Wax Cheese: How Long Does It Stay Fresh?

Waxed cheese is a great way to store cheese for the long term. It is believed that waxed cheese can be stored for up to 10 years or more. The wax coating helps to minimize mold growth on the surface of the cheese and also allows for the cheese to age, making it even more delicious. However, it's important to note that waxing cheese is not always considered a safe method of storage, as it may promote the growth of anaerobic bacteria such as botulism. Nevertheless, with the right storage conditions, a well-waxed cheese can last for several years and be a tasty treat!

Waxed cheese can be stored for up to 25 years

Firstly, it's important to note that the government and food safety experts advise against waxing cheese for storage, as it may promote anaerobic bacteria growth, such as botulism. However, despite this warning, many people still choose to wax cheese for long-term storage.

If you decide to wax your cheese, it's important to follow the correct procedure. Firstly, slice the cheese into desired portions, and leave it out to dry overnight to create a dry exterior. Next, plunge the cheese into white vinegar to kill any bacteria. After the vinegar has dried, heat up some specialised cheese wax (not paraffin wax) and dip the cheese into it, allowing it to harden between dips. Repeat this process until all areas of the cheese are coated in wax. Finally, store the waxed cheese in a dark, cool, and dry place.

When stored correctly, waxed cheese can last for decades. One source mentions a 10-pound waxed gouda cheese wheel that can be stored for over 25 years. Another source mentions wax-coated cheeses lasting for 6-25 years. However, it's important to note that the storage conditions and original characteristics of the cheese will affect its shelf life.

To ensure the safety of your waxed cheese, it's important to inspect it for any signs of spoilage before consumption. If the cheese develops a slimy texture or an unpleasant smell, it should be discarded. Additionally, if you notice any orange or red mould, it is unsafe to consume. However, if there is mould present, it can be cut off, as it will not affect the rest of the cheese.

Waxing cheese is a method to minimise mould growth

Cheese wax is a speciality wax used for preserving cheese. It is different from 100% paraffin-based wax as it remains soft and pliable even when set. It can be easily peeled away from the cheese without cracking or crumbling. Cheese wax is usually coloured with food-grade colouring and commonly comes in red, yellow and black. The colour doesn't matter, but some people prefer yellow as it has less colouring.

Before waxing the cheese, it is important to clean the cheese surface. The cheese should be formed, pressed, and allowed to dry off for a few days in a cool location with good circulation. A loose piece of cheesecloth laid over the cheese will keep dust and debris off the cheese but mould may develop and will need to be removed with a brine or vinegar wash before waxing.

There are two methods for waxing cheese: low heat and high heat. The low-heat method is safer as the wax never reaches a dangerous temperature, but it requires more coats of wax and mould may still develop under the wax. The high-heat method will kill mould spores on the cheese surface, but it requires more wax and caution must be taken to avoid heating the wax above its flash point.

The wax should be heated to between 224-236°F (120°C). You need it hot enough to kill any bacteria on the cheese surface but not so hot that it explodes. Turn off the heat as soon as the wax reaches temperature.

There are two methods for applying the wax to the cheese: dipping and brushing. The dipping method requires more wax as the cheese needs to be submerged sufficiently, but it yields prettier cheese. The brushing method is limited by the size of the wax container and whether there is enough wax to dip the cheese, but it requires less wax overall.

Regardless of the application method, two or three coats of wax are necessary to ensure all parts of the cheese are sealed and no air holes are left. One thin coat is better than a thick coat. Allow each layer to harden before applying the next. Be generous with the wax to ensure no air is available for mould growth.

Once the cheese is coated, it should be stored in a cool location (such as a refrigerator or cold cellar) for the duration of the ageing and storage. The proper temperature and moisture levels (usually 52-56°F and 85% moisture) need to be maintained. The cheese should be turned weekly and checked for any mould growth under the wax.

If mould develops under the wax, it means that either the surface was not heated hot enough during the waxing to kill off the mould or a small pinhole was left for mould to enter. If very serious, this mould should be removed as soon as possible by scraping it off the surface and giving the cheese a good wiping/scrubbing with a cloth soaked in saturated brine. The cheese should then be allowed to dry and re-waxed.

Cheese waxing is how cheese artisans age their cheese

Waxing is a traditional method of preserving cheese that has been used for centuries. By creating a seal around the cheese, wax helps to prevent mould growth and can extend the shelf life of the product. In the past, cheese was often stored at room temperature, and the wax coating helped to keep it fresh. Today, most cheeses are meant to be stored in the refrigerator, but waxing can still be used as a preservation method in some cases.

Cheese artisans use waxing as a way to age their cheese and develop its flavour over time. The wax creates a barrier that allows the cheese to breathe and continue aging, while also protecting it from external contaminants. The longer the cheese is sealed in wax, the sharper its flavour will become. However, it's important to note that not all cheeses are suitable for waxing, and the process may not be safe for all types of cheese.

The type of cheese, the quality of the wax, and the storage conditions all play a role in how well the cheese will age and how long it will last. Hard cheeses are typically better suited for waxing than soft cheeses, and it's important to use specialised cheese wax instead of paraffin wax. The wax should be heated slowly and applied in multiple layers to ensure a complete seal.

When done properly, waxing cheese can be a fun and effective way to preserve this dairy product. However, there are some safety concerns to keep in mind. The low pH and fermentation byproducts of traditional cheeses like Parmesan can inhibit foodborne illness bacteria, making them safer for room temperature storage. In contrast, many modern cheeses are meant to be stored under refrigeration, and waxing them may promote the growth of dangerous anaerobic bacteria like botulism. Therefore, it is crucial to research the specific type of cheese and follow safe food preservation practices.

If the wax seal is broken, the cheese may not be safe to eat

Waxing cheese is a traditional method of preserving cheese, but it is important to exercise caution when consuming wax-sealed cheese, especially if the seal is broken.

Firstly, it is essential to understand that waxing cheese primarily serves to minimise mould growth on the surface of the cheese. However, it does not prevent the growth or survival of all bacteria, and in some cases, it may even promote the growth of anaerobic bacteria, such as those that cause botulism. Therefore, if the wax seal on your cheese is broken, there is a risk that harmful bacteria may have contaminated the cheese, making it unsafe for consumption.

Additionally, modern cheese production methods often result in cheeses that are specifically meant to be stored under refrigeration. Taking these cheeses out of refrigeration and storing them at room temperature, even if they are waxed, can pose a significant risk for foodborne illnesses. Hence, if your wax-sealed cheese has been stored outside of refrigeration, it may not be safe to eat, especially if the seal is broken.

Furthermore, while an unbroken wax seal can help preserve cheese for many years, the quality and safety of the cheese can still deteriorate over time. Even if the cheese is stored under ideal conditions, factors such as temperature, humidity, and the initial characteristics of the cheese can influence its longevity. Therefore, it is always advisable to inspect the cheese carefully before consumption, even if the wax seal is intact.

When examining the cheese, there are several signs you can look out for to determine if it is still safe to eat. Firstly, trust your senses—if the cheese has an unpleasant smell or appears slimy, it is best to discard it. Additionally, the presence of certain types of mould, such as orange or red mould, indicates that the cheese has likely spoiled. If you notice any of these signs, it is advisable to refrain from consuming the cheese, even if only a small portion of it appears affected.

In conclusion, while waxing cheese can be an effective preservation method, it is important to approach wax-sealed cheese with caution. If the wax seal is broken, there is an increased risk of bacterial contamination and foodborne illnesses. Therefore, it is essential to carefully inspect the cheese and trust your instincts before consuming it.

If mould is present, cut it off before consuming

If mould is present on waxed cheese, it is generally considered safe to cut it off and consume the rest. However, it is important to note that the practice of waxing cheese for long-term storage is controversial and may be unsafe. While waxing can minimise mould growth, it does not prevent the growth or survival of illness-causing bacteria, and it may even promote the growth of anaerobic bacteria such as botulism.

If you choose to consume waxed cheese with mould, it is important to inspect it carefully and cut off all mouldy parts. Additionally, trust your instincts and senses—if the cheese smells rotten or has a slimy texture, and you see orange or red mould, it is likely unsafe for consumption.

To ensure food safety, it is recommended to consume waxed cheese within a few weeks of cutting into it, even if you have recut the wax. Proper storage conditions are crucial, and the ideal temperature for waxed cheese is between 45°F and 58°F, with humidity above 80%.

It is worth noting that the safety of waxing cheese intended for refrigeration and then storing it at room temperature is questionable. This practice carries a significant risk of foodborne illness. Therefore, if you choose to consume waxed cheese with mould, it is at your own risk.

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