I don't know how it works

but I'm very pleased with my experience of preventing cheese mold by placing a sugar cube or two in the bag in which the cheese is stored. For example, a 2-lb block of Tillamook cheddar, which lasted a couple of months while I used it bit by bit never showed any mold at all. I'm sold on the technique.

Ah, ye of the American provinces. French men and women have known this trick since the days of Louis XIV. Indeed, works every time. The only times not to use this are with cheeses such as bleu de Bresse, for the mold that forms on the rind of such cheeses is every bit as healthful and delicious as the cheese itself.

Best
Rogov

Well, yes, we are provincial by definition. But I'd sure like to know how it works.

[David M. Bueker]

Probably has at least something to do with sugar being hygroscopic.