Frederic Melton
Waxed cheddar cheese is a hard cheese that has been coated in wax to prevent it from drying out and to slow the growth of mould during the ageing process. The wax is typically applied in two coats and can be coloured red, yellow, or black. When it comes to opening waxed cheddar cheese, the best tool for the job is a cheese plane, a small, sharp metal device designed for cutting cheese. If you don't have a cheese plane, a sharp knife can be used to cut a circle at the top of the wax, followed by a circle around the circumference of the cheese. It is important to cut through the wax without cutting the cheese itself, as this will make it easier to peel off the wax. Other methods for opening waxed cheese include melting the wax with hot water or a hair dryer, or using a hot towel to soften the wax.
How to Open Waxed Cheddar Cheese
| Characteristics | Values |
|---|---|
| Tools | Cheese plane, sharp knife, cheese wire, vegetable peeler, hair dryer, hot water, hot towel |
| Techniques | Scoring wax, cutting a circle at the top of the wax, cutting around the circumference, melting wax, peeling wax |
| Storage | Store waxed cheese in the fridge until ready to eat; once cut, wrap tightly in cling film, store in an airtight container in the fridge and eat within seven to ten days |
| Benefits of Waxing | Keeps cheese tasting delicious, retains moisture, helps preserve, prevents cheese from becoming too dry, retards mold growth during aging |
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What You'll Learn
Using a cheese plane
To start, remove the cheese from the fridge and let it reach room temperature. This will slightly soften the wax, making it easier to separate from the cheese. The cheese will also taste better when it's not fridge-cold. Next, remove any sticky labels from the cheese.
Now, take your cheese plane and carefully cut around the outer circumference of the wax, just along the top edge. You can cut off a quarter or a half of the wax, depending on how much cheese you plan to eat. Then, simply peel off the wax.
It's important to clean the cheese plane after use to remove any wax residue before cutting into the cheese itself. This will ensure that you don't end up with small pieces of wax on your cheese.
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Scoring the wax
After scoring, you can use a cheese wire or a sharp knife to cut the waxed cheese in half, resulting in two half-moon-shaped pieces. It is important to ensure that you are only cutting through the wax and not the cheese itself. A cheese wire is specifically designed for cutting cheese and will give you a clean slice, but a sharp knife can also be used if you don't have access to a cheese wire.
For smaller wax-covered soft milk cheeses, it is recommended to let them warm to room temperature before scoring and cutting. This will make the wax softer and easier to work with. Once the cheese is at room temperature, you can score the wax and then use a small knife to scoop out the cheese, similar to how a bear would scoop honey.
It is worth noting that the thickness of the wax layer can impact the peeling process. If the wax layer is too thin, it may shred when you try to peel it off. Therefore, it is important to be cautious and use the right tools when opening waxed cheddar cheese.
Additionally, there are alternative methods to opening waxed cheese. One method is to melt the wax by placing the cheese in a bowl and pouring hot water over it. The wax can then be easily peeled off. Another method is to use a hairdryer to melt the wax by holding it about six inches away from the wax and moving it in a circular motion. These methods are more time-consuming but can be effective if you don't have access to sharp knives or cheese wires.
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Melting the wax
Hot Water
Place your cheese in a bowl and pour hot water over it. The hot water will melt the wax, and it can be easily peeled off. Make sure to cut through the wax and not the cheese itself.
Hair Dryer
Hold the hair dryer about six inches away from the wax and move it in a circular motion. The heat from the hair dryer will melt the wax, which can then be peeled off.
Hot Towel
First, wet a towel and heat it up in the microwave or use hot water. Then, wrap the cheese in the hot towel and let it rest for a few minutes. The hot towel should allow the wax to peel off quite easily.
Scoring the Wax
Before melting the wax, it is recommended to score the wax with a sharp knife. This will make it easier to peel off the wax. Score the wax in a straight line down the middle, and then cut it into halves or quarters.
It is important to note that the wax layer should be thick enough to avoid shredding when peeled off. Additionally, allowing the cheese to reach room temperature before cutting it can soften the wax, making it easier to separate from the cheese.
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Using a hair dryer
If you don't have a cheese plane or a sharp knife, you can use a hair dryer to open waxed cheddar cheese. This method is more time-consuming, but it can still be a good option.
To start, hold the hair dryer around six inches away from the wax. Then, move the hair dryer in a circular motion. The heat from the hair dryer will melt the wax, and it can then be peeled off. Make sure to keep the hair dryer at a distance, as holding it too close to the wax may cause it to burn or drip.
Once the wax has melted, carefully peel it off. You can use a knife or a vegetable peeler to peel off the wax, but be sure to clean the utensil before using it to cut the cheese.
If the wax is not coming off easily, you can try reheating it with the hair dryer. Move the hair dryer in a circular motion again, and the wax should soften. You can also try using a hot towel to open the waxed cheese. Start by wetting a towel and then heating it in the microwave or using hot water.
It is important to note that removing the wax layer from some cheeses may not always go as planned. If the wax layer is too thin or if the cheese has a textured surface, the wax may shred when you try to peel it off.
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Storing waxed cheddar
Before waxing the cheese, it is important to ensure that the cheese is dry and free of any mould. This can be achieved by drying the cheese in a clean environment covered with a sanitized dry cloth. Once the cheese is dry, it can be waxed. The wax should be melted in a double boiler to avoid burning it. The cheese can then be dipped into the wax or brushed with the wax. It is important to ensure that the wax coats the entire surface of the cheese to create a protective layer.
Once the cheese is waxed, it can be stored in a cool, dark, and dry place, such as a cellar or basement. The proper temperature and humidity profile should be maintained, typically around 52-56°F and 85% moisture. The cheese should be turned weekly and checked for any mould growth under the wax. If mould is found, it should be removed by scraping or brushing, and the cheese should be re-waxed.
Waxed cheddar can last for a long time if stored correctly. An unbroken waxed cheese wheel can last for over 25 years if kept under the right conditions. However, once the waxed cheese is cut, it will only last a few weeks before going bad. To extend the shelf life, the exposed cheese can be re-waxed, or the cut surface can be wrapped in a vinegar-soaked cheesecloth or stored in a jar of olive oil.
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Frequently asked questions
The easiest and safest way to open waxed cheddar cheese is to use a cheese plane. If you don't have a cheese plane, you can use a sharp knife to cut the wax. Start by cutting a circle at the top of the wax, then carefully cut around the circumference of the cheese. Make sure to cut through the wax and not the cheese itself. Once you've cut through the wax, you can peel it off.
You can also use a hairdryer, hot water, or a hot towel to melt the wax, which can then be peeled off.
Scoring the wax with a knife first is key. Score the wax in a straight line down the middle, then use a cheese wire to cut it in half. You can then cut these halves into quarters and wrap each piece in cellophane.
Always use a very sharp knife to cut waxed cheddar cheese to ensure a clean slice and to prevent small pieces of wax from getting onto the cheese.
Waxed cheddar cheese will last up to its best-before date. Once the cheese has been cut open, wrap it tightly in cling film, store it in an airtight container in the fridge, and eat it within seven to ten days.
