Andy Montoya
Cheese wax is a special type of wax used to coat and preserve cheese. It is designed to prevent unwanted mould growth and retain moisture while the cheese is aged, creating a safe coating. Cheese wax is typically paraffin-based, but it is softer and more pliable than pure paraffin wax, which tends to become brittle and crumbly. Cheese wax comes in a variety of colours, with red, yellow, and black being the most common. It can be applied to cheese by brushing or dipping, and it can be reused multiple times by melting and reshaping it.
| Characteristics | Values |
|---|---|
| Purpose | Coating cheeses to prevent unwanted mold growth and retain moisture while cheese is aged |
| Composition | Paraffin-based, but softer and more pliable than pure paraffin wax to prevent cracking |
| Colour | Any colour, but most commonly red, yellow, and black |
| Application | Brushed or dipped onto cheese |
| Temperature | Heat to 210-230°F for dipping, 190-200°F for second coat |
| Reuse | Can be strained, melted, and reused |
| Other Uses | Sealing jars and bottles, candle-making, wax seals, fire starter |
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What You'll Learn
- Cheese wax is made from paraffin, beeswax, or microcrystalline wax
- It is heated to 210-230°F, then brushed or dipped onto cheese
- Cheese wax seals out bacteria and mould, preserving moisture
- It comes in various colours, but these have no official meaning
- Cheese wax can be reused or recycled for candles, seals, and more
Cheese wax is made from paraffin, beeswax, or microcrystalline wax
Cheese wax is a special type of wax used to preserve cheese. It is soft and pliable, designed to provide a safe coating that prevents the growth of unwanted mould and retains moisture while the cheese ages. Cheese wax is made from paraffin, beeswax, or microcrystalline wax.
Paraffin wax, which is commonly known for its crumbly and brittle texture, can be blended with vegetable oil to create a softer, more pliable wax that is less likely to crack and leave small pieces on the cheese's surface. However, even with the addition of vegetable oil, paraffin wax may still not provide an effective seal for cheese preservation.
Beeswax is another option for making cheese wax, but it tends to be more expensive and brittle. To counteract its brittleness, a small amount of vegetable shortening can be added when melting the beeswax.
Microcrystalline wax is also suitable for cheese wax. It is known for its soft and pliable nature, making it less prone to cracking compared to pure paraffin wax.
Cheese wax can come in various colours, including red, yellow, and black, although any colour can be used to coat any type of cheese. The colour choice is typically up to the cheese company's preference for packaging and is not indicative of the type of cheese. For example, red wax is commonly used for Gouda, Edam, and young Cheddar, while black wax often indicates aged cheese.
The process of waxing cheese involves melting the wax and either brushing it onto the cheese or dipping the cheese into the wax pot. Dipping creates a more uniform surface and a cleaner-looking shell. After waxing, the cheese should be allowed to cool completely before handling to avoid marks or peeling.
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It is heated to 210-230°F, then brushed or dipped onto cheese
Cheese wax is a special kind of wax used to preserve cheese. It is designed to provide a safe coating that prevents the growth of unwanted mould and retains the cheese's moisture, preventing it from drying out. It is typically made from paraffin, but it can also be made from beeswax or microcrystalline wax.
When applying cheese wax, it is important to heat it to the right temperature. It should be heated to 210-230°F; any higher, and it may combust. At this temperature, the wax can be brushed or dipped onto the cheese. If brushing, use a natural bristle brush, as synthetic brushes will melt. If dipping, hold the cheese by one edge and dip and hold for 6-10 seconds, rocking it back and forth for good coverage. After the first dip, allow the excess wax to drip off, then flip the cheese and hold it until it cools. Set it down carefully, being sure not to touch the newly waxed surface. Repeat the process for the other side of the cheese, and possibly a third time if the cheese is large in diameter.
Allow the cheese to cool completely before handling it or adding another coat of wax. This second coat will be slightly thicker and will fill in any bubbles or pinholes from the first coat. It is important to avoid pinholes, as they can cause mould to grow under the wax. To prevent this, the cheese should be air-dried for 2-3 days before waxing and turned over at least once a week after waxing.
Once the cheese has been fully enjoyed, the wax can be peeled off, strained, and reused. It can be melted and used for various purposes, such as creating wax seals or starting fires.
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Cheese wax seals out bacteria and mould, preserving moisture
Cheese wax is a special type of wax designed to preserve cheese. It is made from paraffin wax, vegetable oil, or beeswax, and sometimes a combination of these. Cheese wax is soft and pliable, and it seals out bacteria and mould while retaining moisture in the cheese. This prevents the cheese from drying out and prolongs its freshness.
Cheese wax is available in various colours, including red, yellow, and black, and it can be used to coat any type of cheese. The colour of the wax is typically chosen by the cheese company for packaging and marketing purposes, and there are no official meanings assigned to specific colours. However, certain colours have become associated with particular types of cheese. For example, red wax is commonly used for Gouda and Edam, two Dutch semi-hard cheeses with mild, nutty flavours and smooth textures. Black wax often indicates an aged cheese, while yellow wax is frequently used for cheddar.
The process of waxing cheese involves either brushing or dipping the cheese into the melted wax. Dipping creates a more uniform surface and a cleaner-looking shell. When dipping, the cheese is held firmly by one edge and immersed in the wax for 6-10 seconds, then rocked back and forth for full coverage. This process is repeated for the other side of the cheese, and sometimes a third coat is applied to ensure a smooth finish. After waxing, the cheese is allowed to cool, and the wax hardens, creating a protective seal.
Once the cheese is ready to be consumed, the wax is simply peeled off. It can then be reused by melting it down and either using it immediately or storing it for later. Cheese wax has multiple uses beyond cheese preservation, including creating wax seals for envelopes, making candles, and using it as a substitute for kindling when starting fires.
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It comes in various colours, but these have no official meaning
Cheese wax is a special type of wax designed to coat and preserve cheese. It helps prevent unwanted mould growth and retains moisture while the cheese ages. Cheese wax is paraffin-based but is softer and more pliable than pure paraffin wax, which tends to become brittle and crack easily.
Cheese wax comes in a variety of colours, but these colours hold no official meaning. The colour used is simply a matter of choice for the cheese company and how they want to package their product. Some colours may be more commonly associated with certain types of cheese, but there are no hard-and-fast rules specifying which cheeses should be coated in which colour wax. For example, red wax is often used for Gouda and Edam, two Dutch semi-hard cheeses with mild, nutty flavours and smooth textures. Red wax is also commonly used for young Cheddar, while black wax is typically used for older Cheddar. Black wax is one of the colours that sometimes holds a specific meaning, indicating that a cheese is aged.
While the colours of cheese wax may not have official meanings, they can provide a striking contrast to the colour of the cheese itself, such as the red wax on yellow or white cheese. This can create a visually appealing presentation for consumers. Additionally, the colour of the wax can be used to distinguish between different types or ages of the same cheese, as in the case of young versus old Cheddar.
Cheesemakers can choose to brush or dip the cheese into the wax, and both methods effectively preserve the cheese. However, dipping creates a more uniform surface, resulting in a cleaner-looking shell.
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Cheese wax can be reused or recycled for candles, seals, and more
Cheese wax is designed to provide a safe coating for cheese to prevent the growth of unwanted mould while retaining the cheese's moisture and preventing it from drying out. It is made from paraffin (a petroleum-based solid), microcrystalline waxes, and colouring. Due to the presence of paraffin, cheese wax is not compostable and should not be put into a food waste bin. However, it can be reused or recycled for various purposes, such as creating your own candles or wax seals.
If you're feeling creative, you can reuse cheese wax to make your own candles. Simply melt the wax down and remove any remaining bits of cheese to ensure the candles don't carry the scent of cheese. Please note that heavily dyed wax may not work as well for this purpose. You can also mould the melted wax into various shapes, similar to playdough.
Another fun way to reuse cheese wax is to create your own wax seals. This can be done by melting the wax and using a spoon to pour a small amount onto the flap of an envelope. You can even create your own stamp to press into the wax while it's still wet, adding a unique touch to your letters.
Cheese wax can also be used to keep other produce fresh. You can melt the wax and dip the closed bottle or jar into it to reseal the top and extend the shelf life of your food or drink. Additionally, the oil found inside cheese wax is useful for sustaining flames, making it a great substitute for kindling or for camping trips. Simply melt the wax into small balls to help start fires in wood burners.
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Frequently asked questions
Cheese wax is paraffin-based, but it is softer and more pliable than pure paraffin wax, which can become brittle and crumbly. Cheese wax can also be made from beeswax, although this is more expensive and also has a tendency to be brittle.
Cheese wax is used to coat and preserve cheese. It helps to prevent unwanted mould growth and retains moisture while the cheese is aged.
Cheese wax can be applied by brushing it onto the cheese, or by dipping the cheese into a pot of melted wax. Both methods effectively preserve the cheese, but dipping creates a more uniform surface.
Cheese wax comes in every colour of the rainbow, although the most common colours are red, yellow, and black. The colour used is up to the cheese company, although some colours are more commonly used for certain types of cheese. For example, red wax is often used for Gouda and young cheddar, while black wax is used for older cheddar.
