One of the things that most saddens me about cheese shops is seeing a counter full of cheese wrapped in cling-film. It may be wonderfully hygienic but it does nothing for the texture and consistency of the cheese. You can see soft cheeses like Brie bulging out of their packaging, struggling to breathe, emerging sweaty and oily - how did such a practice become standard?
I don't think vac-packing cheese does them much good either. I recently received a selection from the Northumberland producer Doddington (above, for which many thanks) which didn't taste a fraction as good as the version I tried in Neal's Yard* (below). A real shame as it's a lovely, lovely cheese with a rich deep taste and a crumbly, almost Parmesan-like texture.
In the new Hawksmoor at Home cookery book with which I've been involved they add it to mashed swede which is totally delicious.
Doddington also makes a range of other cheeses including one washed with Newcastle Brown. I suspect your best best would be to buy them somewhere local to the dairy.
* where, incidentally you'll see they don't totally cover the cheese just the paste (interior) which allows the cheese to breathe.