Thanks Fritz.
No, there are a number of cheese rinds that I do enjoy. This wasn't one of them.
The cheese paper normally does a decent job of protecting the cheese, allowing it to breathe and age gracefully. I have been backing off my cheese consumption over the past several months (Say it isn't so!
) and so the wrapped cheeses have languished. Some may have overshot their optimal moment.
I took a clue from commercial cheeses I have sampled and now
wrap cut wedges in plastic wrap prior to vacuum-sealing them for longer-term storage. The plastic wrap contains the cheese and makes for a more elegant unwrapping when the time comes to eat the cheese. This has worked well for my blues, Cams, and washed rinds. The blues and washed rinds quite often come with some residual moisture and the plastic wrap keeps it all together. It also stops the blue development in, for instance, Fourme d'Ambert.
-Boofer-