Say Cheese!.....
* Store cheese in a refrigerator drawer. Avoid storing in the door, where it is vulnerable to temperature swings. Wrap hard cheeses in waxed paper, then store them in a zip-top plastic bag to preserve quality.
* Trim the mold. If your semi hard or hard cheeses have grown blue or green mold, trim ¼ to ½ inch beneath the mold. The rest is fine to use. Even cheese that has become dry and hard is good to use—just grate it.
* Check the labels, especially on fresh cheeses, to make sure that the product is well within its expiration date. For larger cheeses that are cut down to smaller amounts, the store label should also include an expiration date near the weight and price amounts. If a cheese is reduced in price for quick sale, it’s generally not a bargain, and your experience will be a less than happy one.
* When choosing cheeses, it's actually helpful to consider the style of food you like in general. If you like big, bold, spicy flavors, then you're likely to enjoy stronger flavored cheeses such as aged Cheddar, Gruyère, spiced cheeses and maybe blue cheeses. If you generally like milder flavors, then go for milder cheeses such as Colby, mozzarella, young Brie, fresh goat cheese and American or Danish Havarti
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