Aging

Cheese Waxing FAQ: How to Wax Cheese for Perfect Aging

Cheese Waxing FAQ: How to Wax Cheese for Perfect Aging

Learn How to Wax Cheese

Looking to seal in flavor, lock in moisture, and keep unwanted mold at bay? You’re in the right spot. Below you’ll find answers to the most common questions about: preparing your wheel of cheese, choosing and melting the right wax, mastering low‑ and high‑heat waxing methods, troubleshooting mold issues, and cleaning up afterward. Whether you’re a curious beginner or an experienced home cheese maker, these FAQs will help you achieve a flawless, professional finish, when waxing your cheese, every time.

Want to dive deeper? Explore these related resources for step‑by‑step guides and more cheese making tips:

Basics Steps For Waxing Cheese

1. Preparing Your Cheese

  1. Dry & Protect: After pressing, let your cheese air-dry in a cool (50–55 °F), well-ventilated spot. Cover loosely with cheesecloth to keep out dust. Refer to your recipe for the length of time to air dry your cheese.
  2. Remove Surface Mold: Wipe off any mold growth with a brine solution (1 tsp salt per cup cool water) or a vinegar rinse. Allow the cheese to dry 1–2 hours before waxing.

2. Waxing Methods

Low-Heat Brush-On

  1. Melt food-grade wax in a double boiler to ~180 °F.
  2. Quickly brush on an even coat; let it set, then repeat for 2–3 coats.
  • Pros: Uses less wax; lower fire risk.
  • Cons: Doesn’t kill mold spores—requires impeccable prep to prevent under-wax mold.

High-Heat Dip

  1. Heat wax directly (in a heavy pot or electric skillet) to 224–236 °F, then turn off heat.
  2. Dip top, bottom, and edges, letting each side cool before the next. Repeat for 2–3 coats.
  • Pros: Flash-heat kills surface spores; easier cleanup.
  • Cons: Higher fire risk; uses more wax.

3. Safety First

Temperature Control: Keep your wax between 200–250 °F—you’ll get the best results around 225 °F. A candy thermometer is your friend: just check it now and then to keep a safe temperature. If wax overheats carefully remove from heat source and turn off stove.

Stay Nearby: It’s easiest to manage if you stay close by while the wax warms— so don’t wander off.

General Waxing Tips & Troubleshooting

Aging Conditions: Store waxed wheels at 52–56 °F, 85% RH, turning weekly.

Handling Mold Under Wax: Remove wax, scrub cheese with a saturated brine, dry, then re-wax using a high-heat dip method.

Cleaning Up: It's a good idea to have dedicate tools for waxing, and to place tinfoil on your surface to minimize mess. Melting and storing wax in a designated crock pot is a handy way to cut down on clean-up time.

Waxing Store Bought Cheese: Looking to wax store bought cheese? Check out our article on Waxing Store Bought Cheese. 

More Info on Waxing Cheese: For even more info on how to wax cheese along with step by step photos please visit our Detailed Article on How to Wax Cheese

Frequently Asked Questions: Waxing Cheese

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