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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The red cheese wax is soft and pliable! It does not crack. It can be safely melted in a double broiler and painted on to your cheese with any food grace bristle brush. Two thin coats seem best. When ready to eat the cheese simply peel off and save! You can put it through butter cloth and use again and again! Compared to other sources, the NE Cheesemaking Supply Co. has the best value for the quality of cheese wax!
This was my very first time waxing cheese. I was nervous I would mess it up. The cheese turned out great. Mailed them to family members for Xmas. Everyone loved it. Now I’m hooked in cheese making. Made my first Gouda yesterday, sitting in the brine as I write. Can’t wait.
It is a nice size, so we will definitely get a lot of uses out of this one block.
Seems to work great. Web site has good directions for use.
I was referred to New England Cheese making by three friends who had used their products and loved them. So when I decided to try my hand at it I purchased the red wax. This company is amazing and carries quality! They also are very helpful with instructions. I love using the red wax because it allows me to see what I have finished and what might still need wax. It is also very pretty sitting on my shelf. I felt like I accomplished so much in such a short time.