After drying the finished cheese, when it produces dry skin, it can be covered with food paraffin, which will avoid excessive drying and delay mold growth during the ripening process.
Some cheeses, e.g. Swiss or Parmesan, have a thick, natural skin and are not paraffinated. However, even these types of cheese can be paraffinated if they weigh 1 kg or less, which will prevent them from drying out too much and undesirable hardening.
Before paraffinizing, cool the cheese in the fridge for several hours - thanks to this the paraffin will stick better.
Heat the paraffin in a water bath, preferably on a stove equipped with a kitchen hood. Vapors are very flammable, so we recommend caution when melting.
To prevent the formation of unwanted mold, wipe the cheese with a cloth slightly moistened with vinegar, and dry the cheese on a clean surface.
Apply wax with a natural bristle brush. Handle each side of the cheese separately.
After drying the paraffin, turn the cheese and cover the next side.
The paraffin dries very quickly.
To provide effective protection for the cheese, two thin layers should be used. Each subsequent layer can be applied immediately after drying the previous one
Another way is to dip the cheese (one side at a time) in paraffin. The back and forth movement must be very fast so that the previous paraffin layer does not melt. Take great care when dipping, because paraffin is very slippery. Wait for the previous layer to dry before applying the next layer.
The paraffin is very plastic - it can be easily detached from the finished cheese and can be successfully reused many times.