Get to know the person who sells you your cheese otherwise known as the Cheesemonger. Not a particularly nice sounding name but he or she will be able to point you in the right direction once they know your tastes. Ask to try a different cheese every time you come in.

Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air. Cheeses contain living organisms that must not be cut off from air. Cling film tends to smother cheese and advance the ripening process.

Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.

Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.

In general, buy only as much cheese, as you will be able to consume within a few days.  If the cheese is wrapped in plastic at purchase, rewrap the cheese as soon as possible in waxed or parchment paper, as air and moisture are integral to keeping the cheese in the best possible condition.  Every time you open the cheese, replace the wrap with a fresh sheet of paper.

When buying, check the condition of the cheese, especially for aroma, appearance, and flavor.  Less desirable characteristics include ammonia, sour milk, barnyardy or unclean aromas.  Further, the cheeses should be characteristic of their style, with an interior that is free of cracks, discoloration, and mold (unless it is a blue cheese).  Note that natural rind cheeses may have a rustic appearance, which is one of their attributes. Mold may develop on the surface of cheese. Although most molds are harmless, to be safe, cut away 1/2 inch of cheese on all sides of the visible mold. Use remaining cheese as quickly as possible.  Most hard cheeses can be frozen, however, there will be changes in texture. Generally speaking, thawed cheese is best-used crumbled or shredded, in salads or as toppings, or in uncooked dishes. For freezing hard cheeses:  Freeze pieces in one-half pound or less   Use moisture proof and airtight wrapping. Freeze quickly and store at 0° F for two or more months.  Thaw in the refrigerator and use as soon as possible after thawing

Soft cheeses should be eaten soon after purchasing. As a general rule, the harder the cheese, the longer it will remain fresh. But remember, cheese will continue to ripen, no matter how carefully it is stored. Hard cheeses will generally keep for several months, whereas softer cheeses will keep from one to three weeks after opening. In addition, large pieces of cheese tend to keep longer than shredded cheese.

Soft cheese  The rinds of these cheeses are exposed to mold, which moves into the pâte as they ripen.  As they do, they become softer and maybe even slightly runny.   It's important to eat soft-ripened cheeses when they're perfectly ripe--if under-ripe, they're pasty and bland, if overripe, they become runny and ammoniated. 

Semi-soft cheese Cheeses lose character when frozen, but many semi-soft cheeses can be frozen and thawed without losing too much flavor, though some become crumbly. If mold appears it is easily removed by trimming.

Blue cheese Many centuries ago, cheese was left to age in some moldy cave and became streaked with bluish-green mold.  But rather than spoiling the cheese, the mold gave it a pungent and distinctive flavor, and blue cheese was born.  

Since then, cheese-makers learned to inject or stir mold spores into different cheeses, and many still use caves to age them.  Blue cheeses grow more pungent with age or mishandling, and it's best to use them within a few days of purchase.

Fresh cheese / Unripened cheese Fresh cheeses have a higher moisture content and are usually lower in fat and sodium than other cheeses.  Most are highly perishable, so check the expiration date when you buy them and keep them tightly wrapped or covered in the refrigerator.  Moist fresh cheeses like cottage cheese and ricotta should be eaten within a week of purchase; firmer cheeses like cream cheese and farmer's cheese can usually be stored for about two weeks.  Don't eat fresh cheese if mold appears on it. 

Additional Cheese Information

Irish Cheese
Parmigiano-Reggiano
Cheese is an institution in Switzerland.
Cheese From Auvergne
Tips for Storing and Freezing Cheese
Pairing Cheese and Wines
Cheese Fondue
A Quick Guide to serving Cheese