Harder cheeses are quite "shelf-stable," especially if they are wrapped and not allowed to have contact with the air.  You can extend the life of cheeses if you buy the ones wrapped in wax (or coat them with wax yourself).

From my early childhood, I can remember frequent visit to grandpa's country store in rural East Texas (read this as hot, humid and no air conditioning).  In a prominent place is the store atop a nail keg stood a cheese wheel (probably cheddar), with the classic red-wax coating ... except as might have been removed to cut off a wedge of cheese.  There it stood, day after day as customers came and went ... only covered by the wooden cheese wheel casing (at night) or draped with cheese cloth (during the day).  Such was the rural south in the day when gasoline was hand-pumped into a glass cylinder on top of the pump and then drained into your tank.

dd