Cheese wax is used to coat cheese to prevent mold growth while retaining moisture and aging the cheese.
Coat 12-20 Cheeses: This 1 lb. brick will wax approximately 12-20 pieces of cheese 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 high heat. Will keep indefinitely.
Pluck Down Feathers: Quickly pluck the fine down feathers of poultry by dipping the bird into the melted wax, submerging the bird in cold water, and then yank off the wax.
Handpicked for you by Roots & Harvest, a family-owned company, to make creating from scratch a bit easier.
- 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.