheese may be frozen in small pieces of about a pound or less. You can freeze brick, cheddar, edam, Gouda, Muenster, Port du Salut, Swiss, Provolone, Mozzarella and Camembert. If you want a crumbly textured cheese to use in salads or salad dressings, you can freeze a little Blue, Roquefort or Gorgonzola. To freeze cheese, wrap it tightly and freeze it quickly at zero degrees.