Since relocating to Arizona I have noticed my cheese has been going bad faster than usual. Maybe the cheese in California is fresh and we import cheese in Arizona, which would limit the shelf life (my assumption). Our refrigerator is definitely cold enough; ask the frozen carrots and the slushy water, they’ll tell you. What I have been doing to prevent this unwanted mold is I keep my cheese in the freezer. Shredded cheese breaks apart very easily as does sliced cheddar. My cheese now keeps for a very long time and I don’t have to throw cheese away, which can get expensive.
Hey, just a tip: If cheese starts to get mold on the edges, just cut them off and you're good to go. You don't have to throw the whole thing out unless it's a soft cheese (goat cheese, ricotta, mozzarella, cottage cheese, etc.).
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