Bushra Griffith
Waxing cheese is a great way to preserve and protect your homemade cheese, extending its shelf life and allowing it to age properly. Cheese wax is a specialty wax that is breathable and holds its shape easily. It helps prevent mould growth and retains moisture in the cheese. There are two main ways to wax cheese: the dipping method and the brushing method. This text will guide you through the process of melting cheese wax and the subsequent waxing procedure.
How to Melt Cheese Wax
| Characteristics | Values |
|---|---|
| Why melt cheese wax? | To preserve and protect homemade cheese, extending its shelf life. |
| Wax type | Cheese wax, beeswax, or oil/beeswax mix. |
| Wax properties | Breathable, holds shape easily, soft and pliable. |
| Wax melting method | Double boiler, crock pot, or small wine cooling refrigerator. |
| Wax temperature | 160-170°F (71-77°C), not exceeding 250°F to prevent flammability. |
| Cheese preparation | Clean cheese surface, remove mold, and ensure dryness before waxing. |
| Wax application | Dipping or Brushing methods, applying 1-3 coats for a smooth, even coating. |
| Wax reuse | Possible by melting and straining through cheesecloth to remove impurities. |
| Storage | Store waxed cheese in a cool area with proper moisture levels, avoiding direct sunlight and chemicals. |
| Consumption | Peel off wax, cut into cheese, and store remaining cheese in the refrigerator. |
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What You'll Learn
Wax melting methods: double boiler, crock pot, or pan of water
When it comes to melting cheese wax, there are a few different methods you can use. Here is a detailed description of three popular methods: the double boiler, the crockpot, and the pan of water.
Double Boiler:
A double boiler is a safe and effective way to melt cheese wax. It is a two-part system that consists of a saucepan and a heat-safe glass bowl that fits inside the saucepan. The saucepan is partially filled with water and heated to a boil, while the glass bowl contains the wax. The steam from the boiling water heats the glass bowl and melts the wax. This method is safer than direct heating because it slows the heating rate and makes it easier to control the temperature. It is important to use a potholder when handling the glass bowl, as it will be hot. Additionally, a glass measuring cup with an integrated handle can be used instead of a glass bowl, making it easier to pour the melted wax.
Crock Pot:
A crockpot is a slow cooker that can be used to melt wax for candles and can also be used for melting cheese wax. It provides a slower, steady heat that is ideal for melting wax without constant attention. The wax melts directly in the crockpot, and you can add jars or containers to melt the wax inside. This method is useful if you want to make multiple candles at once. After melting the wax, you can add wicks and any desired scents or colours. The wax is then allowed to harden, and your candles are ready.
Pan of Water:
Using a pan of water is similar to the double boiler method, as it involves indirect heating of the wax. Water is placed in a saucepan, and a heat-safe container, such as a glass bowl or tin pitcher, is placed above the boiling water. This method helps maintain a consistent temperature and prevents the wax from burning. It is important to constantly monitor the temperature to ensure it does not exceed the desired level, which is typically around 160°F to 200°F for wax.
Each method has its advantages, but it is essential to prioritise safety and maintain the appropriate temperature to ensure the cheese wax melts correctly.
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Waxing techniques: dipping or brushing
Waxing cheese helps to prevent mould and spoilage, allowing cheese to age properly. There are two ways to wax cheese: the dipping method and the brushing method. Each method has its own advantages and disadvantages, and the choice between the two depends on the desired outcome and the shape and size of the cheese.
The dipping method is preferred over brushing for achieving a smooth, even coat. However, it is limited by the size of the container used for melting the wax. To dip cheese in wax, start by heating the wax to the appropriate temperature, between 160°F and 250°F. Use a thermometer to monitor the temperature and ensure it does not exceed 250°F, as the vapours are highly flammable. Once the wax is melted, dip the cheese into it, ensuring that the entire surface of the cheese is covered. Leave no gaps or exposed areas. Let the excess wax drip off before setting the cheese down on wax paper to dry. Repeat the process for a second coat, if desired.
The brushing method, on the other hand, can be used for any shape or size of cheese. It provides more flexibility but may not result in the most uniform coating. To brush wax onto cheese, melt the wax as described above and use a brush to apply a thin layer to the entire surface of the cheese. Again, ensure that there are no gaps or exposed areas. Let the wax dry and harden before applying a second coat, if needed.
Regardless of the method chosen, it is important to maintain proper temperature control to avoid fire risk. Additionally, always ensure that the cheese is properly aged and has a dry rind before waxing. After waxing, store the cheese in a cool, dry place, such as a refrigerator or cheese cave, to ensure optimal ageing and storage.
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Cheese preparation: cleaning, drying, and temperature
Cheese preparation is a crucial step in the waxing process, ensuring the cheese is clean, dry, and at the right temperature for wax adhesion and preservation.
Cleaning
Before waxing, the cheese surface must be cleaned of any mould or unwanted residue. This can be done using a brine or vinegar wash, which effectively removes mould without compromising taste or texture. A high concentration of salt or acid in these solutions ensures the safety of the cheese while removing mould.
Drying
After cleaning, the cheese must be completely dry. Leaving the cheese uncovered in a cool storage area for a few weeks allows a dry, yellowish rind to form. This drying process is essential for wax adhesion. Additionally, removing excess moisture from the cheese before waxing helps the wax adhere better and prevents mould growth.
Temperature
The ideal temperature for melting cheese wax is between 160°F and 170°F (71°C-77°C). Maintaining this temperature range provides an even coating of wax on the cheese. However, it is important to follow the specific instructions for your chosen wax, as different types of wax have varying melting points. Once the wax is melted, it should be monitored and maintained within this temperature range during application. The wax will typically dry and harden within 10-20 minutes of application.
To ensure food safety, it is crucial to prevent the wax from exceeding 250°F, as the vapours at higher temperatures are highly flammable. Using a double boiler or a crock pot within a pan of water are recommended methods to control the temperature and prevent overheating.
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Wax temperature and safety: 160-170°F, flammable above 250°F
Waxing cheese is a great way to preserve and protect your homemade cheese. It helps prevent mould and spoilage and allows cheese to age properly.
When melting cheese wax, it is important to monitor the temperature closely. The recommended melting temperature for cheese wax is around 160-170°F (71-77°C). You can use a cheese wax thermometer to monitor and maintain the wax at this temperature while applying it to the cheese.
It is important to note that wax can be dangerous if it gets too hot. Wax vapours are highly flammable and can ignite at high temperatures. The flashpoint of wax is typically above 300°F, but it is recommended to never let your wax exceed 250°F. Always be cautious to avoid burns or injuries.
To melt the wax, you can use a double boiler or a crock pot. Make sure to never leave the wax unattended on the stove. Once the wax is melted, you can use the brush or dip method to apply it to your cheese.
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Wax reuse: straining and remelting
Wax can be reused by straining and remelting it. This is a good way to minimise waste. Once you are ready to eat your cheese, remove the wax and rinse it off. Then, melt it down and strain it through a piece of fine cheesecloth to remove any residue. The wax can then be remelted and reused.
It is important to note that wax explodes at high temperatures, so it should not be left unattended. It is recommended to melt wax in a double boiler, so it is not directly over the heat source. You can also use a crock pot or a small wine cooling refrigerator to melt the wax.
Once the wax has been remelted, it can be applied to the cheese. You can dip the cheese in the wax or brush the wax onto the cheese. If dipping, let the excess wax drip off before setting the cheese down to allow the wax to harden. If brushing, work quickly and use plenty of wax to get a good cover coat.
After the wax has been applied, it should be allowed to harden. The wax can then be stored in the same container used for melting, with a lid on top.
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Frequently asked questions
The recommended melting temperature for cheese wax is 160-170°F (71-77°C). You can melt it using a double boiler, a crock pot, or a small wine cooler.
You can either dip the cheese into the wax or brush the wax onto the cheese. Make sure the cheese is completely dry before waxing and monitor the temperature of the wax throughout the process.
Store your cheese in a cool, dry place, out of direct sunlight. Check for mould regularly and rotate the cheese if necessary.
