Wax rind

The wax coating prevents the cheese from drying out and protects it from contamination by foreign mould. To achieve this, the cheese must be sterilised before the wax is applied. This is done either by immersing it in boiling salted whey or in boiling salted water. Beeswax or microcrystalline waxes may be used for coating, provided that the rind can be easily removed from the cheese, no soluble components are transferred to the cheese, and the cheese is not affected in terms of either smell or taste.