Cheese wax - Red, 800 grams

When people mention cheese wax, it quite naturally brings to mind the traditional red cheese wax familiar from the 'old' days.

Today the colours of cheese wax are far more varied, as the picture on the right illustrates. Dansk Hjemmeproduktion is therefore launching, to begin with, cheese wax in 3 colours; red, yellow and black for semi-hard and firmer types of cheese.

As well as having a protective effect that minimises unwanted wild mould and mildew attack, the wax reduces evaporation and drying-out of the cheese during maturing. At the same time, the wax slows the ripening of the cheese.

The lovely colours add plenty of variation to the cheese board. A waxed cheese also makes a handsome and exclusive host gift that will undoubtedly go down well and become a talking point.

This type of wax does not crack or split the way more traditional cheese waxes do. Once applied, it has a suppleness and consistency not unlike marzipan at room temperature and can therefore be cut easily without the wax breaking.

The wax is best melted in a saucepan by heating it to around 70 degrees. The cheese can then be waxed by brushing it with the wax, or you can dip the cheese in the wax. The latter is, however, only possible with very firm cheeses. During waxing, place the cheeses either on a rack or on baking paper. Once one side is covered, turn the cheese over and wax the other side.

It is definitely a good idea to use a small saucepan for each colour of cheese wax you keep in the dairy and to use the saucepan only for cheese wax, since it is not easy to get the pan clean after use. After waxing, any surplus wax can be left to set in the saucepan, which can then be stored covered in a cool place or in the fridge until the next waxing. The brush can stay in the wax, as it can easily be softened again for the next waxing.

Note that it is not advisable to apply the wax with a brush made of synthetic material, as there is a risk of it melting. Brushes with natural bristles are the safest and most economical option to use, see item no. 1123.

The wax is weighed out in portions of 800 grams. This portion of cheese wax is enough for approx. 25 kg of cheese depending on the thickness of wax you want.

The wax is made from mineral-oil-based products through the formation of aliphatic hydrocarbon chains. All binders, colourants and pigments used in the manufacture of this cheese wax product are approved for food use.

The product can also be used to make organic cheeses, as long as the first layer of wax is the neutral wax, see item no. 1128. Subsequent layers can consist of coloured wax.