Any cheese experts out there to advise me on keeping a naice cheese naice?

[QuimReaper]

I bought a lovely Chaource when we had company recently but nobody cut into it. (Unheard of!) I had taken it out of its paper, and have had it in a tupperware in the fridge ever since, still virgo intacta.

I'm having company on the 25th and am doing a cheese board and am wondering whether the Chaource will still be good if it's still intact, or if there's anything in particular I should do.

I wouldn't normally question just keeping it in an airtight container in the fridge but almost a month does feel like potentially pushing it, and I don't want to have to cut into it to find out if something's gone wrong before serving it...!

Sorry to de-rail but what's naice cheese? I did Google first but nothing came up

Lord Noooo, I am committed to the experiment now! I will assuredly report back on the 25th though, come hell or acidic overmatured cheese. It's now in wax paper in an unsealed freezer bag in the veg drawer, which is a sort of Frankensteiny stitching together of all the conflicting advice I've had

Monster oh bless you, it's not a type of cheese It's just "nice cheese" but said in a Hyacinth Bucket "oh, how naice " sort of voice, meaning posh and superior

'Naice' = not dairylea triangles (which is absolutely NOT cheese)

I wonder if Dairylea triangles go crumbly in the freezer? Philadelphia does...

One way to find out.

Just a nice big Tupperware box, lined with foil, kept in the fridge. My xMIL was French and swore by it.

I have a proper cheese box. It’s huge yum yum yum.

Ah like gourmet 😁. I second eating it now and buying another. Only fair to check its suitable quality for your guests!