I started my first Caerphilly on Sunday. After getting it out of the press it was a little lopsided (Yes, the old balancing barbell weights on top of the follower!). I trimmed a small bit off so it would be level. I'm sure it would have tasted just fine had I left it alone but I'm too OCD to leave it like that.
On Monday I put it in the brine for 24 hours.
Took it out on Tuesday afternoon. It's been sitting on a cheese mat since and it's nice and dry except for where I trimmed it.
I've been flipping during the day but there's been no change to this one area.
You can see on the right side where it is a bit darker. This area was not trimmed. The entire cheese has darkened a bit since drying except the one trimmed spot.
Do I just let it sit or is there something I should do?
UPDATE: It's now been five days of drying and the one area is still not dry. (See picture #2).
Do I just continue to let it sit out at room temp (72), wax it, rub it with coconut oil, put it in the cave, what?