Rewrap. Take off the plastic film (which prevents it from breathing); wrap it in waxed paper, parchment, or cheese paper; then seal in a plastic bag with some air inside. “That way, it won’t pick up flavors of whatever else is in your fridge, like onions,” Conley says.
Date it. Aged cheeses start to deteriorate as soon as they’re cut from the wheel. Fresh cheeses should be eaten within a day or two, and harder cheeses within a couple of weeks. Write the date—and name of the cheese, if you need to—on the waxed paper, says Conley. “Otherwise, you’re going to look at it and wonder, ‘How long have I had this?’”
Protect. Keep cheese in an enclosed meat or vegetable drawer, away from the fridge’s airflow, which dries it out.
Warm up. A cold cheese is a tight cheese, unable to express its nuances. Let it warm up at room temperature for 3 hours before serving.
Freshen. Scrape a knife across the cheese before serving. “As it sits, oil comes to the surface, and that can get rancid,” Smith explains.