Freezing cheese is no problem, the texture changes a bit that's all but fine for cooking, I think some grated cheeses are coated in potato starch to keep the strands free flowing so this may affect the storage properties once opened.

http://www.britishcheese.com/facts/faqs-31

Freezing is fine :smiley:

if it goes mouldy does it then become Stilton?

There is that I suppose to take into consideration, it's just not as easy to cut off a mouldy piece on grated cheese :stuck_out_tongue:

Freeze it.... long as it is still in date...done it loads :wink:

Put this on the baked spuds above, yum lovely. Heat added. :smiley:

short dated, worth a mention, got some yesterday was gonna post but realised only has a week on it

I was just going to post this... you beat me to it :smile: