What is cheese wax?
Cheese Wax is paraffin and micro crystalline wax that is especially made for the coating of cheeses. It helps to retain moisture in the cheese as it ages as well as preventing any unwanted mold growth from occurring. Unlike pure paraffin waxes, this type of wax is very pliable and does not become brittle. It is also made with a food grade coloring so that the cheese is never "infected" with any toxins as it ages.
What are the yield factors?
Although the numbers will vary based on what shapes and types of cheese blocks you are waxing by brushing on the wax, the numbers for yield are as follows:
oYou can wax anywhere from 12 to 20 cheeses with 1 pound of wax
oIt will take approximately a 5 pound block if you use a dipping method
oFrom an economical standpoint, you should purchase a 10 pound block if you are waxing on an ongoing basis
Additionally, whenever you are storing any unused cheese wax, you should remember to keep it away from any heat source. In so doing, the wax will keep indefinitely.
Directions for using cheese wax properly
Two precautions you want to remember right up front - NEVER WALK AWAY LEAVING WAX UNATTENDED WHEN IT IS MELTING! Additionally, you should always use a double boiler when you are melting the cheese wax. This way, it is not exposed directly to the primary heat source or flame. Heat the wax to no higher than 120° because high temperatures will cause the wax to explode.
Make sure that when you are brushing the melted wax onto the cheese that it is chilled first as this will help the wax cool and harden faster. Since synthetic bristle will melt at high temperatures, make sure that you use only natural bristle brushes to brush the cheese wax onto the cheese. Or if you would rather use the dipping method to coat the cheese, be careful to dip it one side at a time as it can become extremely slippery. It is recommended that using two thinner coats of wax is preferable to one thicker coat.
Another thing to consider is the filling and plugging up of all air spaces as mold needs air to grow so you want to make sure that you have done that. When the time comes to finally savor your cheese, you simply peel the wax off the cheese and enjoy eating some. The discarded cheese can be re-melted and strained through what is called "Butter Muslin" so that you can reuse it many more times in the future. Even though this has the tendency to be a tad messy, it is still very cost-effective.
Finishing steps
Once you have waxed your cheese, it is suggested that you label it. A mailing label (Avery Labels) will suffice where labeling your cheese is concerned. Be sure to write the cheese's name on the label as well as that day's date. Apply the label to cheese by brushing on some melted wax first, setting the label in the brushed-on wax, and then painting one or two light coats of wax on top of it so you can still read the label through the wax.
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