I made some parmesan a couple of weeks ago and have read recently that if the block is small, mine weighs 1kg, it is best to wax it to stop it drying out. Would you recommend this?
If you can vacuum seal it I would do that, if not maybe a lard bandage but waxing is not the usual method for parms. If it's all you got go for it.
You could oil it.
Take a clean cloth (or paper towel) and use it to wipe a thin coat of olive oil on the surface. Its not as effective as waxing though, as you will need to continue to oil the cheese every month or so, but I think its a little more authentic for an Italian cheese. I have a 3lb (1.36kilo) Romano that I have been oiling for about 4 months, though I haven't yet peeked inside to see how the rind is developing.
Thank you for the replies. I think I will wax one and oil one and see how they go and which one works best for me. thanks again