Murray's ships all its cheeses wrapped in specially designed cheese paper, which they recommend reusing. This paper protects the cheese while allowing it to breathe. If you need to re-wrap, try waxed paper taped tightly closed. As a last resort, plastic wrap is fine, but don’t forget about your cheese, or it will get sweaty and suffocate. Soft cheeses like Brie are best consumed within a week to ten days. Harder cheeses like Gruyere or Parmigiano-Reggiano can be kept three to four weeks.