Well-aged hard cheeses, such as Parmesan, provolone, Romano, and aged Goudas keep longer than soft, young cheeses because their moisture content is lower. Remove plastic or paper wrapping from cheese and wrap in cheesecloth that has been moistened in apple cider vinegar. Store in a cool, dark place.
Hard cheeses keep for months if cut in wedges of one pound or less, wrapped in vinegar-moistened cheesecloth, then dipped repeatedly in melted paraffin until sealed.
Processed cheese keeps several weeks without refrigeration if stored in a cool, dark place.
Some canned cheeses such as Brie and Camembert need refrigeration; others of the same type do not. Always read labels.