Drying Time For Cheese: Waxing Preparation

Waxing is a great way to preserve cheese and prevent it from drying out and developing mould. Before waxing, hard cheeses such as cheddar are air-dried for two to five days to develop a protective rind. The cheese should be dry to the touch before waxing. This process can take up to a week. The cheese can then be brushed or dipped in wax, creating a seal that prevents the growth of harmful bacteria.

Waxing cheese: the dipping method

The dipping method is one of two ways to wax cheese, the other being the brushing method. The dipping method is preferred over brushing for attaining a smooth, even coat, but you are limited to whatever size container you are melting your wax in.

To wax cheese using the dipping method, follow these steps:

• Prepare your cheese: Before waxing, ensure that the cheese has been properly aged and has a dry rind. Clean the cheese’s surface by brushing off any mould or unwanted residue. Allow the cheese to dry completely before waxing.
• Prepare your wax: Heat your wax slowly to 150-170°F (71-77°C) in a double boiler or crock pot. Use food-grade wax crafted to preserve quality, taste, and moisture in cheeses while they age.
• Dip your cheese: Using tongs, carefully dip one half of the cheese into the wax. Allow the wax to cool for 60-90 seconds. Then, dip the second half of the cheese into the wax and allow it to cool again.
• Apply additional coats: Apply 1-3 coats of wax as needed. Cheese wax can be reused after cooling and straining out any impurities.
• Store your waxed cheese: Waxed cheese should be stored in a cool and dry place, such as a refrigerator with controlled humidity. Ensure that the cheese is properly wrapped or stored in cheese paper before placing it in storage.

The dipping method for waxing cheese is a straightforward process that helps preserve the quality and taste of your cheese while it ages. By following these steps, you can effectively wax your cheese using the dipping method.

Waxing cheese: the brushing method

The brushing method is one of two ways to wax cheese, the other being the dipping method. The brushing method is more flexible in terms of the shape and size of the cheese but may not create the most uniform look.

Preparing the Cheese

Before waxing, ensure that the cheese has been properly aged and has a dry rind. Clean the cheese's surface by brushing off any mould or unwanted residue. Allow the cheese to dry completely before waxing. Ideally, leave the cheese uncovered and on a rack in cool storage for a few weeks to form a dry, yellowish rind.

Preparing the Wax

Use food-grade wax to preserve the quality, taste, and moisture of the cheese. Heat the wax slowly to 150-170°F in a double boiler or crock pot. Do not allow the wax to exceed 250°F as the vapours are highly flammable. Monitor the temperature often and do not leave the wax unattended.

Applying the Wax

Using a natural-bristled brush, brush the wax all around the sides of the cheese, then allow it to cool for 60-90 seconds. Next, brush wax on the top of the cheese, let it cool, and then repeat the process for the bottom of the cheese. Fill in any holes to prevent gaps and air from getting through, which can cause mould to grow. Apply at least two layers of wax to create a thicker barrier and provide better protection.

Storing the Waxed Cheese

The waxed cheese should be stored in a cool, dry place, ideally in a cheese cave or a refrigerator with controlled humidity. Ensure the cheese is properly wrapped or stored in cheese paper. The wax will typically dry and harden within 10-20 minutes, but it may take longer depending on the ambient temperature and humidity level. Make sure the wax is completely dry and firm before handling the cheese.

Storing Leftover Wax

Leftover wax can be reused multiple times. 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.

How to prepare cheese for waxing

The first step in preparing your cheese for waxing is to ensure that it is a hard cheese. Waxing is not suitable for soft cheeses. Examples of hard cheeses include cheddar, parmesan, and Swiss cheese.

Next, you need to air-dry your cheese. This process helps to develop a protective rind on the cheese, similar to the crust on bread. The length of time required for air-drying depends on the humidity and temperature of your house. It usually takes around two to five days, but you can leave it for up to four days.

During the air-drying process, you should wipe the cheese with a cloth dipped in vinegar to prevent mould development. After this, chill the cheese for several hours to make the waxing process easier.

Now your cheese is ready for waxing!

How long to air-dry cheese before waxing

Waxing is a great way to preserve hard cheeses and keep them from drying out too much. It also cuts down on mould and putrefying bacteria's access to the cheese while it ages. The length of time you should air-dry your cheese before waxing depends on the temperature and humidity in your house. The purpose of the air-drying period is to develop a protective rind on the cheese. This rind is comparable to the crust on bread.

For farmhouse cheddar, you should air-dry for two to four days before waxing. For other hard cheeses, the air-drying period can be up to five days. However, if you are in a humid environment, you may need to air-dry your cheese for longer. You will know your cheese is ready when it has a good protective rind. It should feel hard to the touch and no longer have moisture on the bottom when you go to flip it.

Before waxing your cheese, you should wipe it down with a cloth dipped in vinegar to eliminate any mould development, even unseen. Then, chill the cheese for several hours prior to waxing. It is easier to wax cold cheese.

When waxing your cheese, you can either dip it in wax or brush the wax on. You will need more melted wax for the dipping method, but some people think it yields prettier cheese. If you are using the dipping method, make sure you have enough wax melted to fully submerge your cheese. If you are using the brushing method, you will need a natural-bristle brush.

Apply at least two coats of wax over the entire surface of the cheese. One thin coat is better than a thick coat. Make sure to fill in any cracks or holes in the cheese with wax to prevent air gaps.

How to store waxed cheese

Now that you've spent time and effort waxing your cheese, it's important to store it properly. Here are some tips on how to store waxed cheese to ensure it stays fresh and delicious:

• Store waxed cheese in a cool, dry place. The ideal temperature range is between 52 to 56 degrees Fahrenheit, and the humidity should be around 85%.
• Check the cheese regularly for any signs of mold or cracks in the wax. If mold appears, remove the wax and wash the cheese with a brine solution or vinegar. Then, re-wax the cheese.
• Waxed cheese can be stored on a wire rack or hung in a cool, dry pantry. Avoid direct sunlight and heat sources, which can cause the wax to melt or crack.
• Waxed cheese does not need to be refrigerated. However, if you have the space, storing it in the refrigerator can help extend its shelf life.
• Waxed cheese can last for several months to a year or more, depending on the type of cheese and storage conditions.
• The wax can be peeled off when you're ready to eat the cheese. The wax can be remelted and reused multiple times, so don't throw it away!
• Label your waxed cheese with the type and date. This will help you keep track of how long it has been aged and when it needs to be consumed.

Frequently asked questions