If you happen to have an old saucepan you don’t use for anything else anymore, this would be perfect dedicated to your cheese wax. Some of our customers also use an old biscuit tin. A saucepan would be safer though, as it has a handle. When the temperature is cold, the waxes become very hard, so you may find cutting the wax difficult. Leaving it in a warm room usually resolves the problem.
Melt the Blue wax down in a heavy pan just larger than the cheese to be dipped. We recommend dipping the cheese twice, with two thin coats for a perfect finish. After use, allow the wax to cool completely. Place the lid on the pan and store somewhere cool between batches.
If you don’t see a colour you like? Try blending colours to create your own.
WARNING – Heat very gently watching all the time – Inflammable!