Cheese is susceptible to oxygen, humidity and
temperature fluctuations, and so required proper storage.

Fresh and Soft Cheeses:
Cheeses such as Ricotta and Quark have a high moisture content, and thus need refrigeration in an airtight container. Even with proper storage, they deteriorate quickly, so check the expiry date before you buy and eat soon. Store the container upside down. This keeps the surface air from developing bacteria too quicky. Brie and Camembert have less moisture and so ripen quickly. Therefore, buy small quantities and eat them within a day or so. If storing them, tightly wrap each in plastic wrap and refrigerate.

Firm and Hard Cheeses:
Have the least amount of moisture, last longer when refrigerated. But they too, will lose moisture and dry out if not individually wrapped. Wipe the cheese with a paper towel to remove excess moisture to prevent the development of mold, wrap tightly in plastic wrap and refrigerate. If mold forms on these varieties, simply cut it off. If you've already grated the Romano or Parmesan, add a chunk of bread to the container to prevent clumping. As for rind cheeses, wrap only the cut area to allow the rest of the cheese to breathe.

The Mold Issue:
Cheese can pick up bacteria from the air and begin to mold. Therefore, individually wrapped pieces of cheese should be stored together in an airtight container. Store the container in the warmest part of the refrigerator. Colder areas may cause the cheese to crystallize, which alters the texture. If mold does form, cut away about one-half inch (1 cm) of the cheese that surrounds the mold. If Brie or Camembert form mold, discard them altogether.

Freezing Cheese:
Every cheese, because of its moisture content and age, freezes differently. Generally, low-moisture and aged types (such as Romano) freeze well, whereas high-moisture ones, such as cottage and cream cheese, do not freeze well at all. In every case, the flavor will probably be retained but the texture will be altered, making the cheese useful as a cooking ingredient only. If you must freeze cheese, do so only up to eight weeks. Cut large slabs into pieces weighing less than 1 lb. and no more than an inch thick. Wrap in an airtight container to prevent drying. Thaw the cheese in the refrigerator for 24 hours and use immediately.