lil trick that I learned with smoked cheese. I use a pair of gloves to use tongs to handle the cheese when it's done fermenting. Don't touch the cheese that I reseal with vacuum sealer. It lasts so much longer. If you touch it with your hands, even clean hands it will start to mold. It will last over a year, because I found some that I forgot about in the outside frig. And it was fine. Pam .☆´¯`•.¸¸. ི♥ྀ.
