With over 2,000 varieties, cheese comes in many shapes, colors, aromas, and textures, but all will fall under one of three categories: fresh, soft & aged, or hard. Fresh cheeses are ready to enjoy right after preparing them and don’t require any further fermentation, like mozzarella, queso blanco, and ricotta. Soft, Aged and Hard cheeses do require additional fermentation to let their flavors and textures develop; this is where cheese wax comes into play.
Preserving cheese in a colorful coating can be traced as far back as the 12th and 13th centuries when Dutch dairy farmers began using a natural dye on their Edam cheese rinds to make them harder and turn them bright red. Modern cheese waxing as we know it began in the late 19th century when a variety of cheeses were plunged into colorful waxes that helped bring attention to the cheese as much as they helped age them properly. Cheese wax looks appealing but also plays a pivotal role in the aging of cheeses as it protects the cheese from any airborne contaminants while also retaining the moisture inside the cheese.
There are typically two ways to wax cheese: the dipping method and the brushing method. While the dipping method is preferred over brushing for attaining a smooth, even coat, you are limited to whatever size container you are melting your wax in, whereas the brushing method can be used for any shape or size of cheese but may not create the most uniform look. Let’s review both methods step by step.
Directions For Using The Dipping Method
Directions For Waxing Cheese Using a Cheese Brush
Warning: Do not allow the wax to exceed 250°F as the vapors are highly flammable. Monitor the temperature often and do not leave wax unattended.
Yes, you can wax cheese at home using the proper materials and techniques.
To wax cheese at home, you will need cheese wax, a wax melting pot, a brush or sponge for wax application, a cheese wax thermometer, and a clean and dry workspace.
Before waxing, ensure that the cheese has been properly aged and has a dry rind. Clean the cheese’s surface by brushing off any mold or unwanted residue. Allow the cheese to dry completely before waxing.
The recommended melting temperature for cheese wax is around 160-170°F (71-77°C). Use a cheese wax thermometer to monitor and maintain the wax at this temperature while applying it to the cheese.
Start by heating the cheese wax to the appropriate temperature. Using a brush or the dip technique, apply a thin layer of wax to the entire surface of the cheese. Ensure that the wax covers the cheese completely, leaving no gaps or exposed areas.
It is generally recommended to apply at least two layers of wax to the cheese. This helps create a thicker barrier and provides better protection during the aging process. You can add more layers if desired or if the cheese requires additional protection.
The wax typically dries and hardens within 10-20 minutes after application. However, it may take longer depending on the ambient temperature and humidity level. Ensure that the wax is completely dry and firm before handling the waxed cheese.
Waxed cheese should be stored in a cool and dry place, ideally in a cheese cave or a refrigerator with controlled humidity. Ensure that the cheese is properly wrapped or stored in a cheese paper before placing it in storage.
Yes, cheese wax can be reused multiple times. After use, allow the wax to cool and solidify. Then, carefully remove it from the cheese and strain out any impurities. Melt the wax again for future use.
