How can I make hard cheese keep longer, while preserving texture?
I like to keep hard cheese at home, and use it from time to time -- in everything from sandwiches to cooking.
However, there are periods (sometimes up to a few weeks) when I just don't use all that much cheese for a variety of reasons.
What usually happens then is that I'm left with a moldy half an already small chunk of cheese (I already buy basically the smallest ones available in the stores), where I can either cut the moldy parts away and have something like a cube maybe 5 cm to the side left, or simply give up and throw it away entirely. Both options seem highly wasteful.
I already keep the cheese in a sealed, evacuated but not vacuum-sealed plastic bag in the refrigerator, but that doesn't seem to help much.
It's not so much an issue in outright cooking, but for sandwiches, I would really like to preserve texture as well.
What can I do to make the cheese keep longer?