On another forum, I ran across a poster who claimed that when living on a boat, they used to coat hard cheese in salt, turning it for three days until a rind formed, and that after doing this the cheese did not have to be refridgerated and would keep for several months. Has anyone else heard of doing this?
I think they could answer your question here:
"Historic Cheesemaking Center 2108 7th Avenue Monroe, Wisconson 608-325-4636 Cheesemaking equipment, dairy farming heritage, cheese factory replicas, railroad memorabilia, and local history housed in the restored Monroe Depot. Renovated ribside caboose on the grounds."