Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax. CONTAINS: A formulation of paraffin and microcrystalline wax, food grade coloring
Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax.
CONTAINS: A formulation of paraffin and microcrystalline wax, food grade coloring
YIELD: One pound will wax approximately 12-20 cheeses when brushed on. If dipping method is used you will need at least a 5 pound block. If you are waxing all the time, 10 pounds will save you some money.
DIRECTIONS: It is safest to melt wax in a double boiler so that it is not subject to direct flame. NEVER leave melting wax unattended. Wax can explode at high temperatures.
Heat wax to 120ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt), or you can very carefully dip your cheese into the wax pot one side at a time (it can get very slippery). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow.
When you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin (U2) to be reused over and over again.
STORAGE: Store in cool place, away from any high heat. Will keep indefinitely.
Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is pliable and will not become brittle as will pure paraffin wax.
CONTAINS: A formulation of paraffin and microcrystalline wax, food grade coloring
YIELD: One pound will wax approximately 12-20 cheeses when brushed on. If dipping method is used you will need at least a 5 pound block. If you are waxing all the time, 10 pounds will save you some money.
DIRECTIONS: It is safest to melt wax in a double boiler so that it is not subject to direct flame. NEVER leave melting wax unattended. Wax can explode at high temperatures.
Heat wax to 120ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt), or you can very carefully dip your cheese into the wax pot one side at a time (it can get very slippery). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow.
When you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin (U2) to be reused over and over again.
STORAGE: Store in cool place, away from any high heat. Will keep indefinitely.
Mad Millie Blue Cheese Wrap (10 pack)
Best for: Very strong blue cheeses
This wrap is ideal for making very strong blue cheeses. The material is 15 micron aluminium foil coated with cheese varnish with a white paper interior. The cheese varnish protects the aluminium foil from the acids produced by the cheese while the white paper interior absorbs any excess moisture during the maturing process.
This is a non-breathable wrap which keeps the blue cheese in a perfect environment while ripening into a very strong blue cheese.
Mad Millie Silver Wrap 240 x 240 (10 pack)
Best for: Creamy Brie, Camembert or mild blue cheeses.
This micro-perforated cheese wrap ensures that the cheese is able to breathe under a controlled environment during the entire maturation process of up to 10 weeks. It is especially great for developing milder blue cheeses and is also good for making white mould ripened cheese such as Brie or Camembert.
Mad Millie Silver Wrap 280 x 480 (10 pack)
Best for: Creamy Brie, Camembert or mild blue cheeses.
This micro-perforated cheese wrap ensures that the cheese is able to breathe under a controlled environment during the entire maturation process of up to 10 weeks. It is especially great for developing milder blue cheeses and is also good for making white mould ripened cheese such as Brie or Camembert.
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