Here is a picture of my first 10 pound cheddar fresh from the press, the make went great.
I've made the same size make before but split the curds between two 6.5 inch molds to press, these I either waxed or vac packed to age.
Well now I have a slight problem, much larger cheese, no more wax(see pic 2), and it will be to big to vac pack.
Can I age for 60 days in the cave and then oil to age or should I try a different kind of rind?
Also will I loose alot of cheese to the rind?
Lard with bandage.
I've done bee's wax and vaccume but what seems to work best is to dry for a week or 10 days, flipping 3X daily in the beginning. Wipe daily with a clean cheese cloth, barely damp with vinegar. I have found that this seals the rind to a great shiny surface. Then off to the cave.