Vacuum Bagged - Mold Inside, Recommendations?

[Hande]

Hello,
What I should do when mold appears inside vacuum pack cheese ?
Should I just open vac right away and remove mold and vac again or wait moment when cheese is plan to eat and remove then all 'visitors' ?
This Romano is now 6 months now and there is some mold. It was naked 3 months and then I vac it.
I think that raw milk cheeses are more sensitive to get some extra mold than store bought milk.

Hande

[zenith1]

Don't know about raw vs store bought milk and molds, but I would take the wheel out of the bag  and scrub the rind down with a brine or vinegar. Then let it dry good and repack in a clean vacuum bag. Cheers!

[Hande]

Ok, I take those out and clean rinds, and let they dry week or two before re vac.
Thank you Keith 

Hande

[Tomer1]

How does one explain this mold? anerobic?

[zenith1]

Hande- I would  only redry the wheel a day or 2 after cleaning it ,then repack.

[judyp]

When would you want to vac. pack the cheese?  Sounds like a good idea.  I made a swiss that was sitting in the cave for 6 months and the rind is very hard, but the flavor is good.  Is that something that would have benefited from being vacuumed?

[Hande]

I vacpack because my cave not have so good humidity and It's so small that I put some in regular fridge.
In pack you lost those 'nutty' rinds, think. But pack seal all flavor in.

Hande

[KosherBaker]

When would you want to vac. pack the cheese?  Sounds like a good idea.  I made a swiss that was sitting in the cave for 6 months and the rind is very hard, but the flavor is good.  Is that something that would have benefited from being vacuumed?

There's quite a bit of discussion on the forums for when to vacuum pack the cheese. In summary, the advice given is, to allow the natural rind to form first and then to go ahead and vacuum pack it. Timing appears to be similar to waxing.