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Particularly, I have a Caerphilly which is now 3 weeks and I'd like to try it. It's been in wax for two weeks. Should I remove the wax ahead of time and if so how ahead of time?

@ Stinky Funny you should ask that.  I have a 12 month Gouda in wax and I asked what it would be like and Jeff (the Caerphilly Master) Hamm    mentioned that removing the wax and letting it 'breathe' for a couple of weeks in the 'cave' would be beneficial.  Mine is getting un-waxed tomorrow..

-- Mal

I warn you to be careful then because the unrinded cheese can crack disastrously. Careful with humidity.

Sure will .  I have a cave cube so I keep a reasonable 85% RH at 12 DegC but you're right I don't want to ruin a wonderful aged cheese by neglecting it now.
-- Mal

I 100% agree that some breathing time is beneficial. That said ... I'm never patient enough for that. I just start eating the cheese, and enjoy the fact that it gets even better after a day or three.

Quote from: awakephd on April 01, 2015, 12:40:57 PM
I 100% agree that some breathing time is beneficial. That said ... I'm never patient enough for that. I just start eating the cheese, and enjoy the fact that it gets even better after a day or three.

Great minds think alike

A great cheese is like a great wine.  Both should be allowed to breathe before consuming.

The difference being that, if you go ahead and start on the wine the way I go ahead and start on the cheese, then by the time it has breathed you won't be able to tell the difference in how much better it has become.

Andy we may be brothers from different mothers.