Long Live the Cheese

This nifty wooden box will help keep your cheese fresher longer.

- Betsy Andrews

AFTER A TRIP TO THE FROMAGERIE, you fill your refrigerator with a wide selection of cheeses: a bloomy-rind goat cheese, a marbled blue, a crystalline aged Gouda. They are pungent; they are perfect. They are pricey. But then they sit, drying out in the arid chill or, if they’re wrapped in plastic, suffocating and rotting.