Andy wrote on 04 Jun 2006 in rec.food.cooking

>
> I have a hunk of parmesan reggiano in the frige I've been using for
> about 6 months. No mold. Also have a new since purchased (after almost
> a year) peccorino romano block of cheese that hasn't molded. I've also
> had kraft sharp cheddar mold after two weeks. Don't know if it's the
> enzymes or lack of them that keeps cheese healthy.
>
> Andy
>

I believe it has more to do with moisture content than enzymes. The drier
the cheese the longer it will stay mold free.

--
-Alan