So i made this farmhouse cheddar, pressed it at 60 pounds, and it was a nicely formed. I waited several day and waxed it. I waxed it while it was cool as some information had suggested, i had not got it into a cave but had put it into the fridge in the meantime. I took it out with the intention of getting it into the barn fridge at the correct temp. I waited several days and i saw a small bead of water coming out of a pinhole. I took it out of the wax ,it was not slimy, still formed but not as dry as it was with the dry rind. What did i do wrong and can i redry it and rewax it to put into the fridge that is controlled? I also waxed some parm last night, some said to wax some did not? What do i do, it is very firm but not with a hard rind?
Probably not dry enough when you waxed it although I bet you thought it was. Remove the wax and let it fry a few more days and then you can try to wax it again if you like. You said that you pressed at 60 lbs but what size was the hoop that you were using? Although 60 lbs sounds like a lot it really is not that much when you are talking about cheddar. As far as the parm goes you typically want to develop a nice firm natural rind.
It was a small mold and 2 gallons of milk worth of cheese. I will say it was whole milk, i mean cream and all from a cow, I put it in my barn fridge which is almost 50 degrees to dry again.