The only dairy product I've frozen for future cheese making is sheep's milk, which worked famously. I believe it's the high milk solids in ewe's milk that makes freezing it such a regular success. Others here have reported good results freezing other milks, especially goat, but I haven't tried it yet.
I would say go ahead and freeze the cream. If you use it within a few months it should be OK. The higher fat content might limit how long it will keep in the freezer. You can inspect it once it's thawed, and as long as it doesn't smell "off" or look too broken I'd try it in a batch. I would think trying to keep it is especially worthwhile if it is a raw or gently pasteurized cream. All I can get here very easily is the ultra-pasteurized stuff.
I'm curious to know other's thoughts on this one too.