I’ve been having trouble with my wax splitting at the edges of my wheels, and I’m beginning to think that its because the edges are so sharp.  When my wheels come out of the press, there is usually a bit of curd that has seeped around the edge of the follower and at the bottom of the mold (I don’t use cheese cloth on the final press in order to attain a smoother, no wrinkle look).  Normally I will trim this away with a paring knife; but it still results in a very squared off corner.  This morning I took a Colby out of the press and had an inspiration.  I used a vegetable peeler to dress down the edges so that they are slightly rounded.  Its pretty easy to do uniformly with this tool; and I’m hoping that there will be less tendancy for the wax to split.

Good idea to use a peeler, sharp edges are a problem, I tend to double dip/brush the edges.

Rich, excellent idea!
I will certainly use this idea for any Gouda that I give away.
Although I’ve fallen in love with vacuum bagging, a Gouda HAS to be covered in red wax if gifting it.
I’m also going to figure out a way to dip when I start waxing the cheese. I hate the looks of a brushed on wax and have always been envious of the beautiful wheels that people turn out when dipping.
Thanks again for this idea. I’m sure it will work perfectly.

Dave

I’m also going to figure out a way to dip when I start waxing the cheese.

I puzzled over the best way to do the dipping for a while.  I finally decided that anything would be better than nothing.  I settled on a 9” cake pan for my dipping pan.  It works quite well; holds enough wax to dip 3 or 4 6” wheels.

I use same size of pan for same size of cheese.
Melt wax to not more than 3/4” high. I suppose your hand is big enough to hold a 6” wheel.
Cool the cheese for 1-2 hours in the fridge.
Dip one side 2-3 times letting the wax to solidify between the layers.
Do the same for the other side.
Now hold the wheel vertically and rotate it with your fingers like an old grinding stone.

9” cake pan, were have i seen that before Hmmm

Nice looking Wheel Alex

I have purchased for about $10 apiece from my local megamart three crockpots for waxing cheese.  I have black, red, and yellow waxes for different types of cheese.  It works very well for dipping the cheese, then if you put the lid on when it’s still warm, it will self-seal if you make sure a little wax is around the rim.