Ew. What happened to my cheese?

I recently got a nice sized chunk of parmesean reggiano cheese. I like to use a veggie peeler to cut off nice long, thin strips of it for pasta. After about a week, it had these weird little crystals in it that looked like salt. They didn’t taste like anything in particular, but they ruined the texture of the cheese. This happened once before with some Gruyere that I had.

 Was there something wrong with the cheese, or something wrong with the way I stored it?  I store my cheese in plastic wrap- should I use wax paper or something instead?

Appearantly, they’re a good thing. From Zingerman’s:

Now I want to go out and buy some Parmigiano Reggiano to try myself.

-Mosquito

Even though those crystals seem to be a good thing, I have heard it’s best to store cheese is wax or parchement paper.