*Ideally, allow cheese to form a dry, yellowish rind by being left uncovered and on a rack in cool storage for a few weeks. I do this overnight in my kitchen, on cooler nights.
**Buy from Cultures for Health or Homesteader Supply. According to Cultures for Health, 1 pound of wax will do 12 to 20 cheeses if brushing on, but you’ll need to start with a few pounds of wax for dipping to ensure sufficient depth. Store wax in cool place, away from any high heat. Keeps indefinitely.
How to Wax Cheese https://traditionalcookingschool.com/food-preparation/recipes/how-to-wax-cheese/