One pound of wax will easily cover 5 lbs of cheese.
Cut wax into about 8 pieces so it will melt easier.
Slowly and carefully heat wax until melted in a DOUBLE BOILER. Wax can explode when it gets hot so stay close and stir occasionally with a plastic utensil.
Use blocks of bulk MILD cheese (mild because cheese will continue to age). Remove wrapping and cut into approximately 1 pound sections. (In these pictures a five pound brick was used and cut into six portions, which are about right for a meal.
Do not use a serrated knife to cut the cheese. The wax bubbles more in the grooves so a flat surface is best.
Remove the wax from heat and begin dipping cheese into the melted wax.
Dip one side at a time in a "swiping motion" instead of a "dipping motion." (to prevent bubbling)
Pop any bubbles that form, be especially careful during while dipping the first layer.
Allow the wax to dry completely (it dries quickly so by the time you dip six "same sides" you can repeat your pattern.
Dip cheese in wax until you have 2-3 layers of cheese wax, making sure you have a smooth, thick, bubble free surface. You can add a layer of cheese cloth for extra protection, but this is not necessary.
Store wax covered cheese in a sealed white food grade bucket in the coolest spot you can find, such as a cellar or unheated room.
Once you have your cheese stored properly it will store for a very, very long time. almost indefinitely. Remember it will continue to age - become sharper as the years go by... any type of cheese can be used, just remember that all cheese ages.
The wax is reusable so you don't have to invest in it over and over again. Let your leftover wax harden in the pan and just add new or recycled wax to it next time.EDITED TO ADD: After waxing some of my own cheese now here is what I have learned. The cheese ages faster than I anticipated, after 6 months it was good but definitely sharp. I did not seal mine in a bucket and had better luck than a friend who did. I stacked mine on the shelves in the cold storage room with a flour sack towel between each block. I have now read that you should turn the cheese... rotate it every so often. There are some good articles on this whole process. The waxing is easy the storage could use a little perfecting... before you start read a few articles and do what makes sense to you.
3 comments:
I want to do this!!! Where do you buy cheese wax? Would you be okay coordinating and me coming and doing it with you when you do it again? I want to make sure I have the "swooping" technique down :)
This is amazing Amie. I had no idea you could do this. I wish I could have a hands on lesson with the 'swooping' technique, :). Thanks for taking the time on this post!
Can you store the cheese in a shed outside (in a bucket, of course)? Just wondering if it can be frozen or if it shouldn't get that cold.
oh my gosh! you are amazing. I need to do this..but I would almost rather fly to your house and pay you to do it because that seems easier. I am overwhelmed....but very interested in learning this.
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