Store: If your Coppinger is wrapped in plastic wrap, remove it when you bring it home and wrap in cheese paper, parchment paper, or wax paper. Cheese likes humidity, so store it in your vegetable crisper if possible. A little mold growth is ok, cut it off before eating.
Serve: Leave the wrapper on your cheese and bring to room temperature. For Coppinger this is around 30 - 45 minutes. Remove the wrapper just before serving. The rind is edible and delicious. The ash layer is edible and flavorless.