Did you know? Coating your cheese in wax stabilizes moisture in the desired range to protect your cheese as it ages. Follow our six tips for using cheese wax:
Coating your cheese in wax only requires a few supplies. To start you’ll need a block of cheese wax. We sell our cheese wax in 10-pound slabs in a variety of colors from red to yellow. You’ll also need the cheese you are coating, a container and a thermometer.
Melt the wax in the container and monitor the temperature with your thermometer. Maintaining a consistent temperature is very important to provide an even coating of wax on the cheese. We recommend keeping the melted wax temperature for our waxes between 160° and 170℉.
Removing excess moisture from your cheese before dipping into the wax is important to help the wax adhere to the cheese. Use a lint-free cloth and gently pat the cheese dry before dipping.
One of the benefits of using cheese wax is protection from mold. However, if there is mold on the cheese before you dip it in the wax, it will continue to grow while the cheese ages. Use a brine or vinegar wash to clean and remove mold from your cheese before coating.
We’ve found hand dipping cheese in the wax is the easiest coating method. Start by dipping one half of the cheese in the wax. Let the excess wax to drip off before setting it down on the unwaxed side to allow the wax to harden. Once the first half of wax is hardened, dip the unwaxed half of the cheese in the wax and repeat the process for the uncoated half.
Once coated in wax, store your cheese in a cool area with the proper moisture levels. Most cheeses age well in a room that is 52 to 56°F and 85 percent moisture. Check under the waxed cheese weekly for mold growth and rotate if necessary.
Check out our wax education videos to learn more about the cheese wax coating process.