Good Day to All!!
here is my stupid question of the day,
I have been sealing my cheese for years and they store in my cooler well and rarely get moved other than to eat.
I am about to do my first cheese wax adventure and in all my reading I keep running across that as the cheese ages in the wax it needs to be rotated (often to some and monthly to others) to control settiling of moisture in the cheese.
am I missing something? or what is the difference in the ageing waxed or sealed if in my cooler/refer?.
thanks in advance for any thoughts or comments,