One of my vacuum-bagged Goudas (made 7 weeks ago, sealed 4 weeks ago) has developed a green spot. The other vac-sealed cheeses, some of which are older, are still spotless.
Can I ignore the spot if we’re going to eat the cheese in the next couple of weeks? If I do unseal it and cut the bad spot out, can i just dab vinegar or salt on the cut and reseal, or do I need to wait for it to rind over again?
