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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Wax as advertised!
I am a beginner in the cheese making game. I bought the red cheese wax to seal my Cheshire cheese that I felt confidant in attempting to make. It looked so appealing and attractive that I spent some time looking for other cheese recipes that used the red cheese wax. Viola, Colby! It came out just perfect! Thank you New England cheese making company! I found my new “thing”!!
We often buy large quantities of cheese, so to prolong the shelf life (in the fridge), I'm cutting them into smaller pieces, and coating them with cheese wax. First I dip the cut pieces into vinegar, place in the freezer, then dip. I plan on making my own cheese in the near future due to the wonderful ideas and supplies that New England Cheese Making Supply Co. provides.
I have been buying and using this Red Cheese Wax for over a decade now. It can't be beat! Do yourself a favor, when you need cheese wax contact these wonderful people!
This is a high quality wax that melts well and does an outstanding job protecting my cheeses. I have about 4 lbs in a Fry Baby deep fryer (1/2 full) that makes it easy to wax 2 to 4 lb cheeses. With good temperature control, waxing is a breeze.