can end in disaster so don't assume ALL cheeses can be waxed. Step By Step -- How To Wax Cheese Before you start, make sure your cheese has been chilled if it has not come straight from the fridge. This will help the wax stick and set. I use the direct heat method for melting wax but if you are nervous about melting your wax on a direct heat you can use the double boiler method (one pot inside of another pot with boiling water). It is definitely safer because you remove the risk of the wax or vapors igniting but it can be difficult to get the wax up to temperature this way and often molds will grow under the wax shell. Do what feels most comfortable for you. If you opt for the direct heat method please exercise caution, do not overheat the wax, stay alert and NEVER leave your wax unattended. Flash fires do happen. Use old pots or buy cheap pots that can be kept for use for waxing only. Heat the wax to approximately 120 degrees celcius. You need it hot enough to kill any bacteria on the cheese surface but not so hot it explodes. Turn the heat off as soon as the wax has reached temperature. This can often be spotted by the wax going quite clear. Use a natural bristle brush (synthetic will frizzle up) and starting on one side, brush the wax onto the cheese evenly until the cheese is completely