1. Begin by heating the wax in a pan of water on the stove.

2. Dip the top of the cheese, let that cool, then dip the bottom.  Once these surfaces are cool, repeat process three more times.

 

 

3. When finished, simply allow the wax to cool, and label with the type of cheese and date. I usually age the cheese in the refrigerator.  However, the biggest benefit to waxing cheese is that when done properly, waxing allows cheese to be stored unrefrigerated for many years. The flavor of the cheese will sharpen as it ages, the trick is to keep it cool and safe from curious rodents.

 

https://www.youtube.com/watch?v=VIKbzU87zNc