These waxes give a beautiful air tight finish to hard and semi-hard cheeses, keeping the good bacteria in and the harmful out, also prevents the cheese from drying out. Melt down the black wax in a heavy pan just larger than the cheese to be dipped. We recommend dipping the cheese twice for a perfect finish. After use, allow the wax to cool, place the lid on the pan and store somewhere cool between batches.
WARNING – Heat very gently watching all the time – Inflammable!