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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My cheese wheels look so professional when dipped in this cheese. It was almost a shame to remove it but super easy to peel off. Love it
This red wax worked great! Makes my cheese round look professional. Easy to use and easy to buy.
Works Great, Easy to Use, No Problems Except It Stained The Cheese red!?!?
Beware, after peeling off the wax, the wax stained the cheese with RED dye on the outer surface, not all over, just in some spots, probably no more than 10% coverage of dye. Otherwise it works great, going to try the clear wax. The wrap came off the cheese easily, but I wonder if it's still true in warmer months during shipping when wax could melt into the wrap. The wrap is fairly brittle, so it'll likely cause issues during warmer weather.
I only had to use once so far but worked great. I coated the cheese several times and still had plenty left.
Works Great But
Works great, clean, but as the description suggests, you will NOT coat 12-20 cheeses with 1 lb. I did 3 coats, which I felt was sufficient for aging on a 4” dia. and 4” tall wheel cheese and that used up 1/4 lb of wax. That's a fairly small cheese, 2lbs, compared to 4-7 lb cheese some people make. So expect to coat 4 cheeses per pound.