From: Eichtens Cheese and The Wisconsin Cheese Board
If a cheese is unopened, cheeses stored in the refrigerator will retain their quality even beyond the freshness date stamped on the package. Once opened, however, shelf life depends on proper storage, which in turn depends on the type of cheese you have purchased.
Fresh cheeses should be kept tightly sealed, cold and used within two weeks.
Semi - Soft Cheeses and soft-ripened cheeses are best kept wrapped first in waxed or parchment paper and then in plastic wrap. The waxed or parchment paper allows the cheese to breathe, while the plastic wrap protects against excessive moisture loss.
Firm and Hard cheeses should be wrapped in plastic wrap to minimize further moisture loss.
If the cheese develops surface mold, cut off about 1/4 inch from each affected side. The remaining cheese is fine, but should be used with a few days.
Eichtens Goudas and Tilsit Cheeses will age like wine. The more age, the better the flavor to the palette.
Hard cheeses can be grated and stored in sealed containers in the refrigerator for up to two weeks. Freeze for longer storage and use directly out of the freezer.
Shredded cheeses have more surface area exposed to air, and thus lose moisture and develop mold more readily. Wrap leftover shredded cheese tightly and use within a few days. With resealable packages, gently press as much air out of the bag as possible before resealing.
General Rule: Clean, Cut and Cover. If a cheese is hard to begin with, wrap it securely to limit its exposure to air. If a variety is moist to begin with, wrap it so that it can still "breathe" and use it soon for best quality.