Hi. This is my first post on this forum. I have made a cheese, my first one, and I believe it is ready to wax. The cheese is a 2.25 pound wheel of Farmhouse Cheddar. It's been drying for 6 days. Just this morning for the first time when I flipped it, there was no moisture on the bamboo mat. The rind is firm and looks and feels dry. I believe it is ready to wax.
I've read a lot about waxing, and I'm aware of the basic procedure and safety issues. What I'm not sure about is cheese preparation prior to waxing. There are no visible mold spots on my cheese, but since it's been sitting out in the kitchen drying for a week, I'm wondering whether I need to wipe it down with vinegar or a salt solution before I wax it. I don't want mold growing under the wax. If wiping it down is a useful precaution, which is better to use? Vinegar or a saturated salt solution? And finally, how long will it take to dry after wiping it down?
One other thing. I don't have a cave yet. I'm working on it, but this cheese will need to survive outside of a proper cave for a week or so. I have the choice a room that I keep at 60 to 65 degrees, or my refrigerator, which stays around 36. I know neither of those is ideal, but which one would be preferable for a couple of weeks?