2. Universally speaking, cheese is best when served at room temperature to bring out its full flavor. The only exceptions would be fresh cheeses such as cream cheese and cottage cheese, which should be kept refrigerated until just before serving.

3. As a general rule of thumb, most ripened or aged cheese is low in moisture content and can be frozen without drastic flavor and texture changes. Thaw slowly in the refrigerator for 24 hours or more. Avoid freezing cheese for longer than 3 months as it may dry out and become crumbly when thawed.

4. When melting cheese, first bring the selected cheese to room temperature. Then melt over a low heat to help prevent it from turning tough or allowing for separation of oils and liquid.

5. When shredding, grating or slicing cheese, remember to start with cheese right out of the refrigerator. Use four ounces of cheese to produce one cup of shredded cheese.

6. It is normal for mold to develop on the surface of harder natural cheeses. If this occurs, simply trim it away and continue using the rest of the cheese.

7. Don't forget to let your patrons know that cheese is an excellent source of protein and calcium. As a milk-based product, cheese is a concentrated source of all the nutrients found in milk.

Sources: 

www.foodies.com and www.tasteofamerica.com