Here's the waxing process:
It reminds me of a red Dilly Bar
This little spot was hard to get.
Another good reason, I'm sure, to have properly dried curds.
I stuck it in the freezer for a minute, then redipped and it did ok.
In cheese cave to age along with my feta.
The little freezer in there doesn't like being kept so warm ~55F, so it constantly defrosts, dripping water down slowly. This should be a wonderful humidifier for my cheese. I won't have to worry about it now.
Now just waiting on the cheddar to finish pressing, then dry. By then, the milkman will have come again, and I can start yet another cheese project. :)