Which cheese types get waxed and which get wrapped?
I’ll assume that this is for the purpose of retaining moisture?
Is it best for the cheese to sit in the fridge unwrapped a short time to allow the cheese moisture to balance out so that they’re not sweating moisture before wrapping?

gouda , edam always waxed, cheddar could be both.
Always follow the recipe, so u can achive the best moisture in the cheese

Bloomed cheeses are wrapped with a special “Cheese paper” so that they can breath and keep their moisture.

Bloomed cheeses are wrapped also in alum foil   which i only use

Nabil, the question come to mind, if I use stainless steel pots for my processing, and “cheese wrap” is usually of a coated paper type, would there be any reaction resulting in an off taste of the cheese due to any remaining acid in the cheese that might react with the alum. foil having been allowed to ripen all those months wrapped in the foil?

Please excuse my beginners lack of understanding. Would you define “bloomed cheese” Doesn’t all cheese during ripening form a bloom of mold????

bloomed (camambert /white) and Blue

when u wrap ur cheese, it will have no acid on the outside (because the chemical reaction of the mold), plus alum foil is food grad, and safe
do not worry

Thanks Nabil!
Not to beat this subject to death, but what is the difference between a wrap and bandage, and how does one know which to use? This is all getting a little complicated for me at the moment!

it is ok, u can ask here as much as u want…

bandage is for traditional cheddar, see this http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Cheddar/Index.html

wrapping is to keep some (air inside+keep from drying off) is used for blue and white (camamber/brie) cheeses.