Cheese Wax Red

Cheese Wax Red JM0035

Made in Europe

The Cheese Wax Red is perfect as an external protective coating for hard and semi-hard cheeses. The Cheese Wax Red is used for aging cheeses. Using the Cheese Wax Red you can create a layer of wax that protects the cheese during the ripening period and at the same time does not let it dehydrate. The Cheese Wax Red protects the cheese against drying, foreign particles and germs.

The Cheese Wax Red is made of paraffin and it is appropriate for contact with food. The Cheese Wax Red has a has a oily texture and is odorless, tasteless and Red. The Cheese Wax Red is available on flat plates, with each plate providing enough candle to cover 8 - 15 cheeses, depending on the size. Also the Cheese Wax Red can be reheated, drained and used again and again. Store all cheese waxes in a cool place, away from direct sunlight.

• Excellent Quality.
• Made of Paraffin.
• Red.
• Odorless & Tasteless.
• Oily Texture.
• Reusable.
• Ideal for Waxing 8 - 15 Cheeses.
• Perfect for Hard & Semi-Hard Cheeses.
• Protects against drying, foreign particles and germs.
• Appropriate for Contact with Food.

Dimensions:
• Length: 45.2 cm.
• Width: 29 cm.
• Thickness: 1.2 cm.
• Weight: 1.425 Kg.

How to Wax Hard & Semi-Hard Cheeses

The cheese waxing is the process where we coating the cheese with the special Cheese Wax Red. The purpose of the cheese waxing is to create a layer of wax that will protect the cheese from the mold created during the ripening period and at the same time will not allow the cheese to dehydrate. Waxing is generally used on semi-hard and hard cheeses that do not have much moisture. Attention: The cheese should be absolutely dry before waxing and must not rewet, otherwise forms below the wax layer water that can no longer escape.

1. To melt the solid wax use bain-marie. Heat so that you can put your fingers in without getting burned.
2. If you have not bain-marie, put the wax in a stainless steel basin into a pot of simmering water.
3. Once heated, you can begin applying wax to the surface of the cheese with a natural brush or with a special sponge for application.



4. Alternatively, you can sink the cheese into the wax. Remove the cheese before it gets warm.
5. Pull the cheese out and allow the wax to harden, then repeat the process with the other side of the cheese.
6. Repeat the process until the cheese has a uniform layer of wax 2-3 mm thick.
7. If there are any openings in the wax, you can fill them using the brush or the special sponge for application.



8. To prevent mold build up under the wax, we recommend using cheese coating as the first layer. Cheese coating prevents against mold development under the wax. This is an optional step.
9. Use the Cheese Draining & Ripening Racks to store the cheeses during ripening time. Because they are perforated, allow air circulate and this improves and accelerates the maturing process of hard and semi-hard cheeses.
10. Store the remaining wax to reheated on your next batch of homemade cheeses.
11. When the cheese is ready for consumption, you can remove the wax and keep it for reuse.