I like cheese, and am blessed to live in an area that has a lot of local options. The Mezzo (and I am thrilled it came with mineral oil in a quantity to maintain the birch shelf for decades) did a noteworthy job on the various cheddar and gouda cheeses that were not consumed in a single sitting. Over the three months, it is more fun to think about going back to a cheese I tasted a week ago and know it will only have gotten better, not moldy. This is an improvement over beeswax cheese covers, and a big improvement when herbed cheeses need to wait for the next tasting.
But my main hope was to keep fresh mozzarella healthy. I cook pizza and stromboli from scratch, and buy mozzarella in large logs that don't get used up in a single baking. In the past, the life of such a moist cheese was only a few days. So I'd find myself planning another baking or a caprese salad when I didn't want one, just to use the cheese and not have to perform mold surgery. I can report a two week layover left the cheese in perfect shape and moist. This is a huge win, and has made my life better. GIven the quality of construction, the even better job it does, the Mezzo is a bargain at twice the price. Literally.