So in the heat of summer - if your aren't heading right home to store the cheese carry it with you, but at least don't leave it in the car. Other times of year are more forgiving. Seasoned farm market customers bring a cooler and ice packs with them to the farm market during the heat of summer. This way they can shop at the market early to get the best quality and selection, and still be able to stop for brunch with friends or run other errands without compromising the quality of their food purchases. In its natural life cycle cheese gradually dries out as it ages.
Small cheeses have shorter aging periods than larger ones.
Your challenge is to guide this process in your fridge - which is both colder and dryer than an ideal cheese aging room. The waxed parchment deli paper we use to wrap the cheese retards evaporation, thus compensating the low humidity level in your fridge. Cheese wrapped this way will gradually age - getting dryer, and with a more definite flavor. Left alone, it dries up into a small shriveled rock. What you have created is an aged grating cheese.