Other than waxing, what other methods do I use to mature my cheese? Well some cheese I allow to form a natural rind, and the remainder I vacuum package.
A picture is worth a thousand words, so here is a quick video tutorial that I just published.
I have been using the Sunbeam FoodSaver for about three years, and have never had any problems with the seal. The plastic rolls are readily available online and are relatively inexpensive for the amount I use. It has a cutting blade built into the unit and it can also be used to vacuum seal many other foods for long life preservation. I mainly use it for cheese though. There are many types of vacuum sealing units; I bought this one because it was available locally and less than AUD$200 when I bought it.
What I really like is that this method takes the guesswork out of maturation. I turn my vac packed cheese once a week and that’s it. It is protected from any unwanted moulds or bacteria. You don’t have to worry if the cheese is seeping through the wax or the rind is getting too dry.
For long maturing times, I prefer vacuum packing cheese, however for cheese that matures in less than 3 months, I wax the cheese instead. Just habit I suppose and the final result is amazing. Fantastic tasting cheese without any issues.
I just made kefalotyri can I vacuum seal and leave it at room temperature (about 64 degrees) to mature after salting the outside? How long would you recommend before putting it in the refrigerator? Thanks for all of the great videos!
Hi Theo. Are you talking about the air drying temperature after brining? 64F or 17C is perfect. Once the cheese is touch dry, then put it into the cheese fridge at 13C / 55F for maturation. Regards, Gavin
Hi is it ok to vacuum pack Caerphilly and then mature it? I’m thinking of making it this week but then I’ll be away on holiday for almost 2 weeks and no one will be around to check for mould growth
Yes, that will be fine.
Can you seal camembert type cheeses please this way
Hi Barbara. Unfortunately not. Cheese wrap paper is better used on bloomy rind cheeses.