Hi. Sorry if posted at a wrong place.

It is my habit to keep a large cheese in the refrigerator and a portion to be consumed during a ~week outside the refrigerator under a glass bell.

It is just the way I want it.

 

On hotter season, some mold forms before the ambient kept cheese is consumed. (Yes, I could make smaller portions)

 

I have tried baking soda; vinegar; lemon juice; in an open small container next to the cheese under the bell. Sometimes extends the cheese life, sometimes does not

 

Any suggestion for other items to try with fumes/aromas that will somewhat deter/delay the mold from forming ?

This is what they use in the cheese industry:

 

http://books.google.com/books?id=_L1c6rR-Mp4C&pg=PA63&lpg=PA63&dq=sorbic+acid+on+soft+cheese&source=bl&ots=IJtpoU-VPZ&sig=DEwjSb5hTv8NXykwe4RywGtQam0&hl=en&ei=xsdYS9SUDYr-M6XOvdsE&sa=X&oi=book_result&ct=result&resnum=7&ved=0CBoQ6AEwBg#v=onepage&q=sorbic%20acid%20on%20soft%20cheese&f=false

Presumeably you could remove the air fromthe jar, so the cheese is in a vacuum

 

http://www.pump-n-seal.com/