Cheese wax melts at lower temperatures and should be melted in a double boiler. Dedicate a pan or bowl to this because the wax will claim the container as its own. The temperature of the melted wax can be between 160 and 220 degrees. The cooler the better. The wax should be melted just until clear and then turn the heat off. If the wax becomes too hot it will bring the oils of the cheese to the surface preventing the wax from adhering.
Do not over handle the cheese with your bare hands. The oils from your hands can compromise the seal between the cheese and the wax. You also do not want to introduce any unwanted bacteria. Purchase some food grade disposable gloves from your local super mart.
Hard, dry, acidic cheeses are the best candidates for waxing. The cheese should be slightly cool, clean, and dry. I dry my blocks of cheese with a high quality paper towel before I dip them to soak up any excess moisture or oil. Cut the cheese into sizes that your family will use within a few days. I cut the cheese into the portion called for in any given meal; that way I am assured freshness.
As I was myself learning to wax cheese I was told by the experts that any cheese that would form a block can be waxed. That is NOT true. I know from personal experience. Cheeses that have more moisture do not wax well. Mozzarella which I was originally told was lovely to wax does not keep. Don't waste your time with soft moist cheeses. Stick to harder dryer choices such as parmesan, colby, imported swiss, and others.
Cheese is not completely rigid and will therefore bend and misshapen under it's own weight. As that happens it will pull the wax away from the cheese and cause air pockets. This is another reason why it is better to wax smaller lighter weight portions of cheese at a time.
Heat your wax using a double boiler. You will read on the internet that you can melt your wax in a #10 can. That is not a good practice. Number ten cans are not manufactured for constant water applications and will rust. Double boilers can be purchased at Wal-Mart for around 20.00. It is a one time investment that will last a life time. If you have more than one color of wax, as I do, use ceramic bowls or some other rust proof container that will fit on top of your boiler and can be heated.
When you are not using your wax store it covered to deep it dust free.
1. When the wax has melted and come to temperature, just until the wax is clear, turn off the heat.
2. Dry the block of cheese you will be waxing with a high quality paper towel or lint free cloth. Flour sack cloths work well.
3. Quickly dip the block of cheese half way into the wax. Allow the wax to dry slightly and dip the other half of the block.
4. Allow the wax to cool before you set it on any surface otherwise it will stick. When youtry to move the cheese it will pull away from the block just waxed. I set my finished blocks on the paper side of freezer paper which has a paper side and a waxed side.
You may also use a natural bristle brush to coat the cheese. If you decide to use the brush method, a boar’s hair brush is recommended for the smoothest application.
The wax should form an intimate bond with the cheese, hermetically sealing the cheese including any holes or crevices. This process protects the cheese from mold spores and unwanted fungal invasions. It also locks the natural moisture of the cheese in, preventing it from drying out and hardening.
Repeat the waxing process so that there is a minimum of three layers of wax. It is best to apply the second and third layers of wax while the previous layer is still slightly warm. You may choose to apply a fourth layer of wax for added strength.
Label the cheese, type and date, before the last dipping so that the label is embedded within the wax and will not fall off. I use a self adhesive sticker and a permanant marker.
The cheese should be stored in your coolest room stacked with like cheeses. Do not seal the cheese in additional containers as the cheese requires air circulation.
The cheese will continue to age over time, especially cheddar, so start with more mild cheeses.
Although you will find that cheese wax is expensive, about 5.50/lb, it can be reused. Simply peel the wax off the cheese being used and wash it in warm soapy water. Allow the wax to dry and store it to be used in your next cheese waxing session.
You will need approximately three pounds of wax to cover ten pounds of cheese.
The experts say that cheese can be stored this way for twenty-five years. However, a savvy Domestic Diva will rotate her waxed cheese regularly and NEVER allow it to sit too long. Rotation will ensure the highest quality possible.
Cheese wax can be purchased at:
http://www.blendedwaxes.com