Randy Chandler
Wax is applied to cheese to protect it from mould, bacteria, and drying out. Waxing cheese is one of the most convenient ways to protect cheese while it is aging and to maintain the desired range of moisture within the cheese. Waxing cheese likely began in the late 19th century, with the earliest waxed cheeses coming from the Dutch. The wax used for cheese can be made from paraffin, beeswax, or vegetable oil.
| Characteristics | Values |
|---|---|
| Purpose | Protect hard cheeses from mould, bacteria, airborne diseases, drying out, and shriveling up |
| Benefits | Extends the life of the cheese, makes transportation easier, and helps to deter pests |
| Materials | Paraffin wax, natural wax, beeswax, vegetable oil, vegetable shortening, cheese wax |
| Process | Heat wax to 224-240°F, dip cheese for at least 6 seconds, let wax harden, repeat process for a second coat |
| Precautions | Remove mould before waxing, control temperature to prevent wax from igniting, avoid using paraffin wax due to brittleness |
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What You'll Learn
- Wax protects cheese from mould, bacteria, and drying out
- Wax can be made from paraffin, beeswax, or vegetable oil
- Waxing cheese originated in the late 19th century to comply with Dutch trade laws
- Waxing is a convenient way to preserve cheese during aging
- Waxing requires heating wax to 224-240°F to prevent mould
Wax protects cheese from mould, bacteria, and drying out
Wax is applied to cheese to protect it from mould, bacteria, and drying out. Waxing cheese is a preservation method that extends the life and wellbeing of the cheese. It is particularly useful for hard cheeses. Waxing cheese also makes it easier to transport and helps to deter pests.
To prevent mould, it is important to ensure that there is no mould on the cheese before it is waxed. Mould can be removed with a brine wash or vinegar wash, or by scraping the surface clean. It is also important to ensure that there are no pinholes in the wax, which can be caused by air bubbles during the waxing process. If the wax is applied at too low a temperature, mould can grow under the wax. To prevent this, the wax should be heated to between 224-240°F, and the cheese should be dipped for at least 6 seconds.
The wax used for cheese can be made from paraffin, beeswax, or a mixture of vegetable oil and paraffin wax. Paraffin wax is brittle and does not come off the cheese easily, while beeswax can be expensive and brittle. Cheese wax should be soft and pliable, easily peeling off the cheese when it is finished ageing.
The process of waxing cheese involves melting the wax and then dipping the cheese into it or using a natural-bristled brush to apply the wax. It is important to work quickly and use plenty of wax to create a good protective layer. Multiple coats of wax may be necessary to ensure that the cheese is fully covered.
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Wax can be made from paraffin, beeswax, or vegetable oil
Wax is used to coat cheese to protect it from mould, bacteria, and airborne diseases, and to prevent it from drying out and shrinking. Wax also makes cheese easier to transport and helps to deter pests.
Cheese wax can be made from paraffin, beeswax, or vegetable oil. Paraffin wax is brittle and doesn't come off easily, leaving small pieces on the surface of the cheese. Mixing paraffin with vegetable oil in a 50/50 ratio produces a slightly less crumbly wax. Beeswax is also brittle and can be expensive, but it can be made more pliable by adding vegetable shortening.
To apply cheese wax, the cheese is dipped into heated wax, held for 6 to 10 seconds, and then allowed to cool. This process is repeated to add another coat of wax, which fills in any bubbles or pinholes from the first coat. Cheese wax can also be applied with a natural-bristled brush, working quickly and using plenty of wax to get a good cover coat.
Once the cheese is waxed, it should be stored at the proper temperature and moisture levels, and turned every week or so. Waxed cheese can also be used to keep other produce fresh by resealing bottles or jars. The wax can also be reused to create wax seals or candles.
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Waxing cheese originated in the late 19th century to comply with Dutch trade laws
Waxing cheese is a practice that originated in the late 19th century. It is believed that the practice was adopted to comply with Dutch trade laws, which designated specific cities for the sale of cheese. As a result, cheese had to be packaged for transport to be qualified for sale. The act of waxing cheese helped to protect the product during transportation, preserving its quality and extending its shelf life.
The process of waxing cheese involves heating wax to a specific temperature range of 224-240°F to prevent the growth of mould. The cheese is then dipped or brushed with wax, creating a protective layer that shields the cheese from mould, bacteria, and moisture loss. This technique is particularly useful for hard cheeses, as it helps prevent them from drying out and shriveling up.
To ensure the success of waxing, multiple coats of wax may be applied, filling in any pinholes or bubbles from the previous layer. Additionally, it is crucial to remove any mould from the cheese before waxing, as mould can continue to grow and spread under the wax, ruining the cheese.
Waxing cheese has multiple benefits, including preserving the cheese, regulating moisture content, and deterring pests. The wax coating provides a safe and convenient way to protect the cheese during aging and transportation, making it a valuable practice for cheese makers and traders.
While the exact date of the practice's origin is unknown, it is believed to have started in the late 19th century, coinciding with Dutch trade laws governing the sale and transportation of cheese. This historical context highlights the practical and commercial significance of waxing cheese, which continues to be a useful technique for cheese preservation and protection today.
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Waxing is a convenient way to preserve cheese during aging
To wax cheese, one must first remove any mold that has formed on the cheese surface. This can be done with a brine or vinegar wash, or by simply wiping it away with a damp cloth. Once the cheese is clean and dry, it is time to melt the wax. Some sources recommend heating the wax to a temperature of 224-240°F, as this will kill any mold spores and prevent them from growing under the wax. However, it is important to control the temperature carefully, as wax can combust if it gets too hot.
Once the wax is melted, it can be applied to the cheese using a natural-bristled brush or by dipping the cheese directly into the wax. It is important to work quickly and use plenty of wax to create a good protective coat. The wax should be allowed to harden between coats, and a second or third coat may be necessary to ensure complete coverage.
Waxing cheese has been practiced for centuries, with the earliest known examples dating back to the late 19th century. It is believed that the Dutch first started waxing cheeses due to laws that required cheese to be packaged for transport before it could be sold. Today, waxing remains a popular method for preserving and protecting cheese during aging, as it is effective, convenient, and helps to maintain the quality and longevity of the cheese.
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Waxing requires heating wax to 224-240°F to prevent mould
Wax is applied to cheese to protect it from mould, bacteria, and airborne diseases, and to prevent it from drying out. Waxing cheese is a preservation method that helps to maintain the desired range of moisture within the cheese.
To effectively prevent mould, the wax must be heated to a temperature that will destroy any mould spores on the cheese surface. If the wax is not hot enough, mould can grow under the wax and spread, ruining the cheese. Therefore, it is important to heat the wax to a high enough temperature before applying it to the cheese.
The ideal temperature range for heating wax to prevent mould is 224-240°F (or 225-230°F according to another source). The cheese should be dipped into the wax or have the wax brushed onto its surface for at least 6 seconds to 'flash' the mould spores. This process may need to be repeated to add another coat of wax, filling in any bubbles or pinholes from the first coat.
It is important to note that heating wax can be dangerous as it may combust if heated too high. Therefore, it is crucial to control the temperature carefully and stay close by when heating the wax. Additionally, it is recommended to remove any mould from the cheese before waxing and to maintain proper temperature and moisture levels during the ageing process.
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Frequently asked questions
Wax is put around cheese to protect it from mould, bacteria, and airborne diseases, and to prevent it from drying out and shrivelling up.
First, any mould on the cheese must be removed with a brine or vinegar wash. Then, the wax is heated to 225-240°F (112-115°C). The cheese is then dipped into the wax and held for 6-10 seconds. This process is repeated to add another coat of wax.
Cheese wax is typically used to coat cheese. However, paraffin wax and beeswax can also be used.
Wax coating can sometimes result in pinholes, which can cause the cheese to leak moisture or butterfat. Additionally, if the cheese is not properly cleaned before waxing, mould can develop under the wax.
