Paraffin cheese wax 10kg transparent

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melt the required amount of paraffin very gently and heat it to 90 - 100°c.
dip the cheese up to the middle into the liquid paraffin and wait 10 - 20 seconds.
cheese remove from the paraffin and let it drain.
allow the paraffin to solidify.
turn the cheese and dip it again up to the middle into the paraffin.
repeat the process 1 - 2 times.
remarks
to prevent mold growth, the cheese must be completely covered with paraffin
. the layer thickness of the paraffin can be influenced by the
temperature, the immersion time and the repetitions of the
diving processes (higher temperature = thinner paraffin layer,
longer immersion time = thicker paraffin layer and vice versa).