Swiss Cheese And Wax: What's The Deal?

Swiss cheese is a hard cheese that can be waxed to preserve and protect it from drying out and to retard mold growth during the aging process. Waxing Swiss cheese is a reliable and fun way to keep it fresh for many years without the need for refrigeration. However, it is important to remove excess moisture from the cheese before waxing and to maintain specific temperatures during the waxing process to ensure the wax adheres properly. Once the waxed cheese is opened, it should be stored in the refrigerator to retain flavor and stay mold-free.

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Waxing Swiss cheese

Cheese wax is available in red, yellow, and black, and can be purchased from cheese supply houses. It is important to ensure that the cheese is dry before waxing, as excess moisture can cause mould to form. The ideal temperature range for melting wax is between 160 and 240 degrees Fahrenheit, and the cheese should be dipped in the wax for at least six seconds to ensure proper adhesion.

Some people have experienced issues with mould forming under the wax, even after following the recommended preparation steps. This may be due to the moisture content of the cheese or the environment in which it is stored. It is recommended to store waxed cheese in a cool, dry, and dark place to prevent spoilage.

Once the waxed cheese is ready to eat, it is important to store it in the refrigerator to retain its flavour and prevent mould growth. Waxed cheese can be stored unrefrigerated for extended periods, but the flavour may sharpen, and mould may develop over time.

The rind

The waxing process involves dipping the cheese into melted wax, ensuring that it adheres properly to the surface. The wax is heated to a specific temperature range, typically between 160° and 240° Fahrenheit, to ensure it is not too hot, which could damage the cheese, or too cold, which would hinder adhesion. Multiple layers of wax may be applied to ensure a thorough coating.

Before waxing, it is crucial to remove excess moisture from the cheese to facilitate better adhesion. This can be done by patting the cheese dry with a lint-free cloth. Additionally, treating the cheese with a brine or vinegar wash can help remove mould and prevent its growth during ageing.

Once the waxed cheese is ready for consumption, the wax coating should be removed, and the cheese should be stored in the refrigerator to maintain its flavour and prevent mould. The rind, or outer layer of the cheese, may have softened due to the moisture equilibrium, but its presence or absence after waxing depends on various factors, including the initial moisture content of the cheese and the waxing technique employed.

Waxing Swiss cheese can be a rewarding endeavour, resulting in a well-preserved cheese with a sharpened flavour. However, it is important to closely monitor the cheese during the process, as issues such as moisture seepage and mould formation can occur even with proper preparation and storage.

Removing excess moisture

Waxing cheese is a traditional method of preserving cheese and protecting it from mould and other contaminants. It also helps to retain moisture during the ageing process, preventing the cheese from drying out and becoming crumbly. Waxing can also protect the flavour of the cheese by preventing unwanted flavours from permeating it.

Cheese wax is specially made for coating cheeses and is stronger, more pliable, and softer than paraffin wax. It is also reusable. Paraffin wax is very hard and has a high melting point, but it is not as moisture-resistant as carnauba or beeswax, so cheese may dry out more quickly if you use it. Carnauba wax is the hardest natural wax available and is moisture-resistant, while beeswax is completely natural, though more expensive and brittle.

To wax cheese, you will need a dedicated cheese wax pot, a wax brush, and cheese wax. It is important to avoid getting wax on your skin, so wear protective gloves, clothing, and goggles to avoid burns or discomfort. Melt the wax in the container, maintaining a consistent temperature to provide an even coating. For cheese wax, the ideal temperature is between 160° and 170°F, but it can be as high as 210°F. Dip the cheese into the wax, allowing the excess to drip off before setting it down on the unwaxed side. Repeat the process for the other side of the cheese. Apply at least two coats over the entire surface of the cheese.

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Waxing to preserve cheese

Waxing is a traditional method of preserving hard cheeses and enhancing their aging process. It is a valuable skill that can extend the shelf life of hard cheeses like cheddar, allowing you to enjoy them for months or even years. The process involves coating the cheese in a layer of wax, which acts as a protective barrier against moisture loss and mould growth.

To begin the waxing process, it is important to start with a clean and dry cheese. Any mould on the cheese should be removed using a brine or vinegar wash. High concentrations of salt or acid in these solutions effectively remove mould without compromising the cheese's taste or texture. After cleaning, gently pat the cheese dry with a lint-free cloth to ensure no residue is left behind, as this can affect the wax's adhesion.

Once the cheese is dry, you can start the waxing process. Purchase cheese wax from a reputable supplier, ensuring it is specifically designed for coating cheese. This type of wax is stronger and more pliable than paraffin wax and comes in various colours, including red, yellow, and black. You will also need a wax-safe thermometer to monitor the temperature during preparation.

To melt the wax, use a double boiler or a pot filled with water placed on the stove. Maintain a temperature between 160° and 210°F (depending on the wax type) to avoid overheating, which can cause smoking or ignition. Once the wax is melted, place a piece of aluminium foil beneath the waxing area to catch any drips.

When the wax is ready, begin applying it to the cheese. You can use a natural-bristled brush to coat the cheese, being generous with the wax to ensure a good cover coat. Alternatively, you can dip the cheese directly into the melted wax, being cautious of the hot temperature. Allow the wax to harden between coats and repeat the process as needed to create a protective layer.

Once your cheese is fully waxed, store it in a container to control temperature and moisture conditions. Proper storage is crucial for maintaining the quality of waxed cheese. Label the cheese with its type and date, securing the label with wax for easy identification. With proper waxing and storage, your hard cheeses can last for months or even years, providing a rewarding experience for any cheese enthusiast.

Waxing and refrigeration

Waxing cheese is a reliable way to preserve the cheese and prevent mould growth. It is a practice that has been around for centuries and can keep the cheese fresh for many years without the need for refrigeration. Waxing cheese allows the cheese to age without drying out or becoming mushy, and it also protects the flavour of the cheese by preventing unwanted flavours from permeating it. The flavour of the cheese will sharpen as it ages, and it may get some mould on it, but it will still be edible even after long periods of storage.

The process of waxing cheese involves dipping the cheese into melted wax and ensuring that it adheres properly to the surface of the cheese. The ideal temperature range for melting wax is between 160 and 240 degrees Fahrenheit. It is important to remove excess moisture from the cheese before dipping it into the wax, as this will help the wax adhere better and prevent mould from forming underneath the wax. The waxed cheese can then be stored in a container to control the temperature and moisture conditions.

Some hard cheeses such as Swiss cheese are suitable for waxing, while softer cheeses like Tillamook are not ideal due to their higher water content. The less moisture in the cheese, the better it is for waxing, and it is recommended to select cheeses with less than 40% moisture content. Waxed cheeses can be stored in a humid environment of 75-95% humidity, and they will continue to age and develop a sharper taste over time.

Once the waxed cheese is ready to eat and the wax coating has been removed, it is recommended to store the cheese in the refrigerator to retain its flavour and prevent mould growth. Overall, waxing and refrigeration work together to preserve the quality and freshness of the cheese, allowing it to be enjoyed over a long period of time.

Frequently asked questions