Store: If your Nickajack 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 Nickajack it is typically around 30 minutes for a wedge, and up to 1 hour for a whole wheel. Remove the wrapper just before serving. The rind is edible and very delicious.