Randy Chandler
Waxing cheese is a traditional method of preserving and protecting cheese during the aging process. It is an effective way to prevent mould and spoilage, allowing the cheese to age and develop flavour over time. The waxing process involves coating the cheese with melted wax, which can be done through dipping or brushing methods. While waxing helps preserve cheese, it does not melt the cheese itself. In fact, waxing is typically done to hard and dry cheeses, as softer, moist cheeses are not suitable for waxing. This preservation technique ensures the cheese remains in perfect condition for months or even years.
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What You'll Learn
Waxing cheese preserves it
Waxing cheese is a preservation method that can help keep cheese longer. It is a neat pantry staple that can be stored without refrigeration. The wax coating helps prevent mould from growing on the surfaces of hard and dry cheeses, and it also helps to retain the moisture in the cheese.
The process of waxing cheese involves melting wax in a pot or bowl placed inside a larger pot filled with water on a stove. Once the wax is melted, it is applied to the surface of the cheese, either by dipping the cheese into the wax or by using a natural-bristled brush. It is important to work quickly and use enough wax to create a good protective layer, which may require multiple coats. The waxed cheese is then stored in a cool, dry place with proper moisture levels, avoiding direct sunlight and other environmental hazards.
There are different types of wax that can be used for waxing cheese, such as cheese wax, beeswax, or a mix of oil and beeswax. The colour of the wax is not important, but many people prefer yellow as it has less colouring added. It is important to note that the cheese should be sufficiently dry before waxing, and any mould should be removed prior to waxing.
Waxing cheese is a fun and useful way to preserve cheese, but it should be done with caution as heating wax can be dangerous. It is important to follow instructions and take the necessary safety precautions when waxing cheese.
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Waxing helps cheese age
Waxing cheese is a common practice to preserve and protect the cheese during the aging process. It is a simple process that can be done at home and helps the cheese retain its flavour and texture.
The first step in waxing cheese is to ensure that the cheese is dry and has a hardened rind. This is crucial as it helps the wax adhere to the cheese surface. The cheese can be air-dried for a few days to achieve this, and a cheesecloth can be used to keep dust and debris off the cheese. Once the cheese is sufficiently dry, any mould that has developed should be removed with a brine or vinegar wash.
The next step is to melt the wax. This can be done by placing a pot or bowl filled with wax inside a pot of water on the stove. It is important to ensure that the wax does not reach a dangerous temperature, as this can be hazardous. Once the wax is melted, it can be applied to the cheese. This can be done by dipping the cheese into the wax or by using a natural-bristled brush to apply the wax. It is important to work quickly and apply a generous amount of wax to create a protective layer. Multiple coats of wax may be necessary, and it is recommended to rotate the cheese between coatings to ensure even coverage.
Once the cheese is fully coated in wax, it should be stored in a cool area with proper moisture levels and avoided direct sunlight or other environmental hazards. The ideal temperature and moisture levels depend on the type of cheese, but most hard cheeses age well at around 52 to 56°F and 85% moisture. It is important to regularly check the cheese for any mould growth and rotate it to ensure even ageing.
Waxing cheese has several benefits. It helps to prevent mould growth, retains moisture in the cheese, and protects the cheese from environmental damage. Additionally, waxing cheese can also be aesthetically pleasing, especially when using coloured waxes such as red, yellow, or black. It is important to note that not all cheeses can be waxed, and softer, moist cheeses may not be suitable for this preservation method.
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Waxing prevents mould
Waxing cheese is a common practice to preserve and protect the cheese during the aging process. While it is typically done for hard, drier cheeses, the process helps prevent mould growth and retains moisture in the cheese.
The waxing process involves melting the wax and applying it to the surface of the cheese. This can be done through various methods such as hand-dipping, using a natural-bristled brush, or rotating the cheese in the wax. It is important to ensure that the cheese is sufficiently dry and chilled before waxing, as this helps the wax adhere and set properly.
To prevent mould growth, it is crucial to remove any existing mould from the cheese before waxing. This can be done using a brine or vinegar wash, which effectively removes mould without compromising the cheese's taste or texture. Additionally, maintaining the correct temperature and moisture conditions during the waxing process is essential to prevent mould growth under the wax.
Once the waxing process is complete, the waxed cheese should be stored in a cool area with proper moisture levels, avoiding direct sunlight and other environmental hazards. Regularly checking for mould growth under the wax is also important, and if mould is present, it should be removed, and the cheese should be re-waxed.
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Waxing cheese at home
Prepare the Cheese:
Before waxing, ensure your cheese has been chilled and is sufficiently dry. It should have a slightly hardened rind and be a darker yellow than when it was first pressed. It should be dry to the touch. If mould has developed, remove it with a brine or vinegar wash. Then, let the cheese dry for an hour or two before waxing.
Melt the Wax:
Use a dedicated pot or bowl for melting the wax. Place it inside a pot filled with water on the stove to create a double boiler. Heat the wax until it melts, being careful not to overheat it. The ideal temperature range is 224-240°F (107-116°C), which is hot enough to kill mould spores. However, be cautious as wax can reach a flashpoint and ignite.
Apply the Wax:
There are two main methods for applying wax: dipping and brushing. The dipping method creates a smoother, more aesthetically pleasing coat but is limited by the size of your container. The brushing method is more versatile for different cheese shapes and sizes but may result in a less uniform look. When dipping, ensure the cheese is coated evenly and allow excess wax to drip off before setting it down. When brushing, work quickly and use plenty of wax to get a good cover coat.
Harden and Store:
Let the wax harden completely before applying additional coats. It is generally recommended to apply at least two layers for better protection. Store your waxed cheese in a cool, dry place, such as a cheese cave or a refrigerator with controlled humidity. Maintain proper temperature and moisture levels, typically around 52-56°F (11-13°C) and 85% moisture. Check your cheese regularly for mould growth and rotate if necessary.
Reusing Wax:
Waxed cheese can be stored for years until you are ready to use it. When the cheese is consumed, remove the wax coating, rinse it off, and melt it down. Then, strain the wax through a fine cheesecloth to remove any impurities. Reuse the wax for your next batch of cheese or another project.
Some people prefer to use natural waxes like beeswax, but this may require more care during heating and handling due to its lower melting point and brittleness. Additionally, consider using food-grade dye to add colour to your wax, a common practice since the 12th and 13th centuries when Dutch dairy farmers began colouring their cheese rinds.
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Waxing methods and tips
Waxing cheese is an old-fashioned method of preserving cheese that has been used for centuries. It helps to protect the cheese from mould and other contaminants, while also allowing the flavour to develop over time. Waxing is best suited to hard, drier cheeses. Soft, moist cheeses do not pair well with waxing.
There are two main ways to wax cheese: the dipping method and the brushing method. The dipping method is preferred for achieving a smooth, even coat, but it requires a large container of hot wax to dip the cheese in. The brushing method is more versatile and can be used for any shape or size of cheese, but it may not create the most uniform look.
When using the dipping method, dip one half of the cheese in the wax, let the excess drip off, then set it down to allow the wax to harden. Repeat the process for the other half. When using the brushing method, work quickly and use plenty of wax to get a good cover coat. Wax the top surface and as much of one side as you can, then let the wax harden before doing the remaining surface.
Regardless of the method, it is generally recommended to apply at least two layers of wax to the cheese. This helps create a thicker barrier and provides better protection during the aging process. You can add more layers if desired or if the cheese requires additional protection.
Before waxing, the cheese should be chilled and sufficiently dry, with a slightly hardened rind. The wax should be melted in a container and monitored with a thermometer to maintain a consistent temperature. The recommended melting temperature for cheese wax is around 160-170°F (71-77°C), but it is important to follow the specific instructions for your chosen wax to avoid exceeding its melting temperature.
After waxing, store the cheese in a cool area with the proper moisture levels, avoiding direct sunlight and other environmental hazards. Most cheeses age well in a room that is 52-56°F and 85% moisture, but ideal temperatures vary among types. Check under the waxed cheese weekly for mould growth and rotate if necessary.
Finally, cheese wax can be reused multiple times. After use, allow the wax to cool and solidify, then carefully remove it from the cheese and strain out any impurities. Melt the wax again for future use.
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Frequently asked questions
Waxing cheese does not melt the cheese. Waxing is a method of preserving cheese that has been used for centuries. It helps to protect the cheese from mould and spoilage, allowing it to age properly.
There are two ways to wax cheese: the dipping method and the brushing method. The dipping method is preferred for a smooth, even coat, but it requires more wax and is limited by the size of the container. The brushing method can be used for any shape or size of cheese but may not create an even coat.
It is important to use food-grade wax made explicitly for waxing cheese. Cheese wax is typically made of a combination of paraffin and microcrystalline. You can also use beeswax, but you will need to consider the melting temperature and pliability.
The recommended melting temperature for cheese wax is around 160-170°F (71-77°C). Do not allow the wax to exceed 250°F as the vapours are highly flammable. For soft cheeses like Brie and Camembert, use low heat (100-120°F or 38-49°C).
