Waxing is used to stop the cheese from drying out over long periods of time. Aging some cheeses can be for 12 months. It is also to prevent mould growth on your cheese. Even though a cheese wax is breathable, it doesn't allow for a full exchange of moisture.
Waxing the cheese is definately the way to go if you prefer a cheese that is softer with more moisture.
You will need
- 2 pots to act as a double boiler - (the top pot will store your wax in it, never to be used for anything else again)
- cheese wax - from your cheese making supplies stockist
- a cheese thermometer
Make sure your cheese is dry and cool.
Place the cheese wax in the top pot, and melt it over the double boiler. Heat the wax to 250oF (121oC) to eliminate any surface bacteria that may be on the surface of your cheese.
Once you reach target temperature, hold the cheese wheel by the side and dip one half of it into the wax, just in and out....easy.
Let this layer dry and harden, then rotate the cheese wheel and repeat the dipping process. Let the wax cool after each dipping.
Once the sides are fully covered with wax, hold the cheese wheel horizontally and wax one side, just dipping enough to cover the end of the cheese.
On a piece of paper write the date and with a dot of wax, glue the paper onto the other side of the cheese, dip that side into the wax to seal the date under the wax, the wax is thin enough to see through for one layer.
After maturation, cut cheese and use, once cut, store in standard kitchen refridgerator to stop aging process.