A well-stocked cheese drawer in your fridge is essential, but it doesn't take long for cheese to grow mold if you don't eat it fast enough.

Keep track of what sorts of cheeses you have in your fridge and how long they'll last. To be even more proactive, ensure your cheese lasts by breaking out a vinegar bottle.

Lightly dampen a paper towel with vinegar and wrap your cheese in it. Then, place it in a container or resealable bag, and you can potentially keep mold at bay for weeks.

Both apple cider and standard white vinegar will do the job, and these light vinegars shouldn't affect your cheese's taste.

Mold grows in environments whose pH level ranges from 3.5 to 8.0. With a pH of 2.5, vinegar is highly acidic, making it difficult for mold to grow.

It's best to save the vinegar-dampened paper towel method for semi-hard cheeses like Monterey Jack, cheddar, and Swiss, where mold is more likely to grow.