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.
- Q & A
- Related Recipes
- cheese making
- New England
I use this wax for every hard goat milk cheese I make, which is almost every cheese. I use a crock pot to heat the wax and then dip it. It comes out smooth and perfect every time without any problems. Love this red cheese wax!!!
Fantastic product, doesn’t crack, professional finish
Waxing is much better than vacuum seller
This red cheese wax is all they said it was, easy to work with and clean up afterwards. I sealed ten pounds with one pound of wax. Thx.
Nice big block of wax with hollow insides to make it easy to break chunks off. I will be dipping so I got the bigger size