Clear Cheese Wax $6.95
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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Love this clear cheese wax!
I just love the clear option for waxing cheese. It allows me to better see how things are going with my aging cheeses over time. It's perfect in how it melts and sticks to my cheese. I highly recommend getting the 5 lb size, since it makes dipping the cheese possible, thus giving it a more professional look.
New wrap makes this easier to use
I've used this wax for several years, and now it's been improved with new packaging. Prior to this, the wax had a fragile and thin plastic wrap which was very difficult to remove. This current order came packaged with a heavier plastic that peels off without difficulty. Same great wax, easier to use.
Clear cheese wax
I find the clear wax to be perfect for my goat cheese. It coats cleanly and solidly protecting them for many months.
Pretty good; a bit sticky
This clear cheese wax melts readily and smoothly, and paints onto cheese decently with a natural fiber paintbrush. It's clear enough that I can apply a label, and then a coat or two of wax over that to seal the cheese, and I'm still able to read what's written on the label. The thing is, though, that the wax gets a bit sticky. In other words, if I have 2 waxed cheeses sitting one on top of the other, they'll tend to stick together. If they've been sitting for long enough, separating them can tear bits of wax off of one of the cheeses, exposing it to air. I generally do 4 or 5 thin layers, so I do think I'm applying decent coverage. The wax doesn't feel dry and "finished" after applying, though. In my 55ºF cheese cave, waxed cheeses still stick together. So you'll need to cut out some paper or foil to put between stacked cheeses to keep them from sticking to each other. Yes, in a perfect world, I'd have space to keep each cheese (and each type of cheese) separate from any others. Regrettably, I do not live in a perfect world. I'll still use up the cheese wax that I have, though I've been mixing it with other wax lately, and supplementing it with vacuum-packing.
Simple and Economical
This wax is easy to use, and the included instructions are clear. Just heat it up, pull on your rubber gloves, and dip your cheese. I use 3 dips to be sure I've covered any pinholes. I write the type of cheese and date on the final layer. Simple, effective, and economical. Thanks for the great product and helpful advice!