I discover freezing living the big city for a mountain area, it's true that we can freeze almost anything, but for some foods taste does not change, some others

I discover freezing living the big city for a mountain area, it's true that we can freeze almost anything, but for some foods taste does not change, some others do change. We can freeze IME keeping all characteristics: - most type of bread, for a month or two, just in a paper bag, just putting them at ambient temp for 30-40' before use - various kind of cheese, for the kind I've tested positively: french Camembert/Brie/Coulommiers, Bûches de chèvre, Bleu. Italian Scamorza, normal or smoked, Stracchino, Mozzarella, Gorgonzola (while Roquefort change a bit). Some like Quartirolo change the texture, but are still good, some change much, still good only for cooking like Gouda - most meat preserve (salami, ham, ...) both entire or slided, but for sliced only if under protective atmosphere or vacuumed - "fresh" meat (1-15 days for the slaughter depending on the animal) - most kind of fishes - some clams, some shellfish almost NO ONE bivalves (no mussels, clams, scallops, etc) - essentially vegetable soups - some fresh vegetables ONLY FOR COOKING them thereafter - most mushrooms (again only for cooking, no fresh usage) So well I agree partially. Mussels, clams, scallops, even for cooking change the taste MUCH, some cheese do the same as well and so on. Beside that it's a delight when you live in less dense area having always anything at home instead of going to the nearest grocery store.