i'm looking into this, laurel!

I would bring this cheese to the table at somewhere around 55-60 deg Fahrenheit. It will continue to warm up during food service. Once it is sliced it will also warm up as well. You can always let cheese warm up by waiting/slowing down your eating speed, you can't really chill down a cheese at the dinner table.

If you try to service this cheese at room temperature, it may end up being a big mess. It is better for a slice to melt on the diner's plate rather than the entire wheel all over your cheese platter. Use marble or stone if you have it.

Caroline's idea of keeping it in its original container will also work at the expense of aesthetics and the presentation of an entire wheel of cheese.

Laurel, in France super runny ripe cheeses like this are usually served in the wood (or sometimes ceramic) containers they come in - practical, and part of the charm! Also, restaurants often have their cheese platters set out on a table in the dining room at room temp and bring it to each table to serve a sliver of this and that. I had dinner at Astier in Paris a few months ago, (famous for their cheese course,) and there was an almost obscenely runny Epoisses - very similar to your cheese - presented in its wooden form. Really lovely. I envy you!