Red Cheese Wax
Description
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.
Details
Ingredients
- A formulation of paraffin and microcrystalline wax
- Food grade coloring
Storage
Store in cool place, away from high heat.
Brand
New England Cheesemaking Supply Company
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
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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United StatesEasy to use!
I started experimenting with cheddar cheese and decided to try wax as a safe way to age the cheese. This wax was was surprisingly easy to use! It melted quickly and was simple to dip my cheese round in the wax. Now my cheese looks so pretty I'm not sure I want to eat it. Great product!
United StatesWaxy Goodness
The wax worked exactly as intended. I melted it under low heat for a long time until completely smooth then dipped my Gouda into it! Two dips and it was perfectly coated
United StatesEasy to work with
Loved this wax. Very easy to work with. I dip cheeses as well as paint wax on at times, and it worked beautifully for both.
United StatesRed Cheese Wax
Hello, I’m new to prepping and felt it was time for me to get busy, due to all that’s happening around the �. I’ve looked into Augeson Farms dehydrated cheese and was SHOCKED at the unbelievable prices of cheese. I decided to do it myself, as a 1st time waxed, and saved hundreds of dollars buying cheese wax through New England Cheese making supply Company. When I ordered my 6 Lbs of wax, we here in our state was in an Emergency heat advisory for 5 days, and my order was shipping out, yes I was nervous about receiving it melted, but it was the opposite, It was packed well and NO melting of ANY Kind. I was totally impressed. So I bought a double boiler and got busy waxing my 1st 20/lbs of cheese and worked out perfect. I’m really impressed with their customer service and the Great Products in which they sell. Ty
United StatesCheese Waxing
I am new at cheese making and it's been a fun journey. It helps when the supplies you have are easy to work with and do what they are supposed to do. This wax was easy to melt and covered my cheeses perfectly. Now all I have to do is wait for my cheese to age! Happy cheesing everyone