Good looking cheese. I'm certain it will be appreciated as gifts.
When waxing cheese, the wax should be applied at two different temperatures. The first coat should be applied at a higher temperature in order to kill any bacteria that may encourage mold growth. Additional coats may be applied at much cooler temps and are used for physical protection and as an air barrier. As you may have found, it is much easier to use your hands rather than tongs. To help deter contamination, the use of rubber or latex gloves is recommended.
The following was taken from
http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view
To prevent mold, heat wax to 225°F - 107°C - 240°F - 116°C or the wax manufacturer's suggested temperature.
BE CAREFUL if taken too high, the waxes flash point may be reached. To prevent pinholes, apply three coats by dipping or brushing the wax on. To prevent melting the first coat of wax, apply the additional coats at a lower temp, 160°F - 71°C.
You will find that the cooler wax will go on heavier and cool much quicker. I personally use a shallow dipping method, when applying wax to a rectangular block of cheese, it takes dipping six separate times to apply one coat. Waxing cheese is a slow process, there is no need to refrigerate cheese prior to dipping, after all we want heat on the first coat so it can serve the purpose of killing bacteria.
If you desire a seamless block of cheese, you may use a flambé torch or possibly a hair dryer to blend the seams in. Like myself, many prefer the artisanal look of hand-dipped cheese.
If you are storing your cheese at warmer temps (70° or less) it may be necessary to turn it a quarter turn from time to time, as in time, it may begin to flatten.
Tom
