You can try giving it a quick dunk in white vinegar, but two weeks for
the mold to start sounds about right to me.

--Lia


occupant wrote:
> Most cheese I freeze so I have no problem.
> I buy Mozzarella in large blocks for pizzas but no matter how tightly
> I wrap it, it starts to go mouldy on the outside in a bout two weeks
> after I have opened it from the store packaging. I cut off the mould.
> I wrap it very well in plastic. Is there anything I should be doing to
> prevent the mould from forming? If I bought some paraffin and covered
> the cheese in that, would that make a difference? Thanks for any
> feedback.