So, just took my first Farmhouse Cheddar out, a cheese that had problems all along (it was, after all my learning cheese) but that somehow got into a wheel and into the cheese cave. I opened it up today after a month, and it's still quite moist and has some pockets which I kinda expected as the press situation hadn't really come together yet. It tastes a little on the sour side too (though not too bad, more like an extra sharp supermarket cheddar), which fits the diagnosis.
My question is, anything to do at this point to dry it out a bit and salvage the cheese? I waxed originally, but I was contemplating bandaging over just the opened sides of the cheese (I cut the waxed wheel in half down the middle) to see if that would dry it out a bit. Any thoughts or other solutions?