Hi Jeff, Spoons,
The wash I have been using has 1/2 cup wine (we use what ever we have on hand this one was a dry white)
1+ cup water & 1 Tbs. Morton pickling salt.
Actually we have washed all of our Caerphilly's, as some do know, I always have a Stilton in the house somewhere
The PR gets on my other cheeses no matter how hard I try to keep them at bay.
The wine wash does a fantastic job of keeping the blues away, the rind has been eatable on them all. although I had one that we didn't care for, we just cut it off, the dogs enjoyed it
I have this in my cold room (55 to 60 deg.f) in a cake saver, slightly open, it will stay here until I need the cheese or if I need the space, I will then vacuum bag at cutting time or when we need the space, then off to the cheese cave.
I have a Caerphilly (partial fail) in the cave now, so this one may age out a couple more months bagged or not