Though I've done a lot of cheese, I still question the best way to let the cheese rest before vacuuming it up. Typically, I let it rest on the racks at room temp as long as I can. Then I'll put the blocks in a plastic container and into the fridge over night sealing it up the next day. Wonder if I should keep the cheese on the racks and put the racks into the fridge so that more of the cheese block's surfaces are still exposed to help dry. Thoughts please.