Hello! I freeze cottage cheese as well as cream cheese. But as the first person said the cheeses do change texture. They can still be eaten but will not have that smooth creamy feel in your mouth. It will be slightly granular. I use cottage cheese in my lasagna sometimes in place of the ricotta if I can't get it in the shop. I use the frozen cream cheese to make cheese cake and it is fine. You will have to mix the cheeses once thawed, but I find they freeze fine. I freeze milk, butter, soured cream, bags of grated cheese and sometimes blocks (grated freezes better) buttermilk. I freeze egg whites if I make a custard and use the yolks only. My daughter calls me the freezer queen lol

I freeze cream cheese all the time. As mentioned, it's best used in recipes, but if you let it defrost completely, then beat it well with an electric mixer (at least 5-10 minutes), it will get much smoother and creamier--and I feel it's acceptable as a spread. You could always try freezing half a package--that you bought on sale, of course, then see how it turns out, and whether or not you're satisfied with the results.

The mayo would be my hesitation to freeze. Some recipes would freeze better than others me thinks. I would probably prep some of the parts ahead in kit form. Maybe grate the cheese now and portion in 1 lb zip lock getting all the air out. You could even add the spice and pepper. Chives and/or another herb would add nice color and flavor. Assemble the night before the first event and fridge them. (i think you have three balls to make?) The no-freeze lists are fine, even the first one posted if you read the copy. It was mentioned to not expect fresh when thawed, but perfectly edible to cook with. I recently roasted a half dozen red peppers and a few dozen halapenos, chopped/sliced, then froze in small useful portions. A bag of limes i juiced and froze in ice cube trays. Meyer lemons i freeze whole and grate a bit as needed... Many things freeze fine if used in cooking or cubed fruit going straight into a smoothy. Saran is a nice tight way to seal something like a cheese ball to keep its shape and get all the air out but it should be further sealed in something heavier like a freezer thick zip-lock. Or foil. Or freezer wrap, parchment. I use to make something i called an AntHill. Lined a small half dome soup bowl with saran, then line it with paper thin provolone from my deli. Lay in some nice herb leaves, chives, basil, parsley, thin slivers of sundried tomatoes...then another layer of thin prov...a layer of nutty pesto, then my cheese ball filling...usually white cheddar, cream cheese and some spice. Fold over the excess saran and chill overnight. Flipped over and un-molded it had a nice see-through design of herbs. Sprinkled with a trail of toasted black sesame seeds for the ants. It was my holiday go-to dish for a few years. Easy to travel to parties. Something like that, kept cold in a ceramic bowl in a chilly part of the fridge, i would be fine making it 4-5 days in advance. I would not freeze it for NewYears if i made it today. But i would shop for the ingredients and have them ready to make a day or two in advance. Cheese grated, herbs washed, and ready for assembly the night before.

It works fine. I have frozen and used cream cheese pastry dough...didn't seem to have any difference in it. Making those Tassies..you will have baked them and then frozen..correct...so that you'll only need to thaw out for a few hours to eat... ~well that's how I'd handle those...:o) But I have also frozen creamcheese butter pastry dough...pre baking...seems to hold up fine.