You should keep in mind that whiskey is generally very acidic and can drastically change the balance of flora growing on the rind.
That was sort of the gist of my question to Aris. I wouldn't want to drastically alter the balance of flora growing on a cheese that is supposed to have surface molds or bacteria growing on it, such as cheeses where white or blue molds or b. linens is intended to grow on the surface. But if, say, Everclear could stop all molds from growing on the surface of a Gouda, or other cheeses where surface molds are not desired, without imparting any taste or texture defects to the cheese, it seems like it might be another option for controlling unwanted mold growth. Perhaps better than a wash of salt brine or a mixture of salt and vinegar, etc. Vinegar is even more acidic than whisky, is it not?
I'm quite new to cheesemaking, so I'm probably way off base.