Kamil Perry
Waxing is a method of preserving hard cheese while it ages. It prevents mould from growing on the surface and helps to retain moisture in the cheese. The process involves melting wax, brushing or dipping the cheese in it, and then allowing the wax to harden. Cheese wax is a speciality wax that remains soft and pliable even when set, making it easy to peel away from the cheese. The wax temperature should be hot enough to kill any bacteria on the cheese surface but not so hot that it explodes. Once the waxed cheese is ready to eat, the wax coating can be peeled or cut off, and the cheese can be stored in the refrigerator to retain flavour and stay mould-free.
Characteristics and Values Table for Serving Cheese in Wax
| Characteristics | Values |
|---|---|
| Why Wax Cheese? | Waxing cheese prevents mold and spoilage, helps retain moisture, and allows cheese to age properly. |
| Cheese Types | Hard, drier cheeses are best suited for waxing, including Swiss, cheddar, Gruyère, and Colby. |
| Wax Types | Cheese wax, a specialty wax, is recommended over paraffin wax as it remains soft and pliable when set and can be easily peeled away from the cheese. |
| Wax Temperature | Heat wax to 120°C (248°F) or between 160-170°F, being careful not to exceed the cheese's melting temperature. |
| Wax Application | Use a natural bristle brush to apply 2-3 coats of wax evenly, or dip the cheese into the wax, being cautious to avoid skin contact with hot wax. |
| Labeling | Label the cheese with the type and make date, sticking it onto the wet wax and sealing it with another layer of wax. |
| Storage | Store waxed cheese in a cool area with proper moisture levels, avoiding direct sunlight and chemicals. Ideal temperatures vary but are typically around 52-56°F and 85% moisture. |
| Mold Prevention | Before waxing, remove mold with a brine or vinegar wash (1 tsp salt to a cup of cool water). After waxing, check weekly for mold growth and rotate the cheese. |
| Wax Removal | Cut a portion of the waxed cheese, then peel or cut away the wax. Clean utensils before cutting into the cheese for consumption. |
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What You'll Learn
Waxing cheese prevents mould and spoilage
Waxing cheese is a great way to prevent mould and spoilage. It is a method of preserving cheese, particularly hard cheeses, during the aging process. Cheese wax is a specialty wax used for this purpose. It is soft and pliable, making it easy to peel away from the cheese without cracking or crumbling. This is in contrast to paraffin wax, which is harder and tends to crack.
To wax cheese, it is important to first ensure that the cheese is clean and free of any mould. This can be achieved by drying the cheese in a cool, well-ventilated area and using a brine or vinegar wash to remove any mould that may have developed. Once the cheese is dry, the waxing process can begin.
There are two main methods for waxing cheese: dipping and brushing. For the dipping method, the wax is heated to approximately 120 degrees Celsius, being careful not to exceed this temperature as the wax may explode. The cheese is then carefully dipped into the wax, allowed to cool, and then dipped again to coat the other side. This process may need to be repeated to ensure a thorough coating.
The brushing method involves using a natural bristle brush to apply melted wax to the surface of the cheese. It is important to work quickly and use plenty of wax to create a good protective layer. As with the dipping method, multiple coats may be necessary.
Regardless of the method chosen, it is important to allow the wax to harden completely between coats and to store the waxed cheese in a cool location. Waxing cheese not only prevents mould and spoilage but also helps to retain moisture and allows the cheese to age properly. It is a useful technique for those who want to store cheese without relying on refrigeration.
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How to melt wax
Waxing cheese is a traditional method of preserving cheese that has been used for centuries. It is a great way to protect the cheese from mould and other contaminants, while also enhancing its flavour and adding a beautiful aesthetic.
To melt wax, you should always use caution to avoid burns or injuries. It is recommended to wear protective clothing, such as heat-resistant gloves, long sleeves, and safety glasses. It is also a good idea to have a fire extinguisher nearby.
There are a few different methods for melting wax. One method is to use a double boiler, which involves placing a pot or bowl filled with wax inside another pot filled with water on the stove. This ensures that the wax is not directly over the heat source and helps to prevent the wax from reaching dangerous temperatures. Keep the heat low, with the flame on its lowest setting, and continuously stir the wax until it liquefies. Use a thermometer to monitor the temperature, which should be maintained between 100-120°F (38-49°C) for soft cheeses like Brie and Camembert, and higher for firmer cheeses such as Cheddar, Parmesan, or Gouda.
Another method is to melt the wax directly in a pot on the stove. This method requires more caution as wax can reach high temperatures and may ignite. You can also use a crock pot or a small wine cooling refrigerator to melt the wax, which can be found at reasonable prices.
Once the wax is melted, you can either dip the cheese into the wax or use a natural-bristled brush to apply the wax to the cheese. If dipping, ensure that the wax is deep enough to sufficiently submerge the cheese. If brushing, work quickly and use plenty of wax to create a good cover coat. Start by waxing the top surface and one side of the cheese, then let the wax harden before waxing the remaining surface. Repeat the process for a second coating, and apply a third coat if needed.
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How to apply wax to cheese
Waxing is a traditional method of preserving hard cheese, protecting it from mould and other contaminants while allowing the flavour to develop. It also adds an aesthetic appeal to the cheese.
To begin the waxing process, you must first prepare your cheese. Hard cheeses like Edam, Colby, and Cheddar should be left to air dry for about a week until the surface is completely dry and has gone a darker yellow. You can also use a brine or vinegar wash to clean and remove any mould from your cheese before waxing. Use raw apple cider vinegar or a brine solution of one teaspoon of salt to a cup of cool water.
Next, melt your cheese wax in a container. Cheese wax is a special formulation, typically made from a combination of paraffin and microcrystalline, and is not the same as paraffin or candle wax. Maintain a temperature between 160° and 170°F, monitoring it with a wax-safe thermometer.
Now, you can begin applying the wax to your cheese. There are two popular methods for this:
- Dipping method: Submerge half of the cheese in the wax, allowing the excess to drip off before setting it down on the unwaxed side to harden. Repeat the process for the other half.
- Brushing method: Use a natural-bristled brush to coat the cheese with wax. Work quickly and use plenty of wax to get a good cover coat. Start with the top surface and one side, letting the wax harden before doing the remaining surface.
Regardless of the method, you will need to apply at least two coats of wax, letting the wax cool and harden between coats. Layering the wax will create a stronger protective shell. Once coated in wax, store your cheese in a cool, dry place away from sunlight and strong odours.
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How to store waxed cheese
Waxing cheese is a traditional method of preserving cheese, but it is considered unsafe by some due to the risk of foodborne illnesses. However, if you choose to wax cheese, here are some tips on how to store it:
Firstly, it is important to note that waxing cheese is not a substitute for refrigeration. Cheese that has been waxed should still be stored in a cool, dry place, such as a "cheese cave" or a dark, cool area of your home. The ideal storage temperature for waxed cheese is below 10 degrees Celsius (50 degrees Fahrenheit).
Secondly, make sure the cheese is completely covered in wax. This creates a barrier that helps to prevent mould growth and keeps the cheese from drying out. It is important to use food-grade wax, which can be found at specialty cheese-making supply stores or online.
Thirdly, consider the type of cheese you are waxing. Harder cheeses, such as Cheddar or Parmesan, are better suited for waxing than softer cheeses. Softer cheeses have a higher moisture content and are more susceptible to spoilage, even when waxed.
Finally, regular monitoring of waxed cheese is essential. Check the cheese periodically for any signs of spoilage, such as mould growth, discolouration, or an unpleasant odour. If you notice any of these issues, discard the cheese immediately.
Remember, waxing cheese is not a guaranteed method of preservation, and there are potential risks associated with consuming waxed cheese that has been stored at room temperature. Always practice safe food handling and storage procedures to minimise the risk of foodborne illnesses.
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How to cut and remove wax from cheese
There are several ways to cut and remove wax from cheese, and the right approach depends on the shape and size of the cheese, as well as the tools you have available.
Using a cheese plane
The easiest and safest way to cut and remove wax from cheese is to use a cheese plane. A cheese plane is a small, sharp metal device that is specifically designed for cutting cheese. Simply use the cheese plane to cut through the wax and open the cheese.
Using a knife
If you don't have a cheese plane, you can use a sharp knife to cut and remove wax from cheese. Start by cutting a circle at the top of the wax, then carefully cut a circle around the outer circumference of the wax, just along the top edge. Remove the upper "lid" of wax. Next, turn over the cheese and cut the wax across the centre. Gently pull the rest of the wax away from the cheese before slicing and serving. Make sure to cut through the wax and not the cheese itself. Clean the knife of wax before using it again to cut the cheese you'll be eating.
Another option is to cut the cheese into 1cm slices or wedges and serve, removing the wax before eating.
You can also cut a quarter or a half off the cheese wheel, depending on how much you want to eat. Then, simply peel the wax off.
Using other methods
Other methods for removing wax from cheese include melting the wax, which can be done by placing the cheese in a bowl and pouring hot water over it, or by wrapping the cheese in a hot towel. These methods are more time-consuming but can be a good option if you don't have a cheese plane or sharp knife.
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Frequently asked questions
Waxing cheese prevents mould and spoilage, helps to retain moisture, and allows cheese to age properly.
Many hard kinds of cheese are suitable for waxing, including Swiss, cheddar, Gruyère and Colby. Waxing is best suited to hard, drier cheeses. Softer, moist cheeses are not suitable for waxing.
You will need cheese wax, a wax-safe thermometer, a storage container, a natural-bristled brush, aluminium foil, and gloves, clothing, and goggles to protect yourself from burns.
First, dry off the cheese in a cool location with good circulation. Then, remove any mould with a brine or vinegar wash. Next, heat the wax to between 160° and 170°F (or 120°C). Dip the cheese in the wax, let it cool, and repeat the process. Finally, store the waxed cheese in a cool area with the proper moisture levels, avoiding direct sunlight and other environmental hazards.
