Waxing, bandaging or natural rind?

[Jnicholes]

Hi everyone,

I am doing a science experiment with homemade farmhouse cheddar. I am in the research phase of the scientific method.

My experiment is simple. Which tastes better, waxed, bandaged or natural rind cheese? I realize this is subjective to the taster, but I want to see what me and my family likes.

I need some information, though. I have done research myself, but I am wondering if it's accurate. Here it is.

Waxing Pros
Prevents mold, locks in moisture, aids natural aging, reusable materials, easy to remove, low maintenance.

Waxing cons
None that I can think of.

Bandaging pros
Complex flavor, natural breathability, dry crumbly dense texture, beautiful rind color

Bandaging cons
Labor intensive, needs mold management, lower yield, more expensive.

Natural rind pros
Complex flavor, textural contrast, visual appeal.

Natural rind cons
Contamination risks, sensitivity to environment, labor intensive.

Anyway, am I missing anything? Is my research complete and accurate?

Any input will be appreciated.