Cheese

How to Wax Hard Cheese

CheeseBefore refrigeration, making cheese was the best way to store milk.

The aging times also killed any harmful bacteria that may have been present in the milk since pasteurization had not been discovered.  However, anyone who has left an open block of cheese in the refrigerator knows that air will dry out your beautiful cheese into an ugly yellow rock.

The process of covering the cheese in a protective coating of wax was created to seal in moisture and protect the cheese during aging.

While my waxed cheese may not be the prettiest, It does it’s job at protecting my farmhouse cheddar until I can eat it…




One pound of Red wax, very pliable and may be reused over and over again.
New From: $5.50 USD In Stock
Used from: Out of Stock

3 thoughts on “How to Wax Hard Cheese”

  1. Can hard cheese waxed be ok if it is not refrigerated in the event that it’s not available. Is it regular candle wax or a special wax and where is it available. Would American, brick, asiago etc be ok to preserve with wax or are they not hard enough? Thank you so much. Lynn

    1. Keeper… I was following the recipe every 2 weeks for a couple months, but got busy and stopped filling the pipeline so to speak. It is more crumbly than a real cheddar, and very sharp, but it melts really well, and I liked it a lot.

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