Contains: A formulation of paraffin and microcrystalline wax, food grade coloring
Dosage: One pound will wax approximately 12-20 cheeses when brushed on.
Directions: It is safest to melt wax in a double boiler so that it is not subject to direct flame. NEVER leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 120ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt), or you can very carefully dip your cheese into the wax pot one side at a time (it can get very slippery). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow. When you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin (U2) to be reused over and over again.
Storage: Store in cool place, away from any high heat. Will keep indefinitely.