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From: cookiecorner
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We brought back some from Holland several years ago and triple-wrapped it and froze small (8 ounce or so) pieces. It did not last long--maybe three months. It kept pretty well but we kept eating it. It did keep its texture, was only very slightly crumbly. If you have baby gouda keep the wax on and freze it whole. The wax did keep the outer surface from drying out.