Best way to store opened cheese so it lasts longer

The problem is that artisanal fresh cheeses are pretty delicate and mold shows up quick in a regular fridge, so the best thing is to wrap it in parchment paper or wax paper (not plastic because that traps moisture) and keep it in the least cold part of the fridge, like in the door or on the top shelf where there's less condensation. If it already has surface mold you can scrape that part off with a clean knife and wrap it up good again, but honestly those fresh cheeses last like a week max once opened if you're lucky, so it's better to buy smaller portions when you can.

After 27 years watching people deal with mold problems in the kitchen (and watching way too many cooking competition shows) i'm telling you that parchment paper helps but it's not the complete solution. what matters is humidity and temperature: keep it in the warmest part of the fridge, wrapped in parchment paper and then in a paper bag (not airtight) so it can breathe but doesn't dry out. if it's really artisanal and fresh, it's still only gonna last a week max that way so eat it quick, don't do like in Breaking Bad where they leave stuff sitting around too long

I'm telling you that parchment paper helps but the real key is temperature and humidity! Fresh artisanal cheeses need to be between 4-8 degrees in the least cold part of the fridge (not the freezer), and what worked like a charm for me is wrapping them in parchment paper and then putting them in a hermetic container with a little humidity-absorbing paper inside, that way you avoid all the condensation and getting that gross mold in 4 days like happened to you.