I have 2 Jarlsbergs in my "cave" at 65 degrees now for the last week, Intially, After drying for 3 days, they were coated w/ liquid cheese wax that has Mold inhibitor, which was allowed to dry for a day, then they were vacuum packed. They spent 4 weeks at 50 degrees first, am about 5 weeks out now, in the warm phase , and have some mild swelling, nothing too severe though. My question is this: Is vacuum packing in some way inhibiting hole formation ? Would the gas produced just push out on the vacuum pack and allow the cheese to still expand. Or, Should I allow the cheese to breath at the warm phase. I guess I figured that the cheese is purely anerobic at this point, and maybe this is inhibiting P. shermanii from producing more gas. What is the best answer?