Yellow 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
|Yes||No||Allergens||Description Of Components|
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 wax
- boiling water
My son and I made cheese for the first time and we purchased all our supplies here. This wax worked perfectly for coating our cheese. I will definitely keep coming back.
I love the wax. It's soft and pliable and works great on my cheese. I recommend it highly
I have a large pan that I seldom used--now it's dedicated and is The Yellow Cheese Wax Pan! It's so nice to leave the melted wax to cool then put the whole kit-an-kaboodle away. And by the way, this wax melts smooth and applies easily. So far I've waxed 14--4 lbs. cheeses, from Gouda to Cheddar to some I've never heard of before! Thank yous to this company for making my cheese adventures possible!
I purchased the yellow 1lb cheese wax and used it on some cheddar. I also had bought a small brush to use with it, and I cut off about 1/4 piece of the wax and placed it in chunks in a tin can. I heated the wax in the tin can in hot water to melt the wax and brushed the wax on the cheese. I know this is a lower heat method, but I had never melted wax before and wanted to do it an easier way. Next time will be the very hot method, a little bit more watchful on it! So far so good on the wax, and my cheese looks very sealed professional!
I purchased a 1 lb pack of yellow cheese wax to seal plugs of oyster mushroom spawn used to inoculate logs for outdoor mushroom production. The order came very quickly and the wax was perfect for the project. It is soft enough to cut with a sturdy knife, and melts easily when placed in a metal bowl over a pan of boiling water. The latter combination was easy to carry to the basement where the logs were inoculated, and the wax then stayed liquid long enough for me to seal at least 15 plug holes using an old toothbrush (I drilled and filled only 15 holes at a time to reduce potential drying of the spawn plugs during the process). Overall, I was very pleased with my purchase and the speed with which my order was fulfilled.