Is the Wax Coating on Cheese Edible? The Definitive Guide

While many natural cheese rinds are not only safe but delicious to eat, artificial coatings like wax are not. Although cheese wax is food-grade and non-toxic, it is generally considered inedible and should be removed before eating.

Quick Summary

This article explains why the wax coating on cheese should not be consumed, detailing its purpose in preservation and how to remove it properly. The guide contrasts artificial wax rinds with natural, edible rinds found on other cheeses and discusses the composition and disposal of cheese wax.

Key Points

• Wax is for protection, not consumption: The wax coating on cheeses like Gouda and Edam is a protective, inedible layer that should be removed before eating.

• Wax prevents moisture loss: The coating creates an airtight seal that locks in the cheese's moisture during the aging process.

• Accidental ingestion is harmless: The wax is food-grade and non-toxic, so there is no need for concern if a small piece is accidentally eaten.

• Differentiate rind types: Be aware that edible rinds on cheeses like Brie and natural rinds on Parmesan are distinct from inedible wax coatings.

• Cheese wax is non-compostable: As it is typically petroleum-based, cheese wax should be thrown away, although it can be repurposed for other uses.

Why Cheese is Coated in Wax

Cheese wax is an essential tool in the art of cheesemaking and preservation, especially for semi-hard and hard cheeses like Gouda, Edam, and Cheddar. Its primary function is to protect the cheese during the aging process. This protective layer serves several key purposes:

• Prevents Moisture Loss: The wax creates an airtight seal, locking in the cheese's moisture and preventing it from drying out over its long maturation period. This is crucial for achieving the desired texture and creamy mouthfeel of the final product. For example, a Gouda cheese can be aged for months or years without losing its internal moisture because of its wax coating.
• Blocks Mold Growth and Contaminants: The wax acts as a barrier against unwanted bacteria and mold spores in the environment. This ensures that only the intended aging process occurs, and the cheese remains safe for consumption once the wax is removed. The wax on Babybel cheese, for instance, protects the small, individual rounds from spoilage during storage and transport.
• Controls Aging Process: By creating an anaerobic (oxygen-free) environment, the wax coating helps control the maturation process of the cheese. This allows the flavor to develop gradually and consistently over time, resulting in a richer, more complex taste profile.

The Composition of Cheese Wax

Most commercial cheese wax is a specialized, food-grade blend of paraffin and microcrystalline waxes, both of which are byproducts of petroleum. This blend is designed to be pliable and elastic, which prevents it from cracking as the cheese naturally expands and contracts during the aging process. While safe for food contact, it is not meant to be eaten and offers no nutritional value or pleasant taste. Some eco-friendly alternatives are made from natural beeswax, but these are less common and more expensive. The distinct colors often used, like the red on Edam or yellow on Gouda, can also be used for brand recognition or to signify age.

Edible Rinds vs. Inedible Wax

It's important to understand the distinction between artificial wax coatings and natural, edible rinds. Many artisan cheeses develop a natural rind as they age, which is often intended to be eaten along with the cheese itself.

Inedible Rinds

These are non-consumable casings and should always be removed. They serve a functional purpose in protecting the cheese but are not part of the eating experience.

• Wax Rinds: Found on cheeses like Gouda, Edam, Babybel, and some cheddars. Often brightly colored (red, yellow, black). While food-safe, they have a waxy, unpalatable texture and are petroleum-based.
• Cloth/Bandaged Rinds: Used on traditional English cheddars. The cloth allows the cheese to breathe while aging. It becomes part of a hard, protective layer that must be cut off.

Edible Rinds

These rinds are an integral part of the cheese's flavor and texture and are intended for consumption.

• Bloomy Rinds: The soft, white, fuzzy exterior found on Brie and Camembert. This is a delicate mold that adds flavor and creamy texture.
• Washed Rinds: Rinds that have been washed with a brine, beer, or wine to encourage specific bacteria growth, resulting in pungent, sticky, and flavorful rinds on cheeses like Taleggio and Epoisses.
• Natural Rinds: The hardened, often rough outer layer that forms naturally on aged cheeses like Parmesan. The rind is edible but can be tough; it is often used to flavor soups and sauces.

How to Remove the Wax Coating from Cheese

Removing cheese wax is a simple process. Allowing the cheese to warm to room temperature for an hour can make the wax slightly more pliable and easier to work with.

1. Cut Off the Top: For round cheeses (truckles), use a sharp knife to carefully score a circle around the top edge and lift off the wax 'lid'.
2. Score the Sides: Score a few vertical lines down the sides of the cheese. This helps create natural peeling points.
3. Peel It Off: Gently peel the sections of wax off the cheese, taking care not to waste any of the delicious interior.

Comparison Table: Edible vs. Inedible Cheese Rinds

Feature	Wax Rinds	Bloomy Rinds
Composition	Paraffin and microcrystalline petroleum products	A delicate, edible mold, like Penicillium camemberti
Purpose	Protection from mold and moisture loss during aging	Aids in ripening and provides flavor and texture
Edibility	Inedible, but non-toxic if accidentally consumed	Edible and delicious, considered part of the cheese
Common Cheeses	Gouda, Edam, Babybel	Brie, Camembert
Disposal	Non-compostable, should be discarded in trash	None—part of the cheese consumption

Reusing Wax and Proper Disposal

For those seeking sustainable options, traditional cheese wax is petroleum-based and therefore not compostable. It is best to discard it in the regular trash. However, there are creative ways to reuse the wax before throwing it away. For instance, collected wax from Babybel cheeses can be melted down and used for crafts, as a waterproof coating, or even as a firestarter when camping. Some forward-thinking companies are now offering natural, beeswax-based coatings that are more eco-friendly.

Conclusion

In summary, while accidentally ingesting a small piece of the wax coating on cheese won't harm you, it is not intended for consumption. This protective, artificial rind is designed to safeguard the cheese's quality during its aging process, not to enhance its flavor profile. By understanding the different types of cheese rinds and following proper removal techniques, you can ensure you are only enjoying the edible parts of your cheese.

Key Takeaways

• Wax rinds are inedible: While food-safe, the paraffin-based wax on cheeses like Gouda and Edam is not meant to be eaten due to its unpalatable taste and texture.
• Wax protects the cheese: The coating serves as a protective barrier to prevent moisture loss, inhibit unwanted mold growth, and facilitate proper aging.
• Edible vs. inedible rinds: Not all cheese rinds are the same; bloomy and washed rinds are edible, while wax and cloth rinds should be discarded.
• Proper removal is easy: Allow the cheese to come to room temperature and use a sharp knife to cut and peel away the wax.
• Wax is not compostable: Standard cheese wax is petroleum-based and should be thrown in the trash, though it can be reused for crafts.
• Eco-friendly alternatives exist: Some manufacturers are beginning to use natural, beeswax-based coatings as a more sustainable option.
• Distinguish natural from artificial: Learn to identify whether the rind is a natural part of the cheese or an artificial preservative for a better eating experience.

Frequently Asked Questions

Is the wax on Babybel cheese edible?

No, the red wax on Babybel cheese is not edible. It is a food-grade paraffin-based wax designed to protect the cheese, and while non-toxic, it should be removed before eating.

What happens if you accidentally eat cheese wax?

If you accidentally eat a small piece of cheese wax, you will be fine. It is a food-grade, non-toxic substance that will pass through your digestive system without causing harm.

Is the white, powdery coating on Brie cheese the same as wax?

No, the white, bloomy rind on cheeses like Brie and Camembert is a delicate, edible mold that is meant to be eaten with the cheese and is not a wax coating.

How should I store cheese after removing the wax?

After removing the wax, wrap the cheese tightly in wax paper or parchment paper and place it in an airtight container or a partially sealed plastic bag in the refrigerator's crisper drawer.

Can cheese wax be composted?

No, most cheese wax is petroleum-based and not compostable. It should be disposed of in the trash, though it can be reused for crafts or other purposes.

Why is cheese wax different colors?

The colors of cheese wax are often used for brand recognition or to signify a specific type of cheese, its age, or flavor profile. For example, red wax often identifies cheeses like Edam or some Goudas.

How do you remove the wax cleanly from cheese?

To remove the wax cleanly, let the cheese reach room temperature for about an hour. Use a sharp knife to slice around the edges and score the sides, then peel the softened wax off in sections.