Cheese Waxing

Waxing some cheese today then going to can burger with beefgravy, sloppyJoe, and either taco or spaghetti sauce have not decided yet.

Waxing cheese is at least a two day process possibly 3.

First you need to make sure you sanitize stainless steel wire racks, do NOT towel dry but sir dry to keep them sterile. Next take your block cheese of choice and remove from package, place on wire racks.

What I did because of the time of year and to keep it as sterile as possible I placed wire racks in our large Nesco with lid on.

I checked them after a day, not yet dried out so I gave it another day. While melting the cheese wax (bought it on Amazon) I used paper towel and removed excess oil or water that came out of cheese, then I cut it in halfblocks. I placed them back on resteriled racks covered with a new paper towel.

Then I made labels for each block to identify them after waxing.

I tried to brush on the wax, that did not work out well so I used tongs to emerge each block in the wax. Placed each one back on rack, let sit for at least 10-15 minutes then turn over. (Also I placed wax paper and paper towel under racks so it did not get on my table.) If you turn cheese over too soon the wax may come off because of being stuck on rack.

After you have turned ket sit another 10-15 minutes. Then redip the cheese in wax again repeating the process.

Does not need to be refrigerated and can keep for anywhere to 10-20 YEARS! not even kidding.

Ok after wax hardens make sure you check carefully every block to make sure the wax is on every inch and no air can possibly get in at all.

After all is done, I will be placing them in a food grade container with lid.

Placing wax paper between blocks in order not to stick together. Then putting them in a nice dry cool place.

It does take a bit of time but will be well worth it!

Oh i also used disposal gloves when touch cheese to prevent in mind of contamination.

God Bless you all!

Oh almost forgot for some reason the swiss cheese will not adhere to the wax possibly need to be dried out longer not sure.