I have a recent blue cheese obsession and have decided to pick up a new variety each week as a semi-extended tasting "party." I buy the smallest quantity possible, but since I prefer to use it on steaks/burgers, there is still always a significant amount leftover. I'm really interested to start exploring my blue cheese horizons, but don't want to waste money or good cheese if the leftover will go bad. I know that you should store firm cheeses wrapped in butcher paper and lightly wrapped in plastic wrap, but is it possible to freeze blue cheese? Also what is the best way to defrost it so that I can crumble it before use? Thanks. Also, any recommendations? I have not ventured far yet - Maytag, Stilton and Gorgonzola. I really enjoyed the creaminess of the Gorgonzola but both the stilton and gorgonzola were less flavorful than I enjoy. I actually found the Maytag to have the biggest bite so far. Should I just move on to Roquefort? Any thoughts on Saint Agur?