Bushra Griffith
There are many types of finishes that can be used on a cheese board, each with its own advantages and disadvantages. The finish you choose should be food-safe, durable, and easy to clean. Some popular options include mineral oil, walnut oil, and a mixture of mineral oil and beeswax or paraffin wax. Other options include Odie's Oil, Wood Wax, and polyurethane, which is safe for indirect food contact. Some finishes, like walnut oil, may not be suitable due to potential peanut allergies. Film finishes, such as varnish, shellac, and lacquer, are also an option for charcuterie boards that will not be used for cutting. The chosen finish will depend on the type of wood used for the cheese board, the desired level of protection, and personal preference.
| Characteristics | Values |
|---|---|
| Finishing | Mineral oil, Paraffin wax, Beeswax, Polyurethane, Walnut oil, Wood Wax, Odie's Oil, Fractionated coconut oil |
| Properties | Food-safe, Water-resistant, Protective, Non-toxic, Safe for human consumption, Long-lasting, Fuss-free cleanup |
| Application | Heat oil and shave wax, Apply mixture heavily, Scrape off excess, Renew periodically |
| Wood Type | Hard maple, Cherry, Walnut, Hickory, Bloodwood |
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Mineral oil and paraffin wax
Paraffin wax is a natural coat that is used to protect cheese and wood. When used on cheese, paraffin wax protects against high moisture loss and does not interrupt the ripening process. However, it is quite brittle and can leave a distinct taste and smell. When used on wood, paraffin wax is combined with mineral oil or beeswax to seal the surface.
To apply mineral oil and paraffin wax to a cheese board, first heat the mineral oil in a double boiler and shave in some wax. The exact proportions are not critical, but a ratio of 5-6 parts oil to one part wax will work fine. Stir the mixture until all the wax is liquefied. Apply the mixture generously and let it set for 10-12 hours or overnight. Repeat this process until the wood will no longer absorb the finish. Finally, let it set for another 10-12 hours and then lightly scrape off any excess.
It is important to note that not all mineral oils are food-safe. The safest option is to buy mineral oil specifically blended for use with cutting boards. Products labelled as white mineral oil are also considered food-safe. Always read the product labels carefully to ensure proper use.
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Food-grade finishes
One of the most popular food-grade finishes is 100% pure food-grade mineral oil. This non-drying oil is made from heavily refined petroleum distillate and will soak right down into the wooden surface, coating the wood fibres. It is an excellent treatment for wooden food preparation surfaces and can be found in most supermarkets in the pharmacy section or in a pharmacy.
Another option is to use fractionated coconut oil, which is made from coconut oil but has been filtered of fatty acids. This results in a fairly watery, odourless, non-drying oil that will not go rancid. It will work just as well as mineral oil when it comes to sealing wooden kitchen utensils.
You can also use walnut oil, although there are some concerns about potential peanut allergies associated with it. An oil/paraffin mixture can also be used, with some people reporting superb results.
Wood Wax by the Real Milk Paint Co. is another food-safe finish option. It contains walnut oil and carnauba wax, helping it penetrate deeply yet apply smoothly. It is also vegan-friendly and eco-friendly, with no volatile organic compounds (VOCs), mineral oil, or solvents.
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Wood wax
To apply wood wax, heat the oil in a double boiler and shave in some wax. A ratio of 5-6 parts oil to one part wax will work fine. Stir the mixture until the wax is liquefied, then apply it generously to the cheese board. Let it set for 10-12 hours or overnight. Repeat this process until the wood can no longer absorb the finish. Finally, lightly scrape off any excess wax.
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Polyurethane
Film finishes are also not ideal for cheese boards because they will get visible cut lines after use. Small pieces of the finish will start to flake off after water gets under it through the cut lines. This is not a problem with oil finishes because they never cure. Oil finishes, such as walnut oil, are a better choice for cheese boards because they do not form a film, so you can cut on them without damaging the finish.
If you do choose to use polyurethane on a cheese board, it is important to note that it requires a well-ventilated area due to the fumes and long curing time. You can also use wax as a food-safe finish or add a protective topcoat. Wax is typically used as a final coat after finishes such as polyurethane have fully cured. It can also be added to oil finishes to make them more water-repellent.
Overall, while polyurethane can be used to seal and protect wood, it is not the best choice for a cheese board due to food safety concerns and the fact that it is a film finish. Oil finishes or wax are better options for cheese boards.
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Walnut oil
One of the drawbacks of walnut oil is its potential to trigger nut allergies. While walnut oil is generally considered food-safe, those with nut allergies may have severe reactions to it. Therefore, it is important to be cautious when using walnut oil to finish cheese boards, especially if they will be used by individuals with known nut allergies.
To apply walnut oil, it is recommended to liberally wipe it onto the wood surface with a soft, lint-free cloth. The frequency of application depends on how often the cheese board is washed, as regular washing can dry out the wood. Walnut oil is a slow-drying oil, and it will cure faster in a warmer environment, although room temperature is typically recommended.
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Frequently asked questions
The finish you use on a cheese board depends on the type of board you have and its intended use. Cheese boards made from stone, such as marble, granite or natural stone, do not require a finish as they are non-porous and will not absorb flavours or smells. Wooden cheese boards, however, require a food-safe finish to prevent the transfer of flavours and smells. Food-safe finishes for wooden cheese boards include mineral oil, walnut oil, wood wax, and Odie's Oil.
When choosing a wooden cheese board, it is important to select a type of wood that will not easily absorb flavours. Woods that tend to pick up flavours include oak and most softwoods, such as fir, cedar, pine, larch and cypress.
To apply mineral oil to a wooden cheese board, you can follow these steps: first, heat the oil in a double boiler and shave in some wax, such as paraffin or beeswax. Next, stir the mixture until all the wax is liquefied, and then apply it generously to the cheese board. Let the mixture set for 10-12 hours or overnight, and repeat the process until the wood can no longer absorb the finish. Finally, let it set for another 10-12 hours and lightly scrape off any excess.
While some sources suggest that polyurethane can be used as a finish for wooden cheese boards, others advise against it. Polyurethane may peel or become ratty over time, and it may not withstand frequent washing or submersion in water. Therefore, it is recommended to use a food-safe oil or wax finish on wooden cheese boards instead.
Yes, besides wooden and stone cheese boards, there are also glass, ceramic, and slate cheese boards available. These alternatives may offer different features, such as built-in cutting utensils or temperature control, and they can also be easier to clean and maintain than wooden or stone boards.
