Although I love cheese, I'm fairly new at all of this. I have a couple questions about storing cheese properly.
1) I went out to Whole Foods last night and bought some Jarlsberg, Havarti, and some type of cheddar. Should I store these in my regular refrigerator or would they be best stored in my 'cheese cave' (mini fridge - 46-50 degrees)?
2) When I cut into a homemade cheese, should it remain in the cave area? Should it move to the regular fridge? Will it continue to age? Should I wrap it in cling film?
3) I made a 1.5lb Colby Cheese as my first. Would it be possible to cut it in half after 2 months and use some, and then rewax it for the next 2 months? I'd like to see the difference in flavor, and also have enough to make it useable.