I'm not sure that's the right way to go about this. There are tons and tons of types of cheeses. I'm not sure you'll find a good list of all substitutes because it will be too big to put together.
Instead, I think you need to learn about the types of cheese so that you can make an informed decision. Is a cheese blue, sharp, creamy, hard, soft? How does it melt? What part of the world is it from? Those questions will allow you to find a cheese that is similar enough to make a good substitution.
For instance, if a recipe called for Pecorino a hard Italian cheese, Parmesan (another hard Italian cheese) would make a much better substitute than goat cheese or cheddar.
So see what cheeses are available at your local store. Write down the whole list (and preferably buy some of each). Get home and do a little bit of research on each one. Where is it from? How do people describe it? Take some notes on all of this. Then, when you see a new cheese in a recipe, look it up and see how it's described. Then find a cheese from a similar area with similar characteristics, and you should be good to go.
Edit: While I stand by my approach as a great way to go about this, I did find a good resource. Cook's Thesaurus has a great list of cheeses, including substitutes, broken down by type of cheese, type of milk, hardness, etc.
Hard, aged cheeses like cheddar and Parmesan are fine to freeze, particularly if you're going to be melting them when you get around to using them anyway. Freezing causes ice particles to break up the molecules of the cheese, and when they thaw, they leave holes in what was (prior to freezing) a pretty smooth cheese. So you might notice if you freeze blocks of cheese, they are more crumbly when you unfreeze them than they were when you bought them. The cheeses you're working with should be fine if stored properly, but softer / creamier cheeses (brie, harvarti, etc.) might become somewhat unpleasant if you freeze them.
As far as storage is concerned, you can actually do one of two things:
- Grate the cheese before you freeze it. All you need to do for this method is grate your cheese and put it in a ziploc freezer bag (thicker than a regular zip-top bag). Just make sure to squeeze the air out before sealing, and seal it well.
- Freeze the cheese in blocks. Wrap them in plastic wrap and then put then in a ziploc bag, and you should be all set; it'll keep for 4-6 months. (source)
No matter which method you use, you may notice a slight change in texture. Make sure you thaw the cheese before using it. (Though I've put frozen shredded mozzarella on pizza and frozen shredded Mexican cheese blend - a blend of cheddar, monterey jack, queso blanco and asadero - on tacos and not had any trouble.)
Best Answer
Yes you can mature cheeses, most hard cheeses can be matured either in the refridgerator or elsewhere. Remove from the plastic packaging, the cheese will need to breathe, but not dry out - a cardboard box, paper towels, parchment paper would work. Just be careful on the amount of moisture & bacteria/mold growth.
You'll find a lot more helpful information if you search on "maturing cheeses" or "maturing cheeses at home".