Cheese Wax is made specifically for coating cheeses. It assists in preventing unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax.
Made from a formulation of paraffin and microcrystalline wax and food grade coloring
One pound will wax approximately 12-20 cheeses when brushed on. If dipping method is used you will need at least a 5 pound block. If you are waxing all the time, 10 pounds will save you some money.
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 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.
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.
Store in cool place, away from any high heat. Will keep indefinitely.
While certified Kosher in bulk, this product is repackaged into smaller quantities without Kosher supervision, thus voiding the Kosher certification.
Usually cheese bought in the grocery store is an already aged to perfection finished product. Waxing it in small pieces may cause some problems. If a cheese is not turned on a regular basis, gravity will cause all the moisture to fall to the bottom causing a mushy mess under the wax. We would suggest you buy whole wheels or make your own cheeses and after waxing them, turn over at least once a week to prevent problems. We also suggest you air dry your cheese for 2-3 days prior to waxing.