Storing cheese presents a conundrum: As it sits, it releases moisture. If this moisture evaporates, the cheese dries out. If the moisture is trapped, it encourages mold. Cheese, properly stored, keeps longer, and that means less waste and expense. The goal is to keep air out without suffocating the wedge in plastic.
Specialty cheese paper avoids this problem with a two-ply construction that lets cheese breathe without drying out. However, it is not readily available at most local markets.
The best home method to store cheese is to use waxed or parchment paper which is loosely wrapped with aluminum foil. Both papers wick moisture away, while the foil cover traps just enough water to keep the cheese from drying out. Wrapped this way, even super-perishable goat cheese keeps for about a week, and brie and cheddar were can last potentially for more than a month. Cheese paper extends the life of these cheeses by only maybe a few days more.
But if you want to splurge on the best…