Vacuum Bagging - When Dry Enough

[steffb503]

This is a 6 gallon Havarti. It is about 2 weeks old. It feels real dry to the touch. I would like to vac seal it. Is it ready or did I let it dry too much?

[MrsKK]

Have you been keeping it in a ripening container?  If so, that is where it should continue to be kept until it is ready to be eaten (at least according to the recipe I used).  It appears that the wheel has some mold growth on it.  If so, it should be wiped down with apple cider vinegar to remove it.

I vacuum pack my Havarti at about 2 months old, then refrigerate it, because I don't like the flavor to get stronger.

[steffb503]

No that is not mold just very dry spots.

[MrsKK]

So where have you been keeping it?

[steffb503]

It has been air drying in the kitchen.

[MrsKK]

The recipe I've got for Havarti calls for it to go directly from the press into a ripening container at 54 degrees F and 90% humidity.

What does your recipe say?

[steffb503]

From The Cheese Makers Manual;
After pressing brine in heavy brine for 2-3 hrs.
Air dry till rind is dry.
Wax. Place in cold room.
I am yac sealing so I let it dry longer.
What does your recipe say?

[MrsKK]

I used the recipe from "200 Easy Homemade Cheese Recipes" by Debra Amrein-Boyes.  It calls for putting the cheese in a ripening container at 54*F and 90% humidity for 4 weeks.  It was definitely ready to be eaten at that point.  I vac sealed the rest of it and have been keeping it in the fridge so it doesn't get too strongly flavored.

[steffb503]

Thank You
I ca sealed it. I will wait a bit to try it.

[MrsKK]

I hope it turns out for you. 

[steffb503]

That was supposed to say Vac sealed.