You could try wrapping it in parchment paper, then putting that in a plastic bag. Personally, I still wrap cheese in plastic, but eventually it does get moldy. You can always cut mold off, though, and usually the cheese is still edible, whereas what you have there is all dried out and, like you say, mostly a waste. Some people advocate wrapping in foil, but that always seems to tear when unwrapping.

i agree with your mother, i wrap mine in parchment then in a ziplock. or if i’m feeling fancy, in parchment tightly, then tie it in string. the key is to use parchment to let it breathe but not have it open to soak up bad things in your refrigerator. i also keep it in the ‘dairy’ drawer. did you try putting it in a drawer or your butter keeper?

Previously, I put it in plastic wrap in the bottom drawer. This time, I kept in its Murray’s Cheese wrapping (two layers of paper), also in the drawer, and it ended up cracked and dry after one week. I’m definitely returning to the airtight method.

It makes me sad when people take cheese home and end up throwing it out. The main problem was that you waited too long to eat the cheese. Even if you parchment paper/sandwich bag/tupperware (all the right things to do) you should really try to consume a cut piece of cheese in 3-4 days. That means only buying what you think you can finish, quickly. The biggest problem with the fridge is lack of humidity – butter or dairy drawers help but still can’t save the cheese after 3-4 days.