First thing's first: steer clear of plastic wrap.
This may come as a surprise, especially to the vegetarians in the room, but cheese is actually a living thing. It sweats. It ages. It even breathes. When cheese is wrapped in plastic wrap it can no longer intake oxygen -- in short, it suffocates, resulting in an amoniac flavor and possibly even harmful bacteria.
As self-professed "curd nerd" Jake Lahne of Serious Cheese explains, plastic wrap can also cause the cheese to taste like, well, plastic. Which is not the flavor you were hoping for when you invested in a $15 hunk of funky Scharfe Maxx from the cheesemonger. So if your cheese was wrapped in plastic at the supermarket, free it from its bonds as soon as you get home. Because you know better.
Next, we wrap our own way.
If plastic wrap is a no-no, what should you wrap your cheese in? The overwhelming consensus is: cheese paper. This specialty item allows the cheese to breathe, but also protects it from drying out. If you don't want to invest in cheese paper, parchment paper (which we went with) works just fine.
Image Courtesy Food52 by James Ransom