Paracoat™ protective cheese coatings for cheese are cream-wax coatings based on synthetic resins and supplied as aqueous dispersions. Paracoat™ is used as a protective coating on cheese to prevent mold growth and excessive desiccation. After drying, Paracoat™ forms an elastic, transparent protective film on cheese types like Gouda, Edam, etc. Paracoat™ is available in two types: Natural and Yellow with natamycin (antifungal agent) Please note that Paracoat™ is destroyed if frozen. This product can NOT be shipped during the winter months. Availability of this product is seasonal.



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Semi-hard cheeses, esp. Gouda, Edam, Cheddar

Paracoat™ is to be applied on the cheese by hand (with a soft brush or soft, lint-free cloth) or machine as soon as the cheeses are dry after the brine bath. Cheese should be cold and, importantly, dry. Initially the top and most of the side of the cheese is coated. After complete drying of the Paracoat™ coating, the other side is treated the same way. Depending on the cheese type and storage duration, a second and a third layer of Paracoat™ may be needed. Paracoat™ is to be used as it is supplied -- do not dilute with water or other cheese coatings. Do not heat. Drying time depends on the temperature and relative humidity in the storage area. At 68°F and a relative humidity of 60% it will take 1.5 hours for the Paracoat™ to dry completely.

Copolymer-based synthetic aqueous dispersion (Yellow with natamycin - mold inhibitor)

Kosher, certificate available

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TM 81