The Wisconsin Milk Marketing Board recommends the following guidelines to help maintain cheese quality at home:

Cutting: It is best to cut most cheeses while still cold. This helps keep cut lines clean and makes the cheese easier to handle. However, hard cheeses, such as Parmesan, cut better when brought to room temperature. Scoring the wax or rind before cutting helps make the cheese easier to cut and slice.

Serving: Fresh cheese may be served slightly chilled. For the best flavor and aroma, allow other varieties to warm up at room temperature for about 30 minutes. To keep the distinct flavors of each cheese, cut each one with its own knife and place mild cheeses away from strong cheeses both while in storage and on the serving tray because the cheeses may pick up competing aromas and flavors.

Handling: Keep cheese and everything it touches clean, cold and covered. Because cheese absorbs other flavors, it should be stored in your refrigerator away from other aromatic foods and at temperatures between 34-38°F. Cheese also loses flavor and moisture if it is exposed to air, so it is important to properly rewrap cheese when placing it back into the refrigerator.