the wax to a hard cheese such as Edam? Is there a certain time frame or just when the cheese is dry? Thanks, great website by the way. curdnerd says: For cheeses like Edam and Colby, I normally leave them to air dry for about a week until the surface is completely dry and has gone a darker yellow than when it was first pressed. It should then be ready to wax. curdnerd says: Hi. Thank you for your question. I wouldn't recommend trying to age your cheese in any kind of plastic wrap unless it is a vacuum sealed bag. Cling film/Glad Wrap tends to be a perfect medium for letting moisture out and air in, regardless of how carefully you try to seal it. This will likely lead to a hard cheese with mold on it. If you don't want to muck about with Wax I would keep an eye out for a vacuum seal unit on sale and go that way instead. They're also really handy for other food storage as well so you can't go too wrong. alim says: What would be the properties of an ideal vacuum sealer bag that would be suitable for ageing cheese? I'm starting out and I really don't want the hassle and mess of wax. I can pick up a used vac sealer for pretty cheap, and so I'm looking for suitable bags. I did find these drybagsteak.com do you think they would be good? curdnerd says: Thanks for your