"Andy" <q> wrote in message ...

>
> 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

It's the higher salt and lower water content of those two cheeses that make
them last better.

David