Daft cheese question

[moreshitandnofuckingredemption]

I got given a lovely Godminster cheddar at Christmas which is wrapped in wax (a la big Babybel!). I'm not sure whether I'm supposed to take all the wax off it and store it in a box, or cut the amount I need off as & when I need it and then pick the bits of wax off? Currently I'm doing plan B but I inevitably end up with bits of purple wax in my cheese which I'm pretty sure is not ideal. What should I be doing?!

[4merlyknownasSHD]

The reason cheese was first made was to preserve the goodness in milk. It has salt in it to help the preservation (and flavour). Provided you don't have it hanging around for weeks and weeks it should be fine. Even if it grows a bit of mould on the outside, just cut that off and eat what is on the inside. On that basis, I would remove the wax.

[LaLoose]

Godminster is my favourite Cheddar and I am jealous! Definitely leave the wax on as it helps keep the remaining cheese fresher, but wrap the whole remaining cheese (in its wax) in greaseproof / baking parchment / muslin as well. There's no need to get wax in your slice; just cut the portion of wax off first, before the portion of cheese you need (if you see what I mean). It's quite easy as the wax is just the right thickness to be easy to remove. No need to cut through both wax and cheese together.

Can't believe you've got any left, to be honest. It's amazingly delicious stuff!

[LaLoose]

Sorry I think my way is best - 4merly's way would dry out the remaining cheese, whereas keeping the wax on keeps it moister and fresher.

(Sorry 4merly)

[moreshitandnofuckingredemption]

Thanks, will try the LaLoose method, mmmmmmmm cheese...