Cheese should be kept cool (especially soft cheese) ideally between 1 and 5 degrees ⁰C.
Before serving cheese it is better left to warm to room temperature provided that the cheese is kept covered to prevent it from drying out.
We send out our cut cheeses either vacuum packed or wrapped in cheese film. Vacuum packing suits most firm cheeses very well, and extends their life but is not suitable for soft cheese.
If unwrapped your cheese should last for around 7-10 days but once unwrapped it must be consumed within a few days.
Some cheese can also be frozen. Stilton freezes really well either whole or as cut pieces. However cheddars are best grated first and used more for cooking.