Hard and semi-hard cheeses, esp. Gouda, Edam, Cheddar
This coating 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 coating, the other side is treated the same way. Depending on the cheese type and storage duration, a second and a third layer may be needed. If necessary water may be added. Drying time depends on the temperature and relative humidity in the storage area.
Copolymer dispersion in water (Yellow with natamycin - mold inhibitor)
non-GMO