Hey again Raji,
I think I recommend the paper towel thing, so you may have seen it on my site. Not all cheeses need it. It really depends on the vendor. Also, you can leave it in the fridge in a strainer. This works especially well if you've cut it up already. The fridge is very dry and will dry it out. Just be careful, it can dry it out too much or too fast & cause a skin to form on it. You can reduce this possibility by covering it slightly to keep the amount of moisture being sucked out to a slow pace.