Hello! I made my first parmesan using 6 gallons of milk 2 weeks ago, all went well I think. Got too enthousiastic and made a second one, using 9 gallons of milk. That was fun... I had a hard time controlling temperature and stirring the curd properly in my 10 gallon kettle.
Anyway among other things that went a little wrong, the parm cracked after a few hours in the brine, and sources suggested that the brine was too acidic, and it was the case. I tried to adjust it, then made a new brine for the remaining brining time. Also, maybe the curds were too dry before pressing. Now that the cheese is out and in the cheese cave, i'm afraid theses cracks will be an invitation for molds and I'm wondering if I can wax it or vac pack right now instead of waiting a few months like one usualy would? I suppose I should let the rind age a bit before but how can I protect it in the meantime? Thanks for your input!