Cottage Cheese - Freeze dry cottage cheese in original carton (tightly sealed) or in freezer container. Store about 1 month. frozen cream-style cottage cheese tends to separate when thawed so freezing is not recommended.
Cream Cheese - Freeze in the original wrap with an over wrap of aluminum foil up to 2 months.
Natural & Pasteurized process Cheese - Freeze them, for best results, while fresh, preferably in the unopened package (or wrap securely in the aluminum foil). Most cheeses, if frozen unopened in original package will retain their good quality up to 6 weeks. After that period some cheeses become crumbly in texture and are suitable only for cooking purposes. Process cheese may be stored in original package up to 4 months.
 

Heavy (or whipped cream) - Freeze cream (whipped and sweetened, if desired) in individual portions such as dollops or rosettes used for dessert toppings. Cream frozen and thawed does not whip satisfactory.
Dairy sour Cream - Freeze sour cream combined with other foods for best result.
Whole Milk - Freeze milk in tightly sealed cartons or straight sided freezer jars (leaving 1 inch space at top for expansion of liquid during freezing).

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