For all you cheese fans out there, I have produced a ‘how to’ video on waxing cheese.
Cheese wax is a special formulation and is not the same as paraffin or candle wax. That type of wax is too brittle to be used to coat cheese, as the cheese needs a solid yet flexible covering to keep the air and bacteria out of it and to keep the remaining moisture locked in to help with the maturation process. I received a kilogram of red cheese wax with my kit and it is about $15 per kilo. It should last quite a while, because you can reuse the wax again after you have eaten your cheese. I have even used wax that Ben collected off of his baby belle cheeses!
I find this process relaxing and rewarding knowing that when the cheese matures, it will be mould free and moist as expected.
Enjoy!
Another very informative video Gavin, Well done…I don’t know how you find the time to make all these cheeses…I wish! Keep up the great work.
Hi Narelle,
I have a bit of a routine now. Friday nights after dinner is cheese making night. I can pump out two rounds of the same cheese in about 5 hours now that I have a larger pot and two presses. A glass of red wine or two helps the evening along.
I find that it helps me unwind from the working week, and preps me for a weekend of green activity!
Gav x
You can of course use beeswax for a much more environmentally friendly option.