I have a stirred curd cheddar that is ready to be waxed or vacuum sealed. I have only made one other cheese, and I waxed it. Then I read some posts that said that they vacuum seal instead of waxing. I think that people seem to prefer this over waxing because of mold growing under the wax.

Does vacuum sealing change the flavor of the cheese? If you vacuum seal it, does the humidity in the refrigerator matter anymore?

I am trying to gather a general theory from people who have already made my mistakes so that I don’t have to learn the hard way.

2 camps in waxing and vacuum camps, its like putting wine in bottles with cork of plastic cap, its up to u. If u vacuum it then only temp matters, not moisture.

Neil’s right, its a matter of preference.  I used to be a waxer; but I got tired of the mess and the problem with cracking wax and ruined cheeses.  I much prefer the sealing method - but that’s me.  If you’re one that wants to go with traditional methods then waxing or bandaging is for you.