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Freeze in small portions. Hard and semi-hard cheeses freeze best. Wrap tightly in cling film and place in freezer bags.

Freeze unwashed on a tray and then transfer to airtight containers or bags.

Freeze in a single layer on a baking sheet before transferring to airtight containers or plastic bags.

Freeze whole and unwashed. Place on a baking sheet to freeze individually before transferring to an airtight container.

Wrap tightly in freezer paper or heavy-duty aluminum foil, then place in freezer bags, pressing out all the air.

Peel, core, chop, and freeze on a tray before transferring to freezer bags or containers.

Freeze whole or in pieces on a tray, then transfer to freezer bags. Use for cooking rather than raw.

Slice, sprinkle with salt, let stand for 30 minutes, rinse, pat dry, blanch, cool, and freeze in bags.

Blanch for 3 minutes, cool in ice water, drain, and freeze on a baking sheet. Once frozen, transfer to airtight bags.

Trim, blanch for 3 minutes, cool, dry, and freeze in airtight bags or containers.

Blanch for 2 minutes, cool in ice water, then squeeze out excess moisture before freezing.

Slice or chop, flash freeze on a tray, then pack in airtight containers or freezer bags.

Slice before freezing, wrap well in plastic wrap, then foil, and place in freezer bags.

Wrap in plastic wrap, then in foil, and place in a freezer bag. Remove all air and seal tightly.

Clean, slice, and sauté before freezing. Cool and store in freezer bags or airtight containers.

Wrap individual pieces in cling film and freezer wrap, then store in airtight freezer bags.

Blanch for 7-11 minutes depending on size, cool quickly in ice water, drain, and freeze in plastic bags.

Freeze individual slices on wax paper before transferring to a freezer bag. Remove as much air as possible.

Wrap whole or in parts in plastic wrap, then in heavy-duty foil. Place in a freezer bag and remove the air.

Wrap in cling film and then in foil. Store in airtight containers or heavy-duty freezer bags.

Cut in half, remove pit, and slice. Dip in lemon juice, freeze on tray, then transfer to bags or containers.

Wash, trim, and blanch for 2-4 minutes depending on thickness. Cool, dry, and freeze in airtight bags.

Peel, slice, and blanch for 2 minutes. Cool, dry, and pack in airtight freezer bags.

Wrap in heavy-duty foil or freezer paper, then overwrap with plastic wrap, and place in freezer bags.