1. A METHOD OF TREATING CHEESE TO INHIBIT GROWTH OF MOLD WHEN THE CHEESE IS AN EMULSION HAVING FAT IN A DISPERSED PHASE AND HAVING A HYDRATED PROTEIN AS A CONTINUOUS OUTER PHASE, SAID METHOD COMPRISING ABRUPTYLY REVERSING THE EMULSION TO CONSTITUTE THE FAT AS THE EXTERNAL PHASE AT THE SURFACE ONLY BY EXPOSING THE SURFACE OF A BLOCK OF THE CHEESE TO INFRA-RED RADIATION UNTIL THE PHASE REVERSAL OCCURS THROUGHOUT SUCH SURFACE.