I can't find the original post on storing cheese in the refrigerator and freezing cheese - so here is a new post to report on my cheese freezing, as requested. I wrapped in foil and froze a Chaource, an Epoisses and a Brebis de Pyrenees - all half eaten. Two weeks later I unfroze in the refrigerator for 24 hours as suggested by another post. Cheeses seemed to taste fine to my untutoured self, though the soft ones looked rather soggy. I fed them to four Parisians without a word, they ate and looked happy and the gourmet among us kept taking more and eventually asked me to take the cheese away as he couldn't resist it.
But now that I have read Sam F. on how to store cheese in the refrigerator for months, it seems to me that I don't need to freeze any more.