Waxing Cheese For Long-Term Storage: A Step-By-Step Guide

Waxing cheese is a method to prevent mould growth on the surface of cheese. It is also a way to save space in the refrigerator and to stock up on cheese when it is on sale. However, it is considered unsafe as it cannot prevent the growth or survival of many illness-causing bacteria. In fact, it may promote anaerobic bacteria growth, such as botulism.

To wax cheese, you need to cut the cheese into desired portions, dry it out, and then dip it into cheese wax (not paraffin wax). The wax needs to be heated to a certain temperature, and the cheese must be dipped multiple times to ensure a good protective layer. The waxed cheese can then be stored in a cool, dry, and dark place.

How to Wax Cheese for Long-Term Storage

Choosing the right type of cheese

Firstly, it is important to note that waxing is typically reserved for hard and semi-hard cheeses. Soft cheeses like brie or goat cheese are not ideal for waxing as they have a higher risk of spoilage. Hard cheeses, such as cheddar, Parmesan, and Gouda, are often recommended for waxing due to their longer shelf life. These cheeses can be stored for several months to a year, or even up to 25 years in ideal conditions, depending on the specific cheese type and storage conditions.

When selecting a cheese for waxing, consider the colour and type of wax. White cheese wax is commonly used for mild and semi-soft cheeses like Gouda and cheddar. Red cheese wax is often chosen for harder, more pungent varieties, including Parmesan, Gruyère, and Edam. Yellow wax is suitable for semi-soft cheeses like Swiss, while blue cheese wax is designed for blue cheeses. Green cheese wax is typically used for flavoured cheeses, such as those infused with pesto or herbs.

In addition to the colour, the type of wax is also important. It is essential to use food-grade wax specifically designed for cheese waxing, as other types of wax may not provide adequate protection or could affect the flavour of the cheese. Cheese wax is typically made from a combination of paraffin and microcrystalline elements. Avoid using paraffin wax alone, as it is too soft and prone to cracking during aging, allowing mould to enter. Beeswax can be used but requires careful temperature control and may be more susceptible to cracking than cheese-specific wax.

Before waxing, ensure the cheese is properly prepared. It should be dried off for a few days in a cool, well-ventilated area. A loose piece of cheesecloth can be placed over the cheese to keep dust and debris at bay. If mould develops, it can be removed with a brine or vinegar wash prior to waxing.

By choosing the right type of cheese, using the appropriate wax, and properly preparing the cheese, you can successfully wax and store cheese for the long term.

Preparing the cheese for waxing

Firstly, it is important to note that waxing works best on whole cheese rather than cut-up pieces. However, if you are waxing to preserve a fully ripened cheese, you can cut it into portions before waxing. It is recommended to cut the cheese into meal-sized portions, around 4-ounce blocks.

Next, you must clean the surface of the cheese. Start by wiping the cheese with a brine solution or vinegar to kill any bacteria. A brine wash is made with 1 teaspoon of salt to a cup of cool water. After cleaning, pat the cheese dry with a paper towel and let it air dry overnight. This step is crucial as it ensures the removal of any dirt, debris, or bacteria that may interfere with the waxing process.

Once the cheese is dry, it is time to prepare the wax. Break the wax into smaller pieces and place them in a double boiler or a pot with water. Heat the wax slowly until it reaches a temperature of 180-236°F. It is important to monitor the temperature closely as wax can reach its flash point and catch fire if it gets too hot.

While the wax is melting, prepare your work area. Place a piece of aluminum foil or parchment paper on your work surface to catch any drips. You will also need a natural-bristled brush or clean hands to apply the wax to the cheese.

Now, you are ready to begin waxing! Start by dipping half of the cheese block into the melted wax and letting it cool. Then, dip the other half and let it cool as well. Repeat this process for a second coating, and if needed, apply a third coating. Make sure to work quickly as the wax will harden within a minute.

Once the cheese is completely coated, let it dry on a rack lined with parchment paper. The parchment paper will prevent the wax from sticking to the rack.

Finally, inspect the cheese for any areas that may not be covered. If necessary, use your brush to apply an additional layer of wax to ensure complete coverage.

Your cheese is now ready for long-term storage! Remember to store it in a cool, dry, and dark place.

Waxing methods

Waxing is one of the most convenient ways to protect cheese while it ages and to maintain the desired moisture level. It is also a great way to save space in the refrigerator and to stock up on cheese when you find a good deal.

Before waxing, it is important to clean the surface of the cheese. This can be done with a brine wash or vinegar wash, which will prevent mould from growing. Once the cheese is formed and pressed, it should be left to dry for a few days in a cool location with good circulation.

There are two main methods for waxing cheese: low heat and high heat.

The low-heat method is safer, as the wax never reaches a dangerous temperature. However, it requires you to work quickly and have a very clean cheese surface, as the mould spores are not killed. To wax cheese using the low-heat method, heat the wax in a pot or bowl placed inside another pot filled with water on the stove. Use a natural-bristled brush to apply the wax to the surface of the cheese, working quickly and using plenty of wax to get a good coat. Wax the top surface and one side, let the wax harden, and then do the remaining surface. Repeat the process to create a good protective layer, applying a third coat if needed.

The high-heat method will kill mould spores on the cheese surface, but it requires more wax and caution when heating. To wax cheese using the high-heat method, heat the wax to 224-236°F (106.6-113.3°C). Turn off the stove, then dip the top and bottom of the cheese in the wax, letting it cool between dips. Once the top and bottom surfaces are cool, rotate the cheese to dip half of it in the wax, then repeat with the other half. Repeat the process for a second coating, and apply a third coating if needed.

Regardless of the method, it is important to use cheese wax, not paraffin wax, as paraffin is too soft and will crack during ageing, allowing mould to enter. After waxing, the cheese should be stored in a cool, dry, and dark place, such as a root cellar or hanging basket. It should be turned weekly and checked for mould growth.

Waxed cheese can be stored for many months and even years, but it is important to check it periodically for seepage, mould, or cracks in the wax.

Storing waxed cheese

Waxed cheese can be stored on a wire rack or hung in pantyhose to ensure proper air circulation. It is crucial to check the cheese periodically for any signs of seepage, mould, or cracks in the wax. If mould develops under the wax, it is essential to remove the wax, scrape or brush off the mould, and wash the cheese with a cloth soaked in saturated brine before re-waxing it.

Waxed cheese can be stored for several months to years, depending on the quality of the cheese and the storage conditions. However, it is important to note that the longer the cheese is stored, the sharper its flavour will become. Additionally, the safety of storing waxed cheese intended for refrigeration at room temperature is questionable, as it may promote the growth of harmful bacteria.

Overall, storing waxed cheese requires dedication to maintaining optimal temperature, humidity, and sanitation conditions.

Safety considerations

Waxing cheese is a method to minimise mould growth on the cheese's surface. However, it is not a foolproof method, and there are several safety considerations to keep in mind when waxing cheese for long-term storage.

Firstly, it is important to note that waxing cheese does not prevent the growth or survival of all bacteria. In fact, it may promote the growth of anaerobic bacteria, such as those that cause botulism. Therefore, the practice of waxing cheese for storage is generally considered unsafe. Cheeses that are meant to be stored under refrigeration should not be waxed and stored at room temperature, as this poses a significant risk for foodborne illness.

If you choose to wax cheese, it is crucial to start with a clean cheese surface. Before waxing, the cheese should be formed, pressed, and allowed to dry for several days in a cool location with good circulation. A loose piece of cheesecloth can be used to keep dust and debris off the cheese, but mould may still develop. If mould does appear, it can be removed with a brine or vinegar wash before waxing.

When waxing, it is important to use the correct type of wax. Cheese wax, a special microcrystalline wax, is designed to resist cracking and hold up during the ageing process. Do not use paraffin wax, as it is too soft and will crack easily, allowing mould to enter. Beeswax can be used but requires careful handling as it is not as strong as cheese wax.

During the waxing process, it is crucial to monitor the temperature of the wax carefully. Wax has a flash point, typically above 300° F, and if it reaches this temperature, it can catch on fire. Wax fires are extremely dangerous and cannot be extinguished with water. Therefore, it is essential to control the temperature of the wax and never leave it unattended on the stove.

After waxing, the cheese should be stored in a cool, dry, and dark place. Maintain the proper temperature and moisture levels, usually around 52-56°F and 85% moisture. Turn the cheese weekly and check for any mould growth under the wax. If mould develops, remove the wax, scrape or brush off the mould, and wipe or scrub the cheese with a cloth soaked in saturated brine before allowing it to dry and re-waxing.

Frequently asked questions