Canning recipes, food preservation and food sales

[rbeau30]

Is waxing cheese as easy as it seems?

I think so. However I have not waxed any cheese like Swiss with little holes in it. I purposely chose cheddar for its versatility and smooth surface. I also chose Tillamook, because it is a premium cheese and I am probably over-cautious, but I just trust it better than a store brand for example. (and like TheGrey just said, it is friggin' delicious!) If I was back where I grew up, I would be buying the cheese I store from the cheese factory where I know it is literally just cheese.

Get a double boiler from a thrift store or a super cheap one from walmart (had to seriously spend a day trying to find one). You will never use the top pot for anything else as wax is hard to clean out. I bought true cheese wax from my neighborhood home brewing store as paraffin is not flexible enough.

I didn't really bother with leaving the cheese out for a day to "sweat" the cheese. So far I haven't had negative results.

Once wax is melted, I grab the block of cheese and lower it (corner first!) into the wax just over half way (beware of displacement! you don't want wax flowing onto burner!) and set it on the parchment wax side up.

I dip the wax a total of 4 times. And store like I said above.

The purpose of waxing cheese is to get air away from the cheese. As long as there is no air, there is no mold!