What is considered normal?

[heidiwolk]

Hello,
I am new to this cheese making thing.  However, I have made 4 stirred cured cheddars.  After pressing and when air drying, the outer corners ( or edges around the perimeter of my round cheese) seems to get harder than the top or bottom.  I am unsure what is considered normal.  I've already dipped them in wax...... but I'm curious if there is something I am doing wrong or is this normal?  Will this extra hardening around the perimeters effect the texture or result of the cheese after the cheese ages? 

[Stinky]

It's normal. Because there's more surface area on those edges, they dry out faster.

[WovenMeadows]

When waxing or bagging (vs some natural rinds), the moisture tends to equalize over time, so those hard, dry edges will probably soften up by the time you cut the wheel later on.

[Danbo]

Heidiwolk: Welcome to the forum! :-)

[heidiwolk]

thanks everyone!! I appreciate the responses!