This evening I sampled and pH tested a one month old Farmhouse Cheddar. Like several cheese before, the red dye had leached from the wax turning the cheese pink. Does anyone have any tips as to how to avoid this. The cheese came out well by the way, and was re-waxed to age another month.

I have never had a wax leach into the cheese, I would have to say its poor quality wax, or some kind of solvent got to it.

Maybe you can try something different: A plastic coating. I’m using that for quite a long time for all my pressed cheeses like Cabra al Vino, Gouda, Pepper Jack, Leiden etc. It is also used commercially in the Netherlands for all artisan and factory cheeses. Tammy found a supplier in the US and I know that there are Canadian suppliers as well. I don’t know where you are living but you can also take a look at http://www.brouwland.com/en/ . It’s mentioned under Additives there…

I’ve had that happen to me a few times back when I was waxing; but I can’t help you with the why and the prevention aspects.  Herman suggested plastic coating, and that’s a viable alternative.  I’ve been using vacuum sealing for almost 2 years with quite good results.  But, if you’re a wax purist, you might see about an uncolored wax.  I tend to agree with Neil, that there is a problem with the wax itself.  Perhaps you got a batch that was faulty - especially if it happens every time.  The only other option I can see now is to start liking pink cheese.

I had been thinking about disposing of the red wax for some time and using clear or at least yellow, but I guess this is as good a time as any to rethink the whole process. Thanks for your suggestions.  I’ll have a look at the plastic coating and vacuum sealing. They both sound a little less messy than waxing as well.

About plastic coating and messy: It is very easy to apply: Just put a cheese on a cheesecloth or cheese mat and use a dedicated varnish brush to paint the cheese. Let it dry for a couple of hours, flip the cheese and do the other side. I repeat that depending on the type of cheese to get 2 or 3 layers (a simple Gouda I mostly use 2, a cheese with additives like a Leiden with cumin I use 3).
The cheeses are very easy to clean when they are aging and when the cheese is at room temperature, the coating can easily be removed. The brush can be cleaned with hot water. Before using a new brush, make it wet with water and strike several times over a piece of sandpaper to remove loose hairs.

The trick also with wax coating is to make sure its a decent coat, as in that its not thin. Thin sometimes sticks to the cheese, if its thick then it peals off easy.

Thanks for the reply. The wax is quite thick. It’s not sticking to the cheese and it peels off easily. It’s just the red colouring that’s tinting the cheese red.