Waxing (Cheesemaking)

Waxing is an essential process in the final stages of the cheesemaking process. It involves covering the surface of the cheese with wax to preserve the integrity of the cheese, prevent loss of moisture and protect against external contaminants. The wax used in cheesemaking is usually a food-grade paraffin or cheese wax which is specifically formulated to meet the food safety standards.

The process of waxing cheese is quite straightforward. First, the cheese is allowed to mature fully until a hard rind forms, which can take anywhere from a few weeks to months, depending on the type of cheese. Then, the cheese is cleaned and dried to remove any excess moisture.

After the cheese is completely dry, it is coated with hot wax. The wax temperature is critically important as it must be warm enough to melt easily but not so hot as to damage the cheese or make it greasy. The cheese is then dipped into the melted wax several times until it is completely coated. Once the wax has cooled and hardened, it forms a protective layer around the cheese, which helps to preserve the cheese's flavor and texture.

Waxing is a critical step in the cheesemaking process, especially with regards to hard cheeses such as Cheddar, Gouda, and Parmesan. However, it is also important to note that waxing does not prevent cheese from spoiling completely. Over time, the cheese can still be affected by factors such as temperature, moisture content, and aging.

In conclusion, waxing is an important part of the cheesemaking process that helps to preserve cheese while enhancing its flavor and texture. The use of high-quality wax, coupled with proper coating and temperature control, is critical for ensuring the longevity and quality of the cheese.