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?
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.