I used to hate to wax cheeses. The “instructions” for cheese wax say you should brush it on. I used to try to brush my wax on, but very quickly realized that the wax hardens in the bristles before you’ve even got half a cheese covered, and then you’re trying to brush wax onto your cheese with what amounts to a block of wood. Meanwhile, half the wax ends up on your fingers, and you end up with a lumpy cheese, burnt fingers, and a stove covered in wax drips.
So I started dipping my cheese. This worked much better…until I accidentally dipped my fingers one day and dropped the cheese into the wax. I thought drips of wax on the stove were bad, but the tsunami of hot wax resulting from the dropped cheese took weeks to remove.
I still dip my cheeses, but now waxing is quick, clean and painless. Instead of holding the cheese, I create a sling for it out of cotton string. With my fingers hooked into the string and safely above the wax, I can dip an entire cheese all at once. I get a beautiful finish, no drips on the stove, and no burns. I also get a perfect place to attach a label, so I know which cheese is which after months of maturing in the fridge.