Red Cheese Wax $8.95
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
|Yes||No||Allergens||Description Of Components|
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.
- Q & A
- Related Recipes
- New England
- cheese making
Love this wax for dipping! I used the red for a smaoked Young Gouda. I added a lttle black wax to darken it up, to differentiate it from the regular Gouda. The end result is always pleasing!
Red Cheese Wax
I use a induction cook plate to melt my wax, being thermostat controlled I avoid the risk of over heating the wax, my first attempt at waxing was interesting to say the least, I got one side coated nicely and was attempting to wax the other side when it slipped from my fingers and dropped into the wax, thinking to myself (well that is one way to wax the cheese perhaps not the best way) my second wheel worked much better and now I can get the job done with ease. The wax works very will once you get the hang of it. Fishing that first wheel out of that 240 degree wax was an experience I won't soon forget
Easy to use, but get a brush if you have a small pot
This red cheese wax was great to use. Easy to melt and apply to my first cheddar. I can’t wait to see how it comes out. Best to use a brush if you pit is small. I’m grateful the instructions suggested that.
easy to use very happy
easy to apply just with brush odorless
Red cheese wax on Monterey jack
I put dehydrated jalapeños in my Monterey Jack cheese and the wax covers it well