Frederic Melton
Waxing is an important step in the process of making Parmesan cheese. Cheese wax is a special formulation that differs from paraffin or candle wax. It provides a solid yet flexible coating that prevents oxygen and bacteria from reaching the cheese, inhibiting mould development and preserving moisture content. For those creating their own Parmesan cheese, it is recommended to wax the cheese after three weeks of aging to prevent it from drying out. This involves daily wiping of the cheese surface with a brine solution during the initial three weeks to prevent mould growth.
| Characteristics | Values |
|---|---|
| When to wax | After 3 weeks of aging |
| Purpose of waxing | Preventing mould, maintaining moisture content |
| Type of wax | Cheese wax (not paraffin or candle wax) |
| Wax cost | $15 per kg |
| Wax reuse | Possible |
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What You'll Learn
Why wax Parmesan cheese?
Waxing is an important step in the process of making Parmesan cheese. It helps to preserve the cheese and maintain its moisture content during the maturation process. Parmesan cheese is typically aged for several weeks before being waxed, and this initial period without wax allows the cheese to dry out slightly. Applying wax too early can result in excess moisture, which can ruin the flavour of the cheese.
The wax coating serves as a protective barrier, preventing oxygen and bacteria from reaching the surface of the cheese. This, in turn, inhibits the growth of mould, ensuring that the cheese remains mould-free during maturation. The wax also helps to lock in moisture, maintaining the desired moisture level within the cheese.
For smaller wheels of Parmesan, waxing is particularly crucial. Unlike larger wheels, which can weigh around 38 kg and naturally maintain their moisture content, smaller wheels are more susceptible to drying out during aging. By waxing these smaller wheels, cheese makers can prevent moisture loss and ensure the cheese matures properly.
Additionally, waxing cheese has aesthetic benefits, creating a visually appealing product that can be displayed proudly. The wax also allows for easy reuse, as it can be melted and strained for future use, making it a cost-effective and eco-friendly option. Cheese wax is specifically formulated for this purpose and differs from paraffin or candle wax, which are too brittle for coating cheese.
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When to wax Parmesan cheese
Waxing is an important step in the cheese-making process, and the timing of it is crucial. The wax coating serves multiple purposes, including preventing oxygen from reaching the cheese, inhibiting mould development, and maintaining moisture content. When making Parmesan cheese, it is recommended to wax the cheese after three weeks of ageing. During these initial three weeks, the cheese should be wiped daily with a brine solution to prevent mould growth. This period allows the cheese to dry out slightly, ensuring that it is not too moist when waxed. If waxed too early, the cheese may become overly moist, leading to a buildup of whey between the cheese and the wax, compromising the flavour of the Parmesan.
The size of the Parmesan wheel is also a factor to consider when determining the timing of waxing. Larger wheels of Parmigiano Reggiano, weighing about 38 kg when fully mature, can maintain their moisture content without waxing. On the other hand, smaller wheels require waxing to prevent them from drying out during the ageing process.
It is worth noting that cheese wax is a specific formulation distinct from paraffin or candle wax. This special type of wax provides the necessary flexibility and protection to keep air, bacteria, and moisture at bay during maturation. The wax coating ensures that the cheese remains mould-free and adequately moist as it ages.
While the recipe for Parmesan cheese may vary, the timing of waxing remains a critical factor in the overall quality and flavour of the final product. Waxing too early or too late can impact the moisture content and mould development, affecting the desired taste and texture of the cheese. Therefore, home cheese makers must pay close attention to the timing of waxing their Parmesan cheese to ensure a successful outcome.
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How to wax Parmesan cheese
Waxing your Parmesan cheese helps prevent oxygen from reaching the cheese, which stops mould from developing and keeps the cheese moist. It is important to note that cheese wax is a special formulation and is not the same as paraffin or candle wax, which is too brittle for coating cheese.
To wax your Parmesan cheese, start by brining your cheese for 24 hours. After brining, let the cheese air-dry for three weeks, wiping the surface with a brine solution daily to prevent mould growth. The cheese needs this three-week period without wax to dry out a little. If you wax it straight after brining and air-drying, it will be too moist, and whey will collect between the cheese and the wax, ruining the flavour of the Parmesan.
After three weeks, melt your cheese wax in a slow cooker or another suitable container. Cheese wax can be purchased online or from specialty stores. You will need enough wax to fully coat your cheese, with some left over for reuse after you have eaten your cheese. Bee's wax is a more eco-friendly alternative.
Once your wax is melted, carefully coat your cheese, ensuring all surfaces are covered. You may need to wear gloves or use a tool to handle the hot wax. Allow the wax to cool and solidify, then store your waxed Parmesan in a cool, dry place to continue ageing.
With proper waxing and storage, your Parmesan cheese will mature with a mould-free, moist texture and full flavour.
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What type of wax to use
When waxing Parmesan cheese, it is important to use the right type of wax. Cheese wax is a special formulation and is not the same as paraffin or candle wax. This type of wax is too brittle to be used to coat cheese, as it needs a solid yet flexible covering to keep the air and bacteria out and to lock in moisture to aid the maturation process.
Red cheese wax is a good option and can be purchased in quantities of one kilogram for around $15. This wax will last a long time as it can be reused after the cheese is eaten. Bee's wax is a more eco-friendly alternative. However, one source notes that they have been using the same supply of cheese wax since 2009, indicating that very little wax is lost during the process.
It is also possible to reuse wax from other cheeses, such as Babybel, by reheating and straining it. An old slow cooker can be used to store and melt cheese wax.
It is important to note that the decision to wax Parmesan cheese may depend on the size of the wheel. Smaller wheels of Parmesan cheese need to be waxed to prevent them from drying out during the aging process. Normal wheels of Parmigiano Reggiano, on the other hand, weigh about 38 kg when fully mature and can maintain their moisture content without waxing.
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How to store wax
Waxing is a traditional method of preserving cheese that has been used for centuries. It helps to protect the cheese from mould and other contaminants, while also enhancing its flavour over time.
When storing wax, it is important to keep it in a cool, dry place, away from direct sunlight. The ideal temperature range for storing wax is between 50-60°F (10-15°C). It is also important to use dedicated utensils and containers for waxing, as the wax can be difficult to remove and may ruin them for other uses. These utensils and containers should be made of stainless steel or other heat-resistant materials.
It is also recommended to store the wax in an airtight container to prevent it from drying out or absorbing other odours. The wax should be kept in a stable environment, away from extreme temperatures or humidity fluctuations, as this can affect its quality and performance.
Additionally, it is crucial to prioritise safety when working with wax. Wax is highly flammable, so it should never be left unattended while melting. It is also important to use heat-resistant gloves and eye protection when handling melted wax to prevent burns.
By following these guidelines, you can effectively store wax for future use in waxing cheese.
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Frequently asked questions
It is recommended to wax Parmesan cheese after 3 weeks of aging. During the first 3 weeks, the cheese should be wiped with a brine solution daily to prevent mould growth.
Cheese wax is a special formulation and is not the same as paraffin or candle wax. You can use bee's wax to be more eco-friendly.
Waxing helps keep air and bacteria out of the cheese and keeps the remaining moisture locked in, aiding in the maturation process.
