Every style of cheese has a different rind and moisture content, and because of that, each has different storage needs. For the small, soft cheeses, I often use plastic containers so that air will circulate around them and they will not be squeezed by the wrapping. For harder cheeses, cheese paper (used by most cheesemongers) is the best way to keep cut pieces fresh yet protected.
This special paper has two distinct layers: a waxed paper on the outside and a very thin, porous plastic layer inside. The cheese’s moisture can escape through the tiny holes in the inner layer but is held within the package by the waxed outside; that moist atmosphere is good for the cheese. By contrast, regular plastic wrap doesn’t allow moisture to escape; it stays on the surface of the cheese, which can lead to mold growth and spoilage.
You can rewrap your cheese in the same paper that the cheese is purchased in. In general, though, it’s best to buy only as much cheese as you’ll eat in about a week. This way you’ll enjoy it in its best condition. Cheese that is cut directly from the wheel for the customer is at its prime. Once it’s cut, the quality of the cheese starts to diminish over time, even with good paper.Photo Credit: Formaticum