Thanks, as always Tomer!
The farmhouse cheddar is just over 3 weeks old. I can leave it in the tupperware and wipe it down as you suggest, or wax/vacuum seal it now and let it go for another month or more? Do I need to wait for a rind before wax/vacuum or just go ahead and protect it from humidity and the elements all together at this point?
I guess what I'm really asking is.... is there a benifit for a 3 week old farmhouse to continue being exposed to the elements in the tupperware container (RH, mold, etc) or would it make more sense to get it in a protective coating of some sort now? I think I may be confusing drying hard cheese techniques with attempting to create a natural rind on a cheese.
As it relates to hard cheeses only, is there any benifit to trying to create a natural rind? Is that the goal even when I plan to wax it?
Should I always shoot for a specific time period of drying in a high humidity environment before wiping it down and waxing/vac packing it?
I do have wax, (not used yet) and a foodsaver for vac sealing... so I can follow any advice you have.
Thanks again for your advice!