article_snippet: his mould sounds more like the recipe  for a good pasta sauce, but scientists have created a new edible coating that extends the shelf-life of cheese from seafood, rosemary and oregano.
article_snippet: The transparent film uses extracts from the shells of crustaceans with oregano and rosemary oils to keep cheese from drying out and help prevent the growth of fungus and bacteria.
article_snippet: Tests have shown that a new edible coating that extends the shelf-life of cheese from seafood, rosemary and oregano is as effective as anti-fungal chemicals and plastic coatings that are currently used to protect some cheeses by the dairy industry.
article_snippet: The researchers claim that a new edible coating that extends the shelf-life of cheese from seafood, rosemary and oregano will be particularly useful for soft cheeses like ricotta but could also help prevent mature cheeses like brie and blue cheeses from spoiling.
article_snippet: While helping to prevent the cheese from going off, the cheese is also completely edible and so will not need to be removed like some artificial rinds that are used.
article_snippet: The researchers coated Tronchon cheese (labelled queso Tronchon recubierto) with a combination of chitosan, which is extracted from crustacean shells, and essential oils from rosemary and oregano .