Testing Swiss Aging at 2, 3, 4 monthis

[Fr. Joseph Fessio, S.J.]

I'm aging my first Swiss cheese in a small fridge with humidifier: 54degrees/85% humidity. It's a 5 lb disk. I want to cut it in two months and try it out, but I want to leave, say a half, to age for another month, then cut again, try it, and leave the rest for a final month.
   Is there a best practice for replacing the unused portion in the fridge? Just let it form a rind on the cut surface? Saran wrap just on the cut surface? Something else?

[mikekchar]

For a month, I've had good luck with wrapping in paper towel and putting that in a plastic bag.  It keeps the humidity about right and I haven't had many problems at all with cut surfaces.  However, my cheeses are a *lot* smaller than 5 lbs.  You may have difficulty wrapping it well.