Wax-Encased Cheese: How Long Does It Stay Fresh?

Waxing cheese is a traditional method of preserving cheese without refrigeration. It is said to maintain the freshness of cheese, preventing it from drying out and cracking. When encased in wax, cheese can last for over 25 years if stored in the proper conditions. However, there are safety concerns regarding the practice, as waxing may promote the growth of certain bacteria, such as botulism. The key to successful waxed cheese storage is maintaining a cool, constant temperature, optimal humidity levels, and protection from light.

The safety of waxing cheese

Waxing cheese is a traditional method of preserving cheese without refrigeration. It is a way to increase the shelf life of cheese and maintain its freshness. However, there are safety concerns associated with this practice.

Firstly, waxing cheese does not prevent the growth of all bacteria. While it can minimise mould growth on the surface of the cheese, it may promote the growth of anaerobic bacteria, such as botulism. This is because the absence of oxygen created by the wax covering can provide an ideal environment for these bacteria to thrive. Therefore, waxing cheese for storage is considered extremely unsafe by some experts.

Secondly, modern cheese manufacturing processes assume that cheeses will be kept refrigerated. Many cheeses are made specifically for storage under refrigeration and may not have the same chemical composition as cheeses that are traditionally stored at room temperature. Placing these types of cheese at room temperature, even with a wax covering, can be a significant risk for foodborne illness.

However, some people still choose to wax cheese as a method of long-term food storage. They argue that waxing keeps cheese longer, saves room in the refrigerator, and is a fun addition to food storage. When waxing cheese, it is important to use cheese wax, not paraffin wax, and to follow proper procedures to ensure the cheese is adequately protected.

To ensure the safety of waxed cheese, it is crucial to store it under the right conditions. The ideal temperature for storing waxed cheese is between 50-55 degrees Fahrenheit, and the humidity level should be maintained between 70-80% to prevent the cheese from drying out. Additionally, waxed cheese should be stored in a dark place away from direct sunlight or fluorescent lighting, as exposure to light can cause the cheese to develop off-flavours and odours.

When consuming waxed cheese, it is important to perform a sensory evaluation to ensure it is still fresh. This includes checking for any signs of mould, off-odours, off-flavours, or discolouration. If the wax is cracked or the cheese feels dry and crumbly, it should be discarded.

The ideal temperature for waxed cheese

Waxed cheese should be stored at a cool and constant temperature, ideally between 50-55 degrees Fahrenheit. This temperature range is crucial for maintaining the quality and longevity of waxed cheese. Storing it at a higher temperature can promote bacterial growth, leading to foodborne illnesses. On the other hand, temperatures that are too low can affect the texture and flavour of the cheese.

The ideal temperature range of 50-55 degrees Fahrenheit is important for several reasons. Firstly, it helps to slow down the ageing process of the cheese, preventing it from becoming overly sharp or pungent. Secondly, it inhibits the growth of bacteria, including illness-causing pathogens. At lower temperatures, the risk of bacterial growth, particularly anaerobic bacteria such as botulism, is significantly reduced.

Maintaining a constant temperature is also essential. Fluctuations in temperature can cause condensation to form under the wax, providing a breeding ground for bacteria. Therefore, areas prone to temperature variations, such as garages or basements, are not suitable for storing waxed cheese. A consistent temperature helps to ensure the integrity of the wax coating and prevents cracking or melting, which can compromise the protective barrier it provides.

Additionally, the ideal temperature range takes into account the moisture needs of the cheese. Cheese requires a certain level of humidity to maintain its freshness and prevent drying out. By storing waxed cheese at 50-55 degrees Fahrenheit, the humidity level in the storage area can be maintained at the recommended 70-80% range. This prevents the cheese from drying out and cracking while also inhibiting mould growth.

Storing waxed cheese at the ideal temperature is a critical factor in preserving its quality and extending its shelf life. By maintaining a cool and constant temperature, cheese enthusiasts can enjoy their favourite varieties for years, benefiting from the protective and preservative properties that waxing provides.

Humidity levels for waxed cheese

Waxing cheese is a traditional method for preserving hard cheeses and enhancing their aging process. It helps to maintain the quality of hard cheeses like cheddar by creating a protective barrier against mould growth, controlling moisture loss, maintaining texture, and enhancing visual appeal.

When waxing cheese, it is important to ensure that the cheese is completely dry before waxing to prevent moisture from being trapped under the wax, which could lead to mould growth. The ideal humidity levels for waxed cheese are around 80-85% in a cheese cave or a cool, dry place if a cheese cave is not available.

The proper storage conditions for waxed cheese are crucial to maintaining its quality. It should be stored in a cool, dry place, turned weekly to ensure even aging, and monitored for any signs of mould or wax cracking. The recommended temperature range for storing waxed cheese is between 50-55°F (10-13°C) or 45-55°F (7-13°C) for long-term storage.

Waxed cheese can last significantly longer than unwaxed cheese. In cool, dry conditions, hard cheeses can last up to 25 years, while refrigerated waxed cheese can last from 6 months to 1 year. However, it is important to note that the exact duration depends on factors such as the type of cheese, storage temperature, and humidity levels.

The impact of light on waxed cheese

Light is one of the biggest enemies of cheese, along with oxygen. Light oxidation, which involves both light and oxygen, refers to the chemical reaction of fat molecules with oxygen, catalysed by light. This process, also known as lipid oxidation, lipid peroxidation, photo oxidation, or simply oxidation, results in the formation of many different molecules that can contribute to off-flavours like "cardboard", "crayon-like", or "plastic".

The end products of oxidation are a range of bad-tasting chemical compounds, as well as a bleached appearance. The oxidation process can occur within mere hours, and its effects can be seen and tasted. The formation of these off-flavours can happen so quickly that many people mistakenly attribute the plastic-like taste in cheese to the plastic wrap it's wrapped in, rather than light oxidation.

The light-induced degradation of lipids, proteins, and vitamins in cheeses causes both the formation of off-flavours and colour changes, which rapidly impair product quality and marketability. This may eventually lead to a loss in nutritional value and the formation of toxic products, such as cholesterol oxides.

The spectral distribution and photon flux of the light source determine the extent of quality changes, as photochemical processes have limited temperature dependence. Therefore, precautionary measures include changes to the light source and targeted prevention of photon flux relative to the cheese by using creative packaging.

Cheeses are exposed to light from both natural and artificial sources throughout processing, packaging, distribution, and at the retail level. This exposure to light during various stages can be highly detrimental to the quality of the cheese, causing oxidation and other unwanted changes.

To prevent light-induced changes in cheeses, optimal packaging should be selected, taking into account product composition, processing, storage, and light exposure conditions. Exclusion of light and storage in an oxygen-free atmosphere are ideal for preventing these unwanted changes.

Additionally, the use of a clear base coat of wax before applying a coloured wax layer can help protect the cheese from mould and ultraviolet light. This ensures the wax is thick enough to act as an effective barrier against these external factors.

How to identify if waxed cheese is fresh

Waxing cheese is a method to prevent mould growth on the surface of the cheese. However, it is not a foolproof method, and it is important to identify whether your waxed cheese is still fresh. Here are some ways to identify if your waxed cheese is fresh:

Check the wax for any signs of seepage or cracks:

If you notice any seepage or cracks on the wax, it could be an indication that the cheese underneath has started to spoil. These imperfections in the wax can allow mould to enter and grow on the cheese surface.

Inspect the cheese for any signs of mould:

Before waxing, the cheese surface should be cleaned and sanitised to remove any mould spores. However, if the waxing process is not done correctly, mould can still develop underneath the wax. If you notice any mould on the surface of the cheese after removing the wax, it is best to discard the cheese as it is no longer fresh.

Consider the age of the waxed cheese:

The freshness of waxed cheese also depends on the age. Ideally, waxed cheese should be consumed within a reasonable period. The longer it is stored, the higher the risk of spoilage.

Examine the storage conditions:

Waxed cheese should be stored in a cool, dry, and dark place. If the storage conditions are not optimal, the cheese is more likely to spoil.

Trust your senses:

When in doubt, trust your senses. If the cheese has developed an unpleasant smell, discoloured, or has an unusual texture, it is best to discard it.

It is important to note that waxing cheese is considered an unsafe method of preservation by some experts, as it may promote the growth of illness-causing anaerobic bacteria, such as botulism. Therefore, it is essential to be cautious and carefully evaluate the freshness of waxed cheese before consumption.

Frequently asked questions