Got some nice sharp white cheddar Cabot im going to try tomorrow. Plan to fill the water tray with ice and turn the thermostat down to 100. From the research I've done it seems you need to let it sit in the fridge for 2 months or so before consumption. Is this true? I don't have a vacuum system so will zipper bags do? Should I freeze the cheese before I start? Should I freeze it afterwards? Should I not bother since I don't have a vacuum sealer?