Has anyone tried temporarily vac packing a cheese for a couple weeks during aging? i am going away for a couple weeks and am concerned about runaway mold on Gruyere. It is about six weeks old. But I need to wash fairly frequently to control rind mold. I was thinking of vac packing and then taking it off again when I'm back
Any experience with this or feedback?
Thanks
Sounds like solid plan to me
No problem there.
I pack, split and repack regularly without drama.