The cheese is in the Brine and having trouble with cracking. I don't mean A CRACK but it looke like a mosaic. This being a 40lt make I don't want to loose it.
Would it be OK to vac-pack it after brining is finished and dried off or will this process change the aging so drastically that I will no longer have the same flavor in this cheese.
I don't have access to Cheese Wax in Panama. All I have on hand is Cream Wax, Evoo and local Coconut Oil.