I am slowly working towards getting started, but the questions are like bad news, keeps coming!
There are only two in the house so don't consume large amounts of cheese. :'(
So, a question. Assuming I can manage to make a good cheese, age it correctly and keep it long enough. Can I vacuum pack perhaps half, then store the remainder in the cheese cave? I could use the fridge, but like all North Americans there isn't much available space.
I posted a question regarding contamination of other cheeses by Blue in a cave. Is this a permanent condition? Or does it fade as the blue is removed?
Thanks for all answers.