So, I have a broken fridge I keep my cheeses in. Oddly enough, it broke in such a way that its temp is just about 50 degrees! (No, I didn't do anything to it
The problem is that the aged cheeses, like parm, get a nice rind on them, but eventually just dry completely out. right now I have some in there with beautiful rinds, just like in the store!!!! <<small joke; and I would like to keep them looking good instead of getting all dried out. The book says after a few months I can put olive oil on them, but it's only been a couple of weeks.
The book also says keeping them in a special container will help with that, but I don't have a special container, and I am scared to put them into plastic bags.
(I guess this is the point at which I would wax a waxed cheese?)
Thanks for any help