they wrap it in aluminum foil after aging it.
Very thorough, inspiring, clear video. There is a distinction to be made between aluminum foils. The type that is used in food wrapping is heavier and may be coated with a plastic inner lining to shield the food from direct contact with the foil. The type of consumer grade,
every day use, foil is thinner and not meant for long-term storage of foods, IMHO.
There is one use that I personally observed where a pumpkin custard pie was covered with Reynolds (well-known, long-time commercial U.S. brand) aluminum foil the day before a Thanksgiving meal. The day of the meal, I noticed a couple small holes had opened where the foil had touched the top of the pie. It was clear that had occurred because of the pie filling. The filling was not highly acidic.
I would suggest caution to any cheesemakers following the wrap-in-foil technique. Sorry, I don't want to appear as though I'm running through the streets yelling "the sky is falling!"
I just think that's a possible problem. One alternative is vacuum-sealing.
-Boofer-