Black 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
|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
- cheese wax
- cast jewelry
So pliable! I bought wax to cover imported Italian cheeses, to prevent sticking them in the freezer then regretting the taste. I dipped many small chunks in beeswax first, then black wax, and had plenty leftover. Will try this with other items. On another tangent, I was making molds for cast jewelry, and decided to carve and shape cheese wax for lost-wax method. I let the material dry around wax, then microwaved to melt the wax out. The wax is softer/stickier than what I'd used before, but perfect for hand-sculpting! It arrived quickly, as described. Will buy more.
I like using the dip method for waxing cheese and this wax melts smoothly and coats the cheese well. Easy to use.
Black makes my Cheddar's look so polished and professional. It is a good wax, though I find that dipping gives me a better look over brushing. If you don't wax thick enough it can look dark purple, but that is just your cheese shining through. Add another coat and enjoy. Can be recycled and put on your next effort easily enough if you are a cheese-parer. This beats many of the home-concocted alternatives with paraffin or beeswax.
Wax is a valuable part of cheese making for us. We have had nothing but great results with this wax.
I'm sure it is a fine product but after receiving it and using the red wax first I am unhappy with the color black for the wax coating. Nothing to do with the product my opinion only