Cheese freezes really well. Sometimes I grate up a whole block of cheddar and freeze it in a tub, ready for sprinkling, adding to sauces etc straight from teh freezer. Parmesan cheese can be frozen in a block and grated straight from the freezer - stops it drying out and going off in the fridge if you can't use it fast enough!
We also freeze milk - and bread too - especially sliced bread. It's easy to take out a couple of slices whenever you need them - bread never goes stale.
Make up a big batch of crumble topping and freeze that in a bag/plastic box, ready to sprinkle over your fruit-assembled-in-dish in exactly the quantity you need. No need to defrost first, just sprinkle on from frozen and bung in oven.
Make up a big batch of pastry dough, and wrap in portions ready to roll out and use to make quiche cases etc. Half the battle mentally in making pastry is that you think it'll take ages - just do the 'difficult' bit once in a while and make up a whole load! PS Works with pasta dough too.
Freeze berry fruits in a single layer on a tray, then tip into bags/tubs when frozen - voila, raspberries, blackberries, currants etc to use all winter (doesn't work with strawberries - they go mushy)
I also freeze milk - it doesn't change at all - just give it a good shake afterwards. To speed up the defrosting process you can submerge the carton in a sink full of cold water (yes - cold - don't ask me why but this works quicker than warm water)
Make double of homecooked meals and freeze for healthy 'ready meals'. Pie fillings, pasta sauces, soups, curries etc all work really well for this.