05/01/2025
🧀 Waxing cheese is a great way to protect it while it ages—locking in moisture, keeping mold out, and helping your cheese age to perfection. Here's everything you need to know to do it right:
Step 1: Clean Your Cheese
Before waxing, let your cheese dry in a cool space with good airflow for a few days. When done, remove surface mold with a brine or vinegar wash—just mix 1 tsp salt into 1 cup of cool water. Let the cheese dry for another 1–2 hours before waxing.
Step 2: Choose Your Waxing Method
🔥 Low Heat (Brush-On)
Melt your cheese wax using a double boiler or a pot-in-pot setup. Use a natural bristle brush to apply 2–3 coats quickly, letting each coat harden before the next.
Pros:
✔ Safer (lower temps)
✔ Uses less wax
Cons:
✘ Doesn’t kill mold spores
✘ Cheese surface must be very clean to prevent mold under wax
♨️ High Heat (Dip Method)
Heat wax to 224–236°F (never exceed 250°F). Dip the top, bottom, and sides of your cheese, allowing it to cool between dips. Repeat for 2–3 coats.
Pros:
✔ Kills surface mold spores
✔ No brush cleanup
Cons:
✘ Caution of overheating wax
✘ Uses more wax
🚨 Wax Safety Tips:
• Use a thermometer to monitor temperature
• Never leave melting wax unattended
• Wax vapors can ignite—flash point is around 400°F
• When done, store wax and brush in the a container with a lid
🧀 After Waxing:
• Age your cheese at 52–56°F with about 85% humidity
• Flip cheese weekly
• Check for mold under the wax—if needed, remove wax, clean cheese with a salt brie, and re-wax
🧼 Clean-Up Tips:
• Use dedicated tools and pots for waxing—wax is tough to clean
• A designated crock pot is perfect for melting, storing, and reusing your wax
• Line your counter with tin foil to catch drips and make cleanup easy
• Wipe drips with hot water and paper towels
🛒 Need some wax?
We’ve got you covered cheesemaking.com/collections/aging —from cheese wax and brushes to ingredients and equipment.
❤️ Save this post and tag us in your next cheese making adventure—we love seeing your homemade cheese!
