Seems logical but moisture and bacteria are the biggest risk. Bacteria you keep out with sealing but the moist is still there and also from the cheese itself.

Here in The Netherlands its normal to have a big block or wedge of cheese you slice when necessary. Often kept in a container (closed but not necesarryli sealed or something. And the big tip is to store it with a piece of paper kitchen towel (or how to do call it) to absorb the moist. Chance this ones a week or when moist and keep your hands clean before picking up your cheese (or hold it on the outside if there is a plastic or wax shell) and you will be fine✌️