"Mr Libido Incognito" > wrote in message
...
> 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

Since air contains moisture, and since I have a foodsaver vacuum, there is
not a cheese that is opened in my house that isn't vacuumed.
We use several pounds of peccorino romano a month. DH loves that cheese.
Last night we had it as a snack with a home-made ciabatta and wine while
watching a DVD. Better than tater chips, cheese chips, etc. for us. (Yes,
I limit my wine -- darn it!)
Dee Dee