If you already have the cheese on hand, do an experiment. Cut off a piece and freeze it overnight. Next day, defrost it and see how it is. Because the issue you’re concerned about is change to texture or taste after freezing and thawing, you only need to leave it long enough to be fully frozen through - not as long as you normally would for storage.
(You wouldn’t want to buy a bulk size piece of meat/cheese just to experiment, but if you already have some on hand it’s worth trying for yourself to find out if you’ll find the result satisfactory.)