I am a total cheese fanatic, it's the only thing I love more on the trail than dried Mangoes.
Atleast one out of every two dinners has fresh cheese in it.
I shred (yes irish ched is the best, I especially like the kerrygold dubliner) it before I go for the things that will use it, like quesedillas.. I've never had a major problem with spoilage, upto a week or so.
Honestly, spoilage isn't really accurate with cheese, as it doesn't really ever go bad. The issue with shredded cheese is just that the mold is on too fine of particles to remove.
That being said, I've never been sick from moldy cheese, and mold is and integral part of producing so many fine cheese varieties.
Are there any types of truly harmful molds that can grow on cheese commonly?
I often re-ripen exotic cheeses in my fridge. I've got a St. Andre that's been in there two years, it's total pungent slime now, but it's incredible. Just cut the really nasty looking parts off, and that's probably just me being uptight.
P.S. Aaron, what do you mean by "even" Manchego? :p