Cheese wax is made for coating cheeses to prevent unwanted mold growth while retaining moisture in while aging cheese.
Coat 12-20 Cheeses: This 1 lb. brick will wax approximately 12-20 cheeses when using the brushed on technique. If using the dipping method, you will need at least a 5 pound block.
Pliable: This wax is pliable and will not become brittle.
Storage: Store in a cool place, away from any high heat. Will keep indefinitely.
- Size: 1lb brick
- Pliable and will not become brittle
- Store in cool place, away from any high heat. Will keep indefinitely.
- A formulation of paraffin and microcrystalline wax
- Food Grade coloring
- Clear wax contains no dyes or coloring.
It is best to melt wax in a double boiler so that it is not subject to direct flame. Never leave melting wax unattended because 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.