Help & Support


I’m making a traditional cheddar. Rather than waxing the cheese I have vacuum packed them which has proved to work quite well. However on the cheddar I can now see small areas of green mould appearing. Is this normal or do I need to take action now before it sets in?


Vacuum packing initially removes all oxygen from the pack and mould is not able to grow without oxygen. Depending on the quality of the vacuum bag and seal, oxygen may make its way back into the pack, when mould will grow. The best thing to do is open the pack, cut away mould and re-vacuum.