Cheese-makers age cheese to decrease the moisture content and increase the flavor. They may coat the cheese in wax before aging to prevent mold growth and excessive drying. You also can wax cheese simply to store it for future use, or to add a decorative covering if you want to give cheese as a gift. Some of the best aged Wisconsin cheese can be purchased at shops where the clerk cuts pieces from large blocks, and wraps them in butcher paper for you. If you don't plan on eating all of it right away, consider waxing it for later use.
Instructions
1. Buy semi-hard and hard cheeses for waxing. Soft cheese does not work as well for this method. Buy aged Wisconsin Asiago, cheddar, Gruyere, Parmesan, provolone and Swiss cheese for best results.
2. Buy cheese wax. This wax warms slower and heats to a higher temperature than paraffin wax, and it adheres better to cheese. Cheese wax costs about $5 per lb. as of 2010.
3. Melt the cheese wax in a double boiler. Be aware that you won't be able to use the pan containing wax for cooking afterward, because cleaning the wax off is virtually impossible. Used double boilers can be found at thrift shops for very low prices, and you can continue using the pan for future wax projects. Another option is an old electric frying pan that you don't mind not using for food anymore.
4. Wear food-handling gloves. The oils from your hands can affect how well the wax adheres to the cheese.
5. Cut the cheese into small blocks. Cheese typically should be eaten within a week of unwrapping, or it is more likely to become moldy.
6. Make sure the cheese is completely dry before waxing. Pat it dry with a clean cloth if it shows any moisture from refrigeration.
7. Check the wax temperature with a candy thermometer. The wax should be between 225°F to 240°F. Make sure the wax does not get hotter because it can start on fire. If you're using the electric frying pan, set the temperature dial between 225°F to 240°F.
8. Dip half of a cheese block for six seconds. Remove the cheese from the wax and set the non-waxed side down on waxed paper. Wax one side of a few other cheese blocks. Only do a few at a time--you'll want all the wax on the blocks to stay somewhat warm while working with them to make the wax adhere better.
9. Wax the opposite sides of the cheese blocks. Do this while the waxed side is still slightly warm.
10. Apply a second and third coat to the cheese blocks in the same manner.
11. Check for crevices or holes. Apply wax to those areas with a cheese wax brush or boar's hair brush.
12. Label the block after the wax cools. Write the type of cheese and the date you waxed it.
13. Store your aged Wisconsin cheese in a refrigerator. You also may consider storing it in a cool area such as a basement, but the cheese is more likely to grow mold or spoil if not refrigerated.
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