I use a 100oz tomato can. If the wheel is large I brush it on, small, I dip it. Also make sure its not too runny, if its too hot then coating is very thin and apparently can damage the wax, so i go for a runny syrupy consistency.
I have an old stainless steel saucepan with a thin bottom that is my dedicated wax pan. My wax stays in it continuously and is reheated when I need it. I didn’t think I’d ever get it clean so I left it. I just heat the wax over very low heat until it is entirely liquid and then brush it on, usually three coats, but I look for a good solid color (I use red wax) to insure a nice thick coat.
I do something similar, only with a cheep, old, Teflon-coated frying pan. I just leave it right in there as well. I have not bought real cheese wax yet, just using paraffin with a couple of red crayons melted in. Seems to work but I believe that cheese wax would be easier to use.
I brush it on with a cheap natural-bristled brush and once it has a good coating on it, I then dip it to get a smooth finish.
I used parafin for my first cheese and found it to be too brittle. The chances of cracking are pretty good. The cheese wax stays more pliable which seems to me to be the goal.
It is said that 2 thin coats are better than one. I just waxed a cheese and I see why 2 thin coats work—if you end up with a few little holes they’ll be filled up on the next coat.
By the way I used a silicone brush and it did not work. Natural bristle is much better.
I f the wax is too thin its a pain to peal of when eating cheese, can always be recycled but the point is I found thin layer is a pain to get off. I use a natural pigs brissel, cheap at local handy store. I hold it over the tin and paint it on,
I have a large stainless steel bowl that I place inside a pot creating a double boiler. It holds about 6 lbs of wax. I just heat the wax, dip half of the wheel, let it cool for about 30 seconds, turn it and dip the other half. I repeat the process one more time for a second coat. I found that brushing the entire wheel is too messy and actually uses more wax. I guess everyone has their own preferences…..
I have heard that the cheese “breathes” through the wax during aging. If this is true, then one would not want to get too thick a coat of wax, as it would inhibit that process. Anybody have some definitive information on this?
I have heard that the cheese “breathes” through the wax during aging. If this is true, then one would not want to get too thick a coat of wax, as it would inhibit that process. Anybody have some definitive information on this?
i do not believe that the waxed cheeses can breath , the wax as it prevents water , it also prevents air, other wise, if any oxygen goes in, mold will grow.
only larded bandages can allow cheese to breath, and for this reason, Gouda is not allowed to be waxed before three weeks… to allow Gouda wheel to breath three weeks before waxing.
I have heard that the cheese “breathes” through the wax during aging. If this is true, then one would not want to get too thick a coat of wax, as it would inhibit that process. Anybody have some definitive information on this?
i do not believe that the waxed cheeses can breath , the wax as it prevents water , it also prevents air, other wise, if any oxygen goes in, mold will grow.
only larded bandages can allow cheese to breath, and for this reason, Gouda is not allowed to be waxed before three weeks… to allow Gouda wheel to breath three weeks before waxing.
good luck
I’ve been wondering why the long air time for Gouda. Thanks for that tidbit of info.
