That one's covered in wax, so as long as you store it in a cool dry place under an air-cover (but not anaerobic conditions) then dutch style cheese is good for months. A clean wooden chopping or cheese board with a glass dome cover is the best and easiest way imho. The exposed sides might go a little rubbery a milimeter or two deep, and little mould or salt spots might form, but a lot of cheese connoisseurs love that XD