I have not tried aluminum foil and cling wrap. I heard about ash and tried that. (There are a couple cheeses that actually have ash in the cheese.) I let cheddar set covered in ash in my cheese cave for two months. Normally, I would have had mold on it There was no mold whatsoever. The problem was that it was very dry, cracked. I grated it and it was fine. I am looking for a way to keep the moisture in.

I am trying to find better ways to store cheese. I took some store-bought Parmesan and wrapped it in beeswax cloth and then wrapped it in aluminum foil. It worked well. I have yet to try it on homemade Parmesan.

My homemade paneer stores well in beeswax cloth and aluminum foil, but that doesn’t have to age in a cheese cave.

Sorry, I couldn’t directly answer your question.