Ideally, cheese should be stored in the refrigerator, at temperature of 4-6 degrees C, because this provides a low temperature and low humidity.
To avoid cheese being tainted by the aromas from other foods, keep it in its own plastic box or separate compartment in the refrigerator, and store it in its original wrapper, where possible. Or else wrap individual pieces of cheese in waxed paper or foil. Greaseproof paper draws the fat from the cheese and encourages mold. Plastic wrap can induce sweating, although it may be used to cover just the cut surfaces of hard and blue cheeses. Whatever the material used, do not wrap cheese tightly; allow it to breathe. The harder the cheese, the longer it will keep. Some cheeses like Cheddar, Cheshire, Leicester, Colby, Emmental, Gouda, Parmesan and Romano can be kept for months if properly wrapped and stored. A little mold or cut surfaces which have become slightly dried and cracked can simply be trimmed away.
Ideally, buy only a quantity of cheese that you can consume within one to two weeks.
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