If by chance you don't own enough knives make sure that at least those pungent blue veined cheeses have one of their own. Preserve the cheese's integrity as well as beauty by keeping the rind in tact. Let your guests remove the rind if they so desire. Although there are no hard and fast rules when it comes to cheese etiquette, it's only appetizing and considerate to others to attempt to retain a pleasant appearance when slicing cheese off a block. Whenever possible cut the cheese in such a way that preserves its shape for the next person, sharing the rind whenever possible.
Most cheeses do well in a humid, cool environment.
Given the fact most Americans don't have caves and Texans don't have basements we're forced to store them in the refrigerator. To give your wedge a fighting chance and the most optimum flavor possible wrap it in wax paper, parchment paper, or butcher paper then over wrap it with plastic. Store in your refrigerator's produce bin, which has a higher humidity than the designated cheese bin or the refrigerator door. I'm wild about how a crusty, even slightly warm boule of artisan bread blends with a smear of cheese. Whether it's a rustic country loaf or simple but well-made baguette you can't go wrong.