Cheeses should be stored at about 54 degrees F. short-term and 39 to 42 degrees F. long-term. Do not freeze cheese because severe cold can make the cheese turn bitter. Wrap semi-hard cheese in foil, plastic wrap or a damp cloth. Wrap cheeses that have an interior mold (Roquefort, blue cheese) in foil. Wrap soft cheeses in parchment paper or a damp cloth. Damp cloths are a tried-and-true solution for keeping cheese fresh, but they must be moistened at least once a day.
—from A Cheese Compendium
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