I was watching the show and reading my iphone at the same time, but I think I remember she used a special cheese wax and dipped it or brushed it with a natural boar’s bristle brush. She gave a recommendation of the product on her site, and it was from a specialty cheese store. Then she recommended hanging it in a cool space, like a basement, where she has them in nets hanging from the rafters. I think they need air circulation. They do get more ripe, but they don’t spoil. I remember eating a guoda-type cheese in the Philippines, and we didn’t refrigerate the new product. Hard cheeses are the ones she puts-up-—literally. Isn’t that exciting? Helps round out your need for protein in your preps. I found her site kind of hard to navigate. There is a search box, but no where to find what was already posted.
MANY thanks!