You can freeze high quality fresh butter for six to nine months and margarine for 12 months, but you should wrap and keep them in an airtight container or the original package.

Do not freeze whipped butter or margarine because the emulsion will break and the product will separate. The same is true of buttermilk, sour cream, and yogurt.

Camembert cheese, cottage cheese, and dry curd farmer's cheese will keep in the freezer for three months. When you freeze creamed cottage cheese, it breaks down and gets mushy. If you want to use cottage cheese in a cheesecake, freeze and then blend it in the blender.

To freeze hard cheese such as cheddar, Edam, Gouda, Swiss, and brick, cut and wrap cheese in small pieces. When frozen, it may show mottled color due to the surface moisture. Before you use the cheese, thaw it in the refrigerator.

You can freeze processed cheese in slice or loaf form up to four months.

You can freeze blue cheese for three months, but it becomes crumbly after thawing. It does work well for salads and cooking.

Freeze light and heavy creams and half-and-half for two months. Heavy cream, however, may not whip after thawing, but you can use it for cooking.

Freeze whipped cream for one month in dollops or mounds. Freeze firm on a cookie sheet. Place in a rigid container, preferably square and flat. Make one layer, cover with two pieces foil or waxed paper, and place a second layer on top. Seal in airtight wrap and store in freezer. To thaw, place on top of the dessert.

Freeze and store milk one month. Allow room for expansion in the freezer container. Freezing may affect flavor and appearance, but you can use the milk in cooking and baking. Thaw all dairy products in the refrigerator.