Aging and keeping blue cheese

[Dorchestercheese]

Hi
We don't eat blue cheese very quickly.  How can I keep it or age it longer? How long is too long? Perhaps cutting and vacuum sealing?

[Gene Daniels]

I hope one of the more experienced members of the forum respond to your question. I would like to know too.

[RayJ]

Not an "experienced member" but continuing to age the cheese will result in a stronger flavour as the blue continues to grow so how long you want to continue to age will depend on your taste buds. If you like the cheese how it is vac bagging is your best bet see here: https://cheeseforum.org/forum/index.php/topic,16732.msg128464.html#msg128464

[Dorchestercheese]

Thanks. I thought vacuum bagging was my best bet

[5ittingduck]

Now that's an interesting thought, I had never considered vac bagging blue cheese, I had always foil wrapped it.
I have just put down a dozen baby blues, I'll grab a couple in 2 months or so and try this, see how it works.
(I have tried Camembert, that was NASTY.)

[Andrew Marshallsay]

I have a piece of vacuum bagged blue in my fridge at the moment. It has been there for nearly 3 months and it looks OK. I opened its brother about three weeks ago and that was good.

[Boofer]

I have had some success with my Fourme d'Amberg and commercial blues have come vacuum-sealed.

Vacuum-sealing does stop the blue development, so if strong blue character isn't for you, this might be attractive.

-Boofer-

[H-K-J]

The wife just opened the Stilton we vacuum bagged.
It did stop the blue yet after a couple days the blue seems to have started growing again, the cheese just keeps getting better.
Man I love this stuff.