How to continue aging this Monterey Jack?

[lauravanb]

This has been aging for 2 months. It air dried for 4 days before waxing. I think waxing it did it a disservice. It is much too moist, and has little flavor. It does have some acidity but otherwise tastes kind of boring. The texture is somewhere between feta and queso fresco. Can I leave these cut pieces out to dry for a few days and then age them unwaxed? Or should I rewax them? (Other ideas welcome too)!

Laura

[lauravanb]

Also when I give this cheese a squeeze whey wells up from within the curd like it would in a damp sponge. Seems that shouldn't be...

[AnnDee]

I am no expert whatsoever, but this happened to me before (too moist).
This is why I am always hesitant with waxing my cheeses, you never know what's going on under the cover (of wax) and 2 months later; surprise! I prefer to vacuum bag them or let them develop their own rind (sometimes this gets tedious though).
That said, I made similar colby type and I air dried and oiled it instead of rewaxing. It turned out quite good.

I am pretty sure the whey situation shouldn't be welling up like that after 2 months aging. Did you press it with enough weight? Too much weight too soon can cause trap whey too, it happened to 1 of my edam. I learnt gradual increase in pressing weight works best.
Maybe you can air dry your cheese, with fan if necessary, for few more days then just let it be naked for a while until completely dry and vacuum bag it.

[Al Lewis]

I usually allow my cheeses to dry out very well before waxing.  The ones I smoke I wax but the drying and cold smoke pretty much dries it out.

[Gregore]

I would first check to see if it melts and how it tastes if it does indeed melt. Quite often cheese changes flavor when melted.

If it is still bland , age it a little with it open to the air timing of this should depend on the size of the pieces , then vacuumed bag and or rewax.