Red Cheese Wax
Cheese Wax is specially made for coating cheeses. It helps prevent unwanted mold growth and retains moisture while cheese is aged. This wax is soft and pliable, unlike pure paraffin wax which becomes brittle, causing it to crack easily.
One pound will wax approximately 12-20 cheeses when brushed on.
If dipping dipping your cheese to wax it, instead of brushing the wax on, we recommend starting with at least 5 pounds of wax.
- A formulation of paraffin and microcrystalline wax
- Food grade coloring
Store in cool place, away from high heat.
New England Cheesemaking Supply Company
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Waxing Homemade Cheese
It is safest to melt wax in a double boiler so that it is not subject to direct flame. Never leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 210ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt), or you can very carefully dip your cheese into the wax pot one side at a time (it can get very slippery). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow.
When you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin to be reused over and over again.
Waxing Store Bought Cheese
Wow, wax is flying off the shelf here! Many people are trying to prepare for a different type of future. Here is our short explanation of waxing store bought cheese.
Usually cheese bought in the grocery store is an already aged to perfection finished product. Waxing it in small pieces may cause some problems. If a cheese is not turned on a regular basis gravity will cause all the moisture to fall to the bottom causing a mushy mess under the wax. We would suggest you buy whole wheels or make your own cheeses and after waxing them, turn over at least once a week to prevent problems. We also suggest you air dry your cheese for 2-3 days prior to waxing.
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- New England
Beautiful color. Consistency perfect. I’ve had great success with this wax
Makes Everything Look Better!
I love waxing my cheeses because It is hard for me to keep up with daily affinage. The red wax is easy tow work with in my crock pot and makes everything look better! Photo follows
Makes cover up work a snap
This wax is easy to use. We have hijacked an old pan and melt this directly over a low burner. Just make sure to remove from the heat if needed. We have used this for sealing cheese, jars, and I have used the wax for waxing tree cuttings to prevent disease. After we are done with our waxing job we pour this into a silicon muffin pan to harden into smaller amounts.
Each year I smoke cheese to add to the home baked goodie baskets we give to family & friends around the holidays. I use the black wax on the white cheddar and red wax on the yellow cheddar. It makes such a beautiful finished product. The quality of all the wax I’ve bought has been amazing and I’d highly recommend it to anyone looking to step up the presentation of their cheese.
By far this is the best cheese wax I have used for waxing cheese. Great quality wax.