Waxing Cheese

[Debra]

I read an article that I wanted to try...waxing cheese.  I thought if a person didn't feel safe in canning cheese, then this might be an alternative...so I gave it a try...YOU SHOULD ONLY USE HOMEMADE CHEESE, NOT STORE BOUGHT CHEESE![/b]

I purchased red cheese wax from the same place I order cheese making supplies...New England Cheese Making Supply Company.  This wax is supposed to be reusable...thus I can justifying  buying it... I also purchased a cheese brush.



Then I used natural cheese only...and cut it into two pieces.



Then I melted the wax on the woodburner...Now wax catches fire easily and you should use a double boiler, but the woodburner's fire had gone out so the heat wasn't too high...and I was going to be right there watching it.  I bought the pan for 3.50 at a bargain store that I specifically designated for cheese wax melting only.






Then I dipped half of the cheese in the hot wax, and then turned it over and dipped the other half in...placing it on a cookie rack to dry...it doesn't take long to dry...Then I "painted" the sides of the cheese...I would have to frequently return the pan back to the woodburner, as this type of wax dries quickly.



Once I thought I had it coated enough, I placed them back on the rack to dry....Tomorrow I will check for cracks and then label and date the cheese...I think I will wait a month to try one...I understand that the cheese just continues to age...so when I try it in a month, I'll let you know how it tastes!

[walker]

Exact method I use Debra. I have discovered also that the old crayon pieces that my wife brings home from her preschool class are made of food grade wax and dyes. If you don't mind some odd colors they make great cheese wax. And yes, it is reusable. Simply melt and strain through cheesecloth.

Great pics. Thanks

[Debra]

ok so GREAT....I can ask my million questions to a real LIVE person...and quit staring at some black/white print on a page....hahahah!

1.  How long does this keep?

2.  What types of cheese do you use?

3.  Does the cheese continue to age?

I guess it's only 3 questions, not 1 million!

[walker]

ok so GREAT....I can ask my million questions to a real LIVE person...and quit staring at some black/white print on a page....hahahah!

1.  How long does this keep?

I have heard of waxed cheese keeping for many years at cool temperatures. My grandmother kept her cheese in the root cellar that stayed at a pretty constant 55 deg.

I personally have kept home waxed cheese over a year in the fridge.

2.  What types of cheese do you use?

I have a few pounds of store bought jack stored but it's mostly my homemade goats milk cheese.

3.  Does the cheese continue to age?

Yes it does but I think waxing it slows down the process a bit. Aging it only improves the taste in my opinion.

[Debra]

So you keep your waxed cheese in the fridge...

any recipes for the goats milk cheese???

[Citizen Zero]

Hmmm.. I don't want to rain on anyone's parade, but someone has to play the Devil's advocate occasionally  :? Here's what my digging turned up.

Waxing cheese is a method to minimize mold growth on the surface of cheese. It cannot prevent growth or survival of many pathogenic bacteria. In fact it may promote anaerobic bacteria growth, like botulism.

Before the days of refrigeration, we made cheese that was dryer and fermented to a lower pH (higher acid). These types of cheeses were traditionally stored at room temperature with wax covers. The very low pH and fermentation byproducts could inhibit food borne illness bacteria. A perfect example is parmesan style cheese. Acid, dryness, and fermentation byproducts make this cheese capable of storage at room temperature.

Today, many cheeses are made strictly for storage under refrigeration. These cheeses may not have a low pH and other factors created in their manufacture to prevent pathogen growth, since the manufacturer knows they will be kept refrigerated. If someone waxes this cheese and leaves it in food storage, then there is absolutely no science indicating any level of safety.

Please inform consumers that there is no scientific evidence that waxing cheese is safe. In fact, there is evidence to the opposite - placing cheese meant for refrigeration at room temperature is a SIGNIFICANT risk and hazard for food borne illness.

Regards,

Brian A. Nummer, Ph.D.

Extension Food Safety Specialist

Director, Retail Food Safety Consortium

8700 Old Main Hill

Utah State University

Logan, UT 84322-8700

435-797-2116

brian.nummer@usu.edu

Definitely food for thought.

Source: http://positivelyprepared.blogspot.com/2009/08/waxing-cheese-for-food-storage-not.html

It's too bad that we can't get away without refrigeration.

[Debra]

Interesting thought indeed....but I have been to a GIANT store in D.C. (Wegmans) and they have a HUGE section on cheese shipped from all over the world....I saw cheese there for $400.00, no kidding...they were not chilled nor refridgerated...just waxed...OI also know that there is also a process of salting and making a hard rind on the cheese also...I will be flying down there in January and that is one of my first stops to go...because they have little mini markets of all different kinds of ethic foods....and is my favorite place to go..I will take some more pictures.....but that is what piqued my interest in waxing cheeses....BUT I am storing my waxed cheese in the refrigerator and not in the pantry as I have seen some folks do...I think I might call the place I order my products from and see what they have to say....(probably pro waxing because they SELL the wax...hahahaha! )  Since I am new to this...I welcome all thoughts....

[Citizen Zero]

I am always for doing things that one can on your own, although I do have to admit that I cheated and put back a couple of cases of the canned cheese that is marketed mainly in areas where refrigeration is not available (Australia and the mid east).

There is a certain amount of sense behind the change in the recipes that they are using for mass produced cheese, another place where the just in time delivery methods have hindered this country  :cry:

[Debra]

I was thinking about this last night...the cheese at Wegman's is artisan cheese...thats why the expense.....so it would be made the old fashioned way...I'm going to call that supply company and see what they say...

[Debra]

Wow!  I found out some mighty interesting things...you can wax artisan cheese once its been made...because it made the old fashioned way....like the cheese I make and the ones Walker makes from his goats...BUT the cheese that you buy in the store has already stopped aging...and they process it with something that stops it from aging and you don't want to wax that type...I also learned that you can be sickened by drinking store bought milk that has gone sour....but drinking raw sour milk or products made from sour milk is beneficial to you...the artisan cheese and the raw milk products  
If you are able to purchase raw milk from a store with a license, those folks have gone through rigorous qualifications and have to test their milk for all kinds of things....ensuring us that the milk is safe....The folks that I talked to gave me some cool web sites to go onto about milk, cheeses and the safety of raw products.  But I left my note on my desk at work and won't be back to get them until Monday...then I will post the sites....I also am going to go back and make it PLAIN that waxing cheese is for homemade cheese...but I'm very excited about the renewed popularity in cheesemaking and the health benefits!  (I'm ok on the cheese I waxed because we have a cheese factory here and they make the cheese the old fashioned way)

[Debra]

One little thing I wanted to add...the cheese at Wegmans is not in a refridgerator, but I bet the shelving is cooled....and I STORE all my cheeses in the refrigerator, with the exception of the canned cheese....I believe the link that you posted is also referring to folks who are waxing store bought cheese and then storing it on their pantry shelf...double whammy there........even artisan cheese is kept cool.....

[Citizen Zero]

Wow! I found out some mighty interesting things...you can wax artisan cheese once its been made...because it made the old fashioned way....like the cheese I make and the ones Walker makes from his goats...BUT the cheese that you buy in the store has already stopped aging...and they process it with something that stops it from aging and you don't want to wax that type...I also learned that you can be sickened by drinking store bought milk that has gone sour....but drinking raw sour milk or products made from sour milk is beneficial to you...the artisan cheese and the raw milk products
If you are able to purchase raw milk from a store with a license, those folks have gone through rigorous qualifications and have to test their milk for all kinds of things....ensuring us that the milk is safe....The folks that I talked to gave me some cool web sites to go onto about milk, cheeses and the safety of raw products. But I left my note on my desk at work and won't be back to get them until Monday...then I will post the sites....I also am going to go back and make it PLAIN that waxing cheese is for homemade cheese...but I'm very excited about the renewed popularity in cheesemaking and the health benefits! (I'm ok on the cheese I waxed because we have a cheese factory here and they make the cheese the old fashioned way)

I'm glad that you did some digging, this is really good information.

I may be very wrong here, but the fact that they have "stopped" the aging means that they have killed off beneficial bacteria and enzymes that cause the cheese to cure in the first place.

I guess that cheese is yet another casualty in the "just in time" delivery model

[Debra]

No according to what I learned, you are correct....let me tell you, I have been made a sure fire believer in using raw milk...after the things I learned...unfortunately I don't like the taste of it...even though I had it when I was young and lived on the farm....but I am going to try to switch completely over....I don't drink milk anyways except in my tea....its no wonder we have such digestive problems in America

[Debra]

Well, when I was in D.C. this last weekend, we went to Wegman's again....and there is cheese there that is not refridgerated....BUT it is wrapped in a muslin sheeting and salted...it also is an artisan cheese....and we TRIED to get a picture of it to post here....but for some reason, You aren't allowed to take pictures.....I really don't think I could discern the recipe for making the cheese from just a picture...hahahahah!   So this is another way of preserving artisan cheese that I will look into...interesting...