Keeping Cheese FRESH and Cheese Wax

[Nomad]

 How many store cheese in wax. Found some cheese we stored a couple of years and
opened it up and still good.
 Thoughts on storage and any ways you store for long term paraffin seems to crack
and cheese wax doesn't seem to and we reuse it as well.....
 Using your cheeses for cooking up some of your favorite dishes for longer stored cheeses the flavor increases great for the taste buds...........

[BadtzMaru]

What kind of cheese are you storing?  I don't have any good ideas but am curious about this.  We generally use only cheddar, jack, and mozzarella and the only way I know for storing long term is to vacuum pack it and freeze.  Never really comes out of freezer as good as it went in, but its still usable.

Do you have a source for cheese wax or are you just reusing what you get when you purchase the cheese?

[pv74]

You could use Gulf Wax available at Walmart or most grocery stores.
Cheeses used to come packed in wax all the time...

[e11charlie]

I was actually wandering where to get the cheese wax.  We found a crazy deal at Albertsons where the 2lb blocks were like 2 bucks each so we stocked up now we need to store it all.

[WTF]

if anyone has it, the Boise co-op would have it. but i haven't checked. lots of it on ebay, 5lb blocks for 24$ plus 18 in shipping, so hopefully someone has it locally.

[Nomad]

 Hope this helps you out in the making of cheese wax not sure who in Idaho has it.
 Family had some that they had for years.........   


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1. Life / Food & Drink / Dairy, Eggs and Honey
 

Created: 20th June 2002 
How to Wax a Cheese
 
 
 
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These days the majority of people buy cheese from a supermarket, and the only time we ever see cheese with a 'rind' on is if we buy Dutch cheese such as Edam or Gouda, or if we go to one of those upscale food shops which sells wedges of cheese that have a red, or sometimes a black coating.

A single slice of cheese with wax around it is a waste of wax, because the wax is there purely as selling point - it serves little or no purpose at all. On a whole cheese however, the wax serves a number of very useful purposes, and if you should ever attempt to make your own cheese, you'll need to know how to wax it.

Why wax cheese?

Most varieties of hard cheese such as Cheddar, require 'ageing'. In other words, they are left on a shelf for several months - sometimes years - to mature and develop a fuller flavour. During this time cheese will lose moisture and attract moulds. In some instances the moulds are actually desirable, producing 'blue' cheeses such as Stilton, but that mould is introduced in a very controlled manner.

What cheesemakers want to avoid is uncontrolled fungal invasion and moisture loss, so some kind of barrier is needed to keep mould spores out and moisture in. Wax is ideal for this job because it can be be applied either by brushing on, or by dipping the cheese into a bath of molten wax. It shapes itself around cheese, and if applied properly it hermetically seals the cheese, touching every square millimetre of the surface and leaving no air pockets where mould can grow.

How to wax your cheese

There are two ways to go about this - either make your own wax, or buy commercially available cheese wax.

Make your own

It's possible to wax a cheese using melted candles or paraffin wax, coloured with children's crayon. If you already make candles, you have everything you need. If not, you can melt unscented candle stubs in a pan with a red - or whatever colour you choose - children's crayon. Let's face it - if a crayon is safe enough for kids to put in their mouth (and you know they will) it's safe enough to put on your cheese. Once melted, simply paint the wax onto your cheese and allow it to harden.

Buy proper cheese wax

The problem with candle wax is that once it hardens, it's quite brittle and can easily crack. You can add vegetable oil to it, but the results are not always succesful.

Commercially made cheese wax is similar to candle wax, but has a slightly different formula which makes it more flexible. The application is the same as before, and some cheesemakers also recommend using a plastic coating made of PVA (Polyvinyl Acetate) underneath the wax for a better seal and greater adherance of the wax.

Problems


If your wax cracks, it is possible to brush more wax over the fissure, but it's better to rewax the entire cheese.
If you see moisture collecting underneath the wax, again, you'll need to rewax the entire cheese. This usually happens because the cheese was waxed before it had sufficiently dried out.
If you see mould growing on the cheese, remove the wax, cut away the affected area, and rewax the cheese.

Recycling

Cheese wax can be used many times simply by remelting it. Commercial cheese wax can be heated to around 230ºF (110ºC), which will get rid of any moisture and bacteria in the wax.

 
 
 
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Beeswax Recipes 
  I've had many individuals ask about specific uses for beeswax. I'll be the first to admit I am in no way an expert on all the various uses of beeswax. There is a book  Super Formulas Arts & Crafts...How to make more than 360 useful products that contain honey and beeswax by Elaine C. White The book is no longer published. I searched for permission on adding some her recipes to our website. I received permission as long as I credited her and the book and gave the phone number on how to get ahold of them. Call 662-465-6444 (this is not Valley Hills Press, but a motorcycle shop--explain that you are interested in the book and they can help you). Below are several of the recipes I've been asked about. I have not specifically used these recipes---if you use any of them I would enjoy remarks back that I could add to the page.

 


WARM WAX TREATMENT 
  Warm Wax treatments are approved by the Arthritis Foundation to help relieve sore, painful joints caused by arthritis. Wax treatments provide moist heat, increase blood circulation, and ease stiffness due to joint inflammation.
5 pounds wax

2 cups mineral oil

Step 1: Melt the ingredients in an oven set between 170-200 degrees F. Stir to mix theoil and wax.

Step 2: Remove the mixture from the oven and allow it to cool until there is a film of cooled wax on the surface (about 125 degrees F.) Test the wax to be sure it is very warm, but not uncomfortable.

Step 3: The body part treated must be clean and dry. Dip the body part into the wax mixture and withdraw it. If the hand is being treated, keep the fingers apart. Do this a few more times until there is a thick coating of wax.

Step 4: Return the body part to the wax and leave it there (15-30 minutes) until the mixture cools.

Step 5: Remove the body part and peel off the wax. Save the wax in a closed container to use again. The treatment may be repeated. The mixture will melt more quickly now that the oil and wax are combined.




 


CHEESE WAX 
  After the air-drying period, when cheese has developed a hard, dry rind, it must be protected with wax to prevent mold and further drying.
Ounces by weight:

13.5 ounces beeswax

2.5 ounces vegetable shortening

Heat the ingredients in an oven at 200 degrees F. until combined. Remove the wax from the oven and wait for it to reach 160-180 degrees F. Dip the cheese and remove it with one quick, smooth motion. Repeat this step until the wax is about 1/16t-inch thick.


 


LEATHER WATERPROOFING 
  1/4 cup lanolin
2 Tablespoons beeswax

2 tablespoons petroleum jelly

Combine the ingredients and melt them in a microwave or a double boiler. Brush the warm mixture over leather. Let this stand for a few hours andpolish it with a cloth to remove excess waterproofing.


 


LEATHER SOFTENER 
  With age and exposure, leather such as work shoes, hunting boots and baseball gloves becomes hard. This formula softens leather and makes it waterproof.
1 ounce (weight) beeswax

8 ounces (weight) petroleum jelly

Melt the ingredients in a microwave or double boiler. Brush the hot mixture onto the leather and allow it to penetrate. If possible, place the item in hot sun to help the mixture penetrate the leather. Polish the leather with a cloth to remove excess waterproofing.


 


CUTTING BOARDS 
  When cutting boards are wet, the wood fiber swells and frays. Waxing a wooden cutting board waterproofs it and extends the life of the cutting surface. The board must be perfectly dry, clean and smooth. Melt beeswax in a microwave and brush or pour it onto the cutting board. After the wax has cooled, rub over it with an iron set on medium heat. Use cloths or paper towels to wipe off the excess wax. (This is personal note from Deb--I wonder if using a hair dryer on high would work just as well for 'melting' the wax into the wood)

 

 
 
 
 

[WTF]

did anyone find a local store that carries cheese wax?

[e11charlie]

Yeah I have been looking to.  I would like to know.  Does it have to be a "cheese" wax or would a paraffin wax work?

[Nomad]

 Read My post above is one manner of making it, here's another way. We like to dip our cheese in the wax
as opposed to brushing it on...
 How to wax cheese
I'm often asked what the process is for waxing a wheel of cheese.* My technique is decidedly low-tech. I've basically set up a double-boiler to do the job. Using a small pot I picked up from Ross Dress for Less (no way was I going to destroy my Calphalon!), I boil about 2" of water, placing a steel can (originally from some canned veggies) right into the water. I then melt a few chunks of cheese wax in the can. The goal is to bring the wax up to as high a temperature as possible--that way when it makes contact with the cheese it will kill any bacteria or mold that's currently on the cheese, and simultaneously seal the cheese.

The key is to brush the wax on in many layers--otherwise it'll be too thick and will end up just being mushy as you try to hold the cheese. Then just continue painting on the wax, until you've got a nice, even shell--making absolutely sure not to leave any air holes!

Another technique, which I haven't tried yet, is to heat up a larger quantity of wax, and then simply dip the cheese into the wax (half at a time). You've got to be careful, though, as the wax is very slippery! Best to dip one side, let it cool, and then dip the other, let it cool a bit, and alternate a few times until you've gotten a nice buildup of wax.

Some other pointers:

- Make sure you use a natural fiber brush. Nylon bristles will melt!

- Set up some wax paper on your counters -- as you're working, it'll make a mess (see above pic!), and you can safely set the cheese down for a moment without worrying about it becoming glued to your workspace.

- Chill the cheese first! This will help the wax cool quickly on the cheese, making it much easier and faster to complete this process.

- Label your cheese! I take a small piece of paper, write the name of the cheese and the current date, and then my very last step is to put the label on the top. (Brush a bit of wax on the top, and while it's still wet, slap that label right on there. Then give it a light coat or two on top of the label, and it'll stay put but you'll still be able to read it through the wax.)

- The leftover wax can stay in the can. Just let it cool, and cover with some saran wrap or some such. That way next time you'll be ready to just drop it straight into the hot water.

- Never heat wax by direct flame. It's flammable (and so are the vapors). Don't leave it unattended, either! Keep some air moving in your kitchen and you'll be just fine.

- You can re-use the wax. Melt it down and strain it through butter muslin. Messy, but cost-effective.

[e11charlie]

I read that Nomad but where do you get the wax?  Will perifin wax work?   

[Nomad]

 Here is a place to get cheese wax, New England Cheesemaking Supply Co
                                                POB 85 Main St. Ashfield, MA 01330
                                                Phone: 413-628-3808
 Hope this helps you out and Don't use canning paraffin its too hard and will crack on you........   

[WTF]

I've been curious about this for some time. so in the interest of research for BS Labs, and to squash any doubts, I purchased 5-lbs of red cheese wax off ebay. 40$ including S&H couple of weeks ago.

I picked up some cheap ass cheese last night for the project, I used Tillimook Smoked Cheddar Cheese, a Medium cheddar, Monterrey Jack. and Baby Swiss, along with a block of even cheaper Kroger medium cheddar.

The Swiss was a bit more challenging as it's a softer cheese, and I think it has a lower melt point, plus all the holes don't help much. 
the other cheeses were cut into 4-5 blocks, at first I tried brushing on the wax, that was tedious, so i quickly started dipping them, giving them 4 coats on each side. 

Just finished waxing them up, and off in the pantry they go. I'll open one of each  at the 1 month, 3 month, 6 month and 1 year mark, and try to remember to report back, before committing to waxing up a larger amount for long term storage.

[meinidaho]

"I'll open one of each  at the 1 month, 3 month, 6 month and 1 year mark, and try to remember to report back, before committing to waxing up a larger amount for long term storage."

WTF,  The 1 month and 3 month dates have passed.   Any report???

Thanks!

[WTF]

Glad you reminded me,

at 1 month, the wax on the swiss cheese was bloated to the point that the wax cracked, oiled leaked out and mold set in.

the other cheese's faired well, as i opened and tasted the rest, and refrigerated the opened samples, and used them later in my cooking, with no illness issues.

at 3 months, the wax on the rest of the cheeses started to the do the same, and bloated up to the point it cracked, oil and goop leaked out, and mold set in, it wasn't pretty.

so far, the only stuff that appears to still be good, is the Smoked Cheddar cheese. no bloating, wax still intact, no cracks or leaks.

So for now, I'll this a failure. and doesn't work as suggested on various forums and websites. I wanted to do this as a test first, as i had my doubts, before i drop a few $$$ into a lot of cheese.

[meinidaho]

WTF,

Thanks for the report.  Sorry it did not turn out well.  Maybe someone else has tried and can enlighten us some more???

[WTF]

WTF,

Thanks for the report.  Sorry it did not turn out well.  Maybe someone else has tried and can enlighten us some more???

yeah, I'd like to know what I possibly done wrong.

[Nomad]

Our family waxed cheese years ago but the ones that did have since pasted.
Will be trying to wax some cheese later this summer...
 Thanks for your report.....