So, I bought some special "cheese paper" a few months ago and have been using it to wrap cheese in the fridge.
http://www.thebeveragepeople.com/product816.htmlThe stuff works very well on hard cheeses ... as far as I can tell, parmigiano/pecorino/etc. will keep pretty much forever wrapped in cheese paper. It also worked fairly well for aging a homemade soft cheese. For store-bought semisoft cheeses, though, wrapping in cheese paper doesn't seem to work much better than parchment+plastic, which was my old method.
Anyone else use this? How'd it turn out for you?