I have 2 2-lb Swiss rounds, nicely plumped, and now 3 weeks old. They spent the first week cool, getting holes (hopefully!), and the last two slightly warmer and more humid, getting turned and rubbed with brine. The rind is nice, and I'm thinking it's time for long-term aging.
Question - what to wrap these in for aging? Plastic? Butcher's paper? Wax? Nothing? Needless to say, these are my first Swiss-es, so I don't have anything to go by.
Thanks!
MattK