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Remove the cheese from the cheese press after the 24 hours pass. Place it on a cheese board and let it dry for 2 to 5 days. The cheese should dry at room temperature. Keep it in a fairly light, dry location and away from excess humidity or moisture. The exact amount of time it takes to dry the cheese will vary depending on how humid the air is. When ready, the cheese should be dry to the touch. It should have also developed a protective rind. Cheese wax prevents hard cheeses, like cheddar, from drying out and growing mold as they age. Prepare the cheese for waxing by wiping the surface with a small piece of cheesecloth dipped in white vinegar. This will get rid of any visible or unseen mold. Chill the cheese in your refrigerator for a few hours before you apply the wax. Remove a 4-inch by 4-inch (10-cm by 10-cm) piece of cheese wax. Place the cheese wax in the top part of a double boiler and fill the bottom with water. Heat it over medium heat until it melts and reaches about 210 degrees Fahrenheit (98.9 degrees Celsius). Dip a natural bristle brush into the melted wax and coat the wheel of cheese with the wax, working with one surface at a time. Let the wax on one surface cool before waxing another surface. You should apply at least two coats of wax over the entire surface. Let dry completely. Place the cheese in your refrigerator and store it there for at least 60 days before enjoying. The cheese should ideally sit at a temperature between 55 and 60 degrees Fahrenheit (12.8 to 15.6 degrees Celsius). If you prefer a sharper flavor, age the cheese for 3 to 24 months. The longer you age the cheese within this time frame, the sharper the flavor will be. Ages and flavors: Mild: 3-4 months Sharp 4-12 months Extra Sharp 2 years Older cheeses are just referred to by age
Let the cheese air dry. Wax your cheddar cheese. Let the cheese age in your refrigerator. Finished.