There are really several issues.....humidity in the fridge...humidity in the baggie and moisture in the cheese.
The goal we are wanting to achieve with the baggie, is isolating the flavor of a particular cheese. We want that flavor to stay in the cheese and the cheese not to draw other off flavors from the refrigerator but we want the cheese to breath.
With higher moisture cheese I would wrap in a wax parchment and put in a baggie.
With a regular moisture cheese,38-44%, like cheddar, Montery, Gouda, I would wrap with unwaxed parchment and put in a baggie.
The hard cheeses that are 36% and below like parm.....I would just put in a sealable.
I know there is some compromise......but it worth keeping the flavors pure......
Sid |