I keep my wax in a dedicated deep pot with a lid. The cheese has been drying for two or three weeks, and the rind is dry and slightly yellowed.
CAUTION: Melt the wax over a low fire. Do not leave unattended. If the wax starts to smoke, it is flammable, and could cause a serious fire. As soon as the wax is completely melted, turn the fire way down or remove from the heat.
The wax is completely melted but no where near smoking.
Carefully lower the wheel into the wax and roll to cover all side surfaces. DO NOT DDROP THE WHEEL, OR YOU WILL BE CLEANING UP SPLASHED WAX, A DIFFICULT JOB. Rotate several times to ensure that all nooks and crannies are filled with wax. Do not allow it to sit on the bottom for any length of time or the wax will melt off in that spot.
The wheel has been completely covered on the sides.
CAREFULLY lower the cheese into the wax. Again: DO NOT DROP IT!
The bottom has been given its first coat of wax.
Now dip the top–same cautions as above.
Roll the wheel to give a second coat. Repeat on the ends. If you can still see cheese through the wax, give it another coat.
Label the cheese with the date you waxed it, and any other marks you will need to identify it in the future. Then transfer to a cool place (around 50 F) to age, best after 3 months, gets richer in flavor as it continues to age.
