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
The wax and the directions for use are very clear. On the day this arrived, I had two rounds of Gouda ready to be waxed. After preparing the wax (The longest part of this process), each round took me just a few minutes to complete. They are beautiful and now aging in their waxy shells and my cheese cave.
Superb coverage, easy to use and easy to handle. I will buy this product again.
This wax melts beautifully and goes on really well. I am using a brush to put it on (as opposed to dipping). It makes the cheese look very professional. :-) I highly recommend this cheese wax. Make sure you designate a pot just for this wax as it will be almost impossible to get off your cooking pots. I also put foil on the counter top to make for an easy clean-up. You can remove the wax that gets dripped on the foil by placing the foil in the freezer to harden and then just peel it off and put it back in the pot for next time.
Good quality wax. Easy to apply.