"Finishing" a waxed cheese by unwaxing it?

[mspieg]

Just out of curiosity, has anyone ever tried aging a cheese in wax, and then at some point, say 12 months, unwaxing it and aging it for another month or two, perhaps with occasional brine washes? Can a waxed cheese develop a natural rind late in the game, or is this just a recipe for disaster?

[Al Lewis]

Well it kinda has to have a rind to wax it.  Not as heavy as those washed rinds but certainly a dry surface.  Not sure taking the wax off would make any difference other that drying it out more.  I'm sure others know more about this though.

[Tomer1]

I assume this is at least semi hard cheese.  the idea behind washing is introducing aroma\flavor and a protective rind.
You will not get much of that delicate aroma or flavor development to get thru the matured flavor\aroma.   I feel like its extra work which will not result in much benifit but if you like to expiriment go ahead

[mspieg]

thanks guys! I might experiment