Hansadutta, I very much enjoy the humor in your writing!!!
. So now I want you to write more, okay? Seriously, or I should say, not so seriously, I get many good chuckles when reading your posts and I enjoy that very much! Thank you!!!!!!!!!!!!
About the cheese.....it is a favorite cheese of mine also. It's one I decorate with leaves sometimes. If you want to keep the molds off without any work or gray-inducing anxiety you coat it with coconut oil. Warm the oil just enough so that you spread it on all surfaces of the cheese, put the cheese in it's aging place to cool and check it later to add more coconut oil where it is too thin a layer. (you can notice this because when you touch that area you feel rind instead of coconut oil). If the humidity of your fridge is as low as mine yoou may have to add more coconut oil a few times but it will keep your rind pristine even if there are opportunistic little buggers on cheeses all around it.
BUT, you could also let the rind go wild. You DO want to do your part to avoid more extinction on this planet, right? Think of all those bacteria that need some good habitat for a stable life, eh? You'll be pleased to know that it's easy to do your part. Let the molds come and dry brush the cheese every few days. I do it out over the edge of our deck railing or over a sink. One cheese had a blue mold or yeast that smelled like fruit after brushing. It smelled so good that I almost became an addicted cheese sniffer and while it's healthier than sniffing glue it is still ruinous for a reputation to be seen walking around sniffing cheese all the time. Luckily we live in the middle of a forest and no one saw me. But really, dry brushing works well and then you'll have a cheese like a work of art.
OR, Caerphilly cheese is a good one to do with a layer of oil and smoked paprika. I liked putting a layer of plain coconut oil over my latest one and it kept all molds off. I make a vey thick paste of the paprika and oil and pretend I am icing a cake.
Caerphilly can also be nice aged out longer so there are so many ways to do this cheese that even if you only made this type no one would know you are a one trick wonder. You can see the chive Caerphilly I made recently and look around for the leaf-adorned Caerphilly threads also.
Thank you for the chuckles!