Waxed Cheese: How Long Does It Stay Fresh?

Waxed cheese is a controversial topic. While some sources claim that waxing cheese is an unsafe method of preservation, others argue that it is a great way to store cheese for long periods. Some say that waxed cheese can last for over 25 years if stored under the right conditions, while others claim that it is only good for up to 5 years. The science behind waxing cheese is that it helps to minimize mold growth on the surface of the cheese. However, it is important to note that waxing cheese does not prevent the growth or survival of illness-causing bacteria, and may even promote the growth of anaerobic bacteria such as botulism.

Waxed cheese can last for up to 25 years

Waxing cheese is a traditional method of preservation that can extend the shelf life of cheese significantly. The wax coating creates an airtight barrier that prevents mould and bacterial growth, allowing the cheese to age and develop more complex flavours over time. While refrigeration is typically recommended for most modern cheeses, waxing enables cheese to be stored at room temperature for extended periods.

When properly waxed and stored, hard cheeses like cheddar, gouda, and parmesan can last for decades. However, not all cheeses are suitable for waxing. Soft cheeses with high moisture content, such as mozzarella, are less ideal and may spoil more quickly.

To achieve the maximum shelf life, several factors must be considered. Firstly, the cheese should be dry and at room temperature before waxing. This prevents condensation and ensures a proper seal. Multiple coats of wax are necessary, with some sources recommending three to five layers. Additionally, the type of wax matters; cheese wax is specifically designed to remain pliable and adhere better to the cheese, while paraffin wax tends to crack and is more brittle.

Storage conditions also play a crucial role in preserving waxed cheese. Ideal conditions include a cool temperature between 45 to 58 degrees Fahrenheit and a humidity level above 80%. Basements or cellars are often ideal locations for storing waxed cheese. Storing waxed cheese above 72 degrees Fahrenheit can lead to oil weeping and spoilage.

While waxed cheese can last for many years, it is essential to inspect the cheese periodically. Signs of spoilage include mould, a slimy texture, and strong unpleasant odours. If mould is present, it can usually be cut off, and the remaining cheese is still edible.

Cheese wax prevents mould and bacteria

Cheese wax is an effective way to prevent mould and bacteria and can make waxed cheese last for years or even decades.

Cheese wax is specially formulated to coat cheeses and prevent unwanted mould growth while retaining moisture during the ageing process. Before waxing, it is important to clean the cheese surface and remove any mould with a brine or vinegar wash. The high concentration of salt or acid in these washes effectively removes mould without compromising the cheese's taste or texture.

When waxing, it is crucial to maintain a constant temperature to ensure an even coating of wax. The ideal temperature range for melting wax is between 160° and 170°F (71° to 77°C) and 225° to 240°F (107° to 116°C). Waxing at a high temperature has the added benefit of killing mould spores on the cheese surface, reducing the likelihood of mould growth under the wax.

To apply the wax, hand-dipping is the easiest method. Start by dipping half of the cheese in the melted wax, allowing the excess to drip off, and then setting it down to harden. Repeat this process for the other half of the cheese. It is important to wear protective gear, such as gloves, clothing, and goggles, to avoid burns or discomfort from the hot wax.

Once coated, proper storage is essential. Waxed cheese should be stored in a cool area with the correct moisture levels, typically around 52 to 56°F (11 to 13°C) and 85% moisture. It is important to avoid direct sunlight and environmental hazards, such as cleaning agents or chemicals. Regularly check the waxed cheese for mould growth and rotate it weekly.

With proper waxing and storage, your waxed cheese will last for an extended period, and you can enjoy its delicious flavour for years to come.

Cheese waxing is considered unsafe by some

The main concern with waxed cheese is the possibility of botulism, a serious and potentially fatal foodborne illness caused by the bacterium Clostridium botulinum. Botulism can occur when food is not properly preserved or stored, allowing the bacteria to produce a toxin that can lead to paralysis and death. However, it is important to note that botulism is rare, with only around 160 cases reported in the US every 10 years.

Cheese waxing involves coating hard cheeses with a layer of wax, which can help to seal in moisture and protect the cheese from contaminants. However, if the waxing process is not done properly, it can create an ideal environment for bacterial growth. Improper storage conditions, such as incorrect temperatures or exposure to sunlight, can also increase the risk of bacterial contamination.

To ensure the safety of waxed cheese, it is crucial to follow proper waxing and storage procedures. This includes using the correct type of cheese wax, maintaining optimal temperatures during the waxing process, and storing the waxed cheese in a cool, dry place away from direct sunlight. It is also important to regularly inspect the cheese for any signs of mould or spoilage and to consume it within a reasonable timeframe.

While cheese waxing can be a safe and effective method of preservation when done correctly, it is always advisable to follow local food safety guidelines and use your best judgement when consuming any food product.

Waxed cheese can be stored at room temperature

However, today, many cheeses are made strictly for storage under refrigeration. These cheeses may not have a low pH and other factors created in the manufacturing process to prevent illness-causing bacteria growth because the manufacturer knows the cheeses will be kept refrigerated. If someone waxes this cheese and places it in food storage, there is no science indicating any level of safety. In fact, there is evidence to the contrary—placing cheese meant for refrigeration at room temperature is a significant risk and hazard for foodborne illness.

If you do choose to store your waxed cheese at room temperature, it should be noted that the cheese will continue to age and get sharper in flavor.

You can wax your own cheese

Waxing your own cheese at home is a great way to preserve your cheese and protect it from mould and bacteria. It's also a good way to keep your cheese from drying out.

The first step is to ensure your cheese is ready for waxing. Once the cheese is formed and pressed, it needs to be dried off for a few days in a cool location with good circulation. Covering the cheese with a loose piece of cheesecloth will help to keep dust and debris off the cheese, but mould may still develop. If mould does appear, it can be removed with a brine or vinegar wash. Both high acid and high salt concentrations will discourage mould from growing.

Next, you'll need to gather your supplies:

• Cheese to wax: Many hard kinds of cheese are suitable for waxing, including Swiss, cheddar, Gruyère and Colby.
• A storage container: Choose a container to store the cheese once waxed so you can control the temperature and moisture conditions.
• A wax-safe thermometer: This will allow you to monitor the temperature during preparation and coating.
• A block of cheese wax: Cheese wax comes in a variety of colours and can be purchased online or from specialty stores.

Now you're ready to start waxing! There are two main methods: dipping and brushing. For the dipping method, you'll need to melt your wax in a container that is large enough to fit your desired sizes of cheese. An old coffee can is a good option if you're working with smaller pieces of cheese. Be very careful when melting the wax, as it can explode at high temperatures. Do not leave it unattended.

Once your wax is melted, grasp one corner of the cheese with your hands or tongs and dip the rest of the cheese into the wax. Hold it in the air for around 10 seconds to allow the wax to harden, then set it down on wax paper. Repeat this process for any other pieces of cheese, making sure to fill in any air spaces to prevent mould growth. Then, grasp the original piece of cheese and dip the unwaxed end. Again, hold it in the air to harden, then set it down. Repeat this process to add a second coat of wax to all pieces of cheese.

For the brushing method, you'll also need a natural-bristled brush. Melt your wax in a container, then begin applying the wax to the surface of the cheese with the brush. Work quickly and use plenty of wax to get a good cover coat, but try not to over-brush. Wax the top surface and as much of one side as you can, then let the wax harden before doing the remaining surface of the cheese. Once coated, repeat the process to create a good protective layer. If needed, apply a third coat.

Regardless of which method you choose, be sure to store your waxed cheese in a cool area with the proper moisture levels, and avoid direct sunlight or other environmental hazards. Most cheeses age well in a room that is 52 to 56°F and 85 percent moisture, but ideal temperatures vary among types. Check under the waxed cheese weekly for mould growth and rotate if necessary.

Once properly waxed and stored, your cheese should last for years. Some sources claim that waxed cheese can last for over 25 years when stored under the right conditions. However, it's important to regularly check your cheese for any signs of mould growth and rotate it as needed.

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