cream waxing then vac sealing

[andreark]

I have looked at many posts, but I can't find exactly what I wish to know. 

I work a very full week and have many obligations, so I don't have the time to do a natural rind.

I have just cream waxed a 3# Parmesan....(yes, I let it dry thoroughly first.)  But now, how long should I let it age in my 'cave' before vacuum sealing it?

Andreark

[Stinky]

I shouldn't think you'd need to cream wax it before vacuum sealing.

[andreark]

I have been making cheeses for 8 years.  I have had success with many cheddars.  I generally age them
over a year. (I always used Margaret Morris's recipe)   Her video suggests using a cream wax for the
first several weeks  to keep them 'clean'.  Then waxing.  I have never had one spot of mold.

But, I HATE CHEESE WAX !!!!

Sooo, after Cream waxing and several weeks or months in the 'cave', I wanted to vac seal them.

Has anyone tried this method?

[qdog1955]

Try this link  http://cheeseforum.org/forum/index.php/topic,12309.msg94951.html#msg94951   ---they are discussing cream waxing and the vac sealing.
Qdog

[LoftyNotions]

I've got a 3 pound (8 inch diameter) hockey puck Parm I made a week ago. I plan on going straight to a vac. bag with maybe 1 coat of oil first within the next week. It's just too thin to allow much rind development. 5 gallons of milk just doesn't go as far as it used to. On to an 8 gallon make next week.

Larry