I opened my 3 pound cheddar today. I air dried for 4 days, aged it in my cave for 1 month and then vacuumed packed for a month. I noticed that there was some moisture build up in the packing so I cut it opened and saw that my cheddar was quite moist and had an almost slimy skin to it. When I had it in my cave the rind was nice and solid and dry to the touch. I Decided to take a taste and it did not have much flavor and was a bit tangy. I assume this is because it has not been sufficiently aged. Any idea what could be causing the moisture build up in the vacuum pack? is this going to have a negative effect on my cheese?
Excess moisture inside vacuum bag is because cheese is still giving off whey. If left like that then location for unwanted microorganisms, recommend air dry for bit wash in vinegar and re-vacuum bag.
Also if you search the forum on "vacuum moisture" you'll gets several hits, if you read through them you should get some other ideas/experiences.