Steve Wertz wrote:
>
> On Sun, 09 May 2004 02:08:15 GMT, 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.
>
> Cleaning your fridge (and drip pan - if any) with bleach would
> probably help, as well as cutting on a clean cutting board when
> it's out.

Not to mention washing one's hands prior to touching the cheese.

> I don't get noticeable mold on opened mozzarella for probably 5
> weeks or more. Freezing it, it often separates back into its curd
> formations and gets crumbly (not the balls usually, but the blocks
> do).
>
> -sw

maxine in ri