We use ours up fairly quickly...so I just keep them in Ziploc bags.

I keep mine in ziplock bags in a pullout drawer. We usually go through it pretty quick.

If I get several blocks on sale,I freeze it and use it for cooking because it doesn't shred too well after that.

Same here. Ziplock and in the drawer provided.

Lucille, cheese does have an expiration date so if you buy very large quantities you need to be mindful.

Vacuum seal blocks of cheese.

I've heard that wrapping it in foil deters mold. Never tried it. I don't buy cheese that often, and when I do I get just enough to use it quickly.

Be careful to avoid touching your cheese with bare hand. I use piece of plastic wrap to hold cheese when cutting. Seems to extend the time before mold shows up. If cheese is purchased from a cheese shop it is wrapped in paper with a wax paper kind of finish on one side. I use that plus a ziplock bag.

Wrap it in a paper towel dampened with vinegar. No. Can't taste or smell the vinegar when you use the cheese.

We wrap it in foil. The staff at the cheese shop we used to go to advised that. And I try to never touch cheese unless we’re eating it right away. You can almost watch the mold grow into green fingerprints if you touch it and then put it back into the fridge.

I use waxed paper secured with a rubber band. Very high tech.

Normally I would store the block in a zip lock. The last time I thought I'd be slick and grate the whole block because I HATE grating cheese...the problem though when it started to mold I had to throw it all away rather than being able to cut off the moldy part...FAIL!!

I always wrap in parchment before putting it in a baggie or a ziplock. I've noticed that with the exception of processed American putting it in Tupperware molds it more quickly.

I dunno- cheese never stays around long enough in our house!

Thank you for the suggestions. I do tend to keep a lot of cheese on hand- I eat fairly low carb and if I want a snack I cut a small slice of cheese and nibble on it. Plus cheese is great in cooking/salads.

I may freeze half of the block and use that for cooking, and use the refrigerated half for fresh eating.

I use plastic wrap, and avoid touching the un-used portion.

Now this is just for fun, not for serious: I heard years ago that the more preservatives a food item has, the worse it is for you. So if a food item never molds, be suspicious of it!

I also use ziplock bags and freeze cheese.

I have a small hand held vacuum sealer that I use. Cheese never goes bad before I use it up. I also love it for storing celery, seeds & nuts. The bags can be expensive so I try to wash & reuse any that didn't store meat.

I bought cheese paper from a wonderful cheese shop I visited while on vacation. I still order cheese from this gentleman because he is so good at determining the types of cheese we will like. He asked a few questions and I loved every one his suggestions. Summit Cheese Shop if anyone visits Summit, NJ.

I've stored cheese without problems in a zip-lock bag for 2 to 3 months. I put it in the refrigerator drawer for meats. You do have to insure that the zip lock seam is well closed. After 2 months, it begins to dry out.

We are just two adults. When we buy a 'Costco Block-O-Cheese' we cut it into smaller chunks, which we wrap in GladWrap and store in the fridge. Then we only have to take out a smaller piece -- letting it warm up a bit before cutting and eating. The rest stays cold and untouched.

A food sealer is the very best thing to keep cheese in the fridge. Freezing it makes it crumbly and only usable for cooking. I cut the huge blocks smaller and seal them. I always get cream cheese at Costco and wrap that, too, in a sealer. Keeps them fresh for ages.

Wrap it in cheesecloth.

Cheddar cheese here comes in thin long blocks, just under a pound, which I cut down bare-handed to shorter length, drop a chunk into the plastic tray and put it on the shelf with a lift-up door. Seldom have trouble with either drying or mold ... but when mold comes, just cut/scrape it off and carry on as usual. Hasn't killed me - yet.

But then - I became Dad's number one farmhand at about age 11 or 12 when World War II started and the hired man went off to war.

ole joyful