Zip lock cheese aging

[pickles]

I'm a relatively new cheese maker and have limited equipment, experience and know-how.
My personality encourages me to explore and experiment. It's all a learning experience, right?

My latest adventure involves cheese aging. I have no set up to use as a 'cave' and have been vacuum packing my cheeses and then storing them in a temperature controlled environment.
This means I can avoid the faff of humidity control. Generally I leave the new cheese out in a cool place for a few days to let its moisture content come to equilibrium and then vac pack it.

As a variation I'm going to leave my latest cheese, a small edam, to age in a zip lock bag. I can't say I know what to expect but I'm hoping this will be another way to control humidity.

There's nowt new under the sun, so I expect someone has already worked through this. I'm not under the illusion that I am trail blazing, it will keep me occupied for a bit.

[m4rek]

Hi! I don't like maturing cheeses in a vacuum. The cheeses taste different (worse for me), optionally after 2-3 months in the open space, I can pack them in a bag. you should try to adjust the humidity in the cave. I have a wine cooler and I put a USB humidifier inside. Humidity varies between 80-90%

[pickles]

I can't really set up a cheese cave at the moment. Hence the use of vac packing.
The space I use is an old fridge set up to controlled temperatures.

I use this space for a number of uses. The cheese goes in the domestic fridge for a few days when I need the 'controlled temperature' of the old fridge.
I use it at 18-22C when I occasionally have a fermentation bin of ale in there for around 10 days.
I also up the temperature to 24-26C when I have salt dough bread proving.
In between I take the temperature down to around 10C while I have cheese ripening in there.

I enjoy my beer, bread and cheese equally. They all get a chance but none take precedence.