Once the cheese is dry, it can be coated with food-grade paraffin to prevent excessive moisture loss and delay mould growth during maturation.

Some cheeses, such as Swiss cheeses and Parmesan, have a naturally thick rind and are not paraffin-coated. However, even these varieties may be coated if they weigh 1 kg or less, to prevent excessive drying and unwanted hardening.

Before coating, chill the cheese in the refrigerator for a few hours so that the paraffin adheres better. Heat the paraffin in a water bath, preferably on a cooker with an extractor hood. The vapours are highly flammable, so take care when melting it. To help prevent unwanted mould, wipe the cheese with a cloth lightly dampened with vinegar and let it dry on a clean surface.

Apply the paraffin with a natural-bristle brush, working on one side of the cheese at a time. Once the paraffin has dried, turn the cheese and coat the next side. Paraffin dries very quickly. For effective protection, apply two thin coats. Each new coat can be applied as soon as the previous one is dry.

Another method is to dip the cheese into the paraffin, one side at a time. The in-and-out movement must be very quick so that the previous coat does not melt. Take the utmost care when dipping, as paraffin is very slippery. Wait for each coat to dry before applying the next.

Reusing paraffin
Paraffin is very pliable: it can be easily peeled off the finished cheese and successfully reused many times.