Hi all,
Well it's been 3 months since making this cheese and I decided to open them again and see what was going on.
I'd opened the cheeses each earlier (about two months) and noticed a white mold (which I've read about in here so wasn't surprised) and decided to wash the cheeses in a vinegar and salt brine (just a quick non-scientific one I tossed together) and resealed them in wax and left to age some more.
This time I opened them and found them WET! This is what I have now:
The first one was a little moldy so I wiped it off but I noticed it was wet and a little sticky.
I sliced some off and ate it and it tasted ok, albeit a little bitter.
Second cheese had been untouched longer then the first and was a lot wetter with the wax separating from the cheese easily.
After tasting I decided to vac seal and put back in the cave while investigating here to see what I can do -- or should do.
I look forward to your help!
Erik