I have a caraway gouda I'm trying to age in a sort of swamp cooler. I applied several coats of cream wax with mold inhibitor a couple weeks ago, and the past couple days I'm getting blue mold on the cheese. Wipes off easily with vinegar. Anyway, I'm wondering if it would be a good idea to wipe it with vinegar, dry it, and add a few more coats of the cream wax. Once dry, an option would be to vac-pack it. Any thoughts would be much appreciated.
