Ideally keep your cheese at between 35-45 degrees Fahrenheit in the lowest section of the fridge, as this is the coolest part and is less liable to fluctuations in temperature. Once you have opened your cheese take care to rewrap it in aluminum foil or place in a plastic box before returning to the fridge, as this recreates a microenvironment and will prevent the cheese drying out or transferring aromas to and from other foods. If your cheese does happen to become dry and slightly moldy before its time, simply cut around each side until you reveal the fresh cheese underneath. That said, unless it is supposed to have a distinctive aroma, this is not to be confused with a genuinely pungent smell of a cheese that has gone off. If in doubt the bin is the only place for it! Although some people do freeze cheese, in general it is unadvisable as during the thawing- out, their texture becomes dry and they lose some of their original flavour strength... The short answer to this problem is "never freeze cheese", as connoisseurs say, just buy a small amount on a regular basis and enjoy is straight from the fridge. If it does end up in a freezer compartment by accident, don't worry, as a frozen hard cheese is much easier to grate and so can still be used for cooking. Make sure to de-frost it slowly in the fridge before use! If you are using cheese to cook, try and avoid over heating it to prevent it from melting unevenly or becoming lumpy. If it is to be used in a sauce, it is best to apply a low heat to it in a separate pan and add it as the last ingredient for more satisfying results. Grating it or chopping it into smaller piece will also help with the overall consistency of the sauce.

In 1620, before embarking on their voyage to the new world in America, pilgrims aboard the Mayflower stored a supply of cheese for the journey ahead