The original protective coating that is simply melted prior to use. These food-grade waxes are provided in flat slabs with each slab providing sufficient wax to cover and protect many cheeses.
To melt the wax, the simplest method is to use a 'bains-marie'. Alternatively put the wax in a suitable basin and stand the basin in hot/boiling water until it becomes liquefied. Cheeses may then be painted using e.g. a pastry brush, or dipped in the molten wax to cover and protect the surfaces. Once coated, allow the cheese to cool by standing on some form of support e.g. a cake rack: once cool, invert the cheese and re-coat.
Each slab weighs 2lb and is available here in a clear transparent form.
It should be noted that the clear (transparent) wax is naturally a pale amber color when sold. However, unlike the yellow wax, it contains no pigments and will therefore melt to a produce a virtually colorless film - perfect for cheeses that have a surface coating.
Don't forget to check out our instructions on How To Coat Cheese With Wax.