I rarely use cottage cheese so I don’t know from experience that it freezes well. Although I did a little research, “Both creamy and drier varieties of cottage cheese can be frozen for a month, although the creamy cottage cheese may separate when thawed, according to the University of North Dakota.”

Sour cream freezes fine but the consistency is different when thawed. I use thawed sour cream for an ingredient in meals but I wouldn’t use it as a dip or on a baked potato.

A grocery store block cheddar, monterey jack, or provolone are industrial cheeses, highly processed so freezing them is fine. If your family uses softer, hand-crafted cheeses I wouldn’t freeze them. They are more delicate and when frozen they develop ice crystals inside the cheese and when it defrosts it turns into a dry and crumbly wedge.

Great questions, I think I’ll use this in a post soon. Thanks for the idea! 🙂

When I try to click on your blank price list pdf I only get a “file not found”