Trying new methods for aging cheese without a cave

[Mufasa]

I'm fairly new to cheesemaking with limited tools but eager to experiment, normally I vacuum seal my cheeses and keep them in a temperature-controlled space to skip humidity hassles but this time I'm aging a small Edam inside a zip-lock bag to test a different way to manage humidity. Has anyone done something similar or have advice?

 

[AlbinoPolarBear]

Using a zip-lock bag can help control humidity i guess, but watch out for excess moisture buildup, it can lead to unwanted mold. You might want to open the bag occasionally to let it breathe or use a paper towel inside to absorb moisture.

 

[passedpawn]

I'm a big fan of drying the rind with salt/brine, letting it airdry, then vac sealing. Believe me, the cheese is gonna last that way. Zip locks definitely allow oxygen and moisture to pass through their material, so they are not a good way to store a cheese.

Case in point. I made an Edam 7 years ago, cut it into slices and cold-smoked it gently, vac packed it. I just opened one now when I read your post and it was tasty!