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I was reading about this over at Homesteading Today and thought it was interesting. From what I have gathered, it would be better to start with a mild cheese as it gets sharper as it ages.
There is a link for cheese wax at the end of the article on the site. Here is another link for cheese wax.. http://www.cheesemaking.com/store/p/...x-1-pound.html
HERE’S HOW IT’S DONE. . .
It is important to use cheese wax. Paraffin wax does not work adequately. Paraffin is stiff and will crack when it cools allowing for the penetration of air and mold causing bacteria. Cheese wax is made specifically to coat cheese. It is formulated to be more pliable, and does not crack as easily.
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.
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.
Any cheese that is firm enough to form a block can be waxed. The cheese should be cool, clean, and dry. Cut the cheese into sizes that your family will use within four to five days. I cut the cheese into the portion called for in any given meal; that way I am assured freshness.
When the wax has melted and come to temperature, dip the block of
cheese half way into the wax. Allow the wax to dry slightly and dip the other half of the block. 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 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.
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.
There is a link for cheese wax at the end of the article on the site. Here is another link for cheese wax.. http://www.cheesemaking.com/store/p/...x-1-pound.html
HERE’S HOW IT’S DONE. . .
It is important to use cheese wax. Paraffin wax does not work adequately. Paraffin is stiff and will crack when it cools allowing for the penetration of air and mold causing bacteria. Cheese wax is made specifically to coat cheese. It is formulated to be more pliable, and does not crack as easily.
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.
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.
Any cheese that is firm enough to form a block can be waxed. The cheese should be cool, clean, and dry. Cut the cheese into sizes that your family will use within four to five days. I cut the cheese into the portion called for in any given meal; that way I am assured freshness.
When the wax has melted and come to temperature, dip the block of
cheese half way into the wax. Allow the wax to dry slightly and dip the other half of the block. 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 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.
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.
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