I have too much and if I don't freeze it or give it to someone, it's not going to be any good.  And it was SSSOOOOOO GOOOOOD.  Juicy and good flavor.  Although I just have a feeling it would be no good after freezing.  Maybe I'm wrong.  I think it would be almost too juicy to dehydrate.

Also, if your freeze cheese, especially raw milk cheese, will it lose some of the good enzymes?  Or not enough for it to matter?

Any and all responses are welcomed and thank you!!!

You can freeze canteloupe. Peel it and cut into cubes.  Fill freezer bags without squashing the fruit;  get as much air as possible out of the bags.  Freezer burn is what would damage it.  Otherwise it does ok.

Freezing melon works fine.

Freezing cheese changes the texture of the cheese.

Sometimes it okay if you are going to use the frozen cheese in cooking.  But if you cook the cheese, it is no longer raw and some of the enzymes will destroyed by heating.

Quoted from JJR

I have too much and if I don't freeze it or give it to someone, it's not going to be any good.  And it was SSSOOOOOO GOOOOOD.  Juicy and good flavor.  Although I just have a feeling it would be no good after freezing.  Maybe I'm wrong.  I think it would be almost too juicy to dehydrate.

Also, if your freeze cheese, especially raw milk cheese, will it lose some of the good enzymes?  Or not enough for it to matter?

Any and all responses are welcomed and thank you!!!

They are good cut into cubes and toss them frozen into shakes instead of ice.

Frozen melon works nicely in smoothies.

Frozen cheese is crumbly.

I do freeze melon and if I use it in frozen smoothies it is good.  Cheese does change in texture when frozen.  Didn't like the cheese when thawed out no matter what I did with it, so won't do that again.

I freeze watermelon and then make smoothies.. delish..

I freeze all things that will go stale, including bulk items in bigger containers.. all is just fine..

I like my cabinettes bare,,

I threw the canteloupe in the freezer!  Thank you.  I didn't the cheese yet, but I just wanted to have the option.  My Mom freezes mozzarella sometimes and it seems fine when she thaws it.  It's not raw though.  

I have some romano pecorino in my freezer which is unpasteurised sheeps cheese kind of similar to parmesan - I take it out about an hour before using it to top my risottos and it seems fine  

Quoted from JJR

I threw the canteloupe in the freezer!  Thank you.  I didn't the cheese yet, but I just wanted to have the option.  My Mom freezes mozzarella sometimes and it seems fine when she thaws it.  It's not raw though.  

More important than raw is the type of cheese.  Mozzarella freezes fairly well (luckily for all the frozen pizza makers).

So, that may be an option to freeze the raw stuff.  That's good to know.

My experience is that frozen and thawed fruit has a slightly different texture than raw, but is excellent in smoothies,and sometimes yummy as a snack "as is." It certainly won't damage the fruit, but just be aware that it might be mushier than it was before freezing, and may not be as tasty eaten plain as it was before.

Yes!  What C# said.  The type of cheese is more important than if it's raw.  I can eat raw muenster all day, but it's still an avoid for me.