Should you wax small batch parmesan?

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    eliza132
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    I just made a small batch of parmesan — less than 2 gallons. As it ages, should I wax it at 2 or 3 months. I have heard that small batch parm can loose too much moisture over its life because of the rind to total weight ratio is so much larger. Also, my wine fridge cave is not consistently at 80 percent humidity. Thoughts? Experiences?

    THanks!

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