Kamil Perry
Wax-coated cheeses can be stored for a long time, with some lasting from 6 to 25 years. Waxing cheese is a common practice for long-term storage, and while it does not need to be refrigerated, it should be stored in a cool, dry pantry out of direct sunlight. However, once cut, waxed cheese will start to turn bad if not consumed quickly. The process of waxing cheese involves drying the cheese for a few days, patting it dry, and then applying wax at low, medium, or high heat, or through the brushing method. While waxing cheese is not inherently dangerous, precautions must be taken to handle the high-temperature wax safely.
Characteristics and Values Table for Wax-Coated Cheese
| Characteristics | Values |
|---|---|
| Shelf Life | 6-25 years |
| Storage Temperature | Room temperature |
| Storage Location | Cool, dry pantry shelf out of direct sunlight |
| Wax Colour | Red, black, or clear |
| Wax Application Method | Low, medium, or high heat, or brushing method |
| Cheese Preparation | Dry for a few days in a well-ventilated area |
| Cheese Storage | Hung in cheesecloth or a multi-tiered hanging wire basket |
| Food Safety | Risk of foodborne illness if not consumed quickly once cut open |
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What You'll Learn
Waxed cheese safety
One of the main concerns with waxed cheese is the risk of foodborne illness. Cheese is made with an active culture, and if not stored properly, it can become a breeding ground for harmful bacteria. While waxing cheese can create a barrier that slows down the growth of bacteria, it does not completely prevent it.
It is important to note that many modern cheeses are made with the assumption that they will be stored under refrigeration. These cheeses may not have the same pH levels or other protective factors as cheeses that are meant for room-temperature storage. As a result, removing them from refrigeration and storing them at room temperature, even when waxed, can be hazardous.
To ensure the safety of waxed cheese, it is recommended to follow certain storage practices. One suggestion is to store waxed cheese in a multi-tiered hanging wire basket, allowing the cheese to breathe and preventing moisture buildup. Alternatively, placing the cheese in a cheesecloth or a Mason jar with holes punched in the lid can also enable airflow while keeping rodents and other pests out. It is also important to rotate the cheese every four weeks and to be mindful of any changes in smell, texture, or appearance that could indicate spoilage.
In conclusion, while waxing cheese may provide some preservation benefits, it is important to prioritize food safety. Proper storage conditions and regular monitoring of the cheese's quality are crucial to prevent foodborne illnesses. Combining traditional waxing methods with safe storage practices can help ensure the longevity and safety of waxed cheese.
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Waxing methods
Waxing cheese is an efficient way to protect it during the aging process. It can also save time and reduce moisture loss. However, it is important to note that waxing does not kill all mould spores, and mould may still develop under the wax. Here are some of the most common methods for waxing cheese at home:
Direct Heat Method
This method involves heating wax directly on a burner or stove. Caution must be exercised as wax can reach a temperature where vapours accumulate and may ignite. The ideal temperature range for wax is between 224-240°F (106.7-115.6°C). Once the wax is heated, turn off the stove and place foil on the work surface to catch drips. Dip the cheese, first the top, then the bottom, and let it cool. Rotate the cheese to coat the sides and let it cool again. Repeat the process for a second coating and a third coating if needed.
Double Boiler Method
This method uses a bowl of wax placed inside a pot of water on a stove. Heat the wax to a maximum of 194°F (90°C). Use a bristle brush to apply the wax to the cheese, working quickly to prevent mould. Start by waxing the top and sides, then let the wax harden. Once coated, repeat the process for a good protective layer.
Brushing Method
This method is similar to the double boiler method, but instead of dipping the cheese, use a brush to apply two or three coats of wax, making sure to get into all the nooks and crannies. Brush the wax onto the sides, then the top, and then the bottom. Let each side dry before repeating the process.
Storage
Once waxed, store the cheese in a cool, dark place with proper moisture levels, ideally at 52 to 56°F (11.1 to 13.3°C) and 85% moisture. Check the cheese weekly for mould growth and rotate if necessary. Once the wax coating is removed, store the cheese in the refrigerator.
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Preparing cheese for waxing
Cleaning and Drying the Cheese:
Start by cleaning the surface of the cheese to eliminate any bacteria. You can use a brine solution (1 teaspoon of salt to a cup of cool water) or vinegar. Wipe the cheese with a paper towel soaked in the brine or vinegar solution to disinfect it. After cleaning, pat the cheese dry with a clean paper towel and let it air dry for at least a full day. This step is essential to ensure that the cheese is free of dirt, debris, or bacteria that could interfere with the waxing process.
Selecting the Right Type of Cheese:
Waxing works best on whole, hard, or semi-hard cheeses. Soft cheeses like brie or goat cheese are not ideal for waxing due to their higher risk of spoilage. Hard cheeses such as cheddar, Parmesan, and Gouda are recommended for waxing because of their longer shelf life.
Preparing the Work Area:
While the wax is melting, prepare your workspace. Cover your work surface with aluminum foil or parchment paper to catch any drips. You will need a natural-bristled brush or clean hands to apply the wax to the cheese.
Melting the Wax:
Use a double boiler to melt food-grade wax to around 180°F for the brushing method. For the dipping method, heat the wax to 224°F-236°F. Never exceed 250°F, and always monitor the temperature with a candy thermometer. Cheese wax, a food-grade version of paraffin wax, is softer, more flexible, and tackier than regular paraffin wax, making it ideal for cheese waxing.
Applying the Wax:
Once the wax is melted, you are ready to begin waxing. If using the dipping method, dip half of the cheese block into the melted wax, let it cool, then dip the other half and repeat for a second coating. If necessary, apply a third coating. Work quickly, as the wax will harden within a minute. For the brushing method, quickly brush on an even coat, let it set, and repeat for 2-3 coats.
Storage:
After waxing, store the cheese in a cool, dry, and dark place. Ideally, the storage temperature should be around 52°F-56°F with 85% humidity. Remember to turn the cheese weekly and inspect it for mold.
By following these steps, you can effectively prepare your cheese for waxing, ensuring its preservation and aging.
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Cheese storage
Waxing cheese is a traditional method of preserving cheese for long-term storage. However, there is no scientific evidence to support the safety of this method. In fact, placing cheese intended for refrigeration at room temperature can increase the risk of foodborne illnesses. To prevent food spoilage, it is recommended to store waxed cheese in a cool, dry, and dark place, such as a pantry or cellar.
When storing cheese, it is essential to prevent the cheese from drying out too quickly, which can result in the formation of a hard and inedible skin. To avoid this, choose a storage location in the fridge that protects the cheese from drying fans. The cheese drawer or crisper drawer are ideal as they provide stable temperatures and prevent light penetration, which can cause light oxidation and affect the flavour.
Cheese should be wrapped appropriately to allow it to breathe and eliminate excess moisture, which helps maintain flavour and delay moulding. Plastic wrap is commonly used but is not ideal as it traps moisture, contributing to faster mould growth. Instead, cheese paper, beeswax reusable paper, or parchment paper are recommended as they allow the cheese to breathe. For harder, less moist cheeses, double wrapping is suggested. First, wrap the cheese in parchment paper, and then again in loosely fitted plastic wrap or tinfoil to provide breathing room.
Another innovative option for storing cheese is the Cheese Vault, a reusable silicone container that wicks moisture away from the cheese while allowing it to breathe. It also has a divider wall to separate different types of cheese. This method has been praised by cheese experts and connoisseurs for keeping cheese fresh for longer periods.
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Signs of bad cheese
Waxing cheese is a traditional method of preserving cheese for long-term storage. However, it does not guarantee that the cheese will not go bad. Here are some signs to look out for to determine if your waxed cheese has gone bad:
Changes in Appearance
The appearance of the cheese can provide important clues about its freshness. If the cheese appears slimy, discoloured, or exhibits signs of unusual or strange textures, it is likely spoiled. This includes changes in colour, such as discolouration, as well as physical changes like a mushy or separated texture.
Strong or Unpleasant Odour
Cheese that has gone bad will often emit a pungent, sour, or ammonia-like odour. Fresh cheese should have a mild and pleasant aroma. If a mild cheese suddenly develops a strong smell reminiscent of blue cheese or Limburger, it's an indication that it has spoiled. Cheeses that are naturally pungent, like blue cheese or Camembert, will take on a strong ammonia smell when they go bad, similar to cat urine.
Expiration Date
Always check the expiration or "best-by" date on the packaging before consuming cheese. Avoid purchasing cheese that is close to its expiration date, and periodically check the date once it's in your fridge. Cheese that is a few days past its expiration date may not be safe for consumption.
Changes in Taste
If you notice any bitter or sour tastes, it could be an indication that your cheese has spoiled. A sharp or overly tangy taste may suggest that the cheese has been over-aged.
Improper Storage
Improper storage is a significant factor in cheese spoilage. Cheese should be stored at specific temperatures and humidity levels to prevent it from going bad. If the storage conditions are not optimal, cheese can spoil rapidly. Waxed cheese, in particular, should be stored in a well-ventilated area, and its position should be changed periodically to prevent moisture buildup and the formation of cracks in the wax.
It is important to note that even with proper storage, waxed cheese can still go bad, especially after it has been cut open. Always inspect your cheese for any signs of spoilage and trust your senses of smell and sight to make the final judgement. If in doubt, it is always better to discard the cheese to avoid the potential risks associated with consuming spoiled cheese, such as foodborne illnesses and other health problems.
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Frequently asked questions
Waxing cheese is a method of long-term storage. Some wax-coated cheeses can be good for 6-25 years. However, there is no scientific evidence to indicate the safety of this method.
If the cheese has started to smell rotten or get slimy, and you see orange or red mould, it has likely gone bad.
Waxes cheese can be stored on a cool, dry pantry shelf out of direct sunlight. It should be placed in a cheesecloth or a wire basket to allow it to breathe. It is recommended to change its position every 4 weeks.
The colour of the wax does not matter. However, using darker wax like red or black will allow less light into the cheese.
Waxing cheese can be dangerous as the wax needs to reach extremely high temperatures. Always wear gloves and keep a close eye on the wax as it can reach a flashpoint and start a fire.
