I am very confused with all this. So I ask questions
Are all the different sealing/finishing methods alternatives to all cheeses? I thought different methods would produce different results which would lead to different cheeses?
What would be the least wasteful way of sealing a cheese? I also make quite small cheeses, so it'd be nice not to cut most of it off. Is there a "minimum size" for any particular type of sealing?
Wayne, how does one age a cheese without any kind of sealing? Does that mean "natural rind"? Also, what do you mean by saran wrap? Do you just wrap it in plastic sheet? Does this work?
My first hard cheese (gouda) is drying and it will be waxed, but I'd like to try bandaging the cheddar that will be making soon. All these alternatives are very confusing since there's no comparable information, just individual recipes that call for one method. Different sealing methods would be a good addition to the cheese making section.