Cheese Waxing: What's The Deal?

Cheese wax is a special type of wax used to preserve cheese. It is typically paraffin-based, but it is softer and less brittle than pure paraffin wax, which can crack easily. Cheese wax is also more durable than beeswax, another natural alternative. It comes in a variety of colours, with red, yellow, and black being the most common. Waxing cheese involves either brushing or dipping the cheese into melted wax, creating a seal that prevents mould and bacteria from forming while retaining moisture.

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Cheese wax is paraffin-based, but it's less brittle than regular paraffin wax

Cheese wax is a paraffin-based wax that is specially formulated for coating cheeses. It helps to prevent unwanted mould growth and retains moisture while the cheese ages. Cheese wax is typically red, yellow or black, but it comes in every colour of the rainbow. Red wax, for example, is often used to coat Gouda, Edam, and cheddar cheeses.

Cheese wax is formulated to be less brittle than regular paraffin wax. While pure paraffin wax can become brittle and crumble, cheese wax is soft and pliable, creating a more effective seal. This is important because cheese wax works as a barrier, locking mould and bacteria out while keeping the cheese inside fresh.

Cheese can be coated in wax in one of two ways: by brushing or by dipping. Both methods are effective at preserving cheese, but dipping creates a more uniform surface and a cleaner-looking shell. When applying wax with a brush, it's important to work quickly and use plenty of wax to create a good cover coat. Two thin coats are preferable to one thick coat, and it's important to fill up any air spaces as mould needs air to grow.

When dipping cheese into wax, it's recommended to start with at least 5 pounds of wax. The wax should be melted in a double boiler to avoid direct flame, and it's important to never leave melting wax unattended as it can explode at high temperatures. The ideal temperature for waxing cheese is between 210°F and 240°F. Once the cheese is removed from the wax, it should be rotated to allow each side to cool before applying a second coat.

Cheese wax seals out bacteria and mould, preserving the cheese

Cheese wax is a special type of wax designed for preserving cheese. It acts as a seal, preventing bacteria and mould from entering and spoiling the cheese, while also retaining moisture during the ageing process. This is achieved by creating a protective covering, locking out unwanted external elements.

Cheese wax is typically paraffin-based, but it is formulated to be less brittle than standard paraffin wax, which tends to crumble and crack, creating an ineffective seal. Cheese wax is also more durable than beeswax. However, some people opt for beeswax because it is natural, renewable, and sweet-smelling, and it has been used for cheese preservation for centuries. To prevent beeswax from becoming brittle and cracking, it can be mixed with tallow, or substances like vegetable shortening, coconut oil, or mineral oil.

Cheese wax comes in a variety of colours, including red, yellow, and black, and can be purchased from specialist cheese supply companies or online retailers. When waxing cheese, it is important to ensure that the wax is fully melted at a safe temperature, as it can explode at high temperatures. The wax can then be brushed onto the cheese or the cheese can be carefully dipped into the wax. Two thin coats are preferable to one thick coat, and it is important to ensure that there are no air spaces, as mould needs air to grow.

Once the cheese has been consumed, the wax can be peeled off, rinsed, and reused. Cheese wax is an effective way to preserve cheese, ensuring that it remains fresh and protected from spoilage.

Beeswax is a natural, reusable alternative to paraffin-based cheese wax

Cheese wax is a special kind of wax used to preserve cheese. It works as a seal, locking mould and bacteria out while retaining moisture and keeping the cheese inside fresh. While cheese wax is typically paraffin-based, some people prefer to use beeswax as a natural, reusable alternative.

Beeswax is made naturally by bees and has been used for centuries to wax cheeses. It is a sustainable option that is appreciated for its natural composition. Beeswax can be reused after straining to remove any debris that may have moulded over time. However, it can become brittle when set and stored in cold conditions, causing it to crack and pull away from the cheese. To improve pliability, some suggest adding vegetable shortening, coconut oil, or mineral oil to the beeswax.

Beeswax may impart a honey-like taste to the cheese, which could be desirable or undesirable depending on individual preferences. It is not necessarily cheaper than paraffin-based cheese wax, but the cost is often weighed against the benefits of using a natural, renewable product.

When waxing cheese, it is important to control the temperature of the wax carefully to prevent it from reaching its flashpoint and catching fire. The wax should be melted in a double boiler to avoid direct flame and never left unattended. The ideal temperature range for wax to prevent mould is 225-240°F (107-116°C), with a dip temperature between 160-170°F (71-77°C).

To wax cheese, a natural-bristled brush can be used to apply two thin coats of wax, or the cheese can be carefully dipped into the wax pot to create a more uniform surface. After waxing, the cheese should be stored in a cool place away from high heat. When ready to eat, the wax is simply peeled off and can be reused.

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Cheese wax comes in every colour of the rainbow

Cheese wax is a special type of wax used to preserve cheese. It is typically paraffin-based, but it is designed to be less brittle than regular paraffin wax, which tends to crack more easily. Cheese wax also comes in beeswax or microcrystalline varieties, which are more natural options.

Clear wax is also available and is typically used as a base coat for coloured wax. Using two or three coats of wax is standard, and the final layer should be opaque enough to protect the cheese from mould and ultraviolet light. The colour of the wax can be used to coordinate with holidays or other occasions, such as shamrock-shaped cheddars in bright green wax for St. Patrick's Day.

Applying cheese wax typically involves either brushing or dipping the cheese into the wax. Brushing requires less wax and is safer since the wax does not need to be heated to high temperatures. However, dipping creates a more uniform surface and a cleaner-looking shell. Both methods are effective for preserving cheese.

Overall, the variety of colours available for cheese wax allows for creativity and customisation in cheese-making, whether for functional or decorative purposes.

Waxing homemade cheese safely: melt wax in a double boiler, avoiding direct flames

Wax is often used to coat cheese to prevent mould growth and retain moisture during the ageing process. Cheese wax is typically paraffin-based, but it is softer and more pliable than pure paraffin wax, which tends to become brittle and crack. Cheese wax comes in a variety of colours, including red, yellow, and black, and can be purchased from specialty cheese supply stores or online.

When waxing homemade cheese, it is important to prioritise safety. One recommended method is to use a double boiler to melt the wax, avoiding direct flames. Here is a step-by-step guide:

• Set up a double boiler by placing a large glass bowl over a saucepan filled halfway with hot water.
• Measure out the desired amount of cheese wax pastilles or pellets into the bowl. You will need enough wax to brush on two thin coats, which is typically the standard for effective preservation.
• Heat the wax to 210ºF. Never leave melting wax unattended, as it can explode at high temperatures.
• While the wax is melting, prepare your cheese by air-drying it for 2-3 days prior to waxing. This will help ensure that the cheese is dried and chilled, as recommended for the waxing process.
• Once the wax is melted and your cheese is prepared, you can begin applying the wax. Use a natural bristle brush to thoroughly brush the liquid wax over all edges of the cheese, paying attention to any nooks and crannies. Make sure to keep the wax warm while you work, as it hardens quickly.
• Alternatively, you can carefully dip your cheese into the wax pot one side at a time. This method creates a more uniform surface and a cleaner-looking shell. If dipping, it is recommended to start with at least 5 pounds of wax.
• Be sure to fill up any air spaces, as mould needs air to grow.
• Allow the wax to cool and harden before storing your cheese in a cool place, away from high heat.

It is important to note that while some people opt for natural alternatives like beeswax, these options may be more brittle and difficult to work with. Additionally, the use of food dyes in coloured cheese wax may be a concern for some. Always prioritise food safety and personal preferences when selecting your waxing materials.

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