Cheese, this is why it is worth having a vac packer.
Mold won't grow or is very minimal without air. Some of my cheeses crumble when freezing and taking out, so I just want to refrigerate instead OR put in the cheese cave (55 degrees F), and I want to leave it there to age. I have brick cheese that needs to stay in the fridge, since 4 or 5 lbs of cheese is too much to eat at one time, I cut it in quarters, so about a lb plus of cheese in the cheese drawer, the rest vac packed in the fridge lower storage drawer. When making cheese some people even skip the waxing and just vac pack for aging in the cheese cave, lots of controversy but it works.
This also works. Before handling your cheese, wash hands with soap and water, rinse well, spray or squirt some vinegar on your hands and dry them. Treat bread boards or surfaces you are cutting cheese on in the same way, or use paper towels, or bleached dried freshly laundered tea towels. I vac pack and haven't had mold growing on any of those cheeses. I don't let the 'help' help me cut the cheese, it saves on cheese going moldy. I've been doing this now since the end of February for cheeses that are refrigerated or going in the cheese cave. Almost 5 months, proof positive, it works.
The only moldy cheese I ever see in the refrigerator now, is the 1 lb sections I've cut and put in a regular plastic bag, that we haven't eaten, sometimes touched by the help
. With our variety of cheeses, I check the cheese drawer, put new cheeses in weekly, remove any that are not being eaten in a timely manner. We three eat about 2 lbs of cheese per week on average. I just shredded and froze motz and colby. The cheese drawer has gouda and I'm going to add a lb of brick to it.