Beewner

Hey there. For these type of cheeses, one of the tricks is to wrap it in grease proof paper, so it won't become dry, yet the cheese can still 'breathe' (you'll have to store it in the fridge of course). I've also read in an old book, that if you put it in a clay pot (yes, in which you'd usually keep flowers ) and pour sugar around the cheese then cover the whole thing, it will keep its aroma and texture for quite a long time (in this case, you don't have to put it in the fridge).