I concur with Neil above.  The salt rub is a good idea to control bacteria growth, especially since it has to be in the open air to dry for a while prior to waxing.  One note of caution:  be sure the surface is good and dry before you wax.  If there is seepage of moisture it will “bubble” against the wax.  If the wheel drips while its air drying, let it drip until its done and the surface is dry.  The wrapping in cloth at this stage is unnecessary.  I like to dry mine on a raised screen so that air gets to all sides instead of placing it on a plate, counter or even a mat.  In any event, turn it a couple times a day while drying.  Then, when its dry, I’d recommend waxing rather than wrapping.  While there will be some air interchange through the wax, it will be less than with a wrap.

Again, congratulations on a beautiful cheese.

important note here,

when u dry ur cheese , u should dry it slowly (in controlled humidity) and rubbing it with salt will take out moisture that u need later. and it is not always a good idea.

when u get a dried rind , the hot wax will kill all the bacteria better than the salt itself, taking into consideration that some molds loves salt

main issue is to wax on well slowly dried rind, as if it is dried no mold or bacteria will live..

if u dried ur rind in very low humid area, u might face rind craking

Its been mentioned before, but maybe should be mentioned again here.  Salt will kill bacteria; but mold is not bacteria.  Mold will develop a spore form very quickly when growing conditions become adverse.  Then, it will return to growth mode later when conditions are right.  The hot wax will kill most everything; but usually when applying wax it is not really hot enough.  I don’t know about you folks, but when I try to apply really hot wax its far too viscous and most of it just runs off.  I have to wait until it cools slightly so that it will stay in one place long enough to harden.  I does help to chill the wheel of cheese first, but this could result in a layer of condensation on the surface, which is not a good idea either.  Here’s something for consideration.  A rub with dry salt to loosen surface molds and bacteria; followed by a rinse with cold brine; then pat dry; then wax.  How does that sound???

Rich

how do u wax ur cheese?

Yes cheese wax is not used in a very hot state, excess heat will damage the wax and when its real hot, its too runny. Also as I mentioned some time ago i had some blue mold transfer when I recycled the wax, so this time i heated it and held it at a higher temp. SO dont relu on the wax to sterilize the surface. They sell a cream that is used to sterilize the surface, then wax it.

Great discussion, guys, I’m learning a lot.  So for a wheel of this size, 6” dia x 4” tall, how long should I expect for it to take to dry?  The last wheels I put in my mini fridge immediately, but it sounds like I should dry at room temp first?

Looks like I’ll have to order some wax and that creme too.  Any certain type or vendor (USA)?

In the meantime, I just checked and the blob is growing a beard even though I wiped this with vinegar and then rubbed with salt last weekend.  I guess I’ll learn a lot with this one…. 

Depends on how dry your room/fridge is. I would give it a good wipe with apple cider vinegar, at least it will add a pleasant taste, somewhat

Yes, mold will continue to appear because you just can’t totally kill it.  I wouldn’t want to spray my cheese with Lysol.

In answer to your question, Nabil, I brush on my wax.  My wax pot is not sufficiently large to dip; but even if it were, very hot wax just doesn’t build up very well.  One thin coat will be nearly removed by the next application of very hot wax.  What I have taken to doing is apply 2 or 3 coats of wax, then put it in the cheese fridge.  Next day I bring it out again for another couple coats of wax.  When the wheel is already cooled, it adheres much better.

Green Cheese Maker - 25 February 2009 09:20 PM

Yes, mold will continue to appear because you just can’t totally kill it.  I wouldn’t want to spray my cheese with Lysol.

In answer to your question, Nabil, I brush on my wax.  My wax pot is not sufficiently large to dip; but even if it were, very hot wax just doesn’t build up very well.  One thin coat will be nearly removed by the next application of very hot wax.  What I have taken to doing is apply 2 or 3 coats of wax, then put it in the cheese fridge.  Next day I bring it out again for another couple coats of wax.  When the wheel is already cooled, it adheres much better.

I dip it very quickly, and wait the wax to harden, then i dip it again three more time and wait in between, then u will get a good layer of wax very attached the cheese rind.

hot wax is a must for proper waxing

i will send u the proper temperature for the wax when it should be used