a cool dry cellar - with wooden slat shelves. Job done.

Fun fact: The "holes" in cheese are called "eyes" and the cheese without "eyes" is called "blind".

Braving science and cheese so we don't have to. He is the hero we deserve. Fascinating expirement, kidding aside. Food preservation is always an interesting subject for me.

Probably the cheesiest video you've ever made, but very well done and educational too! Cheers from Grant Co. Oregon.

WHAT-THE-WHAT!? 😮you just keep blindsiding me!! lol. Cheese 🧀 too? If you start playing & building BASS GUITAR, I’d never need to watch any other channels. 😂😂😂😂🎉 THANKS 🙏🏼 Trent

I routinely buy cheese in bulk and then freeze it. Have some that has been frozen for sveral years and is fine. Being low moisture content there is very little freezer burn if any. To store it in the cellar I would freeze it for a couple of weeks or more and then vacuum bag. That ought to kill any surface contamination at least. I would also try wiping the cheese down with vinegar before bagging. Vinegar is an old time method. In my prime I would buy giant blocks of cheese and keep in the fridge and dose with vinegar periodically to keep the moss down. My son didn't like the flavor but he is an odd duck. Always interesting stuff here!

a good sharp cheese with developing salt crystals is great! I may have to try this myself. Maybe a year or so, kinda like a country ham. Thanks!

I am on lunch, and eating what my GF calls moldy cheese! Brie! Yummy! Cheese!

Cutco knives for the win!

I wonder how it would work if I dipped my hanging venison in cheese? Good Show!

Looks like it's got more to do with storage conditions than anything else.

Could you have dehydrated the cheese before you waxed it ?

It looks to me like your wax was not thick enough, from my experience the wax should be about 3/16th and yes the open shelf in good

You should try coating your cheese in room temperature vulcanizing silicone. Makes your cheese last 20 years!