I made a Manchego at the end of July and wraped it with grape leaves. I'd like to wait untill the end of Sept to cut it.
Cremaster: you may use almost every kind of leaves, vegetable, trees, the time they are not poisenous. There is the Yarg cheese wraped with nettle leaves.
FRANCOIS: to freeze blanched leaves, it's good to wrap them in thin layers with aluminium foil.
Tip: I've seen how the Druize people preserve large quantities of grape leaves for winter. They roll the fresh leaves (not blanched) very tight and fill with them 1.5 liters soft drink plastic bottles. With time, the leaves dry out (I not realy understand how, because the bottle is closed) and somehow gas is released that makes the bottle stiff like a rock. To use the leaves, they cut/breake the bottle and only now blanch them.