Mr Libido Incognito > wrote in
:

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

And hard cheeses such as parmesan and pecorino are high in fat and salt, as
well as low in moisture, so that helps as well.

K