This is how the cheese looks when it's ready to wax.
This is my pathetic little waxpot- an old cappuccino frother. I need to get a bigger pot, because dipping cheese in wax rather than painting it on is much preferable. I'm using beeswax, which most cheese makers don't use because it's so expensive, but I love the scent of it. I get the wax fairly cheap from the honey man at our farmer's market. The drawback- beeswax is basically the same color as cheese, so I have to inspect the coverage very carefully.
Here it is- the waxed cheese. Isn't it cute? It's a cheese wheel made from one gallon of milk. I date it on the day I wax it. Now into the cheese cave it goes.
I should have waxed this cheese about 2 days earlier- cheddar should be waxed as soon it's dry to the touch... but it sort of got away from me. It will be ready to eat in about 2 months, or longer if I can wait that long. There are 3 other cheddars ahead of it, so I think I can wait.