Hi -
So I want to cut some of my two pound wedge of blue cheese with a natural rind. How best to store the extra. I mean store it for weeks or months? Vacuum seal?
I have had good luck vacuum sealing and storing at 40 degrees for several months. The only difference from yours is that mine does not have a natural rind. It's kept clean during the ageing process, similar to the Clemson blue cheese process.
What type of blue?
I wrap my blue cheese with cling film and store it on the coldest part of the fridge.
Roquefort and Bleu d'Auvergne or even Fourme d'Ambert are sold sealed in portions and some have like a towel under the cheese wedge to balance humidity
At french supermarkets, the wheel is wrapped with film like seal a meal and rewrapped each time they cut a portion for a customer. It's mainly to prevent drying.
That said, I think the best is to vacuum seal each wedge and put them at the bottom of the fridge.