I hate the stuff. The cheese must be reasonably dry before you paint it on. At least 2 coats. Some have mold inhibitors, some don't. But, as Francois said, the inhibitor is only good for 4-5 week anyway. It is somewhat breathable, so you still have to wax or vac bag. IMHO, it is NOT edible. It sticks to the rind and is hard to peel off, so you are going to lose quite a bit of cheese cutting around it. I prefer to vac bag so that my rinds are completely edible.