Wrap the cheese in the wax paper they give you at the fromagerie, not in plastic wrap. Plastic wrap doesn’t allows the cheese to sweat.

That said, wrapping your cheese tightly in parchment paper and then wrapping it loosely in plastic wrap is a great way to store it. The parchment helps keep the cheese from drying out, while the loose coating of plastic holds in some moisture, allowing airflow in and around the cheese.

“Fresh cheese needs to be stored between zero and four degrees; soft rind or blue cheese between four and 10; and hard cheese can be stored anywhere from four to 15 degrees,” says Carmelo Ocello, co-owner of Formaggi Ocello in Surry Hills. Even with correct storage cheese can develop surface mould.

To avoid this sad outcome, store your well-wrapped wedges in the cheese drawer, if your refrigerator has one. This offers some humidity (but not too much) as well as protection from the too-dry environment caused by the air circulating in the main fridge compartment.

When the ambient temperature drops below 70°F, it’s time to store cheeses at room temperature. At ambient temperature in a cool-weather kitchen, cheeses ripen differently, developing bolder, more complex flavors and lush, supple textures versus storing in the fridge.

Sliced/shredded cheese freezes very well. wrapping cheese in parchment paper will let it breathe instead of trapping moisture in the container which promotes mold. also, make sure hands are clean when you handle it. the mold spores could be coming from anywhere so keep an eye on the rest of the groceries too.

Mold generally can’t penetrate far into hard and semisoft cheeses, such as cheddar, colby, Parmesan and Swiss. So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot. These molds are safe for healthy adults to eat.

Q: Is there a simple trick to preventing cheese from quickly becoming moldy? Answer: Always wrap a soft cheese in parchment or waxed paper; rewrap it with a new piece after each use to prolong freshness. These breathable materials prevent mold-causing moisture from collecting on the surface without drying it out

Instead of plastic wrap or wax paper, rub a little flavourless olive or vegetable oil onto the surface of the cheese, this will prevent it hardening out or it potentially growing mould. Then it can be popped on a plate in the fridge sans wrap!

Conserve your cheese by covering it in wax paper and aluminium foil. This keeps it from drying out, and allows it to breathe, ensuring that your cheese lasts as long as possible. Once wrapped you should place your cheese in an airtight container, to make sure it gets the right amount of moisture.

six weeks

One way to protect cheese is to use cheese paper, or wax or parchment paper, wrapping the cheese tightly then sealing it with tape. Hard cheeses that you’ll eat fairly quickly do pretty well wrapped in plastic wrap, or placed in a sealed plastic bag or sealed glass container

Hard Cheese Expiration Date

(Unopened)	Fridge	Freezer
Semi-Hard Cheese Chunk (Cheddar, Swiss) lasts for	1-2 Months	6-8 Months
Sliced Semi-Hard Cheese lasts for	1 Month	6-8 Months
(Opened)	Refrigerator	Freezer
Hard Cheese Chunk (Parmesan, Asiago, Romano) lasts for	3-6 Weeks	6-8 Months

Cheddar and Jack cheeses store best when wrapped in wax or cheese paper, then in plastic wrap. The paper layer (instead of plastic) directly outside the cheese allows it to breathe, release byproduct odors, and minimize growth of new bacterias on the surface

Johnson recommends putting the cheese you’ve wrapped in paper (not plastic!) in another container for extra protection—either Tupperware with holes poked in it, or a plastic bag with holes poked in it. The holes are key, as cheese is a living thing

To store cheddar cheese without refrigeration, the cut surface of cheese needs to be wiped with white vinegar and then dried to remove all traces of vinegar. Next step is to wrap the cheese inside cheesecloth.

A Glass Container Glass is one alternative to plastic when it comes to food storage. As in, a jar, or a glass food storage box. If you need to wrap your cheese in something before placing it in a box, you can wrap it in wax paper. Get your own glass food containers (a.k.a. jars!)

about six weeks

Properly stored, an unopened chunk of cheddar cheese will last for about 6 months in the refrigerator. Yes -the unopened cheddar cheese will typically remain safe to use for about 6 months, even if the “sell-by” or “best by” date on the package expires.

Cheese generally lasts between one to two weeks when stored in ordinary bags and containers, but using a vacuum sealer extends that length between four and eight months.

Cheese: It smells like sour milk. If you spot mold on a hard cheese, it’s generally safe to cut off the moldy part and eat the rest, since the spores likely will not have spread throughout the cheese. Another sign that a cheese has gone bad is a smell or taste of spoiled, sour milk

Some will do nothing, while others can make you really sick. Certain molds can cause allergic reactions and respiratory problems, the USDA says. And some molds, with the right conditions, can produce something called “mycotoxins,” that is, poisonous substances that can make you sick and even kill you

“If you do eat a food past the expiration date [and the food] is spoiled, you could develop symptoms of food poisoning,” said registered dietitian nutritionist Summer Yule, MS. The symptoms of foodborne illness can include fever, chills, stomach cramps, diarrhea, nausea, and vomiting

Hard cheeses such as Cheddar and Parmesan can have a Best Before date of up to or more than 12 months. However most soft cheeses, blue cheeses and washed rind cheeses remain in great condition well after their Best Before date has expired and simply continue to mature

Don’t risk making yourself sick and lose any time you could spend enjoying good cheese, just to try saving some bad. Expiration dates on cheese are not carved in stone either, however, and just because your cheese is past its expiration date does not mean it has expired!

You should always keep your Boursin Cheese in the fridge when you are not eating it. The brand does not recommend eating the cheese after the written date on the package. As for when you open it, you should have up to two weeks before it goes bad. If you keep it in the fridge, of course

Is it illegal to sell food beyond its ‘best before’ date? No, there is nothing in legislation that prevents a packaged foodstuff being offered for sale on or after its ‘best before’ date provided that the foodstuff is still in a fully acceptable condition

For sell-by dates that go past at home, you can continue to store the food for a short amount of time depending on what it is. Some common products are: ground meat and poultry (1-2 days past the date), beef (3-5 days past the date), eggs (3-5 weeks past the date). If you’re concerned about food safety, use your nose

The expiry date of canned foods usually indicates three years from when it’s been shelved, but you can consume them past the date for up to four more years. Make sure to keep your canned goods in a cool, dry spot though — and if there are any dents, rust or leaking, that’s when it’s time to ditch the goods

Can you eat eggs after their “best before” date? If you keep your eggs in the fridge, you can eat them up to three weeks after the use by date. Another way to check if they’re still good is to drop them in a bowl of water, a fresh egg will sink and a bad one will float.