Cheese so far

[rkampa]

I started making cheese February 2019 and so far have made the following: Gouda, Edham, Caerphilly, butterkase, cheddar, irish cheddar, brie, reblochon and havarti.  Attache are my current cheeses.

Caerphilly  - made with raw goat milk (red wax) - present age is 4 months
Butterkase (B lienins surface)
Havarti on the end
Edham - lower right
Brie - ready to go into the refrigerator

My current issues / findings are as follows:
1.   My brie curds seem fragile and I have to line the molds to not lose too much.

Trying to limit myself to the following cheeses: Brie, Caerphilly, Edham, Butterkase and Havarti
2.  The vacuum packed cheese is getting some moisture in them.  Don't know why.  Anybody help out?

[pickles]

Hi rkampa, welcome to the forum
I am new to cheese making. I have had a number of problems and am slowly working through them.

As you will realise I am no expert but I too vac pack my cheeses and have noticed this same moisture appearing after a while.
I think it is slowly dragged out by the vacuum.
I don't get as much appearing now and think I have a way to deal with it.
Before packing I leave the cheese out at room temperature for a few days to give the surface a chance to dry out.
I turn it and pat it dry each day with a kitchen towel.
I've had no trouble with mould during this time but I'd wipe it off with a brine soaked towel if it appeared.

Once the surface seems dry it is ready to vac pack. This should reduce the moisture that the vacuum pulls out of the cheese.
If more appears later it can be dealt with by unpacking and leaving out, repeating the wiping and turning for a day or two, then repacking.
This is how I have dealt with it but I am open to suggestions as I am a novice and eager to learn.

A very nice looking collection of cheeses you have there, by the way, rkampa!!

If you post the recipe for your brie someone might be able to give you some guidance.

[5ittingduck]

Nice collection!
About your vac packed cheeses.
It's quite hard to get cheeses dry enough prior to bagging. 10 days in a frost free fridge will dry a 2kg gouda just enough for bagging, but the outside will be super dry to touch and just about to crack. As time passes, the rind will rehydrate as moisture migrates from the interior of the cheese. 
Cheddars and interior salted cheeses also throw whey, but this seems to be a salinity thing. This isn't generally as much of a problem.
I generally re bag my cheeses if the get damp, it's not a big issue doing this and better than leaving them damp as they get a bit funky. 
I even bag some blues, which throw a lot of whey and look really disgusting. Do NOT throw this liquid away! It is amazing in soups.

[Andrew Marshallsay]

A nice looking collection.
Don't worry about lining your camembert moulds. I always do that with mine. I have to as the moulds have bottoms in them. With the vacuum packed cheeses, I try to open mine a little while before I want them to allow them to dry. I often pat them dry with paper towel.

[rkampa]

Thanks for all the comments.  The consensus seems to be that the vacuum pulls moisture out of the cheese.  Seems logical.  I'll post my brie recipe under a different thread.  Thanks for the help all.