Preserve Hard Cheeses for up to 25 Years through Waxing
What you need:
- Hard cheese, preferably room temperature to avoid condensation moisture
- Cheese wax, preferably a dark color to block light.
- Double boiler using a pan you won’t use for anything else
- Waxed paper
- Brush with natural hair bristles such as a boar’s hair brush
- Food handling gloves
- Wear food handling gloves and keep the cheese as clean as possible.
- Separate your hard cheese into usable sizes that can be consumed within a few days.
- Melt the cheese wax slowly in the double boiler. Keep an eye on the wax and do not let it become too hot as this can be very dangerous.
- Dip the hard cheese into the wax for 5-7 seconds and then continue holding the cheese outside of the wax for a minute or two for the wax to harden. Then lay it on the waxed paper and continue with the other cheese pieces.
- Once half of each of the cheese pieces has been waxed, go back to the first piece and wax the other half. Continue this process until all of the cheese has 3 full coatings of wax. Applying subsequent coatings of wax while the previous is still somewhat warm will help the new coats to stick better.
- Then using the natural hair brush, apply a 4th coating of wax all over the block of cheese, making sure that the cheese is completely covered. With the last coat, brush on a label with the date and type of cheese so it won’t come off.
Cheese wax is reusable. All you have to do is wash, dry, and re-melt the cheese to a good temperature to kill any bacteria.
Use a pan that will be your official cheese wax pan, as it will be very difficult to clean.
Do not store your waxed cheese in other containers.
Once in a while (maybe every few months), turn your cheeses so that the coatings of wax remain where they should be, due to gravity.
Your cheese will continue to age, even though it is preserved. Your wax should not get moldy, but if it does, you can cut off the part that has the mold when you use it. You can always re-wax the cheese, if necessary.