Kamil Perry
Waxing cheese is a great way to preserve and protect it during the aging process. The wax coating helps seal in flavour, lock in moisture, and prevent unwanted mould. The recommended melting temperature for cheese wax is around 160-170°F (71-77°C). However, some sources recommend higher temperatures of 224-240°F to effectively kill surface mould spores. It's important to note that wax has a flash point typically above 300°F, and it should never exceed 250°F as the vapours produced are highly flammable. When waxing cheese, there are two main methods: dipping and brushing. The dipping method is preferred for a smooth, even coat, while the brushing method is more versatile for different shapes and sizes of cheese.
| Characteristics | Values |
|---|---|
| Recommended melting temperature | 160-170°F (71-77°C) |
| Flash point | 300°F or above |
| Maximum safe temperature | 250°F |
| Temperature to kill mold | 225-240°F |
| Minimum congealing point (BW-100J Series) | 136°F |
| Minimum congealing point (BW-100K Series) | 140°F |
| Minimum congealing point (BW-100L Series) | 138°F |
| Temperature to kill bacteria | 120°C |
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What You'll Learn
The recommended melting temperature for cheese wax is 160-170°F
Waxing cheese is a great way to preserve and protect it during the aging process. The recommended melting temperature for cheese wax is 160-170°F (71-77°C). It is important to monitor the temperature of the wax constantly as it can ignite if it reaches its flashpoint. The flashpoint of wax is typically above 300°F, but it is recommended to not let the wax exceed 250°F.
To achieve the recommended melting temperature, you can use the direct heat method or the double boiler method. The direct heat method involves placing the wax directly in a pot or electric skillet and heating it to the desired temperature. This method requires caution as the wax can overheat and ignite. The double boiler method involves placing one pot inside another pot with boiling water, which is safer but may not get the wax hot enough to destroy mold.
Once the wax is melted, it can be applied to the cheese using the dipping or brushing method. The dipping method creates a smooth, even coat but is limited by the size of the container. The brushing method can be used for any shape or size of cheese but may not create a uniform look. It is recommended to apply at least two layers of wax to create a thicker barrier and provide better protection.
After waxing, the cheese should be stored in a cool, dry place, such as a cheese cave or a refrigerator with controlled humidity. Properly waxed cheese can last for several months when stored at cool, consistent temperatures.
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Waxing methods include dipping and brushing
Waxing cheese is a great way to preserve and protect your homemade cheese and extend its shelf life. It is a process that has been used since the 12th and 13th centuries and is an important step in allowing your cheese to age properly.
There are two main waxing methods: dipping and brushing. The dipping method is generally preferred over brushing as it creates a smooth, even coat. However, it is limited by the size of the container used for melting the wax. On the other hand, the brushing method can be used for any shape or size of cheese but may not result in the most uniform coating.
To wax cheese using the dipping method, start by heating the cheese wax to the appropriate temperature, which is typically around 160-170°F (71-77°C). You can also heat the wax to a higher temperature of 224-236°F for high-heat waxing, but never exceed 250°F as the vapours are highly flammable. Dip the cheese into the melted wax, ensuring that it is fully submerged and that there are no gaps or exposed areas. Hold the cheese in the air for about 10 seconds to allow the wax to harden, then set it down on wax paper. Repeat this process for any additional coats; it is generally recommended to apply at least two layers of wax.
For the brushing method, heat the wax to the appropriate temperature as mentioned above. Using a brush, apply a thin layer of wax to the entire surface of the cheese, ensuring complete coverage. Allow the first coat to dry and harden before applying any additional layers. One pound of wax will cover 10-20 pounds of cheese when brushing, so you can make it go a long way.
Regardless of the method you choose, it is important to constantly monitor the temperature of the wax and never leave it unattended. Additionally, make sure your cheese is properly aged and has a dry rind before waxing. After waxing, store your cheese in a cool, dry place with the proper moisture levels, avoiding direct sunlight and other environmental hazards. With proper storage, your waxed cheese can last for months or even years.
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Wax temperature must be controlled to avoid fire risk
Waxing cheese is a great way to preserve and protect it during the ageing process. However, it is important to be aware of the risks associated with heating wax. When wax is heated, it can take a long time to reach its melting point, but once it does, the temperature will rise sharply. This can lead to a fire risk if the wax reaches its flashpoint and vapours are produced, which are highly flammable. Therefore, it is crucial to control the temperature of the wax carefully to avoid a dangerous situation.
The flash point of wax typically exceeds 300° F, and it is recommended to never let the wax exceed 250° F. To prevent the wax from reaching its flashpoint, it is important to constantly monitor the temperature and never leave it unattended on the stove. A candy or cheese wax thermometer can be used to check the temperature regularly. Additionally, it is advised to use old or cheap pots dedicated specifically to waxing cheese to reduce the risk of fire.
The recommended melting temperature for cheese wax varies depending on the method used. For the brushing method, the wax should be melted to around 160-180° F. This temperature range ensures that the wax is hot enough to kill bacteria on the cheese surface but not so hot that it poses a fire risk. For the dipping method, a higher temperature of 224-240° F is recommended to effectively kill mould spores and prevent mould growth under the wax.
It is important to note that different types of wax have different melting points. For example, the minimum congealing point for the BW-100J Series wax is 136° F, while the BW-100K Series has a minimum congealing point of 140° F. Therefore, it is crucial to refer to the specific instructions for the type of wax being used and carefully control the temperature to avoid fire hazards.
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Waxed cheese should be stored in cool, dry conditions
Waxing cheese is a great way to preserve and protect it during the aging process. It helps lock in flavour and moisture while keeping unwanted mould at bay. Waxed cheese should be stored in cool, dry conditions to ensure it lasts for months.
The ideal temperature range for storing waxed cheese is between 38°F and 56°F, with the specific temperature depending on the type of cheese. Maintaining the proper temperature is crucial, as higher temperatures can lead to mould growth and spoilage. Additionally, direct sunlight or exposure to environmental hazards, such as cleaning agents or chemicals, should be avoided.
When waxing cheese, it is important to monitor the temperature of the wax carefully. The recommended melting temperature for cheese wax is around 160°F to 180°F, but it should not exceed 250°F as the vapours can become highly flammable. Once the wax is liquefied, the temperature will rise sharply, so constant monitoring is necessary.
After waxing, the cheese should be stored in a cool and dry place, such as a cheese cave or a refrigerator with controlled humidity. Proper wrapping or storage in cheese paper is also essential. Maintaining the correct temperature and moisture levels will ensure the cheese ages well and lasts for an extended period.
By following these storage guidelines for waxed cheese, you can preserve the quality and flavour of your cheese, preventing mould growth and ensuring it remains edible for months to come.
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Wax can be reused after straining and remelting
Waxing is a popular method to preserve and protect cheese during the aging process. It is important to monitor the temperature of the wax closely, as it can easily reach its flashpoint and ignite. The flashpoint of wax is typically above 300°F, and it is recommended that wax never exceeds 250°F.
To prevent mold, the wax should be heated to between 225°F and 240°F, and the cheese should be dipped for at least 6 seconds. This high-heat waxing method can be achieved by heating the wax directly in a heavy pot or electric skillet. However, it is important to exercise caution when using this method, as the wax can easily ignite if it gets too hot.
After waxing, the cheese should be stored in a cool and dry place, such as a cheese cave or a refrigerator with controlled humidity. The ideal temperature for aging cheese is between 38°F and 56°F, with 85% moisture. It is also important to turn the cheese weekly and check for any mold growth under the wax.
It is important to note that different types of wax have varying melting points. For example, the minimum congealing point of the BW-100J Series wax is 136°F, while the BW-100K Series wax has a minimum congealing point of 140°F. It is crucial to follow the recommended melting temperature for the specific type of wax being used.
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Frequently asked questions
The ideal temperature range for melting cheese wax is between 160-180°F (71-82°C). However, some sources recommend heating wax to 224-240°F to prevent mold. It's important to note that wax has a flash point, typically above 300°F, and should never exceed 250°F as the vapors are highly flammable.
The minimum congealing point varies depending on the type of cheese wax. For example, the BW-100J Series has a minimum congealing point of 136°F, while the BW-100K Series, a widely used cheese wax, has a minimum congealing point of 140°F.
Waxed cheese should be stored in a cool area with proper moisture levels. Most cheeses age well at a temperature of 52-56°F and 85% moisture. However, ideal temperatures may vary among different types of cheese.
