I ended up with a 40+ pound block of tillamook extra sharp white cheese that had a corner damaged by forklift at the cold storage place. The employees get the damaged items as long as they are safe. So it was given to me as my contact at that cold storage already had enough cheese for a long time.

 So I've given a fari munch of it away to friends, but I have probably a 4 month or so supply left and I have cut it up for easier handling. Now I'm worried since I put it in zip lock bags, there may be too much air and it will mold more than I feel acceptable. Is there as a way to reduce the speed of the mold in the zip locks, or what do I need to do to store this cheese in the kitchen frig? Does freezing cheese ruin it?

 Thanks.