Temperature and atmospheric humidity are key factors in the conservation of cheese.
The fermentation of cheese is sped up under higher temperature and slows down under lower temperatures.
If the atmospheric humidity is too high, the rind will become mouldy; on the other hand, if the humidity is too low, the cheese will harden and dry up.
The best system for preserving cheese is aluminium foil or film (only the cut, as the rest of the cheese needs to breath) at a temperature no higher than 57 ºF (14 ºC) (ideally 43-50 ºF / 6-10 ºC, e.g. in the vegetable box of the refrigerator) and humidity between 70 and 80 percent. The cheese should be turned over every 8 to 10 days.
It is very important to note that to appreciate all the characteristics of a cheese, it should be taken out of the refrigerator and unwrapped some 15 minutes before consumption, so that it will be at room temperature when consumed.
When it lacks ripening, put it in a dark place, covered and at room temperature.