I had to go to Oregon last Tuesday,
and did not want to leave the cheese in the cool room while I was gone, I think the temp would have been to high,
I change ice around the ageing container daily when I am home to keep the temp around 50/54deg.
the day I left we placed it in a sealed container and placed it in the bottom drawer of our refrigerator,
when we got home last night I took it out and placed it back in the ageing container and am letting it get back to 50 or so degrees
I wanted to age it until it is 12 weeks old and then vacuum bag
does anyone think that this will make a bad affect or ruin the cheese or should I just vacuum seal it now at ten weeks old?
it looks and smells great right now but I did want the extra ageing time on this one