Hard and semihard cheeses, after a stable rind has been formed, are often given a layer of cheese wax in order to prevent further loss of moisture. For semihard cheeses with surface ripening, the smear should be removed after 2 to 3 weeks, and the cheese dried carefully, before waxing can be applied. Mold cheeses, soft cheeses, and formed, ripened sour milk cheeses usually are packed in aluminum foil. Feta-type cheeses and Halloumi, kept in brine in containers, are sold directly from the container or packed in plastic bags with brine.
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