Wax-Dipped Cheese: How Long Does It Last?

Waxing cheese is a traditional method of preserving cheese without refrigeration. It involves dipping cheese in wax to create a protective barrier that seals in moisture and prevents spoilage. When stored in the proper conditions, a fully intact waxed cheese wheel can last for more than 25 years. However, there are safety concerns about the practice, as waxing may promote the growth of anaerobic bacteria such as botulism.

Waxed cheese can last for over 25 years if stored properly

Waxing cheese is a traditional method of preserving cheese without refrigeration. It involves dipping cheese in wax to create a protective barrier that seals in moisture and prevents spoilage. When stored properly, waxed cheese can last for over 25 years.

The key factors for ensuring the longevity of waxed cheese include temperature, moisture, and light conditions. Firstly, it is crucial to maintain a cool and constant temperature between 50-55° Fahrenheit. Avoid areas with temperature fluctuations, such as garages or basements. Secondly, the humidity level in the storage area should be maintained between 70-80% to prevent the cheese from drying out and cracking. Finally, keep the waxed cheese away from direct sunlight or fluorescent lighting, as exposure can lead to the development of off-flavors and odors.

The type of cheese and the quality of the wax used also play a role in the longevity of waxed cheese. Some types of cheese, such as aged cheddar and gouda, are known to have longer shelf lives due to their unique chemical composition. Additionally, using a high-quality cheese wax specifically designed for cheese preservation is essential.

It is worth noting that waxing cheese is not a widely recommended practice due to food safety concerns. The absence of oxygen under the wax may promote the growth of anaerobic bacteria, such as botulism. Therefore, it is crucial to thoroughly research and understand the risks associated with waxing cheese before consuming waxed cheese that has been stored for an extended period.

The ideal temperature for storing waxed cheese is 50-55°F

Waxed cheese can last for months, even years, if stored correctly. The key to successful cheese preservation is maintaining a consistent temperature. Fluctuations in temperature can cause condensation to form under the wax, leading to mould growth and, ultimately, the cheese going bad. Therefore, the ideal temperature for storing waxed cheese is 50-55°F (10-13°C).

This temperature range is cool enough to significantly slow the natural processes that cause cheese to degrade, such as bacterial and enzymatic activity, but not so cold that the cheese dries out or becomes brittle. At these cooler temperatures, the cheese's flavour and texture are also preserved, ensuring that the cheese remains edible and enjoyable for a more extended period.

A dedicated refrigerator is the best option for achieving and maintaining these ideal temperatures. While it is possible to use a standard refrigerator, the temperature fluctuations that occur every time the door is opened can impact the cheese's longevity. A dedicated refrigerator set to the correct temperature, located in a cool area, ensures the cheese is stored consistently at 50-55°F.

For those without access to a dedicated refrigerator, a basement or cellar is the next best option. These areas tend to be naturally cooler and have more consistent temperatures than the rest of the house, especially if they are well-insulated. However, it is essential to ensure that the temperature does not exceed 55°F, as higher temperatures will reduce the shelf life of the cheese. Additionally, the basement or cellar should be well-ventilated to prevent excess moisture from building up and affecting the cheese.

Avoid storing waxed cheese in areas with temperature fluctuations

Waxed cheese should not be stored in areas with temperature fluctuations. This is because exposure to fluctuating temperatures can cause the wax to melt or crack, allowing air and moisture to seep into the cheese. This can lead to spoilage, flavour deterioration, or the growth of mould or bacteria.

To maintain the quality and freshness of waxed cheese, it is important to store it in a cool, dry, and dark place with a consistent temperature. The ideal temperature range for storing waxed cheese is between 40°F (4°C) and 50°F (10°C). This keeps the cheese cool enough to prevent spoilage without being too cold, which can alter its texture and flavour. It is also important to avoid storing waxed cheese near heat sources or areas with direct sunlight, as this can impact the temperature and humidity levels.

Additionally, areas with temperature fluctuations can affect the integrity of the wax coating. High humidity can lead to excessive moisture, which can cause the wax to soften and affect its protective properties. On the other hand, low humidity can cause the cheese to dry out, impacting its texture and flavour. Therefore, maintaining a stable environment with the right temperature and humidity levels is crucial for preserving the quality and freshness of waxed cheese.

Storing waxed cheese in a designated spot, such as a cheese cellar or a dedicated cheese refrigerator, is ideal as it provides controlled temperature and humidity levels. Alternatively, waxed cheese can be stored in a home refrigerator or a cool, dark spot in a pantry, as long as temperature fluctuations are minimised.

By avoiding areas with temperature fluctuations and following proper storage guidelines, you can help ensure that your waxed cheese remains fresh, flavourful, and safe to consume for an extended period.

The humidity level in the storage area should be 70-80% to prevent drying and cracking

The ideal humidity level for storing cheese is between 70% and 99% relative humidity. This range can vary depending on the style of cheese and the temperature at which it is stored. For example, a temperature range of 50 to 55 degrees is ideal for ageing cheese, with a relative humidity range of 75% to 95%.

Maintaining the correct humidity level is crucial to prevent the cheese from drying out and cracking. If the humidity level is too low, the cheese can dry out and not ripen properly. On the other hand, if the humidity is too high, the cheese can develop unwanted moulds, ripen too quickly, or develop undesirable textures and flavours.

To achieve the desired humidity level, it is recommended to use covered plastic boxes inside the refrigerator to maintain moisture levels between 90% and 95%. Additionally, tools such as digital hygrometers can be used to measure the humidity level and ensure that the cheese is stored in optimal conditions.

It is worth noting that different types of cheese have different humidity requirements. For instance, soft cheeses like brie may require higher humidity levels of around 90%. Adjustments may need to be made to the humidity controller or the use of a humidifier to achieve the desired humidity level.

Exposure to direct sunlight or fluorescent lighting can cause off-flavours and odours

Waxing cheese is a traditional method of preserving cheese that was commonly used before the days of refrigeration. While it can be an effective way to minimise mould growth on the surface of the cheese, it does not prevent the growth or survival of many illness-causing bacteria. In fact, it may promote anaerobic bacteria growth, such as botulism. Therefore, the practice of waxing cheese for storage is considered unsafe.

Cheese that is meant to be stored under refrigeration should not be waxed and placed in food storage as there is no scientific evidence to support its safety. On the contrary, there is evidence that placing cheese meant for refrigeration at room temperature poses a significant risk for foodborne illness.

Furthermore, exposure to direct sunlight or fluorescent lighting can cause off-flavours and odours in cheese. Light-induced degradation of lipids, proteins, and vitamins in cheese can lead to both the formation of off-flavours and colour changes, which can rapidly impair product quality and marketability. This degradation can eventually lead to a loss of nutritional value and the formation of toxic products, such as cholesterol oxides.

The most visible effect of light on cheese is discolouration. This occurs due to the breakdown of a compound called beta-carotene, which is present in high levels in cow's milk and gives most cheeses their yellow colour. When beta-carotene is lost, the exposed part of the cheese will lose its yellow colour and appear much whiter.

In addition to discolouration, light oxidation can also affect the flavour of the cheese. Oxidation produces a large number of smaller molecules that can lead to off-flavours that are often described as "plasticky" or "cardboardy". This is the same type of flavour that is found in Kraft Singles, which is more a result of light oxidation than the actual plastic sheets they are wrapped in.

Lastly, light oxidation can also impact the smell of the cheese. Most cheeses contain an amino acid called Methionine, which, when oxidised, produces a compound called dimethyl disulphide—a compound that is commonly associated with the smell of boiled cabbage or potatoes.

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