I attached the recipes on the first post. I guess they are mine since I made them up by trying other recipes and reading a lot on this forum.
When we first made the cheeses, we put them in the cave at 55 degrees and 85% humidity. We washed them for 10 days with a wine, salt water solution that is on that recipe. Then we aged them in the cave for 4 months. After we cut into them, we vacuum sealed what was left in 3 different packages. Olivia had a package of her Gruyere left.
I didn't vacuum my Swiss though, I waxed it when it was about 6 months old. I don't have much luck with vacuum sealing, it always has too much moisture in it, turns pink and tastes like dirt when I open it. I was amazed at how good the Gruyere was when it had been vacuum sealed.
Cheese club is fun. We meet every 2 or 3 months and make cheese. Sometimes we all make the same one, sometimes we all make something different. And we hardly ever all show up.