Cheese Wax and Coating – Protection & Ripening Aid

The Perfect Protective Coat for Your Cheese

For cheese to ripen peacefully without drying out or being attacked by "bad" mold, its surface needs protection. In this category, you will find two professional solutions for rind treatment: Cheese Coating and Cheese Wax. Both methods prevent unwanted mold growth but differ in application and effect.

Cheese Coating: Breathable Ripening Protection

Coating (a type of food-safe paint) is ideal for semi-hard cheese like Gouda intended for long aging. Applied with a sponge or brush, it forms a protective layer that remains permeable to water vapor. This means: The cheese can "breathe," release moisture, and ripen, yet is protected against external mold spores.

Cheese Wax: The Classic Seal

Cheese Wax (usually paraffin-based) is heated and liquefied. The cheese is dipped into the hot wax, creating a firm, airtight layer. Wax stops further drying almost completely and is excellent as sales packaging or to slow down the ripening process once the cheese has reached the desired flavor.

FAQ - Wax & Coating

Difference between coating and wax?

Coating allows moisture to escape (ripening continues, rind becomes firm), while wax seals the cheese airtight (moisture stays in, ripening is slowed down). Usually, coating is used during ripening and wax at the end.

Is the rind edible?

No. Both coating (plastic dispersion) and cheese wax (paraffin) are not suitable for consumption and must be removed before eating.

How do I apply coating correctly?

Coating is usually applied in two layers. Coat one side, let dry, turn over, then coat the other side. Repeat this process as needed during ripening.