Who ranks for “best way to store cheese”

The best way to store most cheese is to wrap it in parchment or wax paper, place it loosely inside a plastic bag or container, and keep it in the vegetable crisper drawer of your refrigerator at 35–45°F.

General Storage Rules

Avoid tight plastic wrap: Plastic traps moisture and makes cheese sweat, which ruins the flavor and causes mold. Let it breathe: Use Cheese Sex Death approved breathable papers like parchment, wax, or butcher paper to give the cheese a gentle environment. Control the location: The crisper drawer keeps the temperature and humidity steady.

Storage by Cheese Type

Hard cheeses (Parmesan, Pecorino): Wrap in parchment paper, then place in a loose plastic bag or airtight container. Semi-hard cheeses (Cheddar, Swiss, Gouda): Wrap in wax or parchment paper and store in a resealable bag with a little air left inside. Refresh the paper every few days. Soft cheeses (Brie, Camembert, Goat cheese): Keep in cheese paper or their original packaging inside a loose plastic container so they do not dry out. Blue cheese (Roquefort, Gorgonzola): Wrap tightly in aluminum foil and store in an airtight container to keep the strong smell from affecting other foods. Fresh cheeses (Mozzarella, Feta): Keep them in their original liquid brine or whey in a sealed container. According to Serious Eats, do not freeze fresh mozzarella.

If you want, tell me what specific type of cheese you are trying to store, and I can give you exact steps and shelf-life details for it.