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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Well, it's cheese wax. what else is there to say. it covers the cheese once its made and it melts like wax
The Best wax for the job
This wax is undoubtedly the gold standard for cheese wax. After we moved about 5 years ago I was not making cheese and let all my cheese making supplies go. I have recently renewed my endeavors and top of my list of supplies was this wax. Gettings started again there are lots of ways to work with alternative tools without breaking the bank. But there is no substitute for this wax. I used to have an older Fry Daddy that had a glass lid and a variable thermostat that was perfect for waxing cheese. I was unable to find one of those, so I have the one in the photo here. It will melt about half of a 5 lb block. Turn it on, melt the wax, turn it off. Dip your cheese over and over. Be careful the thermostatically controlled temperature of this thing is hotter than you want, but if you turn it off once the cheese is all melted you can wax several cheeses before it cools off again. Once you done - let it cool and it's ready for next time. The cheese in the photo is not a perfect shape because I'm using old milk jugs as a mold - it works and it's cheap ;-) Best to you all Adam
Easy to work with
I made goat cheddar cheese, using the recipe on this site I had a choice of waxing or binding using lard. Both have pros and cons. One con is wax can be messy but I just bought it and really wanted to try it. It wasn't bad at all. It went on really easy and smooth. I'm glad I waxed.