ok, the Jarlsberg came out of the cave yesterday to begin its thing at room temp....and this morning I found that the wax had indeed split (as I sort of expected but had hopes against). So I have removed the wax and the cheese looks nice underneath.
Sooo, someone please advise! Should I do nothing and just let it continue to expand closed up in the ripening box on the counter?
I thought maybe I would apply some cream wax and see if that would hold better than the hard wax and keep it protected from developing mold. Hate to hard wax again just to have it bust open again at this stage.
I read that someone applied olive oil to an emmentaler/swiss during expansion stage. Could I do that maybe??
(and thanks in advance