Semi-soft cheese by John Spottiswood.

These cheeses are great for snacking or desserts, and a few are heat-tolerant enough to be good cooking cheeses. Cheeses lose character when frozen, but many semi-soft cheeses can be frozen and thawed without losing too much flavor, though some become crumbly. For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package. Thaw in the refrigerator, and use the cheese soon after it's thawed.