Mr Libido Incognito > wrote:

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

Another possible factor: keep the cheese in its original
plastic packaging. If the original packaging will not re-seal,
open it minimally and put more plastic around it rather than
replacing the plastic entirely. This really does delay mold forming.

Also of course clean handling when using the cheese is important.

Steve