More Bier!!

Just kidding - like above posters I would recommend a traditional European desert like a chocolate cake or streudel. Another option is a Eurpoean cheese/chocolate platter but that is probably too involved.

This is fairly common in dairy foods and cheese so you are not alone.

I would recommend trying some aged cheeses (1 yr+) to see if you like those. These aged cheeses do not have lactose like fresh cheeses do (as cheese ages lactose turns into calcium lactose) so if you try and like those and they agree with you, look into lactose intolerance and dairy foods that have minimal/no lactose.

This could be true...BUT as a consumer I would want to see the labels/marking off of the original block/wheel. Cheese business are notorious for saying a cheese is X age when in reality it is not (how do you prove it?), and the fact that these were found when a business is closing is suspect in my humble opinion. But at only $160 per pound why not go for it - I will stick to my $5 per lb 3 yr cheddar that I know is good.

DO NOT DO THIS! Farmers is a high moisture cheese, and upon rethawing the cheese texture will be different. Only freeze a hard (low moisture) cheese, and even then I would not do it to a cheese you highly value!

Try Zimmerman Cheese in Wiota Wisconsin. I am from Northern Illinois, but on Saturday mornings we make a road trip to their plant which has a store. They have fresh Muenster curds and the traditional Muenster and Brick loaves made daily in addition to many other cheeses.