I ended up vacuum packing in the end, rather than risking the foil. I'll have to research the correct type of foil.
I think in the end the Cheese was about 8 weeks old before I vac-ed it, then had another month before being eaten. I know it should probably have left it longer.... but it tasted so good!
The cheese turned out amazingly and all got eaten over Christmas.
It started turning slightly orange, and the rind was a bit damp when I took it out of the plastic, so not sure if it had picked up a bit of b-linens, or if it just didnt like being vacuumed. Didn't really impact the flavour though.
This batch was divided into two smallish cheeses due to not having a large mold
Went great with homemade baguettes!
Nom Nom Nom!!
I've started on my next cheese at the weekend. I've used the gorgonzola recipe from Caldwells book, so am excited to see how that goes.
Am tempted to get started on something that needs to age for a long time, like a gruyere/comte. Yum!