Originally Posted by Troutter
I'm going to smoke cheese for the first time and I would like to wax the final product. I've seen people using white vinegar on their cheese prior to waxing. I'm not sure I want white vinegar on my cheese.
If the cheese is smoked and the wax is at 180 degree for the first dip, won't this pretty much eliminate the chance of bacteria? Any advice would be greatly appreciated.
Troutter, I don't put vinegar on cheese prior to waxing. I would guess that the acid in the vinegar might deter bacteria, but if wax is applied correctly it shouldn't have to be used. Some apply vodka, I would guess for the same reason.
To prevent mold, the first coat of wax should be heated to a temperature of 225°-240°, a water bath cannot reach the temps needed to do this, apply subsequent coatings at 160°. Recommend using a electric heater to heat the wax for the first coat. Do not heat the wax above manufacturers recommendation. Keep your wax away from any open flame for obvious reasons.