Wax is used to coat rennet, ripening (yellow) cheeses. It protects the cheese against drying out, dirt and microbes - mainly mold.
In addition, the coated cheese is simply beautiful.
Insert the container into boiling water for 20 minutes, then apply with a brush or dip the cheese in melted wax. After waxing, leave the cheese to cool completely.
Put the cooled cheese to rest, preferably on a cheese base.
Wax melting point: approx. 55 oC.
Note: Do not heat in a microwave.