Waxing Perfection
Have you ever looked at your Gourmet Greek Cheese and wondered, how on earth did they wax this round of cheese? Well, wonder no more because we have all the answers you need regarding our waxed cheese friend.
We spent some time in our Cheesery, carefully watching one of our cheese makers, Bonga, waxing the cheese. It might seem like a simple and easy job, but in reality, it is an art form and apparently a bit of a workout according to our head cheese-maker, Filia! The smaller rounds are between 200 grams and 3 kilograms and the bigger rounds are between 5 kilograms and 7 kilograms! That is some big cheese rounds! These rounds are all waxed by hand and therefore it involves having arm strength and endurance as there are about 20 cheese rounds that are waxed at a time.
Watch this short video to see how Bonga waxes our cheeses and how beautiful it looks when it is done with love and care!
Now you might be asking why we wax the cheese? Well, the wax around the cheese prevents unwanted mold growth while allowing the cheese to breath. The wax used for cheese waxing is FDA approved for direct contact with cheese. When the cheese is treated with cheese wax it can last up to 25 years at mild to cool temperature! Sure it will continue to age and flavor, but it won't get moldy if you keep it sealed in its' wax protective layer. How cool is that? All cheese lovers are now assured that they will not run out of cheese when they stock up on all their favorite waxed cheeses!
The wax around the cheese is specifically made for waxing cheese, it is flexible and warms slower, it also heats to a higher temperature making it stick to the shape and size of the cheese better and easier. The cheese wax is soft and pliable and will not become brittle.
Color, color, color, what is the point of the color? You have probably seen the different color waxed cheeses ranging from red to yellow, black to green. These colors depend purely on the choice of the cheese maker. We chose red for our Gouda, as it is the universal color known for waxing Gouda cheese, green for our Cumin, as it shows the cumin seeds beautifully, Orange for our Gouda with mustard seeds, black for our Cheddar cheese, because it looks classic and chic, and yellow for our Pecorino!
Now, your next question might be, "Can I eat the wax that is covering my Gourmet Greek Cheese?"
Yes. Depending on your acquired taste preference you may even find that a little bit of wax compliments the cheese and enhances its flavor! BUT, you may also find it to be bitter, strong, moldy or just textually unpleasant. Point being, it is edible but not always delicious.
And there you have it! Waxed cheese! Making cheese itself is already a form of art, waxing the cheese and letting it age is just another art that is added to give you the perfect round of cheesy perfection!
Do not hesitate to ask more cheesy questions or comment on this blog and give your insights into making great cheese!
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