Vallée Verte Bournette – advice needed

So I bought a 1,5kg wheel because it was on sale for 10€ only – whohooo!
It looks even "worse" as in the picture above, very mouldy and smells like a wet dog.

So I know it is safe to eat but what about the mould that gets transferred to the clean part of the cheese while cutting? Do I need to change/wash the knife after every cut to minimize the transfer? I have asked myself this a long time also that with generic "mountain cheese" from the supermarket. It comes with the bark and is packed in plastic. The bark is always slimy and tastes like, well mold, when transferred while cutting.

Also, iI came in a plasticky paper wrap, how do I store it properly?