High Heat Waxing Instructions

To be most successful at preventing mold the wax needs to reach a temp of 225-240F and the cheese dipped for at least 6 seconds. The big problem here is that you really need to control the temperature because if the wax gets hotter it might reach its flash point and catch on fire. Our supplier gives the flash point as 400F, but I would err on the side of caution and keep it in the range described above.

A wax fire is Extremely dangerous and water WILL NOT put it out.

To limit the potential danger here, I use a heavy pot with a candy thermometer and control the wax temps carefully. Others simply get an old electric fry pan, get the wax up to this temp, and tape the temp control dial in place.

It may seem to take a long time to get the wax to go from solid to liquid, but once it has liquefied, the temperature will rise sharply. Make it a habit to constantly monitor the temperature of your wax. If that wax reaches the flash point, then the vapors produced are extremely flammable. The flash point of wax is typically above 300° F. Never let your wax exceed 250F.

Never leave the wax unattended on the stove.

Using this method the wax temperature is extremely hot, it is much hotter than boiling water, and wax will stick and retain heat. Work cautiously and make sure you have a good grip on the cheese before dipping.

Before starting, please read through our caution above on direct heating of wax on the stove.

  1. Begin heating the wax to 224-236F, once heated turn off the stove.
  2. Place a piece of foil on the stove or work surface to catch any drips of wax.
  3. Dip the top of the cheese and let it cool. Then dip the bottom of the cheese and let it cool.
  4. Once the top and bottom surface is cool, rotate one half of the cheese edge in the wax, and let it cool. Then rotate the other half of the cheese surface and let it cool.
  5. Repeat the process for a second coating. If needed apply a third coating.
  6. When done let the wax harden. Store it in the same container used for melting with a lid on top.

Pros and Cons of High Heat Waxing

Pros: This method will kill the mold spores on the cheese surface so that you should have little trouble with mold growing under the wax. Also, there is no messy brush to clean.

Cons: You need to use caution when heating wax directly on the burner. This also uses more wax than the first method since the entire cheese surface needs to be dipped into the wax.

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