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.
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.