Red Cheese Wax 1 LB - Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and

By A Mystery Man Writer

Last updated 17 Jul 2024

Red Cheese Wax 1 LB - Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax.

Cheese Wax is specially made for coating cheeses. It helps prevent unwanted mold growth and retains moisture while cheese is aged. This wax is soft and pliable, unlike pure paraffin wax which becomes brittle, causing it to crack easily.

One pound will wax approximately 12-20 cheeses when brushed on.

If dipping dipping your cheese to wax it, instead of brushing the wax on, we recommend starting with at least 5 pounds of wax

Ingredients

A formulation of paraffin and microcrystalline wax
Food grade coloring

Storage
Store in cool place, away from high heat.

Waxing Homemade Cheese
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 to be reused over and over again.

Waxing Store Bought Cheese
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

Available colors:

- Clear

- Red

- Black

CONTAINS: A formulation of paraffin and microcrystalline wax, food grade coloring

YIELD: 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. We also offer a box of 40 pounds that is unwrapped and in bulk form.

DIRECTIONS: 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.

STORAGE: Store in cool place, away from any high heat. Will keep indefinitely.

NOTE: We purchase this product Certified Kosher (Tablet-K) in bulk. The product is then repackaged into smaller quantities without Kosher supervision, thus voiding the Kosher certification. We are not, nor do we make any representation to be, under kosher certification.

WAXING STORE BOUGHT CHEESES: Wow, wax is flying off the shelf here! Many people are trying to prepare for a different type of future. Here is our short explanation of waxing store bought cheese.

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.

After all cheese is a living breathing food, ENJOY!

Cheese Wax 1 LBCheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax. Cheese Wax is specially made for coating cheeses. It helps prevent unwanted mold growth and retains moisture while cheese is aged. This wax is soft and pliable, unlike pure paraffin wax which becomes brittle, causing it to crack easily. One pound will wax approximately 12-20 cheeses when brushed on. If dipping dipping your cheese to wax it, instead of brushing the wax on, we recommend starting with at least 5 pounds of wax Ingredients A formulation of paraffin and microcrystalline wax Food grade coloring StorageStore in cool place, away from high heat. Waxing Homemade CheeseIt 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 to be reused over and over again. Waxing Store Bought CheeseUsually 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 Available colors: - Clear - Red - Black CONTAINS: A formulation of paraffin and microcrystalline wax, food grade coloringYIELD: 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. We also offer a box of 40 pounds that is unwrapped and in bulk form. DIRECTIONS: 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.STORAGE: Store in cool place, away from any high heat. Will keep indefinitely.NOTE: We purchase this product Certified Kosher (Tablet-K) in bulk. The product is then repackaged into smaller quantities without Kosher supervision, thus voiding the Kosher certification. We are not, nor do we make any representation to be, under kosher certification. WAXING STORE BOUGHT CHEESES: Wow, wax is flying off the shelf here! Many people are trying to prepare for a different type of future. Here is our short explanation of waxing store bought cheese.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.After all cheese is a living breathing food, ENJOY!

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