comment, and your suggestion about the temperatures. I will definitely keep that in mind for future recipes. While vacuum packing is handy for storing your cheeses, it will stall the aging process as the packaging is impermeable. A cheese needs to have air/gas exchange to allow for the aging process and the plastic sealing stops this. You've just reminded me that I has a post planned for this very subject, so thank you : ) Kathy Oakley says: curdnerd says: You will need to find a local store that stocks cheese making supplies, or you can go online and purchase Cheese Wax from either Amazon or specialist cheese making suppliers. Check my resources page for the links to the Amazon stocks, or type in cheese making supplies and you should get options near you. curdnerd says: You can certainly use beeswax if you prefer, but you will need to consider a few things with it including the melting temperature, the pliability as you've mentioned (it tends to be more brittle) and also make sure that at heating it is warm enough to kill off any unwanted bacteria. I haven't personally used beeswax but if you do give it a go, it would be great if you would share your results with us, so other Curd-Nerds can see if it might also work for them. Let me know at rachael@curd-nerd.com if you are keen to put together a short post about your beeswaxing : ) SUBSCRIBE! About This is your essential,