Originally Posted by murph25
I went to turn over my aged/waxed farmhouse cheddar and noticed small spots of some sort of leakage? Has anyone else had this happen? Does this mean the cheese needs to be thrown out?
How long has it aged?
When it is first made it should be air dried for a couple weeks. In the the beginning it will "leak" or weep for a while. During this time you wrap it in a cloth or paper towel to absorb it and flip it daily so it dries evenly.
When the towel is no longer wet you can stop wrapping it.
If this is what is happening then you are good. Don't worry about it.