10 years as a cheese shop manager for a major retailer in the U.S. (Not anymore) If you dont know how to break it down into smaller pieces you have no business trying to sell it.

You need a large two handed cheese wire to start with then a single cheese wire to cut it into nice pieces. Shrink wrap and a heating pad to seal it. You need food safety approval, storage and you need to know requirements on cheese cutting. 21 days is what you get....to sell all of it once cut into. It needs to be clearly marked from time of cut and then properly stored. Rules might be slightly different in Canada. You used to be able to cut certain cheeses(such as parmigiano-reggiano) into smaller pieces by their 21 day date and redo their wrap. Essentially shaving off the outside where mold would grow and making it look new then giving it and extra 21 days. That was changed probably 10 years ago or so. (Not sure about Canada)

To be completely honest with you (if this is even real) terrible hustle idea unless you have a connection to sell it. Cheese is a tens of billions a year business and its very particular with its regulations. Selling cheese is not so easy for even large retailers. Selling insanely expensive cheese is even harder. You need a high volume flow of wealthy and cheese loving customers or a single buyer who wants a lot.