Depending on the cheese you start with, it may have water in it. (Kraft is the worst at about 20% moisture). If you start with grocery store cheese, just let it sit out on the counter at room temperature for a week or so and develop a rind. Then it should be fine. Or smoke it. - That gets rid of some of the water too.
As far as storage... We go through it pretty quick, so for storage we are usually only concerned about it lasting 6-12 months. In the winter, we just keep it in a spare bedroom (around 60-65 degrees). In the summer, I might move it into the bar fridge I have in my shop (if I remember to do it). The downside to that is that it is too handy and I am apt to just cut off a piece or two as I am working in the shop. So it does not last as long, because I am eating it. Otherwise, we have not had any problems.