Cheese Wax 150 g | Protects Cheese While Ageing

Cheese wax 150 g: the rind that keeps the flavour in

Cheese that is going to age for months has one problem, and it is the surface. It loses moisture to the air, and it takes on every mould and micro organism in the room. Cheese wax solves both in one operation. It forms a tight, flexible layer that follows the cheese as it shrinks, without cracking open.

The wax is soft and pliable, not brittle like candle wax. That difference matters, because a hard wax cracks as the cheese ripens and contracts, and a crack is exactly where mould gets in. Melt the wax to around 85 to 90 degrees and apply it to a clean, dry cheese, either by dipping or with a brush.

Features

• Tight barrier: Stops moisture and flavour escaping through the rind.
• Flexible: Follows the cheese as it shrinks during ripening, without cracking.
• Protects against mould: Shuts out mould and micro organisms from the ripening space.
• Clean finish: Gives the finished cheese an even, professional look.

How to use

1. Dry the cheese in the fridge for a few days first, the surface must be completely dry.
2. Melt the wax in a water bath to about 85 to 90 degrees, never above 100 degrees.
3. Dip half the cheese or brush on a thin coat.
4. Let the layer set and the cheese go cold before the next coat.
5. Repeat until the whole cheese carries two or three thin layers.

Specifications

FAQ Frequently asked questions