Yellow Cheese coat - 200 g

Cheese Coating Wax

Protecting cheese from external influences and quality-damaging factors during maturation is essential. A practical, attractive packaging method is equally important. Our water-based cheese coating forms a solid, glossy layer that prevents the colonization of foreign molds or bacteria and protects the cheese from insects, all while allowing the cheese to “breathe” and ripen.

How to Use:

For best results, the cheese should be dry before applying the coating. During the early stages of ripening, when the salt has not yet been distributed and the cheese surface is wet (i.e., “sweating”), waxing is not recommended. Apply the wax like paint with a brush—coat one side, wait for it to dry, then coat the other side. Repeat this process for a thicker layer. During maturation, it’s recommended to turn the cheese daily and wipe it clean. Before serving, remove or cut off the wax coating.

Application Amount:

About 25 g of cheese coating is required to coat 1 kg of cheese.

Available Packages:

• 250 g (for 8-10 kg of cheese)
• 500 g (for 16-20 kg of cheese)
• 1000 g (for 35-40 kg of cheese)

Additional Information:

• We recommend using a silicone brush for waxing.
• The coating contains a naturally occurring mold inhibitor: E235 Natamycin (0.25%).

This product helps ensure your cheeses mature properly, while also maintaining their quality and taste.