How Do You Use Cheese Wax In Aging?

“Hey, I’m new to cheese making and I’m about to try aging my first batch of homemade cheese. I’ve read that using cheese wax can be really beneficial, but I’m not quite sure how to go about it. Could you explain the process and why it’s important? I want to make sure I get it right and avoid any potential pitfalls. Thanks so much!” – David, Melbourne, Australia.

How Do You Use Cheese Wax In Aging?

Using cheese wax can seem a bit mysterious if you’re new to cheese making, but it’s actually a straightforward process that brings a lot of benefits to your homemade cheese. Let’s break it down step-by-step and understand why each part of the process is important.

Why Use Cheese Wax?

Cheese wax plays a crucial role in protecting your cheese during the aging process. Here are some reasons why wax is important:

• Prevents Mold Growth: Wax creates a barrier that prevents unwanted mold from growing on the cheese surface.
• Moisture Retention: By sealing the cheese, wax helps retain moisture, keeping your cheese from becoming overly dry and hard.
• Extended Shelf Life: Waxing can extend the shelf life of your cheese, allowing you to age it for longer periods to develop complex flavors.

Types of Cheese Wax

Not all cheese waxes are created equal. Here are the common types you’ll encounter:

• Paraffin Wax: Affordable and widely available, but not as flexible as other types.
• Microcrystalline Wax: More flexible and durable, making it less likely to crack and spoil the cheese.
• Blended Wax: A mix of paraffin and microcrystalline wax, offering a balance between cost and effectiveness.

Steps to Wax Cheese

Getting your cheese ready for aging with wax involves a few straightforward steps:

1. Preparing the Cheese

Ensure your cheese is well-aged and has a firm rind before waxing. Typically, this means waiting at least three weeks. David, make sure to clean your cheese thoroughly to remove any unwanted bacteria or molds. A simple vinegar and salt solution works wonders for this.

2. Melting the Wax

Using a double boiler, melt the wax gently. Direct heat can cause the wax to become too hot and potentially scorch. Maintain the wax at about 200°F (93°C) for optimal consistency. Be cautious not to overheat.

3. Applying the Wax

There are a couple of ways to apply wax:

1. Brushing: Using a natural bristle brush, apply a thin layer of wax. Allow it to dry before applying additional coats.
2. Dipping: If your cheese is small enough, simply dip it into the wax, then rotate it to ensure an even coat.

Two to three layers of wax are typically sufficient to ensure a proper seal. Between each layer, let the wax cool and harden.

4. Cooling and Storing

After the final layer, let your cheese cool at room temperature. Once the wax is completely hard, it’s ready for aging. Store it in a cool, humid place. Around 50-55°F (10-13°C) with 80-90% humidity is ideal.

Potential Pitfalls and How to Avoid Them

While waxing is a relatively simple process, there are common mistakes you can avoid:

• Cracking: This can happen if the wax is too thin or if the cheese is handled roughly. Ensure your layers are even and handle the cheese gingerly.
• Contamination: Always use clean tools and store your cheese in a clean environment to prevent unwanted bacteria from getting under the wax.

When to Remove the Wax

The wax doesn’t have to stay on forever. David, depending on the type of cheese and how long you plan to age it, you might want to remove the wax at some point to allow the cheese to develop a natural rind. Generally, this decision depends on the flavor and texture you’re aiming for.

Reusing Cheese Wax

Wax can be reused multiple times, which is both economical and environmentally friendly. To reuse wax, simply remove it from the cheese, clean it by melting and straining, and it’s ready for the next batch!

Special Considerations for Different Cheeses

Different types of cheese may have slightly different requirements when it comes to waxing:

• Cheddars: Best candidates for waxing due to their hard rind.
• Goudas: Waxed traditionally, perfect for long aging.
• Parmesans: Rarely waxed but can benefit from it to keep their moisture content.

Each cheese has its own quirks, so it’s vital to consider its specific needs while waxing and aging.

Common Questions and Troubleshooting

“What if my cheese still develops mold under the wax?”

If you notice mold under the wax, it could be due to improper cleaning before waxing. In such cases, remove the wax, clean the cheese, and reapply the wax layers.

“How thick should the wax layers be?”

A few thin layers are better than one thick layer. Aim for a total thickness of about 1/16 inch.

“Can I use scented candles wax for my cheese?”

No, scented or colored candles wax isn’t food-grade and can impart unwanted flavors and chemicals to your cheese.

Benefits of Using Cheese Wax

Waxing cheese isn’t just a protective measure; it has several other benefits:

• Flavor Preservation: Wax helps preserve the cheese’s natural flavors by protecting it from contaminants and excessive drying.
• Aesthetic Appeal: Cheese wax gives your homemade cheese a professional appearance, making it perfect for gifts or market selling.

Other Alternatives to Waxing

If waxing isn’t your thing, there are other methods to consider for aging and preserving your cheese:

• Vacuum Sealing: This method removes air, which can be an easy and effective alternative.
• Bandaging: Traditionally used for cheddars, involves wrapping the cheese in impregnated cloth.
• Natural Rind: Allowing the cheese to form its own natural protective rind through controlled aging environments.

Final Thoughts…

David, using cheese wax is a fantastic way to ensure your cheese ages beautifully. Remember, taking the time to properly prepare, wax, and store your cheese will pay off in the end. Thanks to your keen interest and attention to detail, you’re set to produce some spectacular homemade cheese. Happy cheese making!