At its best, cheese is “live” food which, thanks to helpful enzymes and micro-organizms, is in a state of continuous development. So cheese demands special care in storage.
It is better to store cheese in block as a whole piece, and grate or cut directly ahead of use. I prefer to buy cheese in special departments of supermarkets, as a whole piece (except for Maasdam and Emmental, which I prefer in big chunks with trail of original structure of holes). Try to buy characterful cheeses little and often. Wrap them, loosely, in waxed or greaseproof paper rather than plastic
Storing temperature of cheese generally doesn’t seem to be common for average consumer. I mean, it isn’t a good idea to store cheese in a refrigerator. The best way is bell-glass (or ceramic, but mind that ceramics tends to absorb smells). And the ideal temperature storing cheese is no higher than 14-16 °C, but not lower than 12 °C.
Soft cheese and fresh cheese, if well packed, transmits easily two-three days in a refrigerator. Anyway, cheese should be transferred from a cool place right before serving. It allows feel all the taste of cheese.
Serve cheese at a particular time of day according to cheese style — soft cheeses in the morning, and juicier or sharper ones in the late afternoon. In France and Italy they serve cheese like a dessert after a dinner.
