Learn how to wax cheese for long-term storage without needing a fridge! It’s easy to do with these step by step instructions!
Buying food in large quantities, or bulk is a great way to save money. Cheese is not something we often think about buying in bulk, but preserving cheese for long-term storage stretches the grocery budget even farther.
In my area, cheese goes for $1.89 for an 8-ounce bar or $2.39/lb if you buy it in large horns. As you can see, it’s easily a money save to buy a large wheel. But, how to store over 30 pounds of cheese at once without a special cheese cave or lots of fridge space? You can shred it and freeze it, slice it up and store in the fridge. For those of us without a lot of fridge and freezer space, waxing cheese for long-term storage is a great way to save money on cheese bought in bulk.
Waxing store-bought cheese is really fun to do once you try it.
First, you start with a hunk or a horn of cheese. Any hard cheese like cheddar, swiss, Munster, or farmer’s cheese will work for this. We have had great results with all of them.
Then, slice the cheese into hunks.
Meanwhile, melt the cheese wax in a double boiler over medium heat. You can get your cheese wax here. This is the same stuff I used. One note; you will want to use a dish or pot you don’t care about ever using again. The wax is so hard to clean out of it. Trust me on this.
I put the hunks of cheese back in the fridge to chill again while this was melting, and then got to dipping. I followed the pattern of “dip for 3, hold for 30”
Each side got 3 dips total, and I also used a cheese wax brush to make sure that all the holes were filled. The idea is to make sure that no air or light gets to the cheese. After the wax completely cooled and hardened, which took all of 1 minute, I added a label and used the brush to “wax on”.
How to store waxed cheese
It most important to store waxed cheese in a cool, dry place. I use my upstairs closet right now because the heat in the house doesn’t get up there much and it’s pretty dry. In the summer, I move this to the basement.
To eat the cheese, simply peel the wax off and enjoy. The wax can be remelted and used again and again. Having been waxed does not change the taste of the cheese to me at all. Some may notice it being a bit “stronger” due to the aging process, but that hasn’t been enough to deter me from waxing it, nor hubby eating it.
Some questions that arise when you wax cheese:
How long will waxed cheese last?
As for how long will waxed cheese last, I have had it stored and tasty for up to 6 months with no problem. You will want to make sure to rotate your cheese to make sure to use the older first.
Does waxed cheese need to be refrigerated?
It does NOT need to be refrigerated. It CAN be stored on a cool, dry pantry shelf out of direct sunlight.
Do I have to use red cheese wax?
How do you store bulk bought cheese? Will you try to wax cheese for long term storage? Be sure to pin this to your favorite board for later!