Cheese Wax 1 lb - Red

This is actually the 1st cheese wax i have used. Before we had to use ordinary paraffin wax because that was the ONLY thing available to us. We were delighted to find this red cheese wax here on Amazon. Also thought the price was decent. It goes a long way. I keep it in a small stoneware crock and heat it when i need it. I dont make cheese as often as some folks so i just started with 3 blocks so i would have it. I have actually only put 2 in the crock so far. It melts well and coats the cheese nicely. Now my cheese is still aging so i cant say for sure how well it comes off, but i do believe it will be a breeze. :) So far i really like this wax. if ia ever have any negative opinions on it i will post them onto this. :) ALSO wax instructions say when you remove the wax from the cheese you can reuse it. :)

I love the quality of the wax and how it melted and set. I prefer the dipping method to get a nice solid seal and to flash burn any possible mold or bacteria that you don't want on your cheese. It definitely takes a bit more was to do it that way and you need to get the wax around 230 degrees and make sure your chunks are a size to give you room to hold on safely without dropping it in the hot wax, touching your fingers in the wax when dipping or dropping it and splattering hot wax around. It's very much worth it to use and just requires patience and careful attention to safety. :)

It's your basic food grade wax and it does the job. Just be sure to heat/melt slowly, preferably in a double boiler and use a clean natural bristle brush to put the wax on the cheese. Cheap synthetic brushes could melt. I use a silicone turkey baster brush and it works fine but you do need to put on two coats to properly seal the cheese. I've tried dipping the cheese but it's not worth the effort. Cheese is slippery and falls into the pot and I burn my finger tips. Use the brush method.

With food prices soaring, buying in bulk and storing is saving me a worthwhile amount of money. Prices on block cheese has been going way up so after I saw a show on TV where they covered cheese with this wax I thought I'd give it a try. Everyone seems to suggest using a double boiler but I purchased a small crock pot for $10. One reason is I can move the operation outside and avoid pending disasters. I first bought 1 block of wax but found I needed about 3 to be able to dip the cheese blocks adequately. Setup worked great and the wax is suprisingly easy to work with. One caution, make sure the cheese is cold for the first dip - otherwise the oil from the cheese will not allow the wax to stick - and as I learned the hard way - the wax will slide off while dipping and cheese will drop into pot splashing wax all over. Remember I did this outside where making a mess didn't create a disaster! I repeated the dipping about 4 times so the cheese had a nice thick coating. I put the coated cheese back into the fridge for a while and then vacuum sealed them. I was curious to see how the wax would hold up to vacuum sealing but it held firm and everything worked out great. I now store the sealed cheese in the veggie bin in the fridge. I was on a roll so I also dipped some liquor bottles to seal them up too. The 3 blocks of wax covered 6 2lb blocks of cheese with enough left over to do probably 2-3 more. Next project - mineral oil on eggs! 01/14/2013 - UPDATE = Cheese looks good, no mold and wax is holding up well.

... to make that Ale Cheddar cheese. Fresh Cheese was easy to wax, since it came with easy instructions (I double-dipped, with the second waxing slightly cooler so it would not melt the first dipping). Aged cheese 1 month (cheese would be great if I aged it even longer, but just couldn't wait to see how it turned out, and once we started eating it, we couldn't stop!), Used wax came off the cheese easily and in whole pieces that can now be re-used. I would recommend using this wax to other home cheese makers.

So far it's 5 stars, though I haven't eaten any of the coated cheese yet. I took a 2.5 pound block of aged cheddar and cut it into 1/4 pound chunks. I read some comments that brushing is better than dipping, but for the cheddar blocks that I was working with dipping was fast and easy. I can't imagine that brushing would be any better. I didn't find the cheese slippery at all, but this was already aged cheddar and so probably drier than some have worked with. I did notice that sometimes chips or holes didn't fill in completely, in which case I dipped the tip of a knife into the wax and dribbled a little into the holes to ensure complete coverage. I put the wax in a small disposable aluminum bread pan placed in a disposable aluminum pie pan, added a little water to the pie pan and heated over the stove. Simple and easy. When done, I just let it all cool, covered the bread pan and put it on a shelf until the next time I need it.

Thought was real cheese

The wax is super easy to use. I went onto the cheese wax web site and the price is so much better. They are charging more because it is on Amazon. My cheese wax order took 5 days to arrive from the company. I didn't mind waiting 3 extra days to get a better price.

This wax melted quickly and did a great job covering the cheese blocks. I recommend you dedicate a pot to just this task to use over and over. Will buy again!

I used for cheese and it was in perfect condition

Shipped in a nice flat package. Worked fine for me, now to wait and see how my cheese turns out.

loved how easy it is to use and how well it coated my cheese

Perfect wax covering for my cheddar!