I don’t know much about Jarlsberg (never having bought it), but given the quantity mix of cheeses at hand, I’d suggest grating in the FP before freezing so it’s easily usable later.
Or turning it into cheese sauce that can be used for all kinds of things (mac & cheese being the most obvious, but cheesy bechamel / mornay goes well with plenty of other things like potato and cauliflower).
Another good use for frozen cheese is Apero bread or other savory cheese quick breads or gougeres (see this BCOTQ for a number of iterations, though Dorie’s version was my introduction to this dish) – but it takes less space to store grated cheese than to freeze baked goods incorporating it 
