Cheese wax

[viper125]

While researching this I did see this warning you may want to look into. Seems that its better to do it in large hunks also not smaller.

Wow, wax is flying off the shelf here! Many people are trying to prepare for a different type of future. Here is our short explanation of waxing store bought cheese.

Usually cheese bought in the grocery store is an already aged to perfection finished product. Waxing it in small pieces may cause some problems. If a cheese is not turned on a regular basis gravity will cause all the moisture to fall to the bottom causing a mushy mess under the wax. We would suggest you buy whole wheels or make your own cheeses and after waxing them, turn over at least once a week to prevent problems. We also suggest you air dry your cheese for 2-3 days prior to waxing.

After all cheese is a living breathing food, ENJOY!

[Ka Honu]

I can't believe nobody has said it yet, so in tribute to Pat Morita ...

"Wax on; wax off."

[The Life of Brine]

None of the cheese sticks to the wax.
Sliced thin, the cheese just pushes out.

So far, I've been throwing the old wax out.
Perhaps it could be reused,

[Quarlow]

You would think that if you got it hot enough it would sterilize itself.

[viper125]

Yes I seen where you can strain it and reuse over and over.