Cheese Wax 1 lb - Red

With food prices soaring, buying in bulk and storing is saving me a worthwhile amount of money. Prices on block cheese has been going way up so after I saw a show on TV where they covered cheese with this wax I thought I'd give it a try. Everyone seems to suggest using a double boiler but I purchased a small crock pot for $10. One reason is I can move the operation outside and avoid pending disasters.I first bought 1 block of wax but found I needed about 3 to be able to dip the cheese blocks adequately. Setup worked great and the wax is suprisingly easy to work with. One caution, make sure the cheese is cold for the first dip - otherwise the oil from the cheese will not allow the wax to stick - and as I learned the hard way - the wax will slide off while dipping and cheese will drop into pot splashing wax all over. Remember I did this outside where making a mess didn't create a disaster! I repeated the dipping about 4 times so the cheese had a nice thick coating. I put the coated cheese back into the fridge for a while and then vacuum sealed them. I was curious to see how the wax would hold up to vacuum sealing but it held firm and everything worked out great. I now store the sealed cheese in the veggie bin in the fridge. I was on a roll so I also dipped some liquor bottles to seal them up too. The 3 blocks of wax covered 6 2lb blocks of cheese with enough left over to do probably 2-3 more. Next project - mineral oil on eggs!01/14/2013 - UPDATE = Cheese looks good, no mold and wax is holding up well.

So far it's 5 stars, though I haven't eaten any of the coated cheese yet. I took a 2.5 pound block of aged cheddar and cut it into 1/4 pound chunks.I read some comments that brushing is better than dipping, but for the cheddar blocks that I was working with dipping was fast and easy. I can't imagine that brushing would be any better. I didn't find the cheese slippery at all, but this was already aged cheddar and so probably drier than some have worked with. I did notice that sometimes chips or holes didn't fill in completely, in which case I dipped the tip of a knife into the wax and dribbled a little into the holes to ensure complete coverage.I put the wax in a small disposable aluminum bread pan placed in a disposable aluminum pie pan, added a little water to the pie pan and heated over the stove. Simple and easy. When done, I just let it all cool, covered the bread pan and put it on a shelf until the next time I need it.

This makes cheese last 😋 years & with prices going up it is nice to have a supply. Perfect for molding cheese into shapes then covering for lunches too :)

This melts pretty nicely and does a good job coating the cheese. I did find that in between a couple dips I had to pop the cheese in the freezer to cool the wax otherwise I'd be there dipping cheese all day. I put a double layer of crockpot cooker bags and keep the wax in one so I don't dirty up my crockpot and can change wax colors when needed. The color does settle out some, so you need to stir it to get it all evened out. I put the crockpot on high and that melts the wax with no problem.

This is actually the 1st cheese wax i have used. Before we had to use ordinary paraffin wax because that was the ONLY thing available to us. We were delighted to find this red cheese wax here on Amazon. Also thought the price was decent. It goes a long way. I keep it in a small stoneware crock and heat it when i need it. I dont make cheese as often as some folks so i just started with 3 blocks so i would have it. I have actually only put 2 in the crock so far. It melts well and coats the cheese nicely. Now my cheese is still aging so i cant say for sure how well it comes off, but i do believe it will be a breeze. :) So far i really like this wax. if ia ever have any negative opinions on it i will post them onto this. :)ALSO wax instructions say when you remove the wax from the cheese you can reuse it. :)

As a first time cheese maker, I was annoyed that the cheese making kit I received as a gift did not include everything I needed, like cheese wax.I directly fired the wax (using a very good thermometer and extreme caution so that I wouldn't make fire) so that I could get the wax hotter than a double boiler so that the heat from the wax would aid in killing microbes (including and mold and mold spores) on the surface of the cheese. I painted a few layers on using a natural bristle brush.This wax seems to be a softer, pliable wax, exactly like the wax that is on cheese wedges on certain cheeses from some high end cheese shops. I expect it to not crack or accidentally break during normal handling of cheese.The wax performed perfectly during the application process, and I am excitingly, impatiently waiting for my farmhouse cheddar to age.

I love the quality of the wax and how it melted and set. I prefer the dipping method to get a nice solid seal and to flash burn any possible mold or bacteria that you don't want on your cheese. It definitely takes a bit more was to do it that way and you need to get the wax around 230 degrees and make sure your chunks are a size to give you room to hold on safely without dropping it in the hot wax, touching your fingers in the wax when dipping or dropping it and splattering hot wax around. It's very much worth it to use and just requires patience and careful attention to safety. :)

Low melting point, reusable (though I'm not sure if you're supposed to), great color, etc . . .Still aging my home made cheeses so no long term comment but I do use this to keep any store bought cheese from drying out.If you buy hard cheeses like parmessan even gouda you wont have to worry about tossing them. They sell wax paper for that but I find it doesn't work as well.Have yet to try it on a 3lb block of sharp cheddar but I'm sure it will work just as well. If you have the space you can leave the wax in a double boiler on the stove and just melt it whenever you need.I'm super obsesses with food storage, drying, canning, vacuum sealing, and now, cheese waxing.