Cheese Wrapped In Wax: How Long Does It Last?

Waxing cheese is a traditional method of preserving cheese without refrigeration. The wax coating helps to minimise mould 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. Therefore, the practice of waxing cheese for storage is considered unsafe by some experts. Nonetheless, there are individuals who experiment with waxing cheese at home for long-term storage without refrigeration. The type of cheese, storage conditions, and duration of storage can vary, and the results may differ based on these factors.

Waxing cheese is unsafe and promotes anaerobic bacteria growth

Waxing cheese is a highly debated practice, with some sources claiming that it is unsafe and can promote the growth of anaerobic bacteria, such as botulism. While it is true that waxing can help minimize mould growth on the surface of cheese, it is not an effective barrier against pathogenic bacteria. In fact, the warm, moist environment created by the wax may provide ideal conditions for the growth of dangerous bacteria, such as those that cause botulism.

The safety of waxing cheese depends on the type of cheese being waxed. Traditional hard, dry cheeses with a low pH and high acidity, such as Parmesan, can be safely stored at room temperature with wax covers. The low pH and fermentation byproducts of these cheeses naturally inhibit the growth of foodborne illness bacteria. However, many modern cheeses are made specifically for refrigeration and may not have the same acidic properties that prevent bacterial growth. If these cheeses are waxed and stored at room temperature, there is a significant risk of foodborne illness.

The practice of waxing cheese for storage is generally considered unsafe by food safety experts. Brian Nummer, Ph.D., a food safety specialist at Utah State University, states that there is "no science indicating any level of safety" in waxing cheese meant for refrigeration and storing it at room temperature. In fact, he claims that there is evidence to the opposite, and that this practice poses a "significant risk and hazard for foodborne illness".

Despite the potential risks, some people still choose to wax their own cheese for long-term storage, especially in preparation for emergencies or financial collapse. It is important to note that this practice is not recommended by food safety experts and can potentially lead to serious illness. However, some sources claim that waxing hard cheeses and storing them in a cool, dry place can extend their shelf life by several years.

To minimize the risk of foodborne illness, it is crucial to follow proper food safety practices. This includes keeping cheese refrigerated, practising good hygiene when handling cheese, and consuming cheese within the recommended time frame. While waxing cheese may be tempting as a preservation method, the potential risks outweigh the benefits. It is always better to prioritize food safety and consume cheese that has been properly stored and handled.

Before refrigeration, cheese was dried and fermented to a lower pH

Waxing is a method of preserving cheese without refrigeration. However, before the advent of refrigeration, cheese was often dried and fermented to a lower pH to increase its shelf life.

Drying cheese involves removing moisture from the cheese, which can be done using a food dehydrator, an oven, or a microwave. The cheese is cut into small pieces or shredded, and then dried at low temperatures, typically between 110-170 °F (43-77 °C). The drying process can take anywhere from 6 to 12 hours, depending on the type of cheese and the desired level of dryness.

Lowering the pH of cheese, or increasing its acidity, can be achieved by adding "lactic acid bacteria" as a starter culture. This bacteria consumes lactose, a type of sugar found in milk, and produces lactic acid, which increases the acidity of the cheese. The amount of bacteria, temperature, and type of milk can all impact the final pH of the cheese. Additionally, adding salt can slow down the bacteria's activity and prevent the cheese from becoming too acidic.

By drying and fermenting cheese, its shelf life can be extended significantly. Dried cheese can last several years in the refrigerator, and waxing can further preserve the cheese, allowing it to be stored in a cool, dry place without refrigeration.

It is important to note that the process of drying and fermenting cheese to a lower pH requires careful control of temperature, time, and ingredients to achieve the desired results. Additionally, the safety of consuming cheese preserved in these ways without refrigeration may depend on various factors and should be approached with caution.

Modern cheeses are made for refrigeration

Modern cheese is made for refrigeration, but that doesn't mean it has to be kept in the fridge. Hard cheeses, in particular, can be stored in other ways, such as waxing, and will last for long periods without the need for refrigeration. Waxing cheese saves space in the refrigerator and can keep cheese edible for longer. It is a good option for those who want to stock up on cheese when they find a good deal.

However, the process of waxing cheese is not without its risks. The government will likely advise against it, and it should be done at your own risk. It is important to use cheese wax and not paraffin wax, and to follow the correct procedure, including drying the cheese, dipping it in vinegar, and ensuring it is stored in a cool, dry place.

Some cheeses are more suitable for waxing than others. Hard cheeses, such as aged gouda, Parmigiano-Reggiano, Fiore Sardo, and aged cheddars, are ideal for travel and can be kept out of the fridge without spoiling. Their dense and creamy texture means they won't ooze, and their sturdy natural rind provides extra protection. On the other hand, soft cheeses are more likely to spoil and may become runny if left out of refrigeration for too long.

In addition to waxing, there are other traditional methods of keeping cheese fresh without refrigeration. These include cellars, especially those with marble slabs, caves, and ice houses, which can provide a degree of cooling to help keep dairy products fresh for longer.

While modern cheese is typically made with the assumption that refrigeration is available, it is not the only option for storing cheese. Waxing and other traditional methods can be effective alternatives, particularly for hard cheeses.

Waxed cheese can be stored in a cool, dry place

Storing waxed cheese in a cool, dry place is a great way to save space in the refrigerator. It is also a fun and efficient way to protect cheese during the ageing process, reducing moisture loss and the likelihood of mould growth.

However, it is important to note that the practice of waxing cheese for storage is considered extremely unsafe by some. Waxing cheese may promote the growth of anaerobic bacteria, such as botulism. Today, many cheeses are made strictly for refrigeration, and removing them from cold storage may pose a significant risk of foodborne illness.

If you choose to store your waxed cheese in a cool, dry place, it is recommended to check it weekly for signs of spoilage. If mould appears beneath the wax, remove the wax by scraping or brushing it off. Then, soak a cloth in saturated brine, rub down the cheese, and let it dry before re-waxing.

Additionally, while waxed cheese does not need to be refrigerated, it should be noted that refrigeration helps maintain the cheese's taste and texture and prevents the cheese from swelling and the wax from splitting.

Refrigeration helps maintain taste and texture

The practice of waxing cheese for storage is considered unsafe. Waxing cheese is a method to minimize mould growth on the surface of cheese, but it cannot prevent the growth of illness-causing bacteria. In fact, it may promote anaerobic bacteria growth, such as botulism.

Refrigeration helps maintain the excellent taste and texture of cheese. It also helps to avoid the cheese from swelling and the wax from splitting. While waxing cheese saves room in the refrigerator and can keep cheese longer, it is not a recommended practice.

Cheese that is meant to be stored under refrigeration should be kept in the fridge, as placing it at room temperature is a significant risk and hazard for foodborne illness. Even with waxing, cheese can be exposed to triple-digit temperatures, causing it to sweat and affecting its flavour and texture.

Refrigeration ensures that the cheese remains at a consistent temperature, preserving its taste and texture. It prevents the growth of harmful bacteria, which can cause foodborne illnesses. Additionally, refrigeration helps to regulate the moisture levels in the cheese, preventing it from drying out or becoming too moist, which can impact its texture and flavour.

Furthermore, refrigeration slows down the ageing process of cheese. Cheese that is stored at room temperature, even when waxed, will continue to age and sharpen in flavour. By refrigerating cheese, you can control the ageing process and maintain the desired flavour profile.

In summary, refrigeration is essential for maintaining the taste and texture of cheese. While waxing can provide some preservation benefits, it is not a safe alternative to refrigeration. By storing cheese in a refrigerator, you can ensure its safety, preserve its flavour and texture, and control the ageing process.

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