Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax.
Contains: A formulation of paraffin and microcrystalline wax, food grade coloring
Dosage: One pound will wax approximately 12-20 cheeses when brushed on.
Directions: 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 120ºF. 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 (U2) to be reused over and over again.
Storage: Store in cool place, away from any high heat. Will keep indefinitely.
Customer ReviewsWrite a review
I am learning how to make cheese. Your store had everything I needed to get started. Thank you
Cheese covered with this wax looks like the kind I buy at expensive stores. It has that expensive and traditional look. This is good wax that doesn't dry out and crack like a different cheese wax I tried.
It has a low melting point compared to lesser grade wax and this allows me to brush it onto my cheese easily without affecting the cheese. Once cooled it doesn't easily crack.
I've used this for a year and age some of my cheeses for months and it has never cracked. You could in theory reuse it, but you would have to hand wash it first with dish soap.
Its good for cheese making. Once applied to the cheese it doesn't crack and it's durable as I've had wrapped cheeses for weeks. Its easy to melt down and apply, and you can even reuse it if its not dirty.