We’ve been making cheese waxes for Wisconsin dairy manufacturers since our doors opened. Our colored and uncolored cheese waxes are FDA approved for direct contact with food products. Our cheese wax is flexible and non-cracking with excellent coating properties. It is available in a variety of colors. You can request custom colors, too.
Select Your Product Options
$5.00 – $6.00 per lb
Price dependent on color
Sold in 10lb blocks
Purple – BW-132J01, Yellow – BW-104J01, Clear – BW-100J01, Cheddar – BW-109J01, Purple – BW132J01, White – BW-141J01, Orange – BW-117J01, Red – BW-130J01, Brown – BW-102J01, Navy “Blue” – BW-150J01, Green – BW-123JO1, Black – BW-107J01
This wax is used as an outer protective coating for cheese of all types.
Recommended processing temperature range of 160℉ to 170℉.
BW-100J01 Series Cheese Wax Properties
Congealing Point (D-938)
Needle Penetration (D-1321)
0.1 mm @ 77℉/25℃
0.1 mm @ 100℉/38℃
FDA Status: This product is in compliance with Federal Regulations 21CFR- 172.886 and 21CFR-178.3710
What can I use to melt the wax in?
A container with a temperature setting on it is recommended. A double-boiler will work sufficiently for dipping, but is not highly recommended as it does not have a temperature setting on it.
What temperature should I dip the cheese at? Consistent temperature is very important. 160°F – 170°F is the recommended dipping temperature.
What is the best way to dip the cheese into the wax? When dipping by hand, dip half of the cheese into the melted wax and allow excess wax to run off. Allow the wax to harden. Once hard, dip the second half of the cheese into the melted wax allowing excess wax to run off. Allow the wax to harden.
How do I remove excess moisture from the cheese? In order to remove excess moisture from the cheese, a coat of clear wax is sometimes used to “flash” off the moisture. If this is not preferred, remove excess moisture from cheese by patting with a lint free cloth. Removing excess moisture will help the wax adhere to the cheese.
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