Whoever said, “An ounce of prevention is worth a pound of cure,” must have been a deli owner. Think about it. With all that cheese in those cases, have you ever seen one growing green mold that looks like we can grow in our refrigerators? Never.
All I know about the proper care and handling of cheese I learned from one such person. That kind deli owner introduced me to the two archenemies of cheese: bacteria and air.